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Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes
(Elsevier B.V., 2016-06-01)
The pre-fermentation dehydration (PD) and submerged cap (SC) treatments were evaluated as alternative winemaking for Brazilian red table wines produced from Vitis labrusca cultivar Bordo and hybrid cultivars Isabel, BRS ...
Análise sensorial como ferramenta útil no desenvolvimento de cosméticos
(2012-12-01)
In assessing the quality of cosmetics, sensory analysis has an undisputed role as a tool of scientific measurement, since no analytical tool is capable of replacing the human senses. In product development, sensory analysis ...
Análise sensorial como ferramenta útil no desenvolvimento de cosméticos
(2012-12-01)
In assessing the quality of cosmetics, sensory analysis has an undisputed role as a tool of scientific measurement, since no analytical tool is capable of replacing the human senses. In product development, sensory analysis ...
Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking
(Wiley-Blackwell, 2011-04-01)
P>The purpose of this paper is to investigate the impact of liquid smoke on the sensory characteristics of giant river prawn (Macrobrachium rosenbergii). The sensorial profile was plotted using quantitative descriptive ...
Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking
(Wiley-Blackwell, 2011-04-01)
P>The purpose of this paper is to investigate the impact of liquid smoke on the sensory characteristics of giant river prawn (Macrobrachium rosenbergii). The sensorial profile was plotted using quantitative descriptive ...
Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
(Wiley-Blackwell, 2014-01-15)
BACKGROUND: This study evaluated the effect of inulin and okara flour on textural and sensory properties of probiotic soy yoghurt (SY) throughout 28 days of storage at 4 degrees C. Employing a 2(2) design, four formulations ...
Propuesta de una guía práctica para el análisis sensorial de alimentos y bebidas aplicado a quesos frescos
(2017)
The sensory analysis is important for the food industry, for professionals in charge of the standardization of processes and products, for those responsible for the production and promotion of food products, as they must ...