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Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters
(2016)
The aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; ...
Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying
(2018-01-01)
Dehydrated products from strawberry and banana pulps were obtained through foam-mat drying and subsequently used for production and evaluation of smoothies. For that, six smoothies were prepared, with different proportions ...
Physicochemical and biochemical traits of sweet pepper hybrids as a function of harvest times
(2018-08-15)
The current study aims to evaluate in commercial hybrids the influence of harvest period about physicochemical and biochemical characterization of different genotypes at the unripe fruit stages. Therefore, 16 hybrids were ...
Sensory, colour and psychrotrophic bacterial analyses of squids (Loligo plei) during storage in ice
(Academic Press Ltd Elsevier Science LtdLondonInglaterra, 2002)
Microbiological, Colour and Sensory Properties of Fresh Beef Steaks in Low Carbon Monoxide Concentration
(Wiley-blackwellHobokenEUA, 2010)
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display
(2019-07-01)
Loins from fifty-six lambs were allocated to 2 ageing times (6 and 12 days post mortem) and a Frozen treatment (6 days of ageing followed by freeze/thaw process). Instrumental colour parameters, chroma, hue angle, 630/580 ...
Supra-galactic colour patterns in globular cluster systems
(Wiley Blackwell Publishing, Inc, 2017-07)
An analysis of globular cluster systems associated with galaxies included in the Virgo and Fornax Hubble Space Telescope-Advanced Camera Surveys reveals distinct (g − z) colour modulation patterns. These features appear ...
Barra de fruta a base de maçã e uva: caracterização físico-química e sensorial
(Universidade Estadual Paulista (Unesp), 2016-12-01)
As barras de frutas são produtos normalmente elaborados a partir de polpas, purês e/ou sucos de frutas, adicionados ou não de açúcar e outros ingredientes como pectina e ácidos orgânicos, que após desidratação assemelham-se ...
Perceived well-being and light-reactive hormones: An exploratory study
(Sage Publications Ltd, 2017-12)
Light can impact psychobiological processes in a healthy or harmful way, challenging designers to better understand the resources they are manipulating. The present exploratory study compared two forms of office lighting ...