Browsing by Author "Manoliu, Diana-Remina"

Sort by: Order: Results:

  • The importance of technological parameters on the sensory quality of smoked mackerel 
    Boișteanu, Paul-Corneliu; Ciobotaru, Mihai-Cătălin; Manoliu, Diana-Remina; Ciobanu, Marius-Mihai (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021)
    Fish meat, through its biological and chemical characteristics, is, for humans, nutritious food with many benefits on the body and is suitable for industrialization in various forms.This study aimed to make assortments ...
  • The influence of technological parameters on the sensory quality of pork paté 
    Ciobanu, Marius-Mihai; Manoliu, Diana-Remina; Ciobotaru, Mihai-Cătălin; Postolache, Alina-Narcisa; Boișteanu, Paul-Corneliu (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021)
    To obtain high-quality food appreciated by consumers, several principles and rules are applied in all stages involved in obtaining the product, including design, production, testing, and marketing that must be observed. ...
  • Influence of technological parameters on the sensory quality of smoked pork chop samples 
    Ciobanu, Marius-Mihai; Munteanu, Mugurel; Manoliu, Diana-Remina; Ciobotaru, Mihai-Cătălin; Boișteanu, Paul-Corneliu (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021)
    The importance of meat in consumption is due to its nutritional qualities, being a source of macronutrients, high-quality proteins and lipids, and highly bioavailable micronutrients such as iron, zinc, selenium, phosphorus, ...
  • The role of sensory evaluation in food quality control, food research and development: a case of cream cheese study 
    Ciobanu, Marius-Mihai; Ciobotaru, Mihai-Cătălin; Manoliu, Diana-Remina; Boișteanu, Paul-Corneliu (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021)
    Sensory evaluation is a method of analysing, measuring and interpreting sensory perception responses to food, based on the five human senses, charac terised, in line with other scientific methods of measurement, by ...