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Development of cassava cake enriched with its own bran and Spirulina platensis
(UNIV ESTADUAL MARINGA, PRO-REITORIA PESQUISA POS-GRADUACAOMARINGA, 2012)
The cassava cake was developed enriching it with a biomass of Spirulina platensis and a type of bran made out of its own starch. This biomass, a part from being rich in protein, also contains vitamins, essential fatty acids ...
Avaliação da aceitação de vinhos brancos varietais brasileiros através de testes sensoriais afetivos e técnica multivariada de mapa de preferência internoAffective sensory tests and internal analysis of preference in acceptability assessment of Brazilian varietal white wines
(Sociedade Brasileira de Ciência e Tecnologia de AlimentosBrasil, 1999)
Avaliação da qualidade do pescado marinho comercializado na baixada santista/sp
(2014-01-01)
Two hundred and fifty-seven (257) fresh seafood samples from different points of the Baixada Santista production chain were analyzed for sensorial, microbiological, physicochemical, chemical and parasitological aspects. ...
Influência da fermentação e secagem de amêndoas de cacau no teor de compostos fenólicos e na aceitação sensorialInfluence of cocoa beans fermentation and drying on the polyphenol content and sensory acceptance
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010)