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Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet
(Sociedade Brasileira de Zootecnia, 2010-04-01)
Foi avaliado o efeito do processo de defumação a quente (45-90ºC/5 horas) e a frio (27-45ºC/10 horas) nas propriedades organolépticas, no rendimento e na composição dos filés de matrinxã (Brycon cephalus). Não houve diferença ...
Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet
(Sociedade Brasileira de Zootecnia, 2010-04-01)
Foi avaliado o efeito do processo de defumação a quente (45-90ºC/5 horas) e a frio (27-45ºC/10 horas) nas propriedades organolépticas, no rendimento e na composição dos filés de matrinxã (Brycon cephalus). Não houve diferença ...
Organoleptic profile of the Cocuy de Penca produced in Lara VenezuelaPerfil organoléptico del Cocuy de Penca producido en el Estado Lara Venezuela
(Universidad Centroccidental Lisandro Alvarado, 2019)
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties
(2016)
The effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. ...
Efeito do teor de gordura nas características químicas e sensoriais de embutido fermentado de carne de caprinosEffect of fat level in chemical and sensory characteristics of goat meat fermented sausage
(Embrapa Informação TecnológicaPesquisa Agropecuária Brasileira, 2002)
Secadora para hojas de lechuga crespa cultivadas bajo parámetros de agricultura más limpia en la empresa Bitta de Santa Rosa de Cabal
(Universidad Católica de Pereira, 2022-01-13)
Para este proyecto, se propone un cilindro rotativo en acero inoxidable para el secado de hortalizas de hoja, específicamente a las lechugas crespas en la empresa Bitta ubicada en Santa Rosa de Cabal. Se desarrolla una ...
Avaliação agronômica, físico-química e sensorial de híbridos de pimenta (Capsicum chinense Jacquin)
(Universidade Federal de São CarlosUFSCarPrograma de Pós-Graduação em Produção Vegetal e Bioprocessos Associados - PPGPVBA-ArCâmpus Araras, 2020-08-06)
The consumption of Capsicum peppers has been growing, encouraging cultivation and increasing the demand for new cultivars with better agronomic and nutritional qualities. The objective was to evaluate the agronomic, ...
Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
(2016)
Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level ...
Tamaño de la baya y calidad del vino : no es el destino sino el camino
(2014-01)
En las bayas de Vitis vinifera L. destinadas a la elaboración de vinos tintos, el llamado “paradigma del tamaño” (bayas grandes = mala calidad; bayas chicas = alta calidad) es generalmente aceptado. Sin embargo, el tamaño ...
Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
(Faculty of Food Technology and Biotechnology, University of Zagreb (Croacia), 2009)
Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec ...