Milk is a wholesome nutritious dairy product and is consumed by a majority of the population
worldwide for drinking as such, as well as via dairy products. However, the practice of …

Monitoring of food quality, in particular, milk quality, is critical in order to maintain food safety
and human health. To guarantee quality and safety of milk products and at the same time …

Nowadays there exists a large variety of ion sensors based on polymeric or solid-state
membranes that can be used in a sensor array format in many analytical applications. This …

Electronic tongue (e-tongue) and electronic nose (e-nose) have been widely used to
determine food products' taste, aroma, and flavor profiles. Several researchers and …

Greek yogurt is one of the fastest growing products in the dairy industry. It is also known as
strained yogurt, which is obtained after draining the whey. As a result of the draining …

Novel approach in food fortification by using natural deep eutectic solvent (NADES) was
studied. Cocoa by-products were chosen as sustainable source of polyphenols and extracts …

It is well known that the flavor of skim milk is inferior to whole milk due to the lack of fat. With
the popularity of low-fat dairy products, improving the flavor of skim milk is a main focus for …

The objectives of this study were to evaluate the flavor and taste attributes of full-fat Cheddar
cheeses with different protein-to-fat ratios (PFR) over aging time using a descriptive sensory …

Adulteration in most food products is a rising challenge and a matter of concern in front of
the authorities of countries, especially the developing ones. Even though the problem with …

In this paper a commercial electronic tongue (αAstree, Alpha MOS) was applied for botanical
classification and physicochemical characterization of honey samples. The electronic …