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	Provedor de dados Scientia Agricola (1) Ciência Rural (1) Autor Pinto,Jair Sebastião da Silva (2) Alencar,Severino Matias de (1) Almeida,Marcio Aurelio de (1) Braga,Gilberto Costa (1) Contreras-Castillo,Carmen J. (1) Prado,Adna (1) Saldaña,Erick (1) Villanueva,Nilda Doris Montes (1) Mais... Palavra-chave Aroma profile. (1) Calcium chloride (1) Consumers testing (1) GC/MS (1) HS (1) Passiflora edulis f. flavicarpa Deg. (1) Penalty analysis (1) Potassium chloride (1) SPME (1) Salt reducing (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (1) 2015 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Sensory and physicochemical characteristics of low sodium salami Scientia Agricola Almeida,Marcio Aurelio de; Villanueva,Nilda Doris Montes; Pinto,Jair Sebastião da Silva; Saldaña,Erick; Contreras-Castillo,Carmen J.. ABSTRACT The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl2 which varied from 5 g kg−1 to 10 g kg−1 and two controls containing high (25 g kg−1) and low (10 g kg−1) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on “just-about-right” (JAR) scales and analyzed by Penalty Analysis. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Salt reducing; Consumers testing; Potassium chloride; Calcium chloride; Penalty analysis. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000400347 Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques Ciência Rural Braga,Gilberto Costa; Prado,Adna; Pinto,Jair Sebastião da Silva; Alencar,Severino Matias de. The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS) extraction techniques. Time, temperature, NaCl concentration and sample volume headspace equilibrium parameters was adjusted to the S-HS technique. The gaseous phase in the headspace of samples was collected and injected into a gas chromatograph coupled to a mass spectrometer. In the HS-SPME technique was identified 44 volatile compounds from the yellow passion fruit juice, but with S-HS only 30 compounds were identified. Volatile esters were majority in both techniques, being identified ethyl butanoate, ethyl hexanoate, (3z)-3-hexenyl acetate, hexyl acetate, hexyl butanoate and hexyl... Tipo: Info:eu-repo/semantics/article Palavras-chave: Passiflora edulis f. flavicarpa Deg.; GC/MS; SPME; HS; Aroma profile.. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200356 Registros recuperados: 2 Primeira ... 1 ... Última

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