Now showing items 1-10 of 1803
Syneresis and sensory acceptability of desserts based on whey proteins concentrates
(Science and Education Publishing, 2016-07)
Syneresis 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 ...
Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization
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 ...
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)
HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation
The odor-active compounds of the conventional yellow passion fruit influence the aroma during ripeness and the acceptance of the juice. HS–GC–MS and GC–OSME analysis and sensory acceptance of the conventional passion fruit ...
Sensory acceptance of beef from crossbred animals.
(In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 59., 2013, lzmir. Abstracts... Izmir: ICMST, 2013. Edited by Meltem Serdarogly, burcu ozturk, tolga akcan., 2013)
Preference mappings for gluten-free chocolate cookies Sensory and physical characteristics
(Emerald Group Publishing Ltd, 2016-01-01)
Purpose - The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach - Chocolate cookies with ...
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 ...
Caracterização físico-química e avaliação sensorial dos frutos de bananeira
This study aimed to evaluate the physical-chemical characteristics as well as sensorial acceptance of banana fruits genotypes in Botucatu/SP. The characteristics evaluated were: texture, PH, titratable acidity, soluble ...