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Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
(2017-12-01)
Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, ...
Influence of natural polymer derived from starch as a sensory modifier in sunscreen formulations
(2013-03-07)
Background: Nowadays, there has been increased incidence of skin cancer, which is mainly related to increased sun exposure. Although sunscreen products may prevent the appearing of this disease, consumers may not use them ...
Influence of natural polymer derived from starch as a sensory modifier in sunscreen formulations
(2013-03-07)
Background: Nowadays, there has been increased incidence of skin cancer, which is mainly related to increased sun exposure. Although sunscreen products may prevent the appearing of this disease, consumers may not use them ...
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride
(2016-04-01)
Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this ...
Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?
(2018-01-01)
The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C, and D) on the overall liking was evaluated, as well the influence of the intrinsic sensory characteristics of the products. The ...
Mapa de preferência de couve minimamente processada
(Horticultura Brasileira, 2019)
LACTOBACILLUS ACIDOPHILUS AND BIFIDOBACTERIUM SP IN CO-CULTURE IMPROVE SENSORY ACCEPTANCE OF POTENTIALLY PROBIOTIC PETIT-SUISSE CHEESE
(AKADEMIAI KIADO RT, 2010)
Sensory acceptance of four trials of probiotic petit-suisse cheese was investigated. Cheeses were prepared using Streptococcus thermophilus TA 040 as starter not supplemented with any probiotic culture (T1-control), ...
Desenvolvimento e avaliação química e sensorial de conserva de pepino (Cucumis sativus L.) fatiado agridoce
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2019-12-13)
Vegetable conserves are products prepared with practically raw potted vegetables, immersed in an appropriate covering liquid, hermetically sealed and subjected to a heat treatment, usually pasteurization, in order to avoid ...