|
|
|
| Registros recuperados: 11 | |
|
|
| Silva,Josemeyre Bonifácio da; Felberg,Ilana; Carrão-Panizzi,Mercedes Concórdia; Lee,Soo Young; Prudencio,Sandra Helena. |
| The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quantitative descriptive analysis; Hexanal; Lipoxygenases; Vegetable type soybean; Isoflavones. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000500025 |
| |
|
| |
|
| |
|
| |
|
| |
|
|
| Vázquez-Ovando,Alfredo; Chacón-Martínez,Lisbeth; Betancur-Ancona,David; Escalona-Buendía,Héctor; Salvador-Figueroa,Miguel. |
| The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern Mexico were evaluated by trained panelists. Seven representative samples (groups) of a total of 45 were analyzed. Four attributes of taste (sweetness, bitterness, acidity and astringency), and nine of odor (chocolate, nutty, hazelnut, sweet, acidity, roasted, spicy, musty and off-odor) were evaluated. A sample (G7) with higher scores in sweet taste and sweet and nutty odors was detected, as well as a high association between these descriptors and the sample, analyzed through principal component analysis (PCA). Similarly, samples that showed high scores for non-desired odors in cocoas such as off-odor and musty were identified and related by PCA to roasted odor and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quantitative descriptive analysis; Criollo cocoa; Chocolate odor; Spicy odor. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200285 |
| |
|
| |
|
| |
|
|
| Santana,Ligia Regina Radomille de; Benedetti,Benedito Carlos; Sigrist,José Maria Monteiro. |
| The sensory, physical and chemical characteristics of 'Douradão' peaches cold stored in different modified atmosphere packaging (LDPE bags of 30, 50, 60, 75µm thickness) were studied. After 14, 21 and 28 days of cold storage (1 ± 1 ºC and 90 ± 5% RH), samples were withdrawn from MAP and kept during 4 days in ambient air for ripening. Descriptive terminology and sensory profile of the peaches were developed by methodology based on the Quantitative Descriptive Analysis (QDA). The assessors consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Fourteen individuals were selected as judges based on their discrimination capacity and reproducibility. Seven descriptors were generated showing... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Prunus persica; Chilling injury; Woolliness; Quantitative descriptive analysis. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452010000300008 |
| |
|
|
| Ribeiro, Naassom Almeida Souza; Couto Júnior, Euro de Barros; Balian, Simone de Carvalho. |
| Seafood is the generic term that includes fish, crustaceans,mollusks, amphibians, aquatic reptiles, aquatic mammals used asfood for human beings. According to the Food and AgriculturalOrganization the fish and fish derivatives trade is at the forefrontof the food safety issue. This is the most internationally tradedcommodity. Any seafood quality impairment generates losses to allparticipants in the production chain: part of the production tendsto be dumped, the final price becomes less competitive in relationto other sources of animal protein, moreover, in terms of safety,the probability of biological and chemical hazards transmission toconsumers through the seafood increases. Right after its capture,the fish should be put on ice, on the boat, in order to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quantitative descriptive analysis; Acceptability test; Sensory analysis; Hake Análise descritiva quantitativa; Teste de aceitabilidade; Análises sensoriais; Pescada. |
| Ano: 2016 |
URL: http://www.revistamvez-crmvsp.com.br/index.php/recmvz/article/view/34687 |
| |
|
|
| Gomes,Carolina Lugnani; Silva,Thaís Jordânia; Pflanzer,Sérgio Bertelli; Bolini,Helena Maria Andre. |
| ABSTRACT: We evaluated the effect of frozen storage temperature and thawing methods on acceptance and sensory profile of steaks of Nellore beef strip loin under 30 days of frozen storage. Fresh strip loin (n = 13), collected two days after slaughter, were aged (2 °C) for 14 days and cut into seven steaks subjected to one of the treatments: control (unfrozen), combination of two freezing temperatures (−10 and −20 °C), and three thawing methods (microwave, ambient temperature, and refrigeration thawing). Steaks in the frozen/thawing treatment were frozen using an ultra-fast freezer until the desirable temperature was reached and were stored for 30 days. After cooking, steaks were analyzed by 11 panelists for the Quantitative Descriptive Analysis (QDA®) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Strip loin steaks; Quantitative descriptive analysis; Acceptance test; Freezing temperature. |
| Ano: 2021 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000600901 |
| |
| Registros recuperados: 11 | |
|
|
|
