Výsledky vyhledávání - "escala do ideal"

Akademický článek

Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose

Autor: Patricia Kelli de Souza-Borges, Ana Carolina Conti-Silva

Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)

Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sen

Externí odkaz: https://doaj.org/article/bb7633355bd643e9bc50819c3fb72c5e

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Akademický článek

Determinação da doçura ideal em néctar de mamão adicionado de açúcar

Autor: Héberly Fernandes Braga, Ana Carolina Conti-Silva

Publikováno v: Ciência Rural, Vol 44, Iss 4, Pp 723-727 (2014)

O mamão é um fruto cuja polpa possui características sensoriais, químicas e digestivas atrativas, apresentando alta produção no país. Apesar disso, o néctar desse fruto é pouco difundido no mercado. Assim, o presente trabalho objetivou elabo

Externí odkaz: https://doaj.org/article/f33cf06f2fe94891b88d7eb6b1f07b80

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Akademický článek

EFEITO DA ADIÇÃO DE DIFERENTES SÓLIDOS NA TEXTURA, SINÉRESE E CARACTERÍSTICA SENSORIAL DE IOGURTE FIRME

Autor: Suely Cristina Gomes de Lima, Pedro Danilo de Oliveira, José de Brito Lourenço Júnior, Laurena Silva Rodrigues, Lilaine de Sousa Neres

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 66, Iss 383, Pp 32-39 (2011)

Foi fabricado iogurte firme, com adição de leite em pó desnatado (LPD) ou concentrado protéico de soro (CPS), em cinco tratamentos: T1 - sem adição de sólidos; T2 - com adição de LPD para 13% de extrato seco total (EST); T3 - com adição de

Externí odkaz: https://doaj.org/article/eeb4aa23743841299257de6506d70a4a

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Akademický článek

AVALIAÇÃO SENSORIAL DE IOGURTE DE AÇAÍ (EUTERPE OLERACEA MART) TIPO 'SUNDAE'

Autor: Pedro Danilo De Oliveira,, Suely Cristina Gomes de Lima, José De Brito Lourenço Júnior, Éder Augusto Furtado Araújo

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 66, Iss 380, Pp 5-10 (2011)

Diversos produtos de leites fermentados são atualmente produzidos, em diferentes países, entretanto, o iogurte é provavelmente o leite fermentado mais popular e considerado um dos mais importantes derivados lácteos para a alimentação humana. O

Externí odkaz: https://doaj.org/article/efb7db32955d486497fd8425174d100b

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Development, sensory profile and physicochemical properties of jabuticaba nectar with lyophilized jussara pulp

Autor: Kim Ohanna Pimenta Inada, Laura Suemitsu, Paula Lidiane de Oliveira Fernandes, Daniel Perrone, Lauro Melo, Mariana Monteiro

Publikováno v: Revista Ciência Agronômica, Vol 51, Iss 2 (2020)
Revista Ciência Agronômica, Volume: 51, Issue: 2, Article number: e20196633, Published: 26 JUN 2020
Revista Ciência Agronômica v.51 n.2 2020
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC

Jabuticaba and jussara are both fruits from the Brazilian Atlantic Forest and endangered plant species due to their unsustainable exploitation. In order to protect these plants, it is important to develop products made with these fruits. We have deve

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f842d54e95329ea485a8015743757e5e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000200414&tlng=en

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Como os métodos de congelamento afetam o perfil sensorial da polpa de mangaba pasteurizada e não pasteurizada

Autor: Carla Saraiva Gonçalves, Eduardo Valério de Barros Vilas Boas, Nathane Silva Resende, Jaime Vilela de Resende, Elisângela Elena Nunes Carvalho, Gilma Auxiliadora Santos Gonçalves

Publikováno v: Ciência e Agrotecnologia v.44 2020
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Ciência e Agrotecnologia, Vol 44 (2020)
Ciência e Agrotecnologia, Volume: 44, Article number: e003020, Published: 15 JUL 2020

The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar sensory characteristics. Here we aimed to evaluate the sensory profile of mangaba pulp subjected to three treatments (unpasteurized and pasteurized pulps; fro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f630fce15ac39936b8ce751178cd3579
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100401

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Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose

Autor: Ana Carolina Conti-Silva, Patricia Kelli de Souza-Borges

Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)
Brazilian Journal of Food Technology, Volume: 21, Article number: e2016040, Published: 21 DEC 2017
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory acce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b87d688361760d7a987e0364c7946f72
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100419&lng=en&tlng=en

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Determination of ideal sweetness in nectar of papaya with sugar

Autor: Héberly Fernandes Braga, Ana Carolina Conti-Silva

Publikováno v: Ciência Rural, Vol 44, Iss 4, Pp 723-727 (2014)
Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Scopus
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Ciência Rural, Volume: 44, Issue: 4, Pages: 723-727, Published: APR 2014
Ciência Rural v.44 n.4 2014
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0445cb0442971a4e8b921b3b74f5fb4d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000400025&lng=en&tlng=en

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Ideal sweetness of mixed juices from Amazon fruits

Autor: Daniela De Grandi Castro Freitas, Rafaella de Andrade Mattietto

Publikováno v: Food Science and Technology, Vol 33, Iss suppl 1, Pp 148-154 (2013)
Food Science and Technology v.33 suppl.1 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 33 Supplement 1, Pages: 148-154, Published: FEB 2013

Ready-to-drink fruit juices represent a large share of the market and are an important target for product development. The mixture of fruits can bring about improvements to nutritional and sensory aspects of these beverages while making used of the w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adfdbb3662f105118d9f565aa585ef8d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500022&lng=en&tlng=en

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AVALIAÇÃO SENSORIAL DE IOGURTE DE AÇAÍ (EUTERPE OLERACEA MART) TIPO 'SUNDAE'

Autor: Oliveira, Pedro Danilo De, Lima, Suely Cristina Gomes de, Lourenço Júnior, José De Brito, Araújo, Éder Augusto Furtado

Publikováno v: Journal of Candido Tostes Dairy Institute; v. 66, n. 380 (2011); 5-10
Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 380 (2011); 5-10
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

Diverse fermented milk products currently are produced in different countries, however, the yoghurt is probably the fermented milk more popular and considered one of the most important milky derivatives for the human food. The objective of this work

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::d07060cd29240b9648d1583b838f592a
https://www.revistadoilct.com.br/rilct/article/view/162

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