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Elaboração de um refrigerante sabor laranja com adição de isolado proteico de soro de leite
(Universidade Tecnológica Federal do ParanáLondrinaPrograma de Pós-Graduação em Tecnologia de Alimentos, 2013-06-06)
Currently consumers are very concerned about health, but is not willing to compromise the flavor, so the product must contain ingredients that provide your "wellness", to ensure the benefits of the drink without harming ...
Análise sensorial como ferramenta útil no desenvolvimento de cosméticos
(2012-12-01)
In assessing the quality of cosmetics, sensory analysis has an undisputed role as a tool of scientific measurement, since no analytical tool is capable of replacing the human senses. In product development, sensory analysis ...
Análise sensorial como ferramenta útil no desenvolvimento de cosméticos
(2012-12-01)
In assessing the quality of cosmetics, sensory analysis has an undisputed role as a tool of scientific measurement, since no analytical tool is capable of replacing the human senses. In product development, sensory analysis ...
Vinhos tintos do Noroeste Paulista: relação entre os perfis físico-químico e sensorial.
(2012)
Brazilian red wines are very appreciated by consumers from tropical regions, because they typically have aromatic and fruity taste. Thus, the aim of this article is to verify the quality of red wines from wineries located ...
Análise sensorial do mel usando a técnica de perfil livre e sua aplicação em concursos de mel
(Universidade Tecnológica Federal do ParanáLondrina, 2014-02-21)
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 ...
Descrição sensorial de pães isentos de glúten
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaEngenharia de AlimentosUTFPR, 2021-12-01)
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, ...
Coffee sensory quality study based on spatial distribution in the Mantiqueira mountain region of Brazil
(Wiley Online Library, 2020)
Avaliação das características físico-químicas e aceitação sensorial de “mortadela” com maca peruana (Lepidium meyenii)
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-27)
Mortadella is a cooked meat inlay, which contains animal and vegetable proteins, fat, carbohydrates, condiments and additives. Peruvian maca is a tuber, which has been researched due to its antioxidant, functional and ...
Avaliação sensorial discriminativa e afetiva de cenoura minimamente processada contendo microcristais de curcumina como conservante natural
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2016-06-13)
The minimally processed vegetables pass through some changes during its preparation, modifying its natural form, but without changing the quality of the fresh produc. Curcumin is a compound extracted from rhizomes of ...