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The effects of fiber inclusion on pet food sensory characteristics and palatability
(2015)
The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability ...
Review of techniques useful for the assessment of sensory small fiber neuropathies: Report from an IFCN expert group.
(2022)
Nerve conduction studies (NCS) are an essential aspect of the assessment of patients with peripheral neuropathies. However, conventional NCS do not reflect activation of small afferent fibers, including Aδ and C fibers. A ...
ELABORATION OF HAMBURGER ENRICHED WITH CASHEW FIBERS (Anacardium occidentale L.)
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2012)
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
(Elsevier B.V., 2019-01-01)
The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different ...
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015-01-01)
The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing ...
Review of techniques useful for the assessment of sensory small fiber neuropathies: report from an IFCN expert group
(Elsevier, 2022)
Nerve conduction studies (NCS) are an essential aspect of the assessment of patients with peripheral neuropathies. However, conventional NCS do not reflect activation of small afferent fibers, including Ad and C fibers. A ...
Valorização do bagaço de oliva em biscoitos
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2022-02-11)
Olive pomace is a residue from the processing of olives used for oil extraction. This can be used in several products in the food industry due to its richness in dietary fiber, fatty acids and phenolic compounds. The ...
Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design
(2021-05-01)
The search for ingredients that improve technological and nutritional aspects of food has been intensified in recent years by both researchers and industry. Thus, the aim of this study was to evaluate fermented sausages ...