Author: "Edelenbos, Merete" / Publication Year: 2013 / Subject: sensory evaluation

Author:: Edelenbos, Merete, et al. ; Bach, Vibe; Kidmose, Ulla; Thybo, Anette K; Show all 4 Authors
Source:: Journal of the science of food and agriculture 2013 v.93 no.5 pp. 1211-1218
ISSN:: 0022-5142
Subject:: Helianthus tuberosus; Jerusalem artichokes; boiling; celeriac; color; dry matter content; dwarf cultivars; nuts; odors; raw materials; sensory evaluation; sweetness; tubers
Abstract:: ... BACKGROUND: The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation to the appropriateness of the tubers for raw and boiled preparation. RESULTS: Sensory evaluation of raw and boiled Jerusalem artichoke tubers was performed by a trained sensory panel and a semi‐trained consumer panel of ...
DOI:: 10.1002/jsfa.5878
PubMed:: 22996585
: http://dx.doi.org/10.1002/jsfa.5878

Author:: Edelenbos, Merete, et al. ; Løkke, Mette Marie; Seefeldt, Helene Fast; Skov, Thomas; Show all 4 Authors
Source:: Postharvest biology and technology 2013 v.75 pp. 86-95
ISSN:: 0925-5214
Subject:: anaerobiosis; color; freshness; green leafy vegetables; leaves; multispectral imagery; packaging; prediction; risk; senescence; sensory evaluation; texture; wavelengths
Abstract:: ... Green color and texture are important attributes for the perception of freshness of wild rocket. Packaging of green leafy vegetables can postpone senescence and yellowing, but a drawback is the risk of anaerobic respiration leading to loss of tissue integrity and development of an olive-brown color. The hypothesis underlying this paper is that color and textural quality of packaged wild rocket lea ...
DOI:: 10.1016/j.postharvbio.2012.06.018
: https://dx.doi.org/10.1016/j.postharvbio.2012.06.018

Author:: Edelenbos, Merete, et al. ; Bach, Vibe; Jensen, Sidsel; Clausen, Morten R.; Bertram, Hanne C.; Show all 5 Authors
Source:: Food chemistry 2013 v.141 no.2 pp. 1445-1450
ISSN:: 0308-8146
Subject:: Helianthus tuberosus; Jerusalem artichokes; autumn; boiling; citric acid; color; discoloration; enzymatic browning; harvesting; iron; malic acid; peeling; phenolic acids; sensory evaluation; spring; tubers
Abstract:: ... Jerusalem artichoke tubers (Helianthus tuberosus L.) undergo enzymatic browning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions between iron and phenolic acids. In an attempt to reveal the components responsible for these discolouration reactions, sensory evaluation and instrumental colour measurements were related to contents of total phenolics, phenolic ...
DOI:: 10.1016/j.foodchem.2013.04.028
PubMed:: 23790937
: https://dx.doi.org/10.1016/j.foodchem.2013.04.028

Author:: Edelenbos, Merete, et al. ; Bach, Vibe; Jensen, Sidsel; Kidmose, Ulla; Sørensen, Jørn Nygaard; Show all 5 Authors
Source:: Lebensmittel-Wissenschaft + [i.e. und] Technologie 2013 v.54 no.1 pp. 165-170
ISSN:: 0023-6438
Subject:: Helianthus tuberosus; Jerusalem artichokes; autumn; baking; boiling; carbohydrate content; cell membranes; correlation; hardness; inulin; overwintering; sensory evaluation; spring; sugars; sweetness; taste; texture; tubers; water binding capacity
Abstract:: ... The Jerusalem artichoke (Helianthus tuberosus L.) tuber is a root vegetable with excellent gastronomic qualities, however the culinary properties are underexploited. Carbohydrate content, instrumental texture analysis and sensory profiling were used to study the effects of culinary preparation in three different varieties of Jerusalem artichoke tubers at two different harvest times. Texture attrib ...
DOI:: 10.1016/j.lwt.2013.05.003
: https://dx.doi.org/10.1016/j.lwt.2013.05.003

Main content area