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Teste de aceitação em amostras de cachaça: avaliação de métodos estatísticos e de número mínimo de julgadores
(Universidade Estadual Paulista (Unesp), 2011)
Based on data of global impression acceptance tests of 4 cachaças samples, sensory evaluated by 120 judges, statistical parametric and non-parametric proceedings were compared. In this way, based on the sensory acceptance ...
Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice
(2018-02-01)
The purpose of this study was to evaluate volatile compounds and sensory acceptance of HHP processed orange juice compared with non-processed and pasteurized orange juices. RSM and sniffing were successfully applied for ...
Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties
(Wiley, 2017)
Increasing the variety of better-tasting and healthier gluten-free products is important for consumers with gluten-related disorders. This work aimed to develop a gluten-free bread formulation containing whole chia flour ...
Physico-chemical and sensory properties of marmalades made from mixtures of fruits and under-exploited Andean tubers
(John Wiley & Sons Ltd, 2017-09)
BACKGROUND: This work studies the added value to the Andean tuber crops through the production of jams. The objective were: (1) to study the sensory and instrumental characteristics of dietetic marmalades made with fruits ...
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread—a factorial design approach
(2021-09-01)
This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions ...
Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose: características químicas, físicas e sensoriaisGluten-free chocolate cookies added of inulin enriched with oligofructose: chemical, physical and sensory characteristics
(Universidade Estadual Paulista (Unesp), 2016)
Information as a determinant criterion in the acceptance of fermented yam-based ice cream
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2020)
SENSORY ACCEPTANCE of JUICE FROM FCOJ PROCESSING STEPS
(Wiley-Blackwell, 2011-10-01)
The acceptance of orange juice from the frozen concentrated orange juice (FCOJ) processing steps was evaluated by 101 consumers for color, overall impression, aroma, flavor and texture. The juice from the extraction, ...
SENSORY ACCEPTANCE of JUICE FROM FCOJ PROCESSING STEPS
(Wiley-Blackwell, 2011-10-01)
The acceptance of orange juice from the frozen concentrated orange juice (FCOJ) processing steps was evaluated by 101 consumers for color, overall impression, aroma, flavor and texture. The juice from the extraction, ...
Preference mapping to assess the effect of information on the acceptability of snack bars
(Food Science and Technology, 2019)