Aroma
Mostrando 25-36 de 925 artigos, teses e dissertações.
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25. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages
Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin b
Food Sci. Technol. Publicado em: 2020-03
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26. O Dano ao DNA na Insuficiência Cardíaca Crônica: Consequências Além do Coração
RESUMO O fruto da cajazeira (Spondias mombin L.) apresenta características relevantes para industrialização e possuem aroma agradável e sabor ácido-adocicado, possui quantidades relevantes de vitamina A e carotenoides no epicarpo do cajá. Objetivou-se, ajustar diferentes modelos matemáticos aos dados experimentais, utilizando como critérios para sele
Arq. Bras. Cardiol.. Publicado em: 2020-02
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27. Cinética de secagem do epicarpo dos frutos de cajá (Spondias mombin L.)
RESUMO O fruto da cajazeira (Spondias mombin L.) apresenta características relevantes para industrialização e possuem aroma agradável e sabor ácido-adocicado, possui quantidades relevantes de vitamina A e carotenoides no epicarpo do cajá. Objetivou-se, ajustar diferentes modelos matemáticos aos dados experimentais, utilizando como critérios para sele
Rev. bras. eng. agríc. ambient.. Publicado em: 2020-02
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28. Como Abordar Níveis Elevados de NT-pro BNP na Admissão para Evitar Aneurisma do Ventrículo Esquerdo após Infarto Agudo do Miocárdio com Supradesnivelamento do Segmento ST
RESUMO O fruto da cajazeira (Spondias mombin L.) apresenta características relevantes para industrialização e possuem aroma agradável e sabor ácido-adocicado, possui quantidades relevantes de vitamina A e carotenoides no epicarpo do cajá. Objetivou-se, ajustar diferentes modelos matemáticos aos dados experimentais, utilizando como critérios para sele
Arq. Bras. Cardiol.. Publicado em: 2020-02
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29. In vivo study of schistosomicidal action of (Z)-1-(2-chloro-6-fluoro-benzyl)-5-thioxo-4-(2,4,6-trimethoxy-benzylidene)-imidazolidin-2-one
RESUMO O fruto da cajazeira (Spondias mombin L.) apresenta características relevantes para industrialização e possuem aroma agradável e sabor ácido-adocicado, possui quantidades relevantes de vitamina A e carotenoides no epicarpo do cajá. Objetivou-se, ajustar diferentes modelos matemáticos aos dados experimentais, utilizando como critérios para sele
Braz. J. Biol.. Publicado em: 2020-02
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30. MAXIMIZATION OF ESSENTIAL OIL ANTIOXIDANT CAPACITY VIA STAR ANISE HYDRODISTILLATION
Abstract Chinese star anise essential oil (EO) is prized for its pleasant aroma and mainly due to its antioxidant capacity (AC), which can combat cancer and treat neurodegenerative diseases. This study shows the innovative approach of optimizing not only EO yield, but also to therapeutic activity. The product obtained follows the principle of the Pure Food a
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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31. Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods
ABSTRACT The present study aimed at evaluating the effects of a coating based on copaiba oil on the quality of eggs stored for different periods. Eggs were coated with copaiba oil solutions (4, 8, 12, 16, or 20% copaiba oil) or not (control) and stored for 1, 7, 14, 21, 28 or 35 days at room temperature. The following parameters were evaluated: egg weight lo
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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32. A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
Abstract This study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (İzmir and Manisa) and compared them to basic terroir properties over the course of two consecutive years. The 53 volatile and 14 phenolic compounds found, were identified and quantified by GC-MS-FID and HPLC-DAD with M
Food Sci. Technol. Publicado em: 20/12/2019
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33. 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: 13/12/2019
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34. LIPASE - CATALYZED FORMATION OF PENTYL NONANOATE USING SCREENED IMMOBILIZED LIPASE FROM Rhizomucor meihei
Abstract Bio-catalysis has attracted the special attention of industrial flavour producers in the production of valuable ester compounds. In this study, the synthesis of pentyl nonanoate ester (a short chain ester with fruity aroma) was carried out with a commercial immobilized lipase from Rhizomucor meihei Lipozyme (RMIM) as biocatalyst in the esterificatio
Braz. J. Chem. Eng.. Publicado em: 09/12/2019
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35. Digestibility and Physicochemical Characteristics of Tambaqui Waste Biological Silage Meal Included in Commercial Layer Diets*
ABSTRACT This study aimed at evaluating the effects of the physicochemical and nutritional characteristics of a biological silage meal made of tambaqui waste on dietary nutrient apparent digestibility and energy metabolism of commercial layer diets. Seventy-two 61-week-old Hisex White hens were assigned according to a completely randomized experimental desig
Braz. J. Poult. Sci.. Publicado em: 05/12/2019
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36. 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: 25/11/2019