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Pain and Distraction According to Sensory Modalities: Current Findings and Future Directions
(Blackwell Publishing Inc., 2019)
Investigação da eficácia da teoria de integração sensorial: revisão integrativa
(Universidade Federal de Minas GeraisBrasilEEFFTO - ESCOLA DE EDUCAÇÃO FISICA, FISIOTERAPIA E TERAPIA OCUPACIONALCurso de Especialização em Terapia OcupacionalUFMG, 2012-07-09)
The sensory integration can be understood as a process by which the brain organizes sensory
information from the body and the environment, allowing an appropriate adaptive answer. This
theory, described by Jean Ayres in ...
Caracterización sensorial de maíz blanco Zea mays L y su producto final, arepa tipo AntioqueñaSensorial characterization of white-corn Zea mays L and its final product arepa type Antioquia
(Universidad Nacional de Colombia, Facultad de Ciencias AgrariasGrupo de Investigación en Análisis SensorialMedellín, Colombia, 2021)
Dean-woodcock sensory motor battery
(Universidade Federal de Minas GeraisUFMG, 2015-12-11)
Neuropsychological evaluation is a process by which neurocognitive domains are examined with the purpose of establishing a relation between emerging behaviors and the individuals brain functions. Sensory and motor deficits ...
Sugar cane spirits: Cachaça and rum production and sensory properties
(2011-11-01)
The production of cachaça, a distilled spirit made directly from sugar cane juice and rum obtained by fermenting molasses, a by-product of the sugar industry, are comparatively presented. The main differences, from raw ...
Elaboração de cookies enriquecido com farinha de yacon
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2017-11-30)
Yacon flour can be used as a highly nutritious ingredient in several food preparations. A yacon flour, produced by dehydration and grinding of its root, ethic in dietary fibers, mostly fructans. The consumption of fructose ...
Elaboração de um refrigerante sabor laranja com adição de isolado proteico de soro de leite
(Universidade Tecnológica Federal do ParanáLondrinaPrograma de Pós-Graduação em Tecnologia de Alimentos, 2013-06-06)
Currently consumers are very concerned about health, but is not willing to compromise the flavor, so the product must contain ingredients that provide your "wellness", to ensure the benefits of the drink without harming ...
Teste de aceitação em amostras de cachaça: avaliação de métodos estatísticos e de número mínimo de julgadores
(Universidade Estadual Paulista (Unesp), 2011)
Based on data of global impression acceptance tests of 4 cachaças samples, sensory evaluated by 120 judges, statistical parametric and non-parametric proceedings were compared. In this way, based on the sensory acceptance ...