Buscar
Mostrando ítems 11-20 de 947
Physicochemical parameters and sensory properties of honeys from Buenos Aires region
(Elsevier, 2014-06-01)
The physicochemical parameters (moisture, hydroxymethyl furfural, colour, electrical conductivity, free acidity, glucose, fructose and sucrose) and the sensory properties(aroma, taste, appeareance, texture) were determined ...
CHARACTERIZATION OF PHENOLIC ACIDS PROFILE FROM CHILEAN RED WINES BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY
(Sociedad Chilena de Química, 2011)
Efeito do teor de gordura nas características químicas e sensoriais de embutido fermentado de carne de caprinos.
(Pesquisa Agropecuária Brasileira, Brasília, v.37, nº 8, p. 1169-1173, ago. 2002., 2011)
Implementation of sensory stimulation technology in an interactive room for the diffusion of wine making activities
(OfficeDE, 2019)
The present innovation project attempts to bolster the promotion and diffusion of wine-making activities through the introduction of 'dynamic sensory stimula- tion' technology (DSS). The first objective of this paper is ...
Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor
(2013-02)
The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research ...
Calidad nutricional y sensorial de las principales variedades comerciales de peras y manzanas
(EEA Alto Valle, INTA, 2022-05)
Cuando se habla de calidad nutricional de las frutas, no sólo se debe pensar en la parte visible, externa, sino también en aquella que no se ve pero incide en la recurrencia de compra del producto. La calidad externa de ...
Characterization of phenolic acids profile from chilean red wines by high-performance liquid chromatography
(Sociedad Chilena de Quimica, 2011)
The success of Chilean wine in the international market has led to an important attention on the development of science and technology for wine differentiation, productivity, and quality. In order to report the profile of ...
Sensory analysis in grapes benitaka
(Sao Paulo: ABEN, 2011, 2014)