Consulta: subjectFacets:"Flavour"
Registros recuperados: 10
Data/hora: 08/06/2024 11:48:15

Extração do aroma de bacuri e sua utilização como flavorizante em iogurte natural.
Provedor de dados: 14
Autores: NAZARÉ, R. F. R. de; MELO, C. F. M. de.
bitstream/item/33536/1/CPATU-CirTec15.pdf
Tipo: Circular Técnica (INFOTECA-E)
Palavras-chave: Bubalino; Flavorizante; Flavour; Buffalo; Flavorer.; Bacuri; Aroma; Extração; Iogurte; Leite; Platonia Insignis; Tecnologia.; Extraction; Milk; Technology; Yogurt.
Ano: 1981
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/378781

Estudo exploratório do mercado de carne de mamote em Campo Grande, MS.
Provedor de dados: 14
Autores: COSTA, F. P.; FEIJO, G. L. D.; FEIJO, R. M. B.
A pecuária de corte, principal fonte de sustento do homem pantaneiro, vem perdendo rentabilidade ao longo do tempo, comprometendo assim sua sustentabilidade. Dentre as alternativas que podem contribuir para reverter este quadro, tem-se a produção e comercialização da carne de mamote (animal abatido ao redor de um ano de idade). Para avaliara a aceitação e as potencialidades do comercio dessa carne, um estudo exploratório foi realizado em Campo Grande, MS. Duas amostras de consumidores foram consideradas: uma amostra não probabilística por acessibilidade, constituída por clientes da casa de carnes "Arildo Carnes Especiais", e uma amostra aleatória estratificada por faixas de renda bruta, composta de funcionários da Embrapa Gado de Corte. Bistecas de mamote...
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Bovino de corte; Mamote; Maciez; Suculência; Brasil; Consummers; Flavour; Market research; Meat Texture; Tendernss.; Carne; Consumidor; Pesquisa de Mercado; Sabor.; Pantanal; Beef cattle; Brazil; Juiciness; Meat.
Ano: 2000
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/324071

Obtención de extracto de café por percolación
Provedor de dados: 20
Autores: Ortega, A.; Borges, P.; Roncal, E.; Rogert, E.; Pino, J. A.
Las mejores condiciones de extracción por percolación fueron empleando un tamaño de partícula promedio de 1,7 mm y una velocidad de extracción de 102 mL/h. El rendimiento del mejor extracto fue 79,2 % presentando 3,1 % de sólidos totales y una calificación del sabor a café de 5,1 que corresponde a una intensidad moderada. La variable acidez está determinada por la velocidad de extracción y en menor medida el tamaño de partícula; a medida que ambos factores disminuyen, la acidez se incrementa. En el contenido de sólidos totales se aprecia que al disminuir el tamaño de partícula, fue mayor el contenido de sólidos y el sabor a café está determinado fundamentalmente por el tamaño de partícula. A medida que este factor disminuyó, aumentó la intensidad del sabor...
Tipo: Journal Contribution
Palavras-chave: Food processing; Size; Coffee pulp; Flavour; Extraction.
Ano: 2013
URL: http://hdl.handle.net/1834/5016

Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat
Provedor de dados: 96
Autores: Batista,Ana Sancha Malveira; Costa,Roberto Germano; Garruti,Déborah dos Santos; Madruga,Marta Suely; Queiroga,Rita de Cássia Ramos do Egypto; Araújo Filho,José Teodorico de.
The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Flavour; Juiciness; Tenderness.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000900021

Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga
Provedor de dados: 124
Autores: Silva,Daniel Cézar da; Guim,Adriana; Santos,Gladston Rafael de Arruda; Maciel,Maria Inês Sucupira; Soares,Luciana Felizardo Pereira.
ABSTRACTThe effect was evaluated of feed supplementation (0.0, 0.4, 0.8, and 1.2% of body weight) on the qualitative aspects of goat meat (moisture, ash, fat, protein, colouring using the CIE (L*, a* and b *) system, pH, cooking loss and shear force), and also on the sensory attributes of goat aroma, off-aroma, colour, texture, tenderness, flavour, off-flavour, juiciness and overall appearance. A total of 32 crossbred Anglo-Nubian goats were used, organised into randomised blocks and finished on a pasture of caatinga. There was a quadratic effect (p&lt;0.05) on the levels of ash and protein, with a maximum of 1.06 and 20.44 g/100 g respectively. A positive linear affect (p&lt;0.05) was seen on fat levels, with an increase of 0.52 g/100 g. There was a...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Meat colouring; Feeding strategy; Native pasture; Flavour; Tenderness.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400855

ผลผลิตและสารสำคัญของปัญจขันธ์ 3 พันธุ์ ที่ปลูกในพื้นที่สูงจังหวัดเลย
Provedor de dados: 106
Autores: Witchaya Srisook.
The study was to examine yield and active constituent on three varieties of Gynostemma pentaphyllum; such as Angkhang, Sibsong punna and Local variety for selecting a good variety which were grow at amphur Phurua Loei province with attitude approximately 900 matre from sea level. The transfered seedling from cutting one month old and 50% light shading. G. pentaphyllum was harvested at the age of 4 months (Apr - Jul 2011), dried with hot air oven at 60-65 ºc for 6 hours and determine total saponin content. It was found that fresh weight and dry weight were significant difference (p &lt; 0.01) between the varieties. Fresh weight of Angkhang, Sibsong punna and Local variety were 387.9, 272.9 and 126.1 kg./rai, respectively, and dry weight were 45.8, 40.4 and...
Tipo: PhysicalObject
Palavras-chave: Gynostemma pentaphyllum; Cucurbitaceae; Angkhang variety; Sibsong punna variety; Local variety; Variety selection; Growth; Total saponin; Flavour; Loei province; ปัญจขันธ์; ชาสตูล; เบญจขันธ์; เจียวกู่หลาน; เซียนเฉ่า; อมาชาซูรู; พันธุ์อ่างขาง; พันธุ์สิบสองปันนา; พันธุ์พื้นเมือง; การคัดเลือก; การเจริญเติบโต; ปริมาณซาโปนิน; คุณภาพผลผลิต; รสชาติ; จ.เลย.
Ano: 2013
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5778

Meat quality of suckling goat raised in differents feeding systems
Provedor de dados: 2
Autores: Santos, Norivaldo Lima; Sousa, Wandrick Hauss de; Gomes, Maria das Graças Cunha; Batista, Ana Sancha Malveira; Ramos, João Paulo de Farias; Cartaxo, Felipe Queiroga; Lira, Aianne Batista; Cavalcante, Iara Tamires Rodrigues.
The objective of this work was to evaluate the effect of three breeding systems on the organoleptic quality and the physico-chemical composition of kids goat meat. Were used thirty newborn baby goats of 3.35 kg ± 0.65 kg crossed Parda Alpina x Undefined Race (SPRD) submitted to three breeding systems: Traditional system-TS; Intensive Feeding System without Concentrate- IS and Intensive Feeding System with Concentrate- IS+C. When the goats reached 12 kg, the animals were slaughtered and chemical and physical analyzes were performed in the evaluation of the meat and sensorial. The experimental design was completely randomized, submitted to analysis of variance and compared by the Tukey test and Ryan-Einot-Gabriel-Welsh at 5%. All analyzed variables were also...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Flavour; Lean meat; Kids; Tenderness.
Ano: 2020
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/46547

Isolation and screening of microorganisms with potential for biotransformation of terpenic substrates
Provedor de dados: 52
Autores: Bier,Mário César Jucoski; Poletto,Sabrina; Soccol,Vanete Thomaz; Soccol,Carlos Ricardo; Medeiros,Adriane Bianchi Pedroni.
The objective of the present work was to isolate and select strains with potential to perform the biotransformation of terpenic substrates. Microorganisms obtained from a collection culture and also isolated from a natural source of terpene substrate were tested. Seventeen strains were selected by their resistance to terpenes in potato dextrose agar containing up to 1% of limonene or α-pinene and β-pinene (1:1). Subsequently, 10 strains were selected by their capacity of using these terpenes as sole carbon source in a mineral medium. The biotransformation capacity of these strains was tested and the products obtained were identified by GC-MS.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aroma; Flavour; Limonene; Β-pinene; Biotransformation.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000500020

Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing
Provedor de dados: 52
Autores: Brito,Edy Sousa de; Pezoa García,Nelson Horacio; Amancio,Allan César.
Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 ºC) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g-1 of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 to 20 %) after 6 hours of treatment. During cocoa nibs roasting, there was a greater consumption of hydrolysis compounds in the sample treated with protease as compared to the control, indicating their participation in the Maillard reaction. An increased perception of chocolate flavour and bitter taste was observed in a product formulated with protease treated...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cocoa; Flavour; Protein hydrolysis; Processing.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400008

Performance and behavior of dairy calves fed diets containing milk and citric flavor agents
Provedor de dados: 64
Autores: Carlotto,Silvane Barcelos; Olivo,Clair Jorge; Viégas,Julio; Stiles,David Arthur; Gabbi,Alexandre Mossate; Brustolin,Karen Döering; Charão,Pablo Santini; Rossarolla,Grasiela; Ziech,Magnos; Pereira,Lilian Elgalise Techio; Scaravelli,Luciene Fernanda.
While young ruminants prefer milk aroma and researches about this theme are being developed, the use of citric aroma, very appetized for older ruminants, are low utilized to young animals. This work aims to compare the influence of milk and citric flavor agents on the diets of nursing dairy calves. In this trial, 12 animals of Holstein breed were distributed in a randomized block design with four treatments (concentrate without flavor agent, concentrate with milk flavor or citrus flavor, and concentrate with milk plus citrus flavor agent) and three repetitions. The parameters evaluated were: concentrate dry matter intake (CDMI), hay dry matter (HDMI), milk dry matter intake (MDMI) and total dry matter intake (TDMI), average weight gain (ADWG), feed...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Dry matter intake; Palatability; Performance; Behavior; Flavour.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000300041