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LACTOBACILLUS ACIDOPHILUS AND BIFIDOBACTERIUM SP IN CO-CULTURE IMPROVE SENSORY ACCEPTANCE OF POTENTIALLY PROBIOTIC PETIT-SUISSE CHEESE
(AKADEMIAI KIADO RT, 2010)
Sensory acceptance of four trials of probiotic petit-suisse cheese was investigated. Cheeses were prepared using Streptococcus thermophilus TA 040 as starter not supplemented with any probiotic culture (T1-control), ...
Caracterização química, reológica e aceitação sensorial do queijo petit suisse brasileiroChemical composition, water holding capacity, rheological properties and sensory acceptability of Brazilian commercial petit suisse cheeses
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2000)
Analysis of various sweeteners in petit suisse cheese: determination of the ideal and equivalent sweetness
(Blackwell Publishing, 2014)
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
(ELSEVIER SCIENCE BV, 2008)
The influence of inulin, oligofructose and oligosaccharides from honey, combined in different proportions, on the consumers` sensory acceptance, probiotic viable count and fructan content of novel potentially synbiotic ...
Effect Of Incorporation Of Antioxidants On The Chemical, Theological, And Sensory Properties Of Probiotic Petit Suisse Cheese
(Elsevier Science INCNew York, 2016)
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 ...
Elaboração de queijo petit suisse sabor morango de baixo valor calóricoDevelopment of petit suisse cheese strawberry flavour of low-calorie
(Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), 2014)