Navegando por Assunto Sensory analysis
Mostrando resultados 1 a 12 de 12
| Data do documento | Título | Autor(es) |
| 2017 | Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics | Azevedo, Bruna Marcacini; et. al.; ; ; ; ; ; ; ; |
| 2021 | Cereal bar enriched with cowpea bean whole flour, cashew nut, and raisin banana | Moreira-Araújo, Regilda Saraiva dos Reis; et al.; ; ; ; ; ; ; ; |
| 2016 | Correlating physical and sensory texture measurements of hearts of palm in conserve | Ormenese, Rita de Cássia Salvucci Celeste; ; ; ; ; ; ; ; |
| 2011 | Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken Meat | Brito, Poliana P.; et al.; ; ; ; ; ; ; ; |
| 2016 | FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU (Theobroma grandiflorum Schum.) PUREE1 | Freire, Maria T. de Alvarenga; et. al.; ; ; ; ; ; ; ; |
| 2010 | Process variables in the osmotic dehydration of sliced peaches | Germer, Sílvia Pimentel Marconi; et al.; ; ; ; ; ; ; ; |
| 2015 | Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken | Almeida, Marcio Aurelio de; et al.; ; ; ; ; ; ; ; |
| 2019 | Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried ac¸ai (Euterpe oleracea) | Augusto, P. P. C.; et. al.; ; ; ; ; ; ; ; |
| 2017 | Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum) | Ferreira, Janaína Madruga Morais; et. al.; ; ; ; ; ; ; ; |
| 2018 | Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil | Mori, André Luiz Buzzo; et al.; ; ; ; ; ; ; ; |
| 2020 | Sustainable performance of cold-set gelation in the confectionery manufacturing and its effects on perception of sensory quality of jelly candies | Avelar, Matheus Henrique Mariz de; Queiroz, Guilherme de Castilho; Efraim, Priscilla; ; ; ; ; ; ; ; |
| 2010 | The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptides | Linde, Giani Andrea; et al.; ; ; ; ; ; ; ; |
