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Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
(2013-12-01)
The objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes ...
Oregano essential oil: Effect on sensory acceptability
(2015-01-01)
Purpose – This paper aimed to evaluate sensory acceptability of salad dressing formulated with different quantities of oregano essential oil (OEO) and salt as a starting point for the use of the spice as a natural preservative ...
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
(WILEY-BLACKWELL, 2008)
The effect of probiotic cultures on sensory performance of coconut flan during storage at 5 degrees C and the viability of these micro organisms for up to 28 days were investigated. Sensory analyses of the product were ...
PHYSICAL, MICROSTRUCTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED AND MICROWAVE-EXPANDED SNACKS ADDED WITH DEHYDRATED SQUASH
(Univ Autonoma Metropolitana-iztapalapa, 2018-12-01)
The objective of this work was to study the effects of the extrusion temperature (T, 93-141 degrees C), feed moisture content (FMC, 21.27-34.73%), and dehydrated squash content (DS, 0.43-15.57%) on physical, microstructural ...
Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates
(Elsevier B.V., 2014-08-01)
The effect of aromatization of a soy protein isolate, using volatile compounds (isovaleraidehyde, ethyl butyrate and butyric acid) and flavor enhancers, with extrusion under different conditions, on the physical characteristics, ...
Testing the sensory acceptability of biltong formulated with different spices
(Academic JournalsVictoria IslandNigéria, 2007)
ADDITION OF GOLDEN FLAXSEED (Linum usitatissimum L.) AND DERIVATIVES IN BEEF BURGERS: SENSORY ACCEPTANCE AND SURVIVAL ANALYSISS
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2012)
Milk And Acai Berry Pulp Improve Sensorial Acceptability Of Kefir-fermented Milk Beverage
(Inst Nacional Pesquisas AmazoniaManaus, 2016)