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| Registros recuperados: 15 | |
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| Sleder,Fernando; Cardoso,Daiane Alves; Savay-da-Silva,Luciana Kimie; Abreu,Janessa Sampaio de; Oliveira,Anderson Castro Soares de; Almeida Filho,Edivaldo Sampaio de. |
| ABSTRACT In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum). Three formulations, with different percentages of fat (0, 4.5, and 9%) were developed. To determine shelf life, samples of the products were refrigerated at 4 ºC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish; Fresh sausage; Shelf life; Sensory. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600604 |
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| Ikeda,Mônica; Carvalho,Carlos Wanderlei Piler; Helm,Cristiane Vieira; Azeredo,Henriette Monteiro Cordeiro de; Gogoy,Rossana Catie Bueno de; Ribani,Rosemary Hoffmann. |
| ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Araucaria angustifolia; Celiac; Sensory; Cake; Rheology. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752 |
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| Joshi,Vinod K.; Sandhu,Danwant K.. |
| The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with different ethanol concentrations (12%, 15%, 18%), sugar content (4%, 8%) and spices extract (2.5% and 5.0%) was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcohol, sugar and spices extract were noted. Generally, increasing ethanol content decreased titrable acidity, tannins, macroelements and colour units while micro-elements, viscosity and total esters were increased. Increased sugar level affected... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple; Vermouth; Ethanol spices extract; Sweetness; Esters; Quality; Base wine; Mineral; Sensory. |
| Ano: 2000 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132000000500015 |
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| Gonçalves,Gisele Mara Silva; Srebernich,Silvana Mariana; Vercelino,Bartira Guiçardi; Zampieri,Bruna Melli. |
| The aim of the present study was to evaluate the sensory assessments of identical cosmetic formulations with and without fragrance to investigate not only the acceptance but also how different fragrances affected their attributes, such as skin feel, tackiness and spreadability. Three gel and three cream formulations with and without two types of fragrance, fennel and sweet flowers, were assessed for various attributes. The presence and type of fragrance used affected the testers' perception of some attributes, showing that the influence of this component should not be disregarded. Apparently, a consumer's reaction to a cosmetic product is not only based on its efficacy but also on how its attributes are perceived, such as appearance, skin feel and smell. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cosmetics; Development; Fragrance; Olfactory memory; Sensory. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000200005 |
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| Cázares-Gallegos,R; Silva-Vázquez,R; Hernández-Martínez,CA; Gutiérrez-Soto,JG; Kawas-Garza,JR; Hume,ME; Méndez-Zamora,GM. |
| ABSTRACT The current study was conducted to evaluate the dietary supplementation of Mexican oregano essential oil (MOO; Lippiaberlandieri Schauer) on broiler performance, carcass variables, meat quality, and sensory evaluation. One-day-old mixed-sex broilers were distributed in the following treatment groups, according to MOO supplementation levels: 0 = control diet; 200 = diet + 2200 mg of MOO/kg; 400 = diet + 4200 mg of MOO/kg; 600 = diet + 6200 mg of MOO/kg; 800 = diet + 8200 mg of MOO/kg; 1000 = diet + 1000 mg of MOO/kg. MOO affected (p<0.05) body weight, feed and water intake, and feed conversion ratio. The 200 and 400 mg/kg formulations gave better results at 7, 14 and 28 d than the other diets. MOO at 1000 mg/kg increased (p<0.05) slaughter... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Body weight; Breast; Sensory; Texture. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100320 |
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| Fernandes,Anderson Felicori; Madeira,Raul Antônio Viana; Carvalho,Carlos Wanderlei Piler; Pereira,Joelma. |
| ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pellet; Extrusion; Sensory; Texture. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000200235 |
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| Fontana,Larissa; Rossi,Claudia A; Hubinger,Silviane Z; Ferreira,Marcos D; Spoto,Marta H F; Sala,Fernando C; Verruma-Bernardi,Marta R. |
| ABSTRACT There exists a growing demand and promising market for new lettuce varieties in Brazil. Cv. Brunella is an innovative lettuce variety which mixes crisp lettuce and head lettuce characteristics besides being adapted to the Brazilian growing conditions. The physicochemical and sensory quality of this lettuce, cultivated under different growing systems, was evaluated. The conventional planting and the hydroponic systems were carried out in the experimental area of the Universidade Federal de São Carlos, São Paulo State, Brazil and the organic system was done by certified organic producer in the municipality of Cordeirópolis. After harvesting, leaf area, leaf size, unit leaf area, fresh mass, mass loss, turgor pressure, instrumental color, pH, total... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactuca sativa; Organic cultivation; Hydroponics; Sensory. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362018000100020 |
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| Dauchy Silbande, Adele; Adenet, Sandra; Smith-ravin, Juliette; Joffraud, Jean-jacques; Rochefort, Katia; Leroi, Francoise. |
| Metagenomic, microbial, chemical and sensory analyses of Thunnus albacares from Martinique and stored in ice (AIR – 0 °C), vacuum (VP – 4/8 °C) and modified atmosphere packaging (MAP – 4/8 °C) (70% CO2 – 30% O2) were carried out. The organoleptic rejection of AIR tuna was observed at day 13 when total bacterial counts equaled 106–107 CFU g−1. No extension of shelf-life was provided by VP and MAP. According to 16S rRNA gene sequence analyzed by Illumina MiSeq and PCR-TTGE, Rhodanobacter terrae was the main species of the freshly caught tuna. At the sensory rejection time, Brochothrix thermosphacta and Pseudomonas dominated the AIR products while B. thermosphacta alone or a mix of B. thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) dominated... |
| Tipo: Text |
Palavras-chave: Seafood; Fish; Microbiology; Sensory; NGS; 16S rRNA gene. |
| Ano: 2016 |
URL: https://archimer.ifremer.fr/doc/00344/45504/45056.pdf |
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| Carneiro,Mayara Mitiko Yoshihara; Goes,Rafael Henrique de Tonissi e Buschinelli de; Silva,Luiz Henrique Xavier da; Fernandes,Alexandre Rodrigo Mendes; Oliveira,Raquel Tenório de; Cardoso,Claudia Andrea Lima; Hirata,Adriana Sathie Ozaki. |
| ABSTRACT The objective of this study was to evaluate the replacement of soybean meal by crushed crambe on the qualitative characteristics, lipids, and chemical composition of the meat from crossbred Santa Ines ewes. These animals presented an initial body score of 2.5, were finished in confinement for 60 days, fed diets containing crushed crambe replacing 0, 33, 67, and 100% of soybean meal, and slaughtered with a body condition score of 3.5. The statistical design was completely randomized, with slaughter weight used as a covariate in the model. Sensory evaluations were performed in the gluteobiceps muscle by untrained evaluators (n = 100) of different ages. There was no significant effect for color, shear force, or cooking loss of the semimembranosus... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Atherogenicity index; Fatty acids; Sensory; Shear force; Thrombogenicity index. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016000600319 |
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| Kowalski,Radosław; Wyrostek,Jakub; Kałwa,Klaudia; Kowalska,Grażyna; Pankiewicz,Urszula; Sujka,Monika; Włodarczyk-Stasiak,Marzena; Mazurek,Artur. |
| ABSTRACT: The aim of the study was to evaluate sensory and phytochemical (polyphenols, flavonoids and caffeine) estimation of black and green tea brews obtained in an alternative way through brewing with the assistance of ultrasound. Brews produced with the application of sonication for 2 minutes and 1 minute were the most preferred by the sensory evaluation team. Evaluation of the brews in terms of component descriptors, i.e. fragrance, flavour and colour, was varied and depended on the kinds of tea and on the applied experimental factors. It was demonstrated that ultrasound have a significant effect on the extraction of active substances, i.e. polyphenols, flavonoids and caffeine, from black and green tea. The application of sonication caused a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tea brews; Sonication; Sensory; Phytochemical analysis. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001100751 |
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| Registros recuperados: 15 | |
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