|
|
|
| Registros recuperados: 52 | |
|
|
| Jeronimo,Elisangela Marques; Oliveira,Evelyn de Souza; Souza,Elson Luíz Rocha; Silva,Marcelo de Almeida; Serra,Gil Eduardo. |
| Cachaça is the denomination of a typical and exclusive Brazilian spirit produced from the distillation of fermented sugarcane juice must. The objective of this study was to evaluate the effect of adding yeast extract to the sugarcane juice used for sugarcane liquor production, because for the artisanal process no studies are available on nitrogen addition nor beverage quality, involving nitrogen complementation. Results of previous studies in the laboratory scale showed that sugarcane juice complementation with proteic nitrogen can be a beneficial practice for yeast multiplication and cellular growth, and also for the improvement of fermentation yield and liquor productivity. In this pilot scale study, using recycled yeast, the addition of proteic nitrogen... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yeast extract; Cell viability; Volatile compounds; Sensory analysis. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200009 |
| |
|
|
| Croge,Camila Pereira; Cuquel,Francine Lorena; Biasi,Luis Antonio; Bona,Claudine de; Pintro,Paula Toshimi Matumoto. |
| Abstract Phenological studies with blackberry cultivars and the physical, chemical and sensory characterization of fruits are necessary to select the best cultivar adapted to local conditions and for the correct destination of fruits. The objective of this work was to evaluate the phenological stages of different blackberry cultivars, as well as to determine the quality of fruits, focusing on the recommendation of cultivars that are more adapted to local climate conditions. Moreover, the aim was to indicate the best destination of fruits produced, for either fresh consumption or as raw material for processing. The results indicated that the cultivars studied have adequate conditions for the expression of their productive potential, being Tupy cultivar the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rubus; Small fruits; Phenology; Sensory analysis. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000200301 |
| |
|
|
| Loures, Neoraldo Thadeu Pacheco; UNIOESTE - Cascavel; Nóbrega, Lúcia Helena Pereira; UNIOESTE - Cascavel; Coelho, Silvia Renata Machado; UNIOESTE - Cascavel. |
| Avaliou-se a variedade precoce de lentilha (Lens esculenta), PRECOZ, desenvolvida e cultivada na Argentina, para uso como broto alimentício, em caixa térmica de poliuretano com dreno lateral para escoamento da água, com ausência de luz e temperatura controlada. A porcentagem de germinação era de 86% e iniciou-se a partir do segundo dia após a embebição, com desenvolvimento dos brotos até o sexto dia. Após 48h, para aumentar a síntese de etileno e melhorar a qualidade dos brotos produzidos, para criar estresse fisiológico, foram usados pesos sobre os brotos, os quais também foram submetidos a provas microbiológicas, cujos valores foram maiores que 1,1 x 104 NMP g-1 para coliformes fecais e com acidez de 2,64% e pH de 5,48 (pouco ácido). Não houve... |
|
Palavras-chave: 5.01.03.04-0 Produção de Mudas sementes germinadas; Análise sensorial; Broto alimentício germinated seeds; Sensory analysis; Sprout. |
| Ano: 2009 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/317 |
| |
|
|
| Walha, Khaled; Ben Amar, Raja; Masse, Anthony; Bourseau, Patrick; Cardinal, Mireille; Cornet, Josiane; Prost, Carole; Jaouen, Pascal. |
| Tuna cooking juices contain high organic load preventing the rejection in the environment without treatment. But the effluents present an interesting fishy odour and it is worth recovering aroma compounds. In this work, two industrial tuna cooking juices were concentrated by nanofiltration. Nanofiltration performance was discussed in terms of permeation fluxes, organic matter retention and impact on the aromatic properties of juices. NF sharply decreases the global intensity of juices and modifies their aromatic equilibrium. However, the main characteristics and the marine nature of juices were kept. A pre-treatment by microfiltration (MF) induces a marked increase in permeation fluxes during NF concentration while it slightly affects the aromatic... |
| Tipo: Text |
Palavras-chave: Tuna cooking juice; Aromas concentration; Membrane separation; Nanofiltration; Sensory analysis. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00016/12711/9689.pdf |
| |
|
| |
|
|
| Mace, Sabrina; Cornet, Josiane; Chevalier, Frederique; Cardinal, Mireille; Pilet, Marie-france; Dousset, Xavier; Joffraud, Jean-jacques. |
| In order to characterise the spoilage related to microbiota of raw salmon, a combination of culture-dependent and -independent methods, including PCR–TTGE, was used to analyse 3 raw salmon batches stored for 3 days at chilled temperature in modified atmosphere packaging (MAP) (50% CO2/50% N2) or under vacuum. Sensory evaluation, microbiological enumeration and chemical analysis were performed after 3, 7 and 10 days of storage. At the onset of spoilage, 65 bacterial isolates were picked from the plates. Thus, 13 different genera or species were identified by phenotypic and molecular tests: Serratia spp., Photobacterium phosphoreum, Yersinia intermedia, Hafnia alvei, Buttiauxella gaviniae, Pseudomonas sp., Carnobacterium maltaromaticum, Carnobacterium... |
| Tipo: Text |
Palavras-chave: Seafood; Culture-independent method (PCR-TTGE); Sensory analysis; Photobacterium phosphoreum; Lactococcus piscium. |
| Ano: 2012 |
URL: https://archimer.ifremer.fr/doc/00052/16277/13779.pdf |
| |
|
|
| Pires,Danielle Regis; Jamas,Amanda Lima Albuquerque; Amorim,Elizete; Azevedo-Meleiro,Cristiane Hess de; Silva,Pedro Paulo de Oliveira; Oliveira,Gesilene Mendonça de. |
| Abstract: The objective of this work was to perform the chemical characterization of marine bonefish (Albula vulpes) and the development of fish burgers. Three formulations of fish burgers were prepared, containing 5, 8, and 10% cassava starch and functional ingredients (onion, garlic, and ground white pepper). Proximate composition, microbiological and pH analyses of the raw material, and fish burgers were performed, as well as the sensory analyses of the fish burgers. The yield and nutritional value of bonefish was found to be comparable with those of species of commercial value, with high-protein and low-lipid contents. The protein content of the fish burgers varied from 17.52 to 19.40 g 100 g-1 (raw), and from 20.74 to 24.25 g 100 g-1 (grilled); and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Albula vulpes; Bycatch species; Functional ingredients; Marine bonefish; Sensory analysis. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017001101091 |
| |
|
|
| Melo Neto,Biano Alves de; Carvalho,Elck Almeida; Pontes,Karen Valverde; Barretto,Waldemar de Sousa; Sacramento,Célio Kersul do. |
| Four formulations of mixed açaí (Euterpe oleracea) (A) and cocoa´s honey (Theobroma cacao) (CH) jellies were prepared according to the following proportions: T1 (40% A:60% CH), T2 (50% A:50% CH), T3 (60% A: 40% CH) and T4 (100% A - control). All formulations were prepared using a rate 60:40 (w/w) of sucrose and pulp, plus 0.5% pectin and the products reached to average of 65% soluble solids content. The jellies were analyzed by chemical and physicochemical (titratable acidity, pH, soluble solid content, dry matter, total protein, lipids, vitamin C and calories) and sensory characteristics; also were evaluated levels of P, K, Ca, Mg, Fe, Zn, Cu and Mn. It was used a hedonic scale of 7 points to evaluate the attributes: overall impression, spreadability,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sensory analysis; Minerals; Processing. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000200030 |
| |
|
| |
|
|
| Ribeiro, Naassom Almeida Souza; Couto Júnior, Euro de Barros; Balian, Simone de Carvalho. |
| Seafood is the generic term that includes fish, crustaceans,mollusks, amphibians, aquatic reptiles, aquatic mammals used asfood for human beings. According to the Food and AgriculturalOrganization the fish and fish derivatives trade is at the forefrontof the food safety issue. This is the most internationally tradedcommodity. Any seafood quality impairment generates losses to allparticipants in the production chain: part of the production tendsto be dumped, the final price becomes less competitive in relationto other sources of animal protein, moreover, in terms of safety,the probability of biological and chemical hazards transmission toconsumers through the seafood increases. Right after its capture,the fish should be put on ice, on the boat, in order to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quantitative descriptive analysis; Acceptability test; Sensory analysis; Hake Análise descritiva quantitativa; Teste de aceitabilidade; Análises sensoriais; Pescada. |
| Ano: 2016 |
URL: http://www.revistamvez-crmvsp.com.br/index.php/recmvz/article/view/34687 |
| |
|
|
| Teixeira,Nátali Silva; Torrezan,Renata; Freitas-Sá,Daniela De Grandi Castro; Pontes,Sérgio Macedo; Ribeiro,Leilson de Oliveira; Cabral,Lourdes Maria Correa; Matta,Virgínia Martins da. |
| ABSTRACT: The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20% and varying the contents of the acerola (Barbados Cherry), pineapple, and coconut water pulps, which corresponded to 80% of the total mass of the product. Response parameters evaluated were vitamin C content, antioxidant capacity, and overall sensory acceptance. Ten formulations were evaluated. The ones that contained higher concentrations of acerola pulp had higher values of bioactive compounds but were not the most sensorially accepted. By means of the desirability function, a final formulation consisted... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Product development; Sensory analysis; Tropical fruits; Antioxidant capacity. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000100750 |
| |
|
|
| Deamici,Kricelle Mosquera; Oliveira,Lucas Carvalho de; Rosa,Gabriela Silveira da; Zavareze,Elessandra da Rosa; Oliveira,Elizangela Gonçalves de. |
| Abstract The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Drying; Grape marc; Rice bran; Sensory analysis. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200902 |
| |
|
|
| Miele,Alberto; Rizzon,Luiz Antenor. |
| The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sensory analysis; Enology; Vitis vinifera. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600018 |
| |
|
|
| LÔBO,RAIMUNDO N.B.; CHAPARRO-PINZÓN,ANDRÉS; MELO NETO,FRANCISCO V.O.; LIMA,LISIANE D.; BATISTA,ANA SANCHA M.; LÔBO,ANA MARIA B.O.. |
| ABSTRACT This study aimed to characterize a commercial lamb finishing system using animals of undefined breed from production to slaughter by analyzing performance, carcass traits, yield of commercial cuts, and the quality and meat acceptance of different slaughter groups, as to evaluate whether this system provides the market with a standardized product. The lots were not homogeneous for yield of commercial cuts and performance and morphometric traits evaluated in vivo. The groups were heterogeneous to 75% of the 13 carcass traits evaluated, among them, hot and cold carcass weights, hot and cold carcass yields, carcass grade finishing and biological yield. There was also no uniformity for the proportion of non-carcass components, morphometry of carcass,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass morphology; Carcass yields; Fatty acid; Sensory analysis; Slaughter weight. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000401671 |
| |
|
| |
|
| |
|
|
| Goes,Elenice Souza dos Reis; Lara,Jorge Antônio Ferreira de; Gasparino,Eliane; Goes,Marcio Douglas; Zuanazzi,Jovana Silva Garbelini; Lopera-Barrero,Nelson Maurício; Rodriguez,Maria del Pilar Rodriguez; Castro,Pedro Luiz de; Ribeiro,Ricardo Pereira. |
| ABSTRACT: This study evaluated pre-slaughter stress and its influence on the stress indicators, quality characteristics and sensory characteristics of Nile tilapia fillets. To this end, two experiments were conducted: (1) two transportation times (60 and 240 min), with a density of 200 kg m−3, were compared to control treatment fish (in which the fish were removed from the net cage and immediately euthanized); and (2) two transportation densities (100 and 400 kg m−3), transported for 180 min, compared with control treatment fish. In experiment 1, the transportation time of 60 min resulted in higher levels of serum cortisol and plasma glucose compared to the transportation time of 240 min and the control. Fish fillets transported for 240 min had higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oreochromis niloticus; PH; Colorimetry; Water holding capacity; Sensory analysis. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162018000400321 |
| |
|
|
| PRAZERES,Isadora Cordeiro dos; DOMINGUES,Alessandra Ferraiolo Nogueira; CAMPOS,Ana Paula Rocha; CARVALHO,Ana Vânia. |
| ABSTRACT Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amazon fruits; Brazil nut; Palm oil; Sensory analysis; Tapioca flour. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672017000200103 |
| |
|
| |
|
| |
| Registros recuperados: 52 | |
|
|
|
