Search
Now showing items 1-10 of 325
Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps
(Elsevier Sci LtdOxfordInglaterra, 2009)
Hedonic scale with reference: performance in obtaining predictive models
(Elsevier Sci LtdOxfordInglaterra, 2002)
Performance of three affective methods and diagnosis of the ANOVA model
(Elsevier Sci LtdOxfordInglaterra, 2000)
Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying
(2018-01-01)
Dehydrated products from strawberry and banana pulps were obtained through foam-mat drying and subsequently used for production and evaluation of smoothies. For that, six smoothies were prepared, with different proportions ...
Sensory acceptability of raw and extruded bovine rumen protein in processed meat products
(ELSEVIER SCI LTD, 2011)
The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and ...
Sensory acceptability of raw and extruded bovine rumen protein in processed meat products
(Elsevier B.V., 2011-08-01)
The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and ...
Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability
(Elsevier B.V., 2015-06-01)
Mixture modeling methodology was used to investigate interactions of sugar, oligofructose and inulin in papaya nectars as related to sensory liking and chemical characteristics. Mixing sugar and inulin and increasing the ...