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Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?
(2018-01-01)
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 ...
Agro-morphological characteristics and sensory evaluation of native peruvian chili peppers
(David Publishing CompanyUS, 2016-09-28)
In this work, 31 native Peruvian chili peppers were evaluated for their agro-morphological characteristics and sensory attributes. The descriptive sensory analysis (DSA) was used to evaluate the 31 chili pepper samples ...
Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
(Wiley Blackwell Publishing, Inc, 2014-11)
The effects of increased initial ripening temperature on the sensory characteristics of Reggianito cheese were evaluated in relation to different temperature?time combinations. Control cheeses stored at 12°C for 6 months ...
Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates
(Elsevier B.V., 2014-08-01)
The effect of aromatization of a soy protein isolate, using volatile compounds (isovaleraidehyde, ethyl butyrate and butyric acid) and flavor enhancers, with extrusion under different conditions, on the physical characteristics, ...
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride
(2016-04-01)
Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this ...
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 ...
Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics
(Elsevier Science, 2019-07)
Baby foods must be nutritious, semi-solid and of easy digestion. Quinoa and amaranth are a good source of proteins, lipids, fiber, vitamins, minerals and antioxidants. Germination can improve their nutritional properties; ...