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Consumer acceptance of new strawberry vinegars by preference mapping
(Taylor and Francis Inc., 2017)
Acceptance and Commitment Therapy versus Traditional Cognitive Behavioral Therapy: A Systematic Review and Meta-analysis of Current Empirical Evidence
(International Journal of Psychology and Psychological Therapy, 2012-11-29)
Controversy remains about the empirical status of acceptance and commitment therapy (ACT) and its presumably different characteristics relative to traditional cognitive behavioral therapy (CBT). The current study aims to ...
Innovative winemaking: Consumer acceptance of red table wines
(2013-07-01)
Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: ...
Consumer acceptance of the beach strawberry (Fragaria chiloensis). A conjoint analysis and sensory test
(Universidad de Talca (Chile). Facultad de Ciencias AgrariasGeorg-August-University of Göttingen (Germany). Faculty of Agricultural Sciences, 2010)
Innovative winemaking: Consumer acceptance of red table wines
(2013-07-01)
Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: ...
HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation
(2017-07-01)
The odor-active compounds of the conventional yellow passion fruit influence the aroma during ripeness and the acceptance of the juice. HS–GC–MS and GC–OSME analysis and sensory acceptance of the conventional passion fruit ...
Sensory profile and acceptability of traditional and double-distilled cachaca aged in oak casks
(Inst Brewing, 2013-01-01)
Distillation is an important step to obtain a beverage of good quality, because it separates, selects and concentrates the components of the wine, as well as promoting some chemical reactions induced by the heat. Thus the ...
Low-fat Brazilian cooked sausage-Paio - with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019-06-01)
The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in cooked Paio sausage using response surface methodology. The chemical composition, textural parameters, color properties, lipid ...