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Search Results for Community: Department of Food Production

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Sauces and dressings - A review of properties and applications

Badrie, Neela; Sikora, Marek; Deisingh, Anil K.; Stanislaw, Kowalski (Critical Reviews in Food Science and Nutrition, 2008)
Effects of Low-Methoxyl pectin on physiochemical and sensory properties of reduced-calorie sorrel-roselle (Hibiscus sabdariffa L.) Jams

Badrie, Neela; Broomes, Jacklyn (The Open Food Science Journal, 2010)
Effects of adding cocoa (Theobroma cacao L.) pulp nectar to stirred yoghurts on physicochemical and sensory properties

Badrie, Neela; Ali, Naailah; Sukha, Darin (Journal of Food Technology, 2008)

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Subject
- sensory properities (3)
- texture (2)
- cocoa pulp nectar (1)
- dressings (1)
- emulsifiers (1)
- jams (1)
- low methoxyl (1)
- microbiological (1)
- nutritional anaylsis (1)
- pectin (1)
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- 2010 (1)
- 2008 (2)