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Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose
(2018-01-01)
Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis ...
Determinação da doçura ideal em néctar de mamão adicionado de açúcar
(Univ Federal Santa Maria, 2014-04-01)
Papaya is a fruit whose pulp has attractive sensory, chemical and digestive characteristics, with high production in the country. Nevertheless, the nectar of this fruit is not widespread in the market. Thus, this study ...
Determinação da doçura ideal em néctar de mamão adicionado de açúcar
(Univ Federal Santa Maria, 2014)
Determinação da doçura ideal em néctar de mamão adicionado de açúcarDetermination of ideal sweetness in nectar of papaya with sugar
(Univ Federal Santa Maria, 2014)
Determinação da doçura ideal em néctar de mamão adicionado de açúcar
(2014-01-01)
Papaya is a fruit whose pulp has attractive sensory, chemical and digestive characteristics, with high production in the country. Nevertheless, the nectar of this fruit is not widespread in the market. Thus, this study ...
Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse
(American Dairy Science Association, 2015-11)
For years, just-about-right (JAR) scales have been among the most used techniques to obtain sensory information about consumer perception, but recently, some researchers have harshly criticized the technique. The present ...
Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners
(Elsevier Science IncNew YorkEUA, 2014)
OPTIMIZATION OF SYNBIOTIC FERMENTED FOOD FROM HYDROSOLUBLE SOY EXTRACT APPLYING EXPERIMENTAL DESIGN AND SENSORY ANALYSIS TECHNIQUES
(Wiley-blackwell Publishing, IncMaldenEUA, 2010)
The Age of Agile
- This eye-opening book challenges us to think, not just about which technologies will shape the future, but about which organizations will be able to handle and develop them. - Carlota Perez.