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Production, composition and processing of milk from ewes fed soybean seeds
(Revista Brasileira Zootecnia Brazilian Journal Animal Sci, 2015-04-01)
The objective of this study was to evaluate production, chemical composition, and estimates of total solids and fatty acid profile of milk from 1/2 Lacaune x 1/2 Ile de France ewes fed control and soybean seeds-supplemented ...
Sensory Profile And Acceptability For Pitanga (eugenia Uniflora L.) Nectar With Different Sweeteners
(Sage Publications LtdLondon, 2016)
Collateral Sprouting of Peripheral Sensory Neurons Exhibits a Unique Transcriptomic Profile
(Humana Press, 2020-10)
Peripheral nerve injuries result in motor and sensory dysfunction which can be recovered by compensatory or regenerative processes. In situations where axonal regeneration of injured neurons is hampered, compensation by ...
Determinação do perfil sensorial e parâmetros de qualidade de figos em calda produzidos pela indústria brasileiraSensory and instrumental evaluation of canned figs manufactured by Brazilian industries
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1999)
Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
(2008)
Abstract: Spray dried orange flavour encapsulated in different amorphous matrices comprised of maltodextrin (MD) and different combinations with; sucrose, trehalose, lactose, modified starch and gum arabic (ga); were ...
Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indices steers
(Elsevier B.V., 2020-03-01)
This study was conducted to evaluate the fatty acid profile, sensory properties and lipid oxidation of meat on retail display (RD) from Nellore steers (n = 96) fed diets containing soybean (SOY), sunflower (SUN), or linseed ...
Effects Of Micronized Sodium Chloride On The Sensory Profile And Consumer Acceptance Of Turkey Ham With Reduced Sodium Content
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2014)