Now showing items 1-10 of 842
Sensory processing abilities of children with ADHD
(Associação Brasileira de Pesquisa e Pós-Graduação em Fisioterapia, 2014-08-01)
OBJECTIVE:To assess and compare the sensory processing abilities of children with Attention Deficit/Hyperactivity Disorder (ADHD) and children without disabilities, and to analyze the relationship between sensory processing ...
Perfil das habilidades do processamento sensorial em crianças com Transtorno de Déficit de Atenção/Hiperatividade (TDAH)
(Universidade Federal de São Paulo (UNIFESP), 2011-08-12)
O TDAH é um transtorno do desenvolvimento caracterizado por um quadro bastante heterogêneo que está associado a distúrbios motores, perceptivos, cognitivos e comportamentais, representando elevado risco de comprometimentos ...
Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?
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 ...
The relationship between instrumental tests and sensory determinations of peach and nectarine texture
In this work, we evaluate the relationship between the rheological and the sensory texture of fresh peach and nectarine varieties. Two non-melting fleshed varieties (NMF), 'Andross' and 'Carson, and four melting fleshed ...
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.
(Journal of Texture Studies, Westport, v. 47, n. 1, p. 14-23, 2016., 2016)
Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization
Looking to supply a gluten-free product with improved acceptance, and that promote a possible increase in the absorption of calcium in individuals with celiac disease, gluten-free chocolate cookies with oligofructose-enriched ...
Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose
Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with ...
EVALUATION OF THE SENSORY PROFILE AND CONSUMER TEST OF STICK POTATO
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2012)