Now showing items 1-10 of 10
Determination of 2-methylimidazole and 4-methylimidazole in caramel colors by capillary electrophoresis
The use of chemical preservative compounds is common in the food products industry. Caramel color is the most usual additive used in beverages, desserts, and breads worldwide. During its fabrication process, 2- and ...
Efecto de edulcorantes no calóricos en la aceptabilidad sensorial de un producto horneado
(Sociedad Chilena de Nutrición, 2017)
Samples of cakes (baked biscuit-type products) made with sugar (control) and samples prepared with non-caloric sweeteners (stevia, saccharin and sucralose) were developed and acceptability evaluated using a 5-point ...
Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness
(Elsevier B.V., 2014-12-01)
The odoriferous importance of volatile compounds during maturation of organic passion fruit was studied. The volatile compounds were analyzed using GC-FID-OSME and GC-MS. The volatile profile changed throughout maturation. ...
A new eco-friendly methodology for the determination of Amaranth dye in foodstuffs using diffuse reflectance spectroscopy
A simple, fast, low cost, and environmentally friendly analytical methodology was developed for the determination of Amaranth dye in foodstuff samples, offering low consumption of reagents. Spot tests were performed using ...
Electrospray ionization mass spectrometry fingerprinting of beer
(Royal Soc ChemistryCambridgeInglaterra, 2005)
Preference Mapping Of Dulce De Leche Commercialized In Brazilian Markets
(Elsevier Inc., 2015)
Perfil sensorial e aceitação de bebida láctea achocolatadaSensory profile and acceptance of milk chocolate beverage
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010)