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Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study
(2022-01-28)
Descriptive sensory analysis is one of the most adequate and used methods for sensory characterization of meat and meat products since it provides a lot of information that is easily interpreted during the elaboration of ...
Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys
(Maxwell Scientific Publications, 2013-07)
Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent quality control practices and which ultimately will determine consumer preferences towards this product. A procedure for ...
Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2008)
Study on the flavour of soybean cultivars by sensory analysis and electronic tongue
(2012-08-01)
The scope of this study was to assess the sensory attributes of five Brazilian soybean cultivars genetically different (BRS), described as special soybean cultivars for human consumption (BRS 216, BRS 213 and BRS 267) and ...
Sobremesa láctea elaborada com leite de ovelha adicionada de geleia de erva-mate
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2022-03-24)
The demand for dairy desserts has been growing, due to the practicality and convenience of consumption. Differentiated dairy products with added nutritional value have also been increasingly sought after by consumers. ...
Efecto de la variedad de maíz y la nixtamalización sobre el perfil aromático de masa, harina y tortilla
(Universidad Michoacana de San Nicolás de Hidalgo, 2016-03)
The aroma is one of the most important sensory attributes in foodstuffs. Corn is the most important crop of Mexican agriculture, not only because of its relevance in food poses to the population, but also for its many uses ...
Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics
(2018-04-01)
This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated ...
Sensory profile of 'Douradao' peaches cold stored under controlled atmosphere
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2011)
SENSORY CHARACTERISTICS OF 'DOURADAO' PEACHES SUBMITTED TO MODIFIED ATMOSPHERE PACKAGING
(Soc Brasileira FruticulturaJaboticabal SpBrasil, 2010)