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A study of the relationship between the physico-chemical properties and the eating quality of rice International Rice Research Institute
Meyers, Hans.
[viii], 90 l. : ill. Thesis (Bio-Ing. Scheikunde) -- Katholieke Universiteit Leuven
Tipo: Thesis Palavras-chave: Rice; Physicochemical properties; Food quality; Sensory evaluation; Composition.
Ano: 1996 URL: http://hdl.handle.net/123456789/607
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Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal Rev. Bras. Ciênc. Avic.
Souza,KMR de; Araujo,RB; Santos,AL dos; Rodrigues,CEC; Faria,DE de; Trindade,MA.
The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were birds from light Hy-line® W36 and semi-heavy Hy-line® Brown lines. Cold carcass, wing, breast and leg fillets yields were determined. Dry matter, protein, and lipid contents were determined in breast and leg fillets. The breast and legg fillets of three replicates per treatment were used to manufacture mortadella. After processing, sausages were evaluated for proximal composition, objective color,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Microbiology testing; Sensory evaluation; Soybean oil; Spent layers.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000100009
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Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies Ciênc. Tecnol. Aliment.
Granato,Daniel; Ellendersen,Luciana de Souza Neves.
Brazil is the second biggest worldwide producer of cookies and there are many varieties in the market; however, only a few are gluten-free. The objectives of this work were to formulate two gluten-free cookies added with iron, peanut or almond, and analyze their physicochemical, chromatic and sensory properties. Moisture, instrumental color (L*, a*, b* and C*), ash, proteins, lipids, iron, carbohydrates (estimated by difference), and water activity were determined. The acceptance of the products was assessed by 115 untrained taste panelists using a five-point hedonic scale. The data collected from the physicochemical analyses were submitted to Levene's, ANOVA, and Tukey's tests, which showed statistical difference (p < 0.05) in all the attributes for...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cookies; Almond; Peanut; Sensory evaluation; Celiac disease.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200026
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Analysis of Brazilian consumer preference of filled chocolate Ciênc. Tecnol. Aliment.
Miquelim,Joice Natali; Behrens,Jorge Hermann; Lannes,Suzana Caetano da Silva.
Chocolate is the most popular product made from cocoa. It is mainly consumed with fillings, such as fondant, hydrogenated fat or fruits. This work aimed at assessing the sensory acceptability of chocolate filled with strawberry, orange or passion fruit pulps, mixed in fondant, in a hydrogenated fat base and as truffles. Ninety four consumers participated in the test using a 10 cm hedonic scale to rate the overall liking of the samples. Two-way analysis of variance and the Internal Preference Mapping technique were used to analyze the data. Results showed a good overall liking for almost all samples, especially for strawberry and passion fruit truffles, which obtained 8.4 and 8.8 global means, respectively (p < 0.05), in liking ratings, followed by the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chocolate; Sensory evaluation; Consumer; Preference mapping.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200034
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Antioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: potential as functional beverages. Repositório Alice
PINELI, L. de L. de O.; RODRIGUES, J. da S. Q.; COSTA, A. M.; LIMA, H. C. de; CHIARELLO, M. D.; MELO, L..
Abstract: BACKGROUND: The study of biodiversity for species recovery and sustainable use has encouraged research with plants from Brazilian savannah. We aimed to characterize chemical and sensory properties of infusions of passifloras, due to their potential as functional beverages. Infusions and hydroalcoholic extracts of four species of wild passifloras, three varieties of Passiflora edulis and a commercial passiflora tea were evaluated for total phenolics (TPs), total flavonoids (TFs), condensed tannins (CTs), and antioxidant activity (DPPH and FRAP). Free-choice Profile and acceptance, compared with green tea, were performed for sensory characterization. RESULTS: In general, infusions had higher levels of TPs and CTs than hydroalcoholic extracts, which...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Infusões; Maracujá; Composto fenólico; Antioxidante; Analise organoleptica; Cerrado; Passion fruits; Phenolic compounds; Antioxidants; Sensory evaluation; Savannas; Brazil.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1039283
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Assessing rural consumers’ WTP for orange, biofortified maize in Ghana with experimental auctions and a simulated radio message AgEcon
De Groote, Hugo; Tomlins, Keith; Haleegoah, Joyce; Awool, Manfred; Frimpong, Benedicta; Banerji, Abijit; Chowdury, Shyamal K.; Meenakshi, J.V..
Deficiencies of micronutrients such as vitamin A are widespread, expecially in Africa. Biofortified crops such as maize, bred for high levels of provitamin A might offer a solution, but these crops are often bright orange, and African maize consumers prefer white. To estimate the consumers interest in orange biofortified maize, sensory evaluations were organized in rural Ghana with white, yellow and orange maize. The effect of information on willingness to pay for biofortification was estimated using a simulated radio message. Results indicate that color preferences are highly regional, wide variation exist within regions, and the provision of information is able to change these preferences. The color of biofortified maize should therefore not be seen as...
Tipo: Journal Article Palavras-chave: Maize; Biofortification; Consumers; Experimental auction; Sensory evaluation; Crop Production/Industries; Demand and Price Analysis.
Ano: 2010 URL: http://purl.umn.edu/96197
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Avaliação de processos para obtenção de farinha de pinhão (Araucaria angustifolia) e elaboração de snacks por extrusão termoplástica. Repositório Alice
BARRETO, A. G..
A Araucaria angustifolia ou pinheiro brasileiro é uma árvore nativa do Brasil e dentre os produtos obtidos a partir dela destaca-se o pinhão. Apesar dos poucos dados acerca da exploração comercial do pinhão, possui sua importância no contexto cultural da Região Sul do Brasil. A comercialização e a utilização do pinhão para alimentação humana, além de promover a Araucaria pelo seu uso sustentável representa uma alternativa de agregação de valor a esta matéria-prima por se tratar de um alimento rico em amido, fibras dietéticas e proteína, além de apresentar baixo índice glicêmico e teores reduzidos de lipídios. As sementes de pinhão possuem elevados níveis de atividade de água e isto contribui para sua rápida deterioração. Para a comercialização de produtos...
Tipo: Tese/dissertação (ALICE) Palavras-chave: High-temperature GC; Análise sensorial; Snacks recheados; Tecnologia de Alimento; Vida de Prateleira; Pasta de Amendoim; Análise Organoléptica; Mass spectrometry; Peanut butter; Food technology; Shelf life; Sensory evaluation.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1105260
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Avaliação sensorial de carne de capivaras adultas e jovens submetidas a diferentes dietas. Repositório Alice
PINHEIRO, M. S.; POUEY, J. L. O. F.; LEMES, J. S.; GONÇALVES, M. da S.; ARNONI, R. K.; FREIRE, V. A. P.; ESTEVES R. M. G.; TREPTOW, R. de O..
2012
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Hydrochaeris; Sensory evaluation; Taste; Tenderness; Juiciness; Color.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/927274
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Características química, tecnológica, nutricional e sensorial de mandioca biofortificada. Repositório Alice
WARTHA, E. R. S. DE A.; MARINS, M. L.; LIMA, P. N. B.; MELI, P. S. L.; COSTA, D. DA; CARVALHO, J. L. V. de; NUNES, M. U. C.; CARVALHO, H. W. L. de; SILVA, D. G. DA; MENDES NETTO, R. S..
2015
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Mandioca biofortificada; Carotenoides; Sensorial; Biofortified cassava; Carotenoids; Sensory evaluation.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1028017
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Characterization and evaluation of stability of bioactive compounds in fruit smoothies Ciênc. Tecnol. Aliment.
MOURA,Sílvia Cristina Sobottka Rolim de; VISSOTTO,Fernanda Zaratini; BERBARI,Shirley Aparecida Garcia; SOUZA,Elaine de Cássia Guerreiro; TOTI,Fabíola Guirau Parra; ALVES JÚNIOR,Paulo.
Abstract Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothies: Yellow Fruits (YF), Red Fruits (RF), and Green Vegetables (GV) stored in a glass packaging (260 mL) were characterized for pH, soluble solids (°Brix), water activity (aw), density, rheology and thermal properties, and stored at controlled temperatures of 10 °C and 25 °C in the absence of light. During the period of 180 days, the samples were evaluated for color, polyphenol and anthocyanin contents, and sensorially monitored by odor, taste, overall quality and color characteristics. The smoothies...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Smoothie; Rheology; Phenolic compounds; Shelf-life; Sensory evaluation.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200216
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Characterization of rambutan (Nephelium lappaceum) fruits from outstanding mexican selections Rev. Bras. Frutic.
Arenas,Marian Guadalupe Hernández; Angel,Daniel Nieto; Damian,María Teresa Martínez; Ortiz,Daniel Teliz; Díaz,Cristian Nava; Martinez,Nestor Bautista.
Fruits of five regional selections of rambutan (Nephelium lappaceum L.) were characterized to identify those with international marketing quality to promote their propagation in Mexico, improvement and conservation in germoplasm bank. The fruits were harvested in June, July, and August 2008 and, after each harvest, were assessed for shape (length/diameter), firmness, fruit weight, number of fruits per kilogram, weight and percentage of pericarp, seed and aril, total soluble solids, total sugars, vitamin C content, pH, and titratable acidity. In addition, a sensorial evaluation was carried out with 31 panelists who graded each selection for color, sweetness, and acidity. Fruits of five selections were ovoid, and with the following characteristics: firmness...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tropical fruit; Sapindaceae; Quality attributes; Sensory evaluation.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452010000400019
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Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers Ciênc. Tecnol. Aliment.
BEZERRA,Erick dos Anjos; SANTOS,Edilayane da Nóbrega; FARIAS,Natália Silva de; CAVALCANTI,Mônica Tejo.
Abstract Polysaccharide-based coatings are an alternative to synthetic coatings for fruit conservation. In this study, we aim to evaluate the physical and chemical characteristics of breadfruit starch for coating using glycerol, sorbitol, and mannitol as plasticizers. We applied coatings composed of 7% starch and 2% plasticizers to cherry tomatoes, and evaluated the storage during 12 days at a temperature of 18 °C. The breadfruit starch had an amylose content of 27.17%, granular size of 0.85-0.87, a gelatinization temperature of 75.10 °C, characteristics of standard starch type B and low syneresis. Coatings composed of glycerol and sorbitol showed a reduction in mass loss and delayed ripening. Glycerol and sorbitol are recommended for preparing coatings...
Tipo: Info:eu-repo/semantics/article Palavras-chave: CATA; Cherry tomato; Post-harvest; Sensory evaluation.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600398
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Cold storage of Pacific oysters out of water: biometry, intervalval water and sensory assessment ArchiMer
Buzin, Florence; Baudon, Violaine; Cardinal, Mireille; Barille, Laurent; Haure, Joel.
Due to the important economic activity of oyster production in France, microalgal toxic events represent a significant constraint for shellfish farmers who face closures of bivalve production-sites. The frequency of closures of 3 weeks or less represents half of the total closures along the French coasts. Cold storage could be a simple and affordable solution for temporary and short-term storage before commercialisation. A stock of marketable Pacific oyster Crassostrea gigas was therefore stored during 22 days in non-immersed conditions at 3 degrees C with 100% humidity. At the end of the experiment, the oyster mortality rate remained at a low level of less than 3.5%. The sensory attributes, odour, appearance, texture and flavour, did not show significant...
Tipo: Text Palavras-chave: Quality control; Refrigeration; Sensory evaluation; Shelf life; Shellfish.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00041/15245/12840.pdf
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Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition Ciênc. Tecnol. Aliment.
Cavalheiro,Carlos Pasqualin; Piovesan,Natiéli; Terra,Lisiane de Marsillac; Lovato,Maristela; Terra,Nelcindo Nascimento; Fries,Leadir Lucy Martins.
The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) of ostrich meat and pork meat. Colorimetric analyses were measuring L*, a*, b*, C*, and hº. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the end of the sausages' processing. The sausages containing ostrich meat were statistically different from the control in the instrumental colorimetric analysis. In the sensory analysis, no significant differences were observed between the treatments for aroma, flavor, and texture. However,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ostrich meat; Salami; Color; Sensory evaluation.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400010
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Cornflake and its acceptability Thai Agricultural
Sukoncheun Sringam; Chumsai Silavanich.
5 tables
Palavras-chave: Corn; Maize; Cornflakes; Food processing; Quality; Sensory evaluation; ข้าวโพด; คอร์นเฟลค; การวิเคราะห์คุณภาพทางประสาทสัมผัส.
Ano: 1981 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4080
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Correlação entre características químicas e sensoriais do Café rábica. Repositório Alice
MOREIRA, S. de S.; SOBREIRA, F. M.; LIMA, T. L. B. de; OLIVEIRA, A. C. B. de; PEREIRA, A. A.; MALTA, M. R..
A análise sensorial atesta a qualidade do café, discriminando suas propriedades sensoriais, assim como a intensidade em que elas são percebidas por quem a realiza. Ainda existe a necessidade de provadores especializados, que dependendo do treinamento, ou da frequência que provam determinados tipos de café ou também da região geográfica em que atuam, podem desenvolver habilidades sensoriais distintas. Estas situações acarretam distorções, fazendo com que frequentemente haja discordância entre amostras analisadas por diferentes provadores. A classificação da bebida, por prova de xícara, poderia ser complementada com a adoção de métodos químicos, que facilitariam a avaliação, tornando-a menos subjetiva. Nesse contexto, o objetivo do presente trabalho foi...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Qualidade da bebida; Cup quality; Café arábica; Composição química; Coffea arabica; Sensory evaluation; Chemical composition.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1039886
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Desempenho, custo de produção e apreciação da carne de cordeiros em pastagens tropicais com suplementação. Infoteca-e
RETORE, M.; VARGAS JUNIOR, F. M. de; VEGA BRITEZ, G. D.; ROSSATTI, J. A.; RICHETTI, A..
bitstream/item/185601/1/BP-81-2018-Marciana.pdf
Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) Palavras-chave: Análise sensorial; Capim aruana; Capim marandu; Peso de carcaça quente; Dry matter consumption; Hot carcass weight; Cordeiro; Matéria Seca; Pastagem; Carne; Lamb meat; Tropical pastures; Sensory evaluation.
Ano: 2018 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1098984
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Efeito do pré-resfriamento de frutos de cupuaçu na aceitação sensorial do néctar. Repositório Alice
CARVALHO, C. A. G. de; ALVARES, V. de S.; CUNHA, C. R. da; LIMA, A. A. de; MORENO, A. L.; MACIEL, V. T..
A região Amazônica possui as melhores condições edafoclimáticas para o desenvolvimento do cupuaçuzeiro. No entanto, temperatura e umidade relativa do ar elevadas, condições de cultivo, colheita e armazenamento inadequados, além das características intrínsecas do fruto acabam desencadeando e acelerando o processo de deterioração pós-colheita. Após a coleta, o fruto apresenta alta perecibilidade, devendo ser consumido em dois ou três dias quando não processado. Diante disso, objetivou-se com este trabalho avaliar o efeito do pré-resfriamento dos frutos na aceitação sensorial de néctar de cupuaçu. Foram realizados dois experimentos. No primeiro, os frutos foram armazenados a temperatura ambiente por 6 dias e no segundo os frutos foram armazenados sob...
Tipo: Nota Técnica/Nota Científica (ALICE) Palavras-chave: Cupuassu; Cupuaçu; Theobroma grandiflorum; Néctar; Avaliação sensorial; Fruto; Conservação; Resfriamento; Pós-colheita; Theobroma; Sensory evaluation; Nectar; Fruits; Postharvest treatment; Precooling; Evaluación sensorial de los alimentos; Frutos; Tratamiento postcosecha; Preenfriamiento.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1014163
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Effect of high-level fish meal replacement by plant proteins in gilthead sea bream (Sparus aurata) on growth and body/fillet quality traits ArchiMer
De Francesco, M; Parisi, G; Perez Sanchez, J; Gomez Requeni, P; Medale, Francoise; Kaushik, Sadasivam; Mecatti, M; Poli, B.
Juvenile gilthead sea bream (initial body weight ca. 100 g) were reared in an indoor flow through marine water system for 1 year. Fish were fed two isoenergetic [19.2 kJ g&#8722;1 dry matter (DM)] and isoproteic (426 g kg&#8722;1 DM) diets either based on fish meal (diet FM) or on a mixture of plant protein sources (diet PP), replacing 75% of fish meal protein. The growth trial was conducted in duplicate, two tanks for each dietary treatment. Growth performance and feed utilization were registered. Fillet quality parameters were evaluated and sensory analyses on cooked fillet were performed. Both groups had similar weight gain and specific growth rates. Feed intake was higher in sea bream fed diet FM (0.48 versus 0.44), while feed efficiency and...
Tipo: Text Palavras-chave: Sparus aurata; Sensory evaluation; Quality traits; Plant protein; Gilthead sea bream; Chemical composition.
Ano: 2007 URL: http://archimer.ifremer.fr/doc/2007/publication-6256.pdf
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Effect of long-term feeding with a plant protein mixture based diet on growth and body/fillet quality traits of large rainbow trout (Oncorhynchus mykiss) ArchiMer
De Francesco, Matilde; Parisi, Giuliana; Medale, Francoise; Lupi, Paola; Kaushik, Sadasivam; Poli, Bianca.
Two diets based oil fish meal (FM) or oil a mixture of plant protein sources supplemented with free amino acids (PP) were fed to rainbow trout having a mean initial body weight of 162.5 g reared at 17 +/- 1 degreesC for 24 weeks to evaluate the effect of plant protein sources oil fish growth, morphological and body quality traits. At the end of the growth study, samples were withdrawn for chemical analyses as well as measurements of different parameters of quality. Compared to the FM group, the trout fed diet PP had lower growth rates (mean final body weight 663 vs. 800 g), feed efficiency (0.95 vs. 1.07) and protein efficiency ratio (1.96 vs. 2.13). Trout fed diet PP were also characterised by a lower dressed weight (89.45% vs. 91.07%), hepato-somatic...
Tipo: Text Palavras-chave: Sensory evaluation; Chemical composition quality; Flesh; Body traits; Plant protein; Oncorhynchus mykiss.
Ano: 2004 URL: http://archimer.ifremer.fr/doc/2004/publication-391.pdf
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