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Organic apple juice clarification: Physicochemical and sensory evaluationClarificação de suco de maçã orgânica: Avaliação físico-química e sensorial
(2018-07-01)
n the Brazilian market of non-alcoholic beverages, apple juice is found clarified or turbid. In addition to its consumption as juice itself and nectar, it can also be used in soft drinks formulation. The aim of this work ...
Novel Strategies to Supplement Probiotics to Nondairy Beverages
(Elsevier, 2019)
Novel strategies to supplement probiotics to nondairy beverages describes new trends for the diversification of tastes by developing new matrices for probiotic vehicles. For example, pumpkin by-products (peel and pulp) may ...
Carbon isotope analysis in apple nectar beverages
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013-03-01)
Os objetivos deste trabalho foram utilizar o método de análise isotópica para quantificar o carbono do ciclo fotossintético C3 em néctares de maçã comerciais e mensurar o limite de legalidade para identificar as bebidas ...
Carbon isotope analysis in apple nectar beverages
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013-03-01)
Os objetivos deste trabalho foram utilizar o método de análise isotópica para quantificar o carbono do ciclo fotossintético C3 em néctares de maçã comerciais e mensurar o limite de legalidade para identificar as bebidas ...
Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages
(Elsevier Science BvAmsterdamHolanda, 2014)
APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER
(Universidade Tecnológica Federal do Paraná (UTFPR), 2017)
Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice
(Amer Soc MicrobiologyWashingtonEUA, 2009)
Multivariate bayesian semiparametric models for authentication of food and beveragesANNALS OF APPLIED STATISTICSANN APPL STAT
(INST MATHEMATICAL STATISTICS, 2016)