Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Aline L. S. Silva"'
Autor:
Antônio Carlos de Souza Abboud, Mariella Camargo Rocha, Margarida Goréte Ferreira do Carmo, Daniela De Grandi Castro Freitas, Aline L. S. Silva, Rosires Deliza, Gastón Ares
Publikováno v:
Journal of the Science of Food and Agriculture. 93:1903-1914
Background An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10 years. In this context, producers need information on the sensory chara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::180009ca2a7656463c2df507e85d016a
https://doi.org/10.1002/jsfa.5988
https://doi.org/10.1002/jsfa.5988
Autor:
Amauri Rosenthal, Regina Célia Della Modesta, Aline L. S. Silva, Elisabeth Borges Gonçalves, José Carlos Sá Ferreira
Publikováno v:
Food Science and Technology v.25 n.2 2005
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Palavras-chave: SUMMARY SENSORY PROFILE DEVELOPMENT AND SENSORY/INSTRUMENTAL PASSION FRUIT JUICE EVALUATION. The most important tropical fruits used in juice production are passion fruit and mango. They are especially liked due to their intense aroma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99a4a66adc3a5eccaa99ad067616c577
https://doi.org/10.1590/s0101-20612005000200028
https://doi.org/10.1590/s0101-20612005000200028
Autor:
Amauri Rosenthal, Aline L. S. Silva, José Carlos Sá Ferreira, R. C. Della Modesta, Elisabeth Borges Gonçalves
Publikováno v:
Acta Horticulturae. :267-273
Mango juice production and exportation have increased in the last years mainly due to the increase in the acceptance of the product, and also because the harvest period in Brazil does not coincide with the one verified in most of the other major prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce4f4c24d05460bd7a4c07facbde1c1f
https://doi.org/10.17660/actahortic.2004.645.28
https://doi.org/10.17660/actahortic.2004.645.28
Autor:
Mariella C, Rocha, Rosires, Deliza, Gastón, Ares, Daniela De G C, Freitas, Aline L S, Silva, Margarida G F, Carmo, Antonio C S, Abboud
Publikováno v:
Journal of the science of food and agriculture. 93(8)
An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10 years. In this context, producers need information on the sensory characteristics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::27b46b4c1e754e98c4c76925d7d30de3
https://pubmed.ncbi.nlm.nih.gov/23401070
https://pubmed.ncbi.nlm.nih.gov/23401070
Autor:
AMAURI ROSENTHAL, ROSIRES DELIZA, LAIR C. CABRAL, CARLOS A. DE FARIAS, ALINE M. DOMINGUES, LUIZ FERNANDO M. SILVA, ALINE L. S. SILVA
Publikováno v:
Alimentos e Nutrição, Vol 14, Iss 2 (2009)
Several hydrolytic enzymes - Celluclast® 1.5L, Pectinex® ultra sp, Rohalases® (SEP, F, 7069 e 7118) - were independently studied, regarding their effect on the sensory quality of the whole soymilk. The whole soymilk processing included the f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::7601a8ed07b86e3cb9efe36654adb940
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/849
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/849
Autor:
Amauri ROSENTHAL, Rosires DELIZA, Lair C. CABRAL, Carlos A. de FARIAS, Aline M. DOMINGUES, Luiz Fernando M. SILVA, Aline L. S. SILVA
Publikováno v:
Alimentos e Nutrição, Vol 14, Iss 2 (2009)
Several hydrolytic enzymes - Celluclast® 1.5L, Pectinex® ultra sp, Rohalases® (SEP, F, 7069 e 7118) - were independently studied, regarding their effect on the sensory quality of the whole soymilk. The whole soymilk processing included the followi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::3726c78352bdce83daa754e26d38ffd1
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/849
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/849