Aroma
Mostrando 13-24 de 925 artigos, teses e dissertações.
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13. AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA
In recent years, the consumption of organic foods has considerably increased. The basic difference between organic and non-organic food products is the way in which they are produced and processed, and the authenticity of these products is a current trend in food science and analytical chemistry. In this sense, the objective of this work was to propose an an
Quím. Nova. Publicado em: 2020-12
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14. Production of functional products using grape processing residuals
Abstract The viticulture – winemaking of Azerbaijan has a rich history and traditions. Grapes have been cultivated and wine made in these places since the ancient times. In the 1980s, the field was in a boom period and provided economic benefits at a level comparable to the country's oil industry revenues. Although the area is currently experiencing a rece
Food Sci. Technol. Publicado em: 2020-12
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15. O TOMATE USADO NA INDÚSTRIA POSSUI QUALIDADE TECNOLÓGICA PARA CONSUMO IN NATURA
RESUMO O tomateiro (Solanum lycopersicum L.) destinado ao consumo in natura, possui como desafio a ser superado o custo de produção elevado. Uma alternativa, é utilizar cultivares com hábito de crescimento determinado. O objetivo da pesquisa foi detectar a aceitabilidade ao tomate com hábito de crescimento determinado para o consumo in natura. Sementes
Rev. Caatinga. Publicado em: 2020-09
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16. Mango (Mangifera indica) Aroma Discriminate Cultivars and Ripeness Stages
Mango (Mangifera indica) has many nutritional attributes that stimulate its consumption, such as sweetness, balanced acidity and intense fruity aroma. In this study, it was demonstrated that both the variety and ripening stage have a significant impact on the aroma of mango. The volatile compound profile of “Tommy Atkins”, “palmer”, “espada” and
J. Braz. Chem. Soc.. Publicado em: 2020-07
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17. Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride
Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit
Food Sci. Technol. Publicado em: 2020-06
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18. Processes for alcohol-free beer production: a review
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products
Food Sci. Technol. Publicado em: 2020-06
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19. INFLUENCE OF ALBUMIN ON GUAVA PULP POWDER OBTAINED BY FOAM-MAT DRYING
ABSTRACT Guava is a fruit that stands out for its aroma, intense flavor, vitamins, and minerals. Its availability as a powdered food enhances its commercial applications. This study aimed to evaluate mathematical models for adsorption isotherms and determine the properties and flowability of guava pulp powder obtained by foam-mat drying. The models of GAB, B
Eng. Agríc.. Publicado em: 2020-06
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20. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 2020-06
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21. Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha
The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvigno
J. Braz. Chem. Soc.. Publicado em: 2020-06
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22. Characterization of volatiles in red- and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry
Abstract Aroma differences are generally sensed in white- and red-fleshed loquats. Here, volatile compounds in four white- and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS). In total, 83 volatile compounds were id
Food Sci. Technol. Publicado em: 2020-06
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23. Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction
Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the food matrix, solid-phase microextraction has been widely used for volatile compound determination in meat. This study aimed to test six different solid-phase mic
Quím. Nova. Publicado em: 2020-04
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24. QUALIDADE DO ABACAXI FRF 632, RESISTENTE À FUSARIOSE, COLHIDO EM DIFERENTES ESTÁDIOS DE MATURAÇÃO
RESUMO O objetivo desse estudo foi avaliar a influência do ponto de colheita na qualidade física, química e sensorial do abacaxi FRF 632. Os frutos foram colhidos nos estádios de maturação “verdoso”, “pintado” “colorido” e “amarelo” e avaliados quanto à massa do fruto e da polpa; rendimento em polpa; comprimentos do fruto e da coroa; d
Rev. Caatinga. Publicado em: 2020-04