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Physical, Sensory and Chemical Evaluation of Cooked Spaghetti
(Wiley Blackwell Publishing, Inc, 2007-12)
The objectives of this research were to estimate the ability of chemical analysis, cooking properties, sensory evaluation and instrumental texture assays as descriptive quality parameters, and to evaluate the association ...
Características físico-químicas e sensoriais da carne ovina submetida a diferentes métodos de cocção
(Universidade Estadual Paulista (Unesp), 2020-02-20)
A carne é submetida a tratamentos térmicos antes de ser consumida em muitos momentos, acentuando os atributos sensorias e inativando microrganismos, além de alterar as características nutricionais da carne. No entanto, não ...
Influência do tratamento térmico na composição nutricional da carne ovina
(Universidade Estadual Paulista (Unesp), 2021-08-20)
Ainda são escassas na literatura internacional informações para comparação da composição nutricional após cocção, principalmente quando se trata se carne de ovinos. Portanto, o objetivo do estudo foi avaliar a influência ...
Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)
(Scientific Research Publishing, 2015-04)
The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this ...
Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2003)
Carcass characteristics and meat quality of finishing gilts fed diets with different levels of SID methionine + cystine and Vitamin B6 supplementation
(2018-01-01)
This study was carried out to evaluate the effects of different levels of standardized ileal digestible (SID) methionine + cystine (Met + Cys) and vitamin B6 supplementation on the carcass characteristics and longissimus ...
Responding to amphibian loss
(Amer Assoc Advancement Science, 2006-12-08)