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Socially conditioned flavor preferences with fluids: Transfer with solid foods, palatability, and testing constraints
(Elsevier, 2020)
In two experiments, the social influence on choosing between two novel diets was analyzed. In Experiment 1, a group of rats (demonstrators) ingested a novel flavor cue presented in powdered food or in a 4% sucrose solution. ...
Composite films with UV barrier capacity to minimize flavored waters degradation
(Elsevier, 2019-09)
Secondary packages for commercial flavored waters were developed from composite films to reduce beverage UV degradation. Bottle packs of orange and grapefruit flavored waters (OFW and GFW), were wrapped with films based ...
Enzymatic synthesis of isoamyl ester in aqueous media optimization using a central composite design
(Korean Soc Food Science TechnologySeoulCoreia do Sul, 2004)
Microbial Production of the Off-Flavor Geosmin in Tilapia Production in Brazilian Water Reservoirs: Importance of Bacteria in the Intestine and Other Fish-Associated Environments
(Frontiers Media Sa, 2019-10-31)
Aim To determine major sources of microbially produced geosmin in the commercially important aquaculture fish species tilapia. Methods and Results Abundance and composition of geosmin-producing bacteria in water and fish ...
Transformations of food flavor due to industrially processing of elaboration
(Wiley, 2013)
Flavor is a multifaceted appreciation of the total sensation perceived when any food or drink is consumed. The flavor of food is the most important sensory attribute affecting the acceptance and preference of consumers. A ...
Survival of Beijerinckia sp microencapsulated in carbohydrates by spray-drying
(Taylor & Francis LtdAbingdonInglaterra, 2004)
Flattening of a generalization gradient following a retention interval: Evidence for differential forgetting of stimulus features
In two experiments, rats received exposure to a compound consisting of a solution of salt plus a distinctive flavor (A), followed by an injection of furo-doca to induce a salt need. Experiment 1, established that this ...
Sampling and sample preparation for analysis of aromas and fragrances
(Elsevier Science LondonLondonInglaterra, 2003)
Shelf life of minimally processed pineapples treated with ascorbic and citric acids
(Inst AgronomicoCampinasBrasil, 2012)