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Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam
Storage conditions are important factors for jam quality. The objective of this study was to monitor the
physicochemical stability and sensorial profile of apricot jam during storage for 60 days at 5 C, 25 C and
37 ...
Implementation of sensory stimulation technology in an interactive room for the diffusion of wine making activities
(OfficeDE, 2019)
The present innovation project attempts to bolster the promotion and diffusion of wine-making activities through the introduction of 'dynamic sensory stimula- tion' technology (DSS). The first objective of this paper is ...
Effect of different probiotics on broiler carcass and meat quality
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2003-12-01)
The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial ...
Preparações culinárias elaboradas com farinha das sementes de melão cantaloupe (Cucumis melo L. var. reticulatus): um estudo piloto
(Universidade Federal do Rio Grande do NorteBrasilUFRNNutrição, 2020-11-18)
Effect of different probiotics on broiler carcass and meat quality
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2003-12-01)
The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial ...
COLD AND HOT SMOKED NILE TILAPIA FILLETS: QUALITY AND YIELD OF PIGMENTED AND UNPIGMENTED FILLETS
(Codon Publications, 2020-01-01)
Aiming evaluate the effects of smoking techniques on the quality of tilapia fillets, a 2x2 factorial scheme experiment was conducted comprising two smoking techniques (hot and cold) and two pigmentation (with and without). ...
Cold and hot smoked nile tilapia fillets: Quality and yield of pigmented and unpigmented fillets
(2020-01-01)
Aiming eyaluate the effects of smoking techniques on the quality of tilapia fillets, a 2x2 factorial scheme experiment was conducted comprising two smoking techniques (hot and cold) and two pigmentation (with and without). ...