Consulta: subjectFacets:"Sensorial analysis"
Registros recuperados: 5
Data/hora: 11/06/2024 02:42:18

Postharvest quality of strawberry produced during two consecutive seasons
Provedor de dados: 75
Autores: Antunes,Marina C; Cuquel,Francine L; Zawadneak,Maria AC; Mogor,Átila F; Resende,Juliano TV.
Maintaining plants in the field for two consecutive crop cycles is one of the latest techniques used by strawberry growers to reduce production costs. The goal of this research was to evaluate the postharvest fruit quality of six strawberry cultivars produced for two consecutive seasons with the same plants. They were planted from May to July 2010 under low-tunnel and fruits were evaluated in two growing seasons (season 1= January, February, and March 2011 and season 2= August, September, and October 2011), totaling three harvests of each cultivar in each year season. Fruits were picked up randomly among 500 plants of each cultivar, organized into five replications of five fruits and kept for three days before analysis under refrigeration (average...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fragariax ananassa; Sensorial analysis; Antioxidant; Minerals; Functional food; C vitamin.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362014000200168

Antimicrobial and antioxidant activities of cactus polyphenols extract on seafood preservation
Provedor de dados: 5
Autores: Besbes, Nadia; Joffraud, Jean-jacques; Ben Khemis, Ines; Amri, Mohamed; Sadok, Saloua.
The present work investigated the antimicrobial and antioxidant activities of polyphenols extracted from cactus (Opuntia ficus indica) fruit-peels on sardine fillets during refrigerated storage. Biochemical, microbiological and sensorial indicators of treated sardine fillets; were studied comparatively to control lot. Microbial communities were characterized using phenotyping and molecular identification of bacterial isolates; and culture-independent method (PCR-TTGE) for fingerprinting of bacterial DNA extracted from fillets. A principal component analysis (PCA) of all the studied descriptors and variables revealed that discrimination along first principal component (PC1) was mainly correlated positively with peroxidation level and storage time but...
Tipo: Text
Palavras-chave: Cactus polyphenols; PCR-TTGE; Biochemical indicators; PCA analysis; Sardine fillets; Sensorial analysis.
Ano: 2016
URL: https://archimer.ifremer.fr/doc/00368/47881/47897.pdf

Development of quality index method for eviscerated and non-eviscerated octopus (Octopus insularis)
Provedor de dados: 124
Autores: Aragão,Márcia Facundo; Garruti,Deborah dos Santos; Ogawa,Norma Barreto Perdigão; Bezerra,Viviane Costa; Silva,Elisabeth Mary Cunha da.
ABSTRACT This work aimed to develop a Quality Index Method (QIM) for octopus species Octopus insularis and apply it to samples of eviscerated and non-eviscerated specimens in order to establish stability in cold storage. Initially we carried out the recruitment of judges, who were trained to verify the changes undergone by the octopus during storage under refrigeration. The development of QIM Table took place in three experiments. At first, a QIM Table for Octopus vulgaris from literature was presented to judges together with specimens of O. insularis, so they could assess whether the parameters were suited to this specie. In the second experiment the objective was to validate the table, verifying if changes were needed in the predefined parameters or if...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Mollusk; Sensorial analysis; Shelf life.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000200242

Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond
Provedor de dados: 65
Autores: Fioravante,Marceli Borges; Hiane,Priscila Aiko; Braga Neto,José Antônio.
ABSTRACT: The impact of alimentation on life’s quality have encouraged the search for alternative foods with better quality and use of native fruits with technological and nutritional potentials contributes to the development of new products. Thus, the aim of this study was to develop a fermented flavored drink, potentially probiotic, based on the water-soluble extract of baru almond, perform sensory evaluation, determine its chemical composition and monitor the shelf life. The extract was fermented by a culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium. After fermentation, thickeners, sucrose and plum pulp were added, these latter two in accordance to the proposed factorial design that resulted seven assays....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Probiotics; Sensorial analysis; Water-soluble extract; Dipteryx alata Vog.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000900752

Physalis size reduction for potted ornamental plant use
Provedor de dados: 64
Autores: Bosch,Emily; Cuquel,Francine Lorena; Tognon,Grasiela Bruzamarello.
ABSTRACT The consumer's constant search for novelties in the area of ornamental plants has inspired the use of species that are normally used for other purposes, such as fruit-bearing plants, to be introduced into floriculture. The physalis, a fruit-bearing plant, with a beautiful accrescent fruiting calyx that envelops the berry, can be used for these purposes. However, this plant can reach 70 cm high, which makes it unviable to be used as an indoor plant. The objective of this research was to decrease the size of the physalis (Physalis angulata) for ornamental use, pot it and apply the plant growth regulator Paclobutrazol (PBZ). The PBZ growth regulator was applied only once, via foliar spray at the concentrations of 0, 30, 60, 90, 120 and 150 mg a.i L-...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Physalis angulata; Plant regulator; Paclobutrazol; Sensorial analysis; Ornamental fruit bearing plants.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000500555