Sensory evaluation test of electroporated carrots

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3A91132" target="_blank" >RIV/60460709:41210/22:91132 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41310/22:91132
Result on the web
<a href="https://www.agriculturejournals.cz/web/rae.htm?type=article&id=84_2021-RAE" target="_blank" >https://www.agriculturejournals.cz/web/rae.htm?type=article&id=84_2021-RAE</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/84/2021-RAE" target="_blank" >10.17221/84/2021-RAE</a>

Result language
angličtina
Original language name
Sensory evaluation test of electroporated carrots
Original language description
Two types of samples were prepared from fresh carrot roots. The first type represented samples of untreated carrots. The second type of samples was treated with a pulsed electric field. Nine specific sensory properties characterizing the carrot root tissue were evaluated by means of sensory profile method to determine the differences between untreated and treated carrot samples. For resilience and elasticity evaluated by fingers and juiciness evaluated in mouth significant differences were found between the two types of samples.
Czech name
—
Czech description
—

Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical
Research in Agricultural Engineering (Zemědělská technika)
ISSN
1212-9151
e-ISSN
1805-9376
Volume of the periodical
68
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
4
Pages from-to
108-111
UT code for WoS article
—
EID of the result in the Scopus database
2-s2.0-85134559996

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