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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 ...
Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
(Journal of Food Engineering, 2015-05-12)
Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through ...
Paisagem, sentidos e memória: o caso dos cemitérios aracajuanos
(DARQ - Departamento de Arqueologia – Laranjeiras - PresencialUniversidade Federal de Sergipe, 2018)
Uso do ultrassom em sal e aplicação em peito de frango
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2020-03-11)
Salt is present daily in the diet as an ingredient in most processed foods and its high consumption is related to some diseases. The daily consumption of Brazilians exceeds 5 grams of the limit indicated by the World Health ...
A Double-Route in Morphologic Processing: Evidence from Neologisms in Sensory AphasiaUna ruta dual en el procesamiento morfológico: evidencia de los neologismos en la afasia sensorial
(Univ. La Serena Departamento de Artes y Letras Facultad de Humanidades, 2018)
Gross morphology of the cephalic sensory canals of Strangomera bentincki (Norman, 1936) (Teleostei: Clupeidae)
(Universidad de Valparaíso, 2018)
Azedinha (Rumex acetosa L.) : caracterização morfológica, requerimento nutricional e qualidade sensorial
(Universidade Federal de São CarlosUFSCarPrograma de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-ArCâmpus São Carlos, 2015-09-18)
Azedinha (Rumex acetosa L.) has pleased the consumer for its sour taste. Considered an unconventional vegetable, their redemption becomes important to allow notable gains from the nutritional, social, cultural, economic ...
Avaliação química e sensorial do grão da aveia em diferentes formas de processamento
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2011-03-29)
Oats have high production potential, mainly from the southern region of Brazil. They are highlighted due to their nutritional characteristics with various benefits to human health. The use of products containing oat fiber ...