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Elaboração e avaliação sensorial de um sorvete de chocolate com adição de biomassa de banana verde (Musa spp.)
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2017-06-30)
The main objective of this work was to develop an ice cream chocolate flavor with addition of biomass of green bananas and evaluate their sensory characteristics, microbiological and physico-chemical properties. Two ...
Produção de doce de abóbora de pescoço e maracujá: análise físico-química, microbiológica e avaliação sensorial
(Universidade Tecnológica Federal do ParanáMedianeira, 2014-11-24)
This study aimed to develop a marmalade made of pumpkin and passion fruit. The preparation of formulations followed the standard procedure for the preparation of jam following good manufacturing practices and standard of ...
Avaliação sensorial em mortadela com adição de microcristais de curcumina
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-06-15)
The mortadella is an industrialized meat embedded much appreciated and consumed by all social classes, due to its characteristic taste and odor and affordable price. In its formulation are added meat, fat, water, additives ...
Desenvolvimento e avaliação sensorial de cookie integral adicionado de farinha de uva e óleo de semente de uva
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-27)
The industry has been looking for alternatives to produce foods that promote health benefits for consumers and that use by-products of processes as a way of adding value to these wastes and reducing the environmental impact ...
Produção de cerveja weiss artesanal: processamento, parâmetros físico-químicos e avaliação sensorial
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia Química, 2018-11-26)
Beer is an alcoholic beverage obtained from alcoholic fermentation of the brewer's wort which originates from the mixture between barley malt and drinking water by the action of yeasts and by addition of hops. The consumption ...
Avaliação da preferência e descrição sensorial de mortadelas desenvolvidas com corantes naturais
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-25)
Industries are increasingly investing in researches using natural compounds due to the increased consumer awareness regarding its healthiness. A natural compound that has been widely studied for synthetic antioxidants ...
Teste de aceitação em amostras de cachaça: avaliação de métodos estatísticos e de número mínimo de julgadores
(Universidade Estadual Paulista (UNESP), 2016)
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 ...