Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Adriana Contarini"'
Autor:
Guillermo Hough, Adriana Contarini
Publikováno v:
Current Opinion in Food Science. 51:101035
Publikováno v:
Revista chilena de nutrición v.39 n.4 2012
SciELO Chile
CONICYT Chile
instacron:CONICYT
CIC Digital (CICBA)
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
instacron:CICBA
SciELO Chile
CONICYT Chile
instacron:CONICYT
CIC Digital (CICBA)
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
instacron:CICBA
La ingesta de altos niveles de sal (NaCl) se asocia a hipertensión arterial, enfermedades cardiovasculares y cerebrovasculares. Objetivo: explorar la comprensión de la ingesta diaria de sal, percepciones y conocimientos sobre sus implicancias para
Publikováno v:
Journal of Sensory Studies. 18:47-59
A focus group study was performed to investigate the sensory vocabulary used by consumers of this product, together with general habits of its consumption. A total of 59 housewives distributed among six groups from three different cities in Argentina
Publikováno v:
Journal of Food Quality. 24:195-204
The objectives of the present work were to: (1) correlate consumer acceptability measured with a consumer panel versus oxidized flavor measured with a trained sensory panel to thus define the sensory failure of a commercial sunflower oil; and (2) stu
Publikováno v:
Journal of Sensory Studies. 10:1-14
A method for the first step in the selection of trained sensory assessors, based on their still in identifying basic tastes in low concentration solutions, was defined and evaluated. The solutions used were: 0.4 and 0.8% sucrose; 0.03, 0.04 and 0.06%
Publikováno v:
Journal of Texture Studies. 25:45-57
A method is described for constructing reference scales for the sensory texture profile method in countries outside the U. S., such as Argentina. A complete set of 13 reference scales were constructed for Argentine foods: hardness, adhesiveness to pa
Publikováno v:
Food Quality and Preference. 5:271-280
Reggianito grating cheese was manufactured and ripened under two conditions: traditionally and wrapped in air-tight plastic. A sensory profile to describe this type of cheese was developed with a total of 52 descriptors covering attributes of externa
Publikováno v:
Journal of Sensory Studies. 6:119-126
A panel of trained sensory judges is a sensitive and valuable instrument. and a lot of time and work is invested in their selection and training. The importance of internal motivation and external stimulation to maintain the interest and wellbeing of
Publikováno v:
Journal of Dairy Science. 73:604-611
Lactose crystallization in Dulce de Leche can produce a sandiness defect. The objective measurement and sensory evaluation of this defect were the thrusts of this study. The technique for the microscopic measurement of the number and size of crystals
Publikováno v:
Journal of Dairy Science. 73:612-616
Sandiness in Dulce de Leche is caused by a high concentration of lactose. In sweetened condensed milk, this defect is prevented by seeding with lactose microcrystals. Seeding has not been used in Dulce de Leche due to its high viscosity and due to co