Sentence examples for palatability value from inspiring English sources

Moreover, palatability value could be divided into three groups: high (Gopum and Koshihikari), middle (Ilpum, Samgwang, and Palgong), and low (Samnam, Singeumo, and Dobong).

Glossiness of cooked rice (GCR) is considered as an indirect palatability values based on the significant correlation between sensory test and glossiness of cooked rice (Kwon et al. 2011; Takeuchi et al. 2007).

Fire improves the palatability and nutritive value of existing forage in rangelands and improves forage production (Sabiiti et al. 1992).

Peripheral signals generated in the gut, pancreas, and liver communicate with the brain, with effects of cognitive and environmental factors; social context; and costs, palatability, and incentive value of food.

Apart from its high delicacy, palatability, and nutritional values, lobster proteins have also been shown to have excellent functional properties.

Such growth of yeast and mould reduces feed value and palatability of the fermented products and produces negative effect on animal health (Oude Elferink et al. 2000).

Because of its high nutritional value and palatability, fish meal and trash fish (marine origin) still remain the major dietary protein sources for striped catfish, comprising 20 60 % of the feed.

Explorations of this relationship using Pearson's correlations and absolute values of the palatability ratings (i.e., removing the polarity) showed a correlation of r = 0.63 (P = 0.000) with perceived intensity.

They also carry with them substances that impart sensory appeal and palatability to food and provide satiety value, the feeling of being full and satisfied after eating a meal.

This palatability valuable X should reflect fitness value because it is expected that in most cases preference corresponds to performance in the long term.

Foods supplemented with prebiotics are already in production because the physical properties and sweet taste allows manufactures to decrease the caloric value while maintaining the palatability and texture of the food [ 111].