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The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition
(Wiley Blackwell Publishing, Inc, 2017-12)
Various factors need to be taken into account when reformulating a food or beverage. The food components, not only macronutrients but also minor ingredients such as flavoring agents, could affect the perception of the ...
Estudo da posturografia dinâmica - “Foam-Laser” - em indivíduos normais com idades entre 14 e 60 anos
(Universidade Federal de Santa MariaBRFonoaudiologiaUFSMPrograma de Pós-Graduação em Distúrbios da Comunicação Humana, 2006-03-01)
The corporal balance is fundamental to that the individual keeps his quality of life and get to do his daily life activities. The maintenance of the balance depends on three systems: the vision, the proprioceptive system ...
Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants
(IOS Press, 2019-06)
BACKGROUND: Yerba-mate (YM) and blackcurrant (BC) are rich in polyphenols and anthocyanins with proven health benefits therefore they could be used in functional beverage preparation.OBJECTIVE: To (a) develop a palatable ...
Applicability of questionnaires applied to sensorial gastronomic testsAplicabilidad de cuestionarios aplicados a pruebas sensoriales gastronómicas orientados al producto y al consumidor
(Universidad Internacional del Ecuador, extensión Guayaquil, 2019)
Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing
(MDPI, 2018-02-01)
The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and ...