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Registros recuperados: 9
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Avaliação sensorial em biscoitos de coco com farinhas de tempeh de soja liofilizado e torrado. Repositório Alice
LEITE, R. S.; CARRÃO-PANIZZI, M. C.; SEIBEL, N. F.; DIAS, I. P..
2013
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Rhizopus oligosporus; Soybean flour; Sensory analyses.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1055026
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Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren Ciênc. Tecnol. Aliment.
Srebernich,Silvana Mariana; Silveira,Expedito Tadeu Facco; Gonçalves,Gisele Mara Silva; Ormenese,Rita de Cássia Salvucci Celeste; Morgano,Marcelo Antonio.
AbstractIron deficiency is a highly prevalent nutritional problem worldwide and it impacts on the cognitive development of children. Therefore, the aim of this research was to develop meatloaf with high iron content by using in their formulations pork liver. Meatloaves were prepared with additions of 9.98% and 13.31% (formulations A and B) of pork liver in order to meet 15% and 20% of the daily requirement of iron (10 mg/day) for children. Samples were evaluated regarding their physicochemical, microbiological and sensory characteristics. The results were subjected to Analysis of Variance (ANOVA) followed by Tukey test. Results of physicochemical analyses showed an increase in protein and mineral contents and a decrease in fat content. The iron and zinc...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mineral composition; Sensory analyses; Anemia control; School meals.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300460
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Fat deposition and flesh quality in seawater reared, triploid brown trout (Salmo trutta) as affected by dietary fat levels and starvation ArchiMer
Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Laroche, M; Kaushik, Sadasivam.
Three isoproteic (crude protein content: 56%) diets with different fat levels (11%, 20%, and 26%) were fed to triplicate groups of triploid brown trout (initial average body weight of 1.5 kg), reared in seawater. At the end of 3 months of feeding, fish fed the high-fat (HF) diet were split into two groups: a triplicate group of fish received the low-fat diet and another triplicate group was kept unfed for a further 2-month period. Fish initially fed the low-fat diet during the first period were continued to be fed the same diet. Fish fed the medium-fat (MF) diet during period 1 were eliminated for period 2. At the end of each period, comparative whole body analyses, sensory and instrumental (texture and colour) analyses were made on fresh and smoked...
Tipo: Text Palavras-chave: Texture; Colour; Sensory analyses; Starvation fat deposition; Dietary fat; Salmo trutta.
Ano: 2001 URL: http://archimer.ifremer.fr/doc/2001/publication-377.pdf
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Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition ArchiMer
Wiernasz, Norman; Leroi, Francoise; Chevalier, Frederique; Cornet, Josiane; Cardinal, Mireille; Rohloff, Jens; Passerini, Delphine; Skırnisdóttir, Sigurlaug; Pilet, Marie-france.
Seafood and fishery products are very perishable commodities with short shelf-lives owing to rapid deterioration of their organoleptic and microbiological quality. Microbial growth and activity are responsible for up to 25% of food losses in the fishery industry. In this context and to meet consumer demand for minimally processed food, developing mild preservation technologies such as biopreservation represents a major challenge. In this work, we studied the use of six lactic acid bacteria (LAB), previously selected for their properties as bioprotective agents, for salmon dill gravlax biopreservation. Naturally contaminated salmon dill gravlax slices, with a commercial shelf-life of 21 days, were purchased from a French industrial company and inoculated by...
Tipo: Text Palavras-chave: Metabarcoding; 16S rRNA gene; Seafood; Antilisterial activity; Volatile organic compounds; Sensory analyses.
Ano: 2020 URL: https://archimer.ifremer.fr/doc/00605/71716/70174.pdf
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Some factors that affect ruminant meat quality: from the farm to the fork. Review - doi: 10.4025/actascianimsci.v35i4.21756 Animal Sciences
Guerrero, Ana; Universidade de Zaragoza; Valero, Maribel Velandia; Universidade Estadual de Maringá; Campo, Mari Mar; Universidad de Zaragoza; Sañudo, Carlos; Universidad de Zaragoza.
Nowadays consumers are highly interested in the quality of the products they eat, especially when this refers to meat. Consumption of meat from ruminant animals and its derivatives is on the increase, particularly in some countries such as Brazil, one of the main beef exporters in the world. Current analysis is a review of the different factors that affect meat quality in ruminants, with a focus on sensory analyses. Some factors throughout the entire meat chain are analyzed, or rather, from those that producers underscore to improve the quality of their products to those related with consumers' habits and beliefs. Most of the papers reviewed have been developed by researchers involved in the Meat Quality and Technology Group (University of Zaragoza and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Consumers; Human health; Ruminants; Sensory analyses.
Ano: 2013 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/21756
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Tempeh flour as a substitute for soybean flour in coconut cookies. Repositório Alice
LEITE, R. S.; CARRÃO-PANIZZI, M. C.; CURTI, J. M.; DIAS, I. P.; SEIBEL, N. F..
The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Rhizopus oligosporus; Isoflavones; Sensory analyses; Fatty acids; Soja; Alimentação humana; Biscoito; Farinha; Côco.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/981621
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Tempeh flour as a substitute for soybean flour in coconut cookies Ciênc. Tecnol. Aliment.
Leite,Rodrigo Santos; Carrão-Panizzi,Mercedes Concórdia; Curti,Jessika Menck; Dias,Isabela Pereira; Seibel,Neusa Fátima.
The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rhizopus oligosporus; Isoflavones; Sensory analyses; Fatty acids.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400028
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The general and volatile properties and the quality of two newly selected Satsuma clones (11/1 İzmir and 30/ İzmir) grown under Mediterranean ecological conditions Ciênc. Tecnol. Aliment.
ÖZKAYA,Okan; KARAOĞLAN,Selin YABACI; İNCESU,Meral; YEŞİLOĞLU,Turgut.
Abstract The general and volatile properties, and the quality of two new Satsuma clones – 11/1 İzmir and 30/İzmir – selected under a Citrus Bud Wood Selection Program, were compared with Owari Satsuma samples grown under Adana ecological conditions. Gas chromatography, mass spectrometry, flame ionization detection (GC/MS/FID) analysis was used in the identification and quantification of the aromatic compounds, and a sensory profile analysis was performed to complete the general understanding using chemical analysis. The general analysis showed that the clone samples have higher yields, are more intense in skin color and more acidic; however, the total soluble solids and total sugar amount are lower than the Owari Satsuma samples. The terpenes are the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Satsuma; Postharvest quality; Aroma; Sensory analyses; GC/MS/FID.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200451
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Total replacement of fish oil by soybean or linseed oil with a return to fish oil in Turbot (Psetta maxima) 2. Flesh quality properties ArchiMer
Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Rosenlund, Grethe; Kaushik, Sadasivam.
The aim of this study was to evaluate (1) the effects of replacement of fish oil by vegetable oils on flesh quality and (2) the effects of a washout with a return to fish oil on flesh quality of turbot. In a first period of 3 months, three isonitrogenous and isolipidic diets containing 9% of added marine fish oil (170), soybean oil (SO) or linseed oil (LO) were fed to triplicate groups of 25 marketable size turbot (initial body weight: 579 +/- 1 g) grown in sea water at the temperature of 17 degreesC. At the end of the first period, all groups of turbot were fed with the diet containing fish oil (diet FO) for a further period of 2 months. The gutted and fillet yields were not affected by the incorporation of vegetable oils. However, soybean or linseed oils...
Tipo: Text Palavras-chave: Sensory analyses; Texture; Washout period; Vegetable oils; Psetta maxima.
Ano: 2003 URL: http://archimer.ifremer.fr/doc/2003/publication-385.pdf
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