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Consumer acceptance of new strawberry vinegars by preference mapping
(Taylor and Francis Inc., 2017)
Preference mapping to assess the effect of information on the acceptability of snack bars
(Food Science and Technology, 2019)
Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability
(Elsevier B.V., 2015-06-01)
Mixture modeling methodology was used to investigate interactions of sugar, oligofructose and inulin in papaya nectars as related to sensory liking and chemical characteristics. Mixing sugar and inulin and increasing the ...
Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates
(Elsevier Sci LtdOxfordInglaterra, 2009)
Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose
(2018-01-01)
Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis ...