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 ...

Brazil has rich and varied vegetation, with a diversified climate that promotes beekeeping. In Paraná, the production of honey has been growing, currently is the second national producer in 2012. Therefore, this study aimed ...

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 ...

La presente investigación de tipo descriptiva propositiva, tuvo como objetivo general Elaborar la propuesta didáctica para estimular el desarrollo sensorial de los infantes de 2años de la I.E.I. N°06 de la ciudad de ...

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 ...

In this work, we evaluate the relationship between the rheological and the sensory texture of fresh peach and nectarine varieties. Two non-melting fleshed varieties (NMF), 'Andross' and 'Carson, and four melting fleshed ...

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, ...