Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciência Rural (2) Autor Almeida,Samanta (1) Costa,Vagner Brasil (1) Cunha,Wellynthon Machado da (1) Eckhardt,Daniel Pazzini (1) Gabbardo,Marcos (1) Jacques,Rodrigo Josemar Seminoti (1) Marcon,Ângela Rossi (1) Pereira,Etelvina (1) Quincozes,Lorena (1) Rodrigues,Sandra (1) Schumacher,Rafael Lizandro (1) Spinelli,Fernanda Rodrigues (1) Teixeira,Alfredo (1) Mais... Palavra-chave Sensory analysis. (2) Goats and sheep meat (1) Metschnikowia pulcherrima (1) Olive oil (1) Pork fat (1) Pâté (1) Torulaspora delbrueckii (1) Volatile compounds (1) White wines (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2019 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts Ciência Rural Quincozes,Lorena; Marcon,Ângela Rossi; Spinelli,Fernanda Rodrigues; Gabbardo,Marcos; Eckhardt,Daniel Pazzini; Cunha,Wellynthon Machado da; Costa,Vagner Brasil; Jacques,Rodrigo Josemar Seminoti; Schumacher,Rafael Lizandro. ABSTRACT: The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were... Tipo: Info:eu-repo/semantics/article Palavras-chave: White wines; Torulaspora delbrueckii; Metschnikowia pulcherrima; Volatile compounds; Sensory analysis.. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000600751 How does the added fat source affect sensory quality of sheep and goat pâtés? Ciência Rural Rodrigues,Sandra; Almeida,Samanta; Pereira,Etelvina; Teixeira,Alfredo. ABSTRACT: Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtés, and also fat percentages. Goat pâtés had higher values of juiciness and sheep pâtés had higher values of taste intensity. Ten percent pork belly fat pâtés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtés had the highest values of texture attributes, except cohesiveness.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pâté; Goats and sheep meat; Pork fat; Olive oil; Sensory analysis.. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000500750 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco