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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 ...
EVALUATION OF THE SENSORY PROFILE AND CONSUMER TEST OF STICK POTATO
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2012)
Perfil sensorial de vinhos brancos varietais brasileiros através de análise descritiva quantitativaSensory profile of brazilian varietal white wines by quantitative descriptive analysis
(Sociedade Brasileira de Ciência e Tecnologia de AlimentosBrasil, 2000)
Relationship between anthropometric parameters and sensory processing in typically developing brazilian children with a pediatric feeding disorder
(2021-07-01)
In this study, we aimed to relate anthropometric parameters and sensory processing in typically developing Brazilian children diagnosed with a pediatric feeding disorder (PFD). This was a retrospective study of typically ...
Impact of microwave drying on the sensory profile of macadamia nuts
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2007)
Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage
(2020-06-01)
Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, ...
Sensory profile and chemical composition of Opuntia joconostle from Hidalgo, Mexico
(2011)
The objective of this study was to compare the sensory profile and the chemical composition of four samples of Opuntia joconostle cultivated in Sahagun and Cuautepec, Hidalgo (Mexico). A group of ten trained panelists built ...
ADDITION OF GOLDEN FLAXSEED (Linum usitatissimum L.) AND DERIVATIVES IN BEEF BURGERS: SENSORY ACCEPTANCE AND SURVIVAL ANALYSISS
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2012)