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Wine color: sensory evaluatión and selectión of color cards.
(2005)
Sensory evaluation of wine color has not been extensively studied. There are few studies
that relate wine color sensory evaluation with wine color measurements and there is not a wme
color reference system, making wine ...
Instrumented Color Determination And Sensory Analysis Of Tomato Fruits (lycopersicum Esculentum Mill)
(Igi GlobalHershey, 2017)
Grading of Potato Chips According to Their Sensory Quality Determined by Color
(2012)
Potato chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing some pre-treatments (control or unblanching, blanching, and blanching ...
Honey from Tiúba stingless bees (Melipona fasciculata) produced in different ecosystems: physical and sensory studies
(2020-07-01)
BACKGROUND: Honey from Tiúba stingless bees (Melipona fasciculata) produced in three different ecosystems in Brazil (Cerrado, Litoral and Baixada), as well as a sample of honey from Apis mellifera bees from the Baixada ...
Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial
(Journal Ciencia y Tecnologia Alimentaria, 2019)
Avaliação da preferência e descrição sensorial de mortadelas desenvolvidas com corantes naturais
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-25)
Industries are increasingly investing in researches using natural compounds due to the increased consumer awareness regarding its healthiness. A natural compound that has been widely studied for synthetic antioxidants ...
Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods
(Soc. Brasileira Ciencia Tecnología Alimentos, 2020)
Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties - which were all raw as they were microwaved (800 W, 8 min) and fried (180 degrees C, 5 min) - were characterized in terms of functional, ...
Qualidade físico-química e sensorial da bebida de algumas de marcas cafés, na cidade de Ponta Grossa-PR
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-10-26)
Coffee (Coffea arabica L.) belongs to the genus Coffea of the family Rubiaceae is the seed of the ripe fruit benefited from major crop species are Coffea arabica, Coffea canephora and Coffea robusta. Drinking coffee, one ...