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Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects
(2022-01-01)
Ultrasound is an acoustic mechanical wave that, at intensities above 20 kHz, can cause cavitation, a phenomenon responsible for accelerating chemical reactions and/or causing changes in the microstructure of food. This ...
Preference mappings for gluten-free chocolate cookies Sensory and physical characteristics
(Emerald Group Publishing Ltd, 2016-01-01)
Purpose - The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach - Chocolate cookies with ...
HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation
(2017-07-01)
The odor-active compounds of the conventional yellow passion fruit influence the aroma during ripeness and the acceptance of the juice. HS–GC–MS and GC–OSME analysis and sensory acceptance of the conventional passion fruit ...
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 ...
Otimização da aceitabilidade sensorial de requeijão cremoso light
(Ciência Rural, 2019)
Caracterização físico-química e avaliação sensorial dos frutos de bananeira
(2013)
This study aimed to evaluate the physical-chemical characteristics as well as sensorial acceptance of banana fruits genotypes in Botucatu/SP. The characteristics evaluated were: texture, PH, titratable acidity, soluble ...
Influence of package and health-related claims on perception and sensory acceptability of snack bars
(Food Research International, 2018)
Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants
(Elsevier B.V., 2013-12-01)
The objective of this research was to compare the effect of 2 fungal proteases, one that is already commercially established as a milk-clotting agent and another produced at the laboratory scale, on Prato cheese composition, ...