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Sensorial and biochemical parameters of avocado product with addition of α-tocopherol and ascorbic acid
(2012-01-01)
Commercialization of processed avocado is difficult due to darkening of the pulp and sensorial alterations during the storage. The objective of this research was to verify the sensorial parameters, along with polyphenol ...
Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets (Merluccius hubbsi)
(Elsevier Sci LtdOxfordInglaterra, 2008)
Avaliação física e química da polpa de maracujá congelada comercializada na região de Bauru
(Sociedade Brasileira de Fruticultura, 2009-06-01)
A indústria de polpa de maracujá tem como objetivo a obtenção de produtos com características sensoriais e nutricionais próximas da fruta in natura. O objetivo deste trabalho foi avaliar as informações nutricionais das ...
Physical and chemical characteristics of frozen ground beef and aged beef meat from Bos indicus steers supplemented with 'alfa'-tocopherol acetate
(Pinerolo, 2008)
The objective of this study was to evaluate the effects of diet supplementation with vitamin E on the physical and chemical characteristics of ground, frozen and stored or aged Quadriceps femoris (QF) and Longissimus dorsi ...
PHYSICAL AND CHEMICAL CHARACTERISTICS OF FROZEN GROUND BEEF AND AGED BEEF MEAT FROM BOS INDICUS STEERS SUPPLEMENTED WITH alpha-TOCOPHEROL ACETATE
(CHIRIOTTI EDITORI, 2008)
The objective of this study was to evaluate the effects of diet supplementation with vitamin E on the physical and chemical characteristics of ground, frozen and stored or aged Quadriceps femoris (QF) and Longissimus dorsi ...
Transient process in ice creams evaluated by laser speckles
(ELSEVIER SCIENCE BV, 2010)
When a coherent light beam is scattered from a colloidal medium, in the observation plane, appears a random grainy image known as speckle pattern. The time evolution of this interference image carries information about the ...