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Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking
(Wiley-Blackwell, 2011-04-01)
P>The purpose of this paper is to investigate the impact of liquid smoke on the sensory characteristics of giant river prawn (Macrobrachium rosenbergii). The sensorial profile was plotted using quantitative descriptive ...
Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking
(Wiley-Blackwell, 2011-04-01)
P>The purpose of this paper is to investigate the impact of liquid smoke on the sensory characteristics of giant river prawn (Macrobrachium rosenbergii). The sensorial profile was plotted using quantitative descriptive ...
Avaliação de técnicas de defumação para mexilhão Perna perna: análise sensorial e rendimento
(Inst Pesca, 2008-01-01)
The objective of the present work was evaluate two techniques of smoking, the hot traditional and with use of smoke natural aroma or "liquid smoke", having as control Perna perna mussels vapor cooked. Sensorial characteristics ...
Avaliação de técnicas de defumação para mexilhão Perna perna: análise sensorial e rendimento
(Inst Pesca, 2008-01-01)
The objective of the present work was evaluate two techniques of smoking, the hot traditional and with use of smoke natural aroma or "liquid smoke", having as control Perna perna mussels vapor cooked. Sensorial characteristics ...
Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking
(Wiley-Blackwell, 2014)
The Anti-staphylococcus Aureus Effect Of Combined Echinophora Platyloba Essential Oil And Liquid Smoke In Beef
(Faculty Food Technology BiotechnologyZagreb, 2017)
Characterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticles
(2022-04-01)
The combined application of chitosan (CS) and liquid smoke (LS) leads to the development of a suitable material with synergistic properties and promising potential for use as an efficient preservative for the conservation ...
Influence of adding liquid smoke on stability and acceptability of smoked sausageInfluencia de la adición de humo líquido en la estabilidad y aceptabilidad de chorizo ahumado
(Facultad de Ciencias Agrarias. Universidad Austral de Chile, 2015)
Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
(Elsevier Science, 2016-10)
The incorporation of commercial liquid smoke (LS) to edible films was investigated for the first time. The objective of this investigation was to characterize whey protein concentrate (WPC)-based edible films incorporated ...