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Volatilidade implícita e histórica: um estudo acerca do conteúdo informacional em opções de ações
(Universidade Federal do Rio Grande do NorteBrasilUFRNAdministração, 2021-04-22)
The following paper aims to study the informational content about future volatility in Implicit and historical volatility. In order to do that, using data of Petrobrás Stocks and its options from january 2010 to december ...
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
(2013-12-01)
The effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate ...
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
(2013-12-01)
The effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate ...
Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines
(Vigne et Vin Publications Internationales, 2018)
Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides
(2019-01-01)
The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhmanosus on the generation of volatile organic compounds in ...
Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines
(MDPI AG, 2019)
Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different ...