Now showing items 1-10 of 2931
Avaliação sensorial da diferença e aceitação de carne normal e PSE (Pale, Soft, Exudative) de frango processada
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-02-25)
Elaboração de cookies enriquecido com farinha de yacon
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2017-11-30)
Yacon flour can be used as a highly nutritious ingredient in several food preparations. A yacon flour, produced by dehydration and grinding of its root, ethic in dietary fibers, mostly fructans. The consumption of fructose ...
Descrição sensorial de pães isentos de glúten
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaEngenharia de AlimentosUTFPR, 2021-12-01)
Gluten is a protein present in cereals like wheat, rye, barley, triticale, and oats, which forms a viscoelastic mass capable of trapping the gas formed during the fermentation and cooking of products. Due to these properties, ...
Propuesta de una guía práctica para el análisis sensorial de alimentos y bebidas aplicado a quesos frescos
The sensory analysis is important for the food industry, for professionals in charge of the standardization of processes and products, for those responsible for the production and promotion of food products, as they must ...
The role of sensory science in the evaluation of food pairing
(Elsevier Science, 2020-06)
Flavor pairing is the base of food product development. Moreover, foodstuffs are rarely consumed in an isolated manner, needing to study the sensory experience of food-beverage and food-food combinations. The field of ...
Elaboração de um snack de batata-doce (Ipomoea batatas)
(Universidade Tecnológica Federal do ParanáLondrina, 2014-07-28)
Currently, the consumption of healthy foods and practical aims to supply a balanced diet, being rich in nutrients that can add nutritional value to consumers' lives. Sweet potatoes, among other tubers are rich in nutrients, ...
Produção de doce de abóbora de pescoço e maracujá: análise físico-química, microbiológica e avaliação sensorial
(Universidade Tecnológica Federal do ParanáMedianeira, 2014-11-24)
This study aimed to develop a marmalade made of pumpkin and passion fruit. The preparation of formulations followed the standard procedure for the preparation of jam following good manufacturing practices and standard of ...
Desenvolvimento de drageado de soja [Glycine max (L.)] com cobertura crocante e salgada
(Universidade Tecnológica Federal do ParanáLondrinaBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2016-09-06)
O Consumption of soy products has increased in Brazil, leading to improvements in sensorial characteristics and product diversity. Soy is a food for animals, a product for human consumption, a product for health and a ...
Elaboração de brotos de soja em conserva
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em alimentosUTFPR, 2016-06-15)
Soy is not commonly present in Western cuisine. Based on this assumption, the present study aim to develop a product that innovates in its manner to consume it, presentation to the customer, and sensorial characteristics. ...
Desenvolvimento e avaliação química e sensorial de conserva de pepino (Cucumis sativus L.) fatiado agridoce
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2019-12-13)
Vegetable conserves are products prepared with practically raw potted vegetables, immersed in an appropriate covering liquid, hermetically sealed and subjected to a heat treatment, usually pasteurization, in order to avoid ...