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Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
(Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2010)
Avaliação sensorial da diferença e aceitação de carne normal e PSE (Pale, Soft, Exudative) de frango processada
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-02-25)
Qualidade físico-química e sensorial da bebida de algumas de marcas cafés, na cidade de Ponta Grossa-PR
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-10-26)
Coffee (Coffea arabica L.) belongs to the genus Coffea of the family Rubiaceae is the seed of the ripe fruit benefited from major crop species are Coffea arabica, Coffea canephora and Coffea robusta. Drinking coffee, one ...
Aplicação de um teste bootstrap paramétrico para o índice de qualidade sensorial de berinjela minimamente processada
(Universidade Federal de Alfenas, 2017)
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 ...
Propuesta de una guía práctica para el análisis sensorial de alimentos y bebidas aplicado a quesos frescos
(2017)
The sensory analysis is important for the food industry, for professionals in charge of the standardization of processes and products, for those responsible for the production and promotion of food products, as they must ...
Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
(2017-12-01)
Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, ...
Genetic parameter estimation for sensory traits in longissimus muscle and their association with pH and intramuscular fat in pork chops
(2020-08-01)
Consumers’ willingness to pay a premium when purchasing pork chops is driven by eating satisfaction. Genetic parameters for sensory traits and their associations with pH and intramuscular fat were estimated in pork chops. ...
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 ...
Gen??tipos melhorados de mam??o (Carica papaya L.): avalia????o sensorial e f??sico-qu??mica dos frutos
(Sociedade Brasileira de Ci??ncia e Tecnologia de Alimentos, 2004-04)