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Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021)
Peru is home to six of the main genetic clusters of cocoa (Theobroma cacao L.) and is an important exporter of fine-flavor cocoa varieties. Two varieties of Peruvian native cocoa, in high demand for the fine chocolate ...
Descripción Sensorial Cuantitativa de la Miel de Acacia
(Universidad Tecnológica Nacional, 2018)
Sensory descriptive profile of a protein concentrate by the technique of quantitative-descriptive analysis in Ciepe Foundation, San Felipe, YaracuyPerfil descriptivo sensorial de un concentrado proteico por la técnica de análisis cuantitativo-descriptivo en la Fundación Ciepe, San Felipe, Yaracuy
(Universidad Centroccidental Lisandro Alvarado, 2013)
Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir
(Cambridge University Press, 2011-11)
A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented ...
Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets
(Wiley Blackwell Publishing, Inc, 2018-12)
The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on ...
Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico
(Sage Publications Ltd, 2020-04)
The aims of this work were to (i) identify the consumers? profile of pulque through their consumption frequency and their sensory perception of this beverage and (ii) identify the factors that contribute to the valorization ...
Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheeseContribution du levain et d’une culture secondaire de lactobacilles à la protéolyse, au profil des composés volatils et aux caractéristiques sensorielles de fromages à pâte pressée
(EDP Sciences, 2003-12)
Washed-curd cheeses manufactured with either Lactococcus lactis subsp. lactis IL416 or Lactococcus lactis subsp. cremoris AM2 were used to test the role of six Lactobacillus strains from the CNRZ collection as adjunct ...
Sensory analysis tests for the development of infant cereal products in VenezuelaPruebas de análisis sensorial para el desarrollo de productos de cereales infantiles en Venezuela
(Universidad Centroccidental Lisandro Alvarado, 2019)