<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Galbora]]></title><description><![CDATA[Galbora]]></description><link>https://www.galbora.com/blog</link><generator>RSS for Node</generator><lastBuildDate>Sat, 17 Oct 2026 12:35:11 GMT</lastBuildDate><atom:link href="https://www.galbora.com/ar/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Банановое UHT-молоко: разработка вкуса и японские технологии T. Hasegawa]]></title><description><![CDATA[Разработка вкуса бананового UHT-молока: баланс фруктовых и молочных нот, технологии T. Hasegawa, контролируемые испытания и оценка при хранении.]]></description><link>https://www.galbora.com/ru/post/bananovoe-uht-moloko-vkus-hasegawa</link><guid isPermaLink="false">6acce806719c7bccff1945c0</guid><pubDate>Mon, 12 Oct 2026 14:00:39 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_40e029a2f8f94df0b5ceb8ce373bdcbe~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Muzlu UHT Sütte Aroma Tasarımı: T. Hasegawa’nın Japon İnovasyonları]]></title><description><![CDATA[Muzlu UHT sütte meyve ve süt dengesini geliştirin. T. Hasegawa teknolojilerini, kontrollü pilot denemeleri ve depolama boyunca duyusal değerlendirmeyi keşfedin.]]></description><link>https://www.galbora.com/tr/post/muzlu-uht-sut-aroma-tasarimi-hasegawa</link><guid isPermaLink="false">6acce80541f2a546359a88ff</guid><pubDate>Mon, 12 Oct 2026 14:00:38 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_40e029a2f8f94df0b5ceb8ce373bdcbe~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[حليب الموز المعالج بحرارة فائقة: تصميم النكهة والابتكار الياباني لدى T. Hasegawa]]></title><description><![CDATA[تطوير حليب موز معالج بحرارة فائقة بتوازن بين الفاكهة والألبان: تقنيات T. Hasegawa، وتجارب مضبوطة، وتقييم النكهة خلال التخزين.]]></description><link>https://www.galbora.com/ar/post/banana-uht-milk-flavor-design-hasegawa-ar</link><guid isPermaLink="false">6ad314f335e63b5ed28e4e9e</guid><pubDate>Mon, 12 Oct 2026 14:00:37 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_40e029a2f8f94df0b5ceb8ce373bdcbe~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Banana UHT Milk: Flavor Design and Japanese Innovation at T. Hasegawa]]></title><description><![CDATA[Develop banana UHT milk with balanced fruit and dairy notes. Explore T. Hasegawa technologies, controlled pilot trials and flavor evaluation through storage.]]></description><link>https://www.galbora.com/post/banana-uht-milk-flavor-design-hasegawa</link><guid isPermaLink="false">6acce8057531fd7fa4cf194a</guid><pubDate>Mon, 12 Oct 2026 14:00:37 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_40e029a2f8f94df0b5ceb8ce373bdcbe~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Разработка вкуса холодного чая с персиком: характер чая, фруктовый профиль и срок хранения]]></title><description><![CDATA[Практическая схема пилотных испытаний готового холодного чая с персиком: чайная основа, профили белого и жёлтого персика, сладость и стабильность.]]></description><link>https://www.galbora.com/ru/post/holodnyy-chay-persik-razrabotka-vkusa</link><guid isPermaLink="false">6ac4abdd4606f25cda58ff2c</guid><category><![CDATA[Промышленные ароматизаторы]]></category><pubDate>Tue, 06 Oct 2026 08:08:27 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_a10f5b827488491aaa5d03da5229a64f~mv2.jpg/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[تصميم نكهة الشاي المثلج بالخوخ: هوية الشاي وطابع الفاكهة ومدة الصلاحية]]></title><description><![CDATA[إطار تجريبي عملي لتطوير شاي خوخ جاهز للشرب: مقارنة طابع الشاي واتجاهي الخوخ الأبيض والأصفر والحلاوة والأداء خلال مدة الصلاحية.]]></description><link>https://www.galbora.com/ar/post/peach-iced-tea-flavor-design-ar</link><guid isPermaLink="false">6ad314f3419df63d751bc9a9</guid><pubDate>Tue, 06 Oct 2026 08:08:17 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_a10f5b827488491aaa5d03da5229a64f~mv2.jpg/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Peach Iced Tea Flavor Design: Tea Identity, Fruit Profile and Shelf Life]]></title><description><![CDATA[A practical B2B pilot framework for peach ready-to-drink tea: compare tea character, white and yellow peach directions, sweetness and shelf-life performance.]]></description><link>https://www.galbora.com/post/peach-iced-tea-flavor-design</link><guid isPermaLink="false">6ac4abd6462252a83f967b28</guid><category><![CDATA[Industrial Flavoring]]></category><pubDate>Tue, 06 Oct 2026 08:08:17 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_a10f5b827488491aaa5d03da5229a64f~mv2.jpg/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Şeftalili Soğuk Çayda Aroma Tasarımı: Çay Kimliği, Meyve Profili ve Raf Ömrü]]></title><description><![CDATA[Şeftalili hazır çay geliştirirken çay karakteri, meyve profili, tatlılık ve raf ömrü nasıl birlikte değerlendirilir? Türkiye pazarı için pratik bir pilot çalışma çerçevesi.]]></description><link>https://www.galbora.com/tr/post/seftalili-soguk-cay-aroma-tasarimi</link><guid isPermaLink="false">6ac4abc4f085ae40ec22efe0</guid><category><![CDATA[Endüstriyel Aromalar]]></category><pubDate>Tue, 06 Oct 2026 08:07:36 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_a10f5b827488491aaa5d03da5229a64f~mv2.jpg/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Gazlı Limon-Nane İçeceklerinde Aroma Tasarımı: Narenciye, Ferahlık ve Kabarcık Algısı]]></title><description><![CDATA[Limon-nane gazlı içeceklerinde narenciye tazeliği, nane dengesi, berraklık ve gazlılık algısı için T. Hasegawa’nın kamuya açık açıklamalarına dayanan Galbora pilot planı.]]></description><link>https://www.galbora.com/tr/post/gazli-limon-nane-iceceklerinde-aroma-tasarimi</link><guid isPermaLink="false">6abb8eeb17ec099b45d5dce3</guid><category><![CDATA[Endüstriyel Aromalar]]></category><pubDate>Tue, 29 Sep 2026 10:11:55 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_d31760d155184672ad0a2c2c6bc99394~mv2.jpeg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Разработка вкуса газированного напитка «лимон–мята»: цитрус, прозрачность и ощущение газа]]></title><description><![CDATA[Практическая схема пилотных испытаний газированного напитка «лимон–мята» на основе открытых материалов T. Hasegawa о цитрусовом вкусе, ощущении газа и прозрачных эмульсиях.]]></description><link>https://www.galbora.com/ru/post/gazirovannyj-napitok-limon-myata-razrabotka-vkusa</link><guid isPermaLink="false">6abb8eeb17ec099b45d5dce4</guid><category><![CDATA[Промышленные ароматизаторы]]></category><pubDate>Tue, 29 Sep 2026 10:11:55 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_d31760d155184672ad0a2c2c6bc99394~mv2.jpeg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[تصميم مشروبات غازية بالليمون والنعناع: انتعاش الحمضيات والصفاء والإحساس بالفوران]]></title><description><![CDATA[إطار عملي للاختبار التجريبي لمشروبات الليمون والنعناع الغازية، يستند إلى معلومات T. Hasegawa المنشورة عن ثبات الحمضيات والفوران والمستحلبات الشفافة وحجب النغمات غير المرغوبة.]]></description><link>https://www.galbora.com/ar/post/lemon-mint-carbonated-drink-flavor-design-ar</link><guid isPermaLink="false">6ad314f3c2668453aa4db186</guid><pubDate>Tue, 29 Sep 2026 10:11:55 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_d31760d155184672ad0a2c2c6bc99394~mv2.jpeg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Designing Lemon-Mint Carbonated Drinks: Citrus Freshness, Clarity and Fizz Perception]]></title><description><![CDATA[A practical pilot framework for lemon-mint carbonated beverages, grounded in T. Hasegawa’s public information on citrus stability, perceived fizz, transparent emulsions, and masking.]]></description><link>https://www.galbora.com/post/lemon-mint-carbonated-drink-flavor-design</link><guid isPermaLink="false">6abb8eeb17ec099b45d5dce5</guid><category><![CDATA[Industrial Flavoring]]></category><pubDate>Tue, 29 Sep 2026 10:11:55 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_d31760d155184672ad0a2c2c6bc99394~mv2.jpeg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Разработка вкуса кефира: баланс кислотности, нежелательных нот и фруктового профиля]]></title><description><![CDATA[Практический подход к балансу кислотности, ферментационных нот, фруктового характера и ощущения во рту в кефире и кисломолочных напитках.]]></description><link>https://www.galbora.com/ru/post/vkus-kefira-kislotnost-nezhelatelnye-noty-fruktovyy-profil</link><guid isPermaLink="false">6ab01ef97c72e845809e6318</guid><pubDate>Mon, 21 Sep 2026 08:00:08 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_129dc660193a437f917f463d39069317~mv2.png/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[تصميم نكهة الكفير: الموازنة بين الحموضة والنغمات غير المرغوبة وطابع الفاكهة]]></title><description><![CDATA[إطار عملي للموازنة بين الحموضة ونغمات التخمير وطابع الفاكهة والإحساس في الفم في الكفير ومشروبات الألبان المخمرة المطوَّرة للسوق التركية.]]></description><link>https://www.galbora.com/ar/post/kefir-flavor-design-acidity-fruit-ar</link><guid isPermaLink="false">6ad314f38823cdda057a0740</guid><pubDate>Mon, 21 Sep 2026 08:00:08 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_129dc660193a437f917f463d39069317~mv2.png/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Flavor Design for Kefir: Balancing Acidity, Off-Notes and Fruit Character]]></title><description><![CDATA[A practical framework for balancing acidity, fermentation notes, fruit character and mouthfeel in kefir and fermented dairy beverages developed for Türkiye.]]></description><link>https://www.galbora.com/post/kefir-fermented-dairy-flavor-acidity-off-notes</link><guid isPermaLink="false">6ab01e97856c1c95b524b322</guid><category><![CDATA[Industrial Flavoring]]></category><pubDate>Mon, 21 Sep 2026 08:00:08 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_129dc660193a437f917f463d39069317~mv2.png/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Kefir ve Fermente Süt İçeceklerinde Lezzet Tasarımı: Ekşilik, İstenmeyen Tatlar ve Meyve Profili]]></title><description><![CDATA[Türkiye pazarı için geliştirilen kefir ve fermente süt içeceklerinde ekşilik, fermantasyon notaları, meyve karakteri ve ağız hissini dengelemek için pratik bir yaklaşım.]]></description><link>https://www.galbora.com/tr/post/kefir-fermente-sut-lezzet-eksilik-meyve-profili</link><guid isPermaLink="false">6ab01ef97c72e845809e6319</guid><category><![CDATA[Endüstriyel Aromalar]]></category><pubDate>Mon, 21 Sep 2026 08:00:04 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_129dc660193a437f917f463d39069317~mv2.png/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Sos ve Çorbalarda Sodyum Azaltma: Tuzluluk, Umami ve Ağız Hissini Dengelemek]]></title><description><![CDATA[Daha düşük sodyum hedefi, net bir duyusal strateji gerektirir. Tuzluluk, umami ve kokumiyi değerlendirerek gerçek sos veya çorba bazında kontrollü bir deneme planlayın.]]></description><link>https://www.galbora.com/tr/post/sos-corba-sodyum-azaltma-lezzet-agiz-hissi</link><guid isPermaLink="false">6aaa57ee6324807d988856cd</guid><category><![CDATA[Endüstriyel Aromalar]]></category><pubDate>Wed, 16 Sep 2026 08:48:46 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_f5cc9b7de0304c37976b44b16c49790e~mv2.png/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[خفض الصوديوم في الصلصات والحساء: الموازنة بين الملوحة وأومامي والإحساس في الفم]]></title><description><![CDATA[يتطلب هدف خفض الصوديوم استراتيجية حسية واضحة. استكشف الملوحة وأومامي وكوكومي، ثم صمّم تجربة منظمة في الصلصة أو الحساء الفعلي.]]></description><link>https://www.galbora.com/ar/post/sodium-reduction-sauces-soups-ar</link><guid isPermaLink="false">6ad314f4e05aa7406a577cac</guid><pubDate>Wed, 16 Sep 2026 08:48:46 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_f5cc9b7de0304c37976b44b16c49790e~mv2.png/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Sodium Reduction in Sauces and Soups: Balancing Saltiness, Umami and Mouthfeel]]></title><description><![CDATA[A lower sodium target needs a clear sensory strategy. Explore saltiness, umami and kokumi, then build a structured trial in the actual sauce or soup.]]></description><link>https://www.galbora.com/post/sodium-reduction-sauces-soups-flavor-mouthfeel</link><guid isPermaLink="false">6aaa57ee6324807d988856ce</guid><category><![CDATA[Industrial Flavoring]]></category><pubDate>Wed, 16 Sep 2026 08:48:46 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_f5cc9b7de0304c37976b44b16c49790e~mv2.png/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item><item><title><![CDATA[Снижение натрия в соусах и супах: баланс солёности, умами и ощущений во рту]]></title><description><![CDATA[Снижение натрия требует чёткой сенсорной стратегии. Разберите роли солёности, умами и кокуми, затем спланируйте контролируемое сравнение в реальном соусе или супе.]]></description><link>https://www.galbora.com/ru/post/snizhenie-natriya-sousy-supy-vkus-tekstura</link><guid isPermaLink="false">6aaa57ee6324807d988856cf</guid><category><![CDATA[Промышленные ароматизаторы]]></category><pubDate>Wed, 16 Sep 2026 08:48:46 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/36b8c8_f5cc9b7de0304c37976b44b16c49790e~mv2.png/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Galbora </dc:creator></item></channel></rss>