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Consumer acceptance of new strawberry vinegars by preference mapping
(Taylor and Francis Inc., 2017)
Potentiality of using mechanically separated meats of nile tilapia in fishburgers: Chemical, physical and sensory characterization
(2019-01-01)
Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied ...
Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization
(2018-04-01)
Looking to supply a gluten-free product with improved acceptance, and that promote a possible increase in the absorption of calcium in individuals with celiac disease, gluten-free chocolate cookies with oligofructose-enriched ...
Syneresis and sensory acceptability of desserts based on whey proteins concentrates
(Science and Education Publishing, 2016-07)
Synereis and sensory acceptability of dairy desserts based on whey proteins concentrate were investigated. Samples were prepared with whey protein concentrate, modified corn starch, cocoa and sucrose or sucralose. For ...
Milk And Açaí Berry Pulp Improve Sensorial Acceptability Of Kefir-fermented Milk Beverage [leite E Polpa De Açaí Aumentam A Aceitabilidade Sensorial De Uma Bebida Fermentada Por Kefir]
(Instituto Nacional de Pesquisas da Amazonia, 2016)
Ordered probit regression analysis of the effect of brand name on beer acceptance by consumers
(Food Science and Technology, 2018)
Innovative winemaking: Consumer acceptance of red table wines
(2013-07-01)
Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: ...
Evaluación sensorial de la textura y aceptabilidad de durazno "elegant lady" y "andesdu-1"; Sensory evaluation of texture and acceptability of ‘elegant lady’ and ‘andesdu-1’ peaches
(Universidad de Chile, 2014)
Los duraznos se pueden clasificar por la tipología de la pulpa como fundentes y no fundentes,
de acuerdo con el comportamiento del ablandamiento durante la última fase de la
maduración. El propósito de este estudio fue ...
Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects
(2022-01-01)
Ultrasound is an acoustic mechanical wave that, at intensities above 20 kHz, can cause cavitation, a phenomenon responsible for accelerating chemical reactions and/or causing changes in the microstructure of food. This ...