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Honey from Tiúba stingless bees (Melipona fasciculata) produced in different ecosystems: physical and sensory studies
(2020-07-01)
BACKGROUND: Honey from Tiúba stingless bees (Melipona fasciculata) produced in three different ecosystems in Brazil (Cerrado, Litoral and Baixada), as well as a sample of honey from Apis mellifera bees from the Baixada ...
Free choice profiling of chilean goat cheese
(2001)
Different goat cheeses from Chile were studied by Free-Choice Profile (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to FCP data permitted differentiation between samples and informed on the attributes ...
Determinación del perfil de textura, sensorial e instrumental del casabe producido en Ciénaga de Oro (Córdoba)
(Facultad de IngenieríaBerástegui, Córdoba, ColombiaIngeniería de Alimentos, 2021)
Sensory descriptive profiling and consumer preferences of beef strip loin steaks
(Elsevier Science BvAmsterdamHolanda, 2014)
Análise sensorial do mel usando a técnica de perfil livre e sua aplicação em concursos de mel
(Universidade Tecnológica Federal do ParanáLondrina, 2014-02-21)
Brazil has rich and varied vegetation, with a diversified climate that promotes beekeeping. In Paraná, the production of honey has been growing, currently is the second national producer in 2012. Therefore, this study aimed ...
AVALIAÇÃO SENSORIAL DE VINHAS RIESLING ITÁLICO NACIONAIS UTILIZANDO PERFIL LIVRESENSORY EVALUATION OF BRAZILIAN WELCHRIESLING WINES BY FREE-CHOICE PROFILING
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1998)
Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking
(Wiley-Blackwell, 2011-04-01)
P>The purpose of this paper is to investigate the impact of liquid smoke on the sensory characteristics of giant river prawn (Macrobrachium rosenbergii). The sensorial profile was plotted using quantitative descriptive ...
Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking
(Wiley-Blackwell, 2011-04-01)
P>The purpose of this paper is to investigate the impact of liquid smoke on the sensory characteristics of giant river prawn (Macrobrachium rosenbergii). The sensorial profile was plotted using quantitative descriptive ...