Výsledky vyhledávání - "free-choice profile"

Akademický článek

Physicochemical and sensory characteristics of plums accesses (Prunus salicina)

Autor: Cíntia Sorane Good Kitzberger, Clandio Medeiros da Silva, Maria Brígida dos Santos Scholz, Maria Isabel Florentino Ferreira, Iohann Metzger Bauchrowitz, Jeferson Benedetti Eilert, José dos Santos Neto

Publikováno v: AIMS Agriculture and Food, Vol 2, Iss 1, Pp 101-112 (2017)

The selection of new fruit cultivars is a challenge for researchers and producers. Sensory attributes and physicochemical aspects should be simultaneously considered in the selection of new cultivars. However, it is difficult to correlate these two t

Externí odkaz: https://doaj.org/article/ea4c82444470486f9d8a42c1a105f60e

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Akademický článek

Flash Profile for rapid descriptive analysis in sensory characterization of passion fruit juice

Autor: Flávia Daiana Montanuci, Diego Rodrigues Marques, Antonio Roberto Giriboni Monteiro

Publikováno v: Acta Scientiarum: Technology, Vol 37, Iss 3, Pp 337-344 (2015)

The Flash Profile is a descriptive analysis method derived from Free-Choice Profile, in which each taster chooses and uses his/her own words to evaluate the product while comparing several attributes. Four passion fruit juices were analyzed, two juic

Externí odkaz: https://doaj.org/article/236bed065c5c499093157ef69620e7d7

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Impact of freeze-drying conditions on the sensory perception of a freeze-dried orange snack

Autor: María del Mar Camacho, Nuria Martínez-Navarrete, Ana Salvador, Marilú Andrea Silva-Espinoza

Publikováno v: Journal of the science of food and agricultureREFERENCES. 101(11)

[EN] BACKGROUND The health benefits provided by fruit mean that there is continuous interest in offering consumers new products to stimulate its consumption. To this end, dehydrated fruit snacks may be an interesting option. In this study, we evaluat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::762e7f1f3feb04c7951cd604d14e08d7
https://pubmed.ncbi.nlm.nih.gov/33474724

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Akademický článek

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Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial

Autor: Marcela de Alcantara, Daniela De Grandi Castro Freitas-Sá

Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2016179, Published: 22 JAN 2018

Resumo Os métodos sensoriais descritivos permitem a detecção, a descrição e a quantificação dos atributos sensoriais presentes em um alimento. Estes métodos são utilizados pela indústria de alimentos no desenvolvimento de novos produtos, no

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f66f48018a26f47b1b6465c1e73703c1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100302&lng=en&tlng=en

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Ecuadorian honey types described by Kichwa community in Rio Chico, Pastaza province, Ecuador using Free-Choice Profiling

Autor: Rosires Deliza, Carlos H. Vergara, Patricia Vit, Silvia Regina de Menezes Pedro

Publikováno v: Revista Brasileira de Farmacognosia v.27 n.3 2017
Revista Brasileira de Farmacognosia
Sociedade Brasileira de Farmacognosia (SBFgnosia)
instacron:SBFGNOSIA
Revista Brasileira de Farmacognosia, Vol 27, Iss 3, Pp 384-387 (2017)
Revista Brasileira de Farmacognosia, Vol 27, Iss 3, Pp 384-387
Revista Brasileira de Farmacognosia, Volume: 27, Issue: 3, Pages: 384-387, Published: JUN 2017

Pastaza is the largest and least populated province in Ecuador, with seven native indigenous nationalities. The Kichwas from the Rio Chico community live near to the capital city Puyo, are recognized for their knowledge on stingless honey bees. From

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1724f77d8d6f0adf1d72b5c813c7918a
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-695X2017000300384

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Adequacy of the production process and quality control of orange liquor spirit

Autor: Paula, Crislaine Alvarenga Perez de [UNESP]

Publikováno v: Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Submitted by Crislaine Alvarenga Perez de Paula null (crislaineperez@hotmail.com) on 2017-05-04T13:38:07Z No. of bitstreams: 1 Tese_Crislaine A Perez de Paula.pdf: 1408407 bytes, checksum: 1c214a649449e3c882b20bc4e8eccbe4 (MD5) Approved for entry int

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e2d3b1b59c2bedad8d86385d61e859c5

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Physicochemical and sensory profile of rice bran roasted in microwave Perfil físico-químico e sensorial de farelos de arroz torrados em micro-ondas

Autor: Marina Costa Garcia, Marta de Toledo Benassi, Manoel Soares Soares Júnior

Publikováno v: Food Science and Technology, Vol 32, Iss 4, Pp 754-761 (2012)

The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave roasting time. This study analyzed three rice cultivars, BRS Sertaneja (S), BRS Primavera (P), and IRGA 417

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::51a38f529bc0642d8c3c80f426caa7bb
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400018

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Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients

Autor: María José Vela Jiménez, Wenceslao Canet, Raúl Fuentes, Amparo Tárrega, María Dolores Alvarez

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

Increasingly popular in the West is hummus, a spread that is made with pureed chickpeas and other healthful ingredients. The changes in texture measurements and sensory properties in a novel chickpea flour-based product occurring when water is partia

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c20c2c83a17881d050c3d13fad1c97ff
https://pubmed.ncbi.nlm.nih.gov/27000135

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