Yazar "Aktar, Tugba" için listeleme
-
Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage
DOGAN, Mahmut; Aktar, Tugba; Toker, Omer Said; Tatlisu, Nevruz Berna (TAYLOR & FRANCIS INC, 2015)Physicochemical (pH, brix, and color), sensory (color, taste, odor, mouthfeeling, consistency, bitter flavor, and general acceptability), and rheological properties of the hot chocolate beverages including different cocoa ... -
EVALUATION OF THE SENSORY CORRELATION BETWEEN TOUCH SENSITIVITY AND THE CAPACITY TO DISCRIMINATE VISCOSITY
Aktar, Tugba; Chen, Jianshe; Ettelaie, Rammile; Holmes, Melvin (WILEY, 2015)The capacity to discriminate the viscous nature of food materials is critically important in the sensory evaluation and subsequent perception of food texture and acceptability. It is generally assumed that this capability ... -
A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach
Dogan, Mahmut; Aslan, Duygu; Aktar, Tugba; Sarac, Meryem Goksel (SPRINGERONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2016)The multi-criteria decision-making techniques are applied in many areas such as integrated manufacturing systems, evaluation of technology investment, water and agriculture management and energy planning. However, there ... -
TACTILE SENSITIVITY and CAPABILITY OF SOFT-SOLID TEXTURE DISCRIMINATION
Aktar, Tugba; Ettelaie, Rammile; Chen, Jianshe; Holmes, Melvin (WILEY, 2015)The sensation and perception of food texture is regulated by tactile-dominated mechanisms and therefore, it is believed that one’s capability in discriminating food textural properties could be related to one’s tactile ...
