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Caracterización sensorial de mieles de abeja mediante análisis multivariado a tres vías
(Ediciones INTA, 2019-04)
El análisis sensorial consiste en la evaluación de las propiedades organolépticas de un producto mediante los sentidos humanos. Para dicha evaluación, el diseño experimental y el análisis estadístico juegan un papel ...
Cultural, psychological and organoleptic factors related to the use of stingless bees by rural residents of northern Misiones, Argentina
(Springer, 2018)
This chapter explores the relationship between cultural (e.g., utilitarian), psychological (e.g., prominence and ease of observation), and organoleptic factors (e.g., taste perceptions) related to the use of stingless bees. ...
Inclusión de granos de destilería en la dieta de bovinos a base pastoril impacto en atributos sensoriales
(Asociación Argentina de Producción Animal, 2020-10-14)
Determinar y comparar el perfil sensorial de muestras de carne procedentes de animales alimentados con dietas a base pastoril pura, base pastoril con suplemento de granos de destilería secos con solubles DDGS) y con maíz ...
Caracterización polínica, fisicoquímica y sensorial de la miel de abeja (Apis mellifera L.) del departamento de Malargüe, provincia de Mendoza
(Gerencia de Comunicación e Imagen Institucional, DNA SICC, INTA, 2017-12)
El Instituto tecnológico realizó una investigación sobre los diferentes tipos de mieles en el departamento
sureño y determinó que poseen características propias de la región
Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage
(2010-06)
The objective of this study was to determine changes in tocopherol content, peroxide value (PV) and sensory attributes from roasted peanuts during storage at 40 °C. There were no differences in tocopherol contents between ...
An interdisciplinary approach to perception of water quality for human consumption in a Mapuche community of arid Patagonia, Argentina
(Elsevier, 2020-06)
Vital for human consumption, water is a scarce resource, particularly in the arid environments of Patagonia. In this study we analysed local perspectives and the use of different water sources, based on two case studies ...
Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages
(American Society for Enology and Viticulture, 2020-08)
The effect of whole cluster at 50% (50% WC) and 100% additions (100% WC), as well as that of Dried stems (DS) on Pinot noir wines from the Edna Valley AVA of California (USA) were investigated over two consecutive vintages ...
Organoleptic profile of the Cocuy de Penca produced in Lara VenezuelaPerfil organoléptico del Cocuy de Penca producido en el Estado Lara Venezuela
(Universidad Centroccidental Lisandro Alvarado, 2019)
Chemical and organoleptic evaluation of wine from Fortuna Blanca grapes varietyEvaluación química y organoléptica de vino de la variedad de uvas Fortuna Blanca cosecha 1986
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1989)
Physicochemical parameters and sensory properties of honeys from Buenos Aires region
(Elsevier, 2014-06-01)
The physicochemical parameters (moisture, hydroxymethyl furfural, colour, electrical conductivity, free acidity, glucose, fructose and sucrose) and the sensory properties(aroma, taste, appeareance, texture) were determined ...