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Efeitos do Pré-processamento no reconhecimento de padrões de odores: aquisição estática e dinâmica
(Universidade Federal de Pernambuco, 2014)
Caracterização molecular dos microrganismos produtores de aromas em cafés fermentados
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilPrograma de Pós-Graduação em BiotecnologiaUTFPR, 2019-07-10)
Coffee is responsible for 13.5% of GDP in Minas Gerais and has a rise in studies that may contribute to the value of coffee and make it a product considered as special. This case, biotechnology emerges as a tool capable ...
Estudo comparativo da lupulagem em processo de dry hopping dinâmico em cervejaria artesanal
(Universidade Tecnológica Federal do ParanáLondrinaBrasilEngenharia QuímicaUTFPR, 2021-11-30)
The dry hopping process aims to extract the hop’s aromatic substances (essential oils), through the liquid-liquid extraction of the flower in pellets towards the beer or draft beer. There are many manners to do this process ...
Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines
(John Wiley and Sons Ltd, 2018)
Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds
(2016-07-01)
This paper provides, for the first time, an overview of different aspects related to the quality of coffee beans and their volatile fractions: species/cultivars, geographic origins, bean defects, and types of beverages, ...
Efectos del aprendizaje asociativo entre un olor y una emoción evocada en jóvenes de Medellín
(Universidad EAFITPsicologíaEscuela de Artes y HumanidadesMedellín, 2023)
The present study is an academic exercise that aims to adapt previous scientific research relating the effects of associative learning between an odor and an emotion (Herz, Schankler and Beland, 2004). A total of 9 ...
Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content
(2020-03-01)
Pre-extrusion flavoring with butyric acid and cysteine, as aroma precursors, was used for production of cheese-flavored expanded corn-based snacks. The effects of extrusion temperature and sunflower oil sprinkled over the ...