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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 ...
Ordered probit regression analysis of the effect of brand name on beer acceptance by consumers
(Food Science and Technology, 2018)
Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics
(Elsevier Science, 2019-07)
Baby foods must be nutritious, semi-solid and of easy digestion. Quinoa and amaranth are a good source of proteins, lipids, fiber, vitamins, minerals and antioxidants. Germination can improve their nutritional properties; ...
Use of relative risk test to evaluate the influence of the brand on beer acceptability
(Semina: Ciências Agrárias, 2018)
Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi wines
(Soc Chilena Ciencia Suelo, 2015-01-01)
In this study we investigated the effects of late leaf removal on the berry and wine composition and on wine sensory characteristics of Uva Longanesi, a late maturing red Italian grape variety, which wines are characterized ...
Metabolic activity, microbial growth and sensory quality of arugula leaves (Eruca vesicaria Mill.) stored under non-conventional modified atmosphere packaging
(2016)
Arugula compositional characteristics linked to vitamin content, polyphenols and other health beneficial compounds have increased consumer interest to include it in the diet. This leafy vegetable is very susceptible to ...
Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks
(2017-12-01)
The purpose of this study was to identify the sensory and non-sensory factors which determine the purchase and consumption of extruded corn-based snacks using market research and a rank preference test. Most consumers had ...
Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi wines
(Soc Chilena Ciencia Suelo, 2015)
Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains
(Springer, 2016)
Polysaccharides, mainly mannoproteins, play an important role on technological and sensory quality of wines. These compounds are released to the wine during alcoholic fermentation and, thereafter, during yeast autolysis ...