In this study, we aimed to relate anthropometric parameters and sensory processing in typically developing Brazilian children diagnosed with a pediatric feeding disorder (PFD). This was a retrospective study of typically ...

Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with ...

Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with ...

The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C, and D) on the overall liking was evaluated, as well the influence of the intrinsic sensory characteristics of the products. The ...

In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and adjunct or commercial cultures were ...

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 ...

Gluten is a protein present in cereals like wheat, rye, barley, triticale, and oats, which forms a viscoelastic mass capable of trapping the gas formed during the fermentation and cooking of products. Due to these properties, ...