Aroma
Mostrando 37-48 de 925 artigos, teses e dissertações.
-
37. Características físico-químicas de sucos integrais elaborados a partir de uvas da espécie Vitis rotundifolia
Resumo Objetivou-se com este trabalho avaliar o perfil físico-químico de sucos elaborados com uvas das variedades Vitis rotundifolia Regale, Noble, Summit e Carlos. O trabalho foi realizado na Epagri-Videira/SC, nas safras 2016, 2017 e 2018. O delineamento experimental utilizado foi um fatorial duplo (variedade × safra), de forma inteiramente casualizada
Braz. J. Food Technol.. Publicado em: 14/11/2019
-
38. 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: 04/11/2019
-
39. 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: 28/10/2019
-
40. Gustatory Stimulations and Their Capacity Influence Buffering of the Saliva
Abstract Objective: To evaluate the influence of gustatory stimuli on the buffering capacity of saliva. Material and Methods: The buccal ph of 18 male volunteers aged 18-35 years was measured after a mouthwash with 20 ml of water as a control, and in individual disposable cups they collected the saliva for two minutes. Then, each of chewed bubble gum with
Pesqui. Bras. Odontopediatria Clín. Integr.. Publicado em: 02/09/2019
-
41. Local genotypes of dog rose from Interior Aegean region of Turkey as a unique source of pro-health compounds
ABSTRACT Rosehip, Rosa canina L. fruit, is valued for its flavor, taste, color and aroma, in accordance with its recognition as one of richest sources of pro-health compounds. Screening, preservation and propagation of the most valuable local populations of rosehip are performed for food, pharmacological, and cosmetic applications. Eleven native R. canina ge
Bragantia. Publicado em: 29/08/2019
-
42. Identification of aroma-active volatile compounds in Pouteria sapota fruit by aroma extraction dilution analyses (AEDA)
Pouteria sapota is a tropical fruit that is commonly found in central and north part of South America where is widely consumed by its biofunctional properties. The aroma active volatile compounds of Pouteria sapota fruit were studied by using the molecular sensory approach, which includes a SAFE (Solvent Assisted Flavor Evaporation) distillation to get a vol
Quím. Nova. Publicado em: 15/08/2019
-
43. Carbonyl compounds in wine: factors related to presence and toxic effects
RESUMO: O objetivo deste estudo foi revisar os fatores tecnológicos e toxicológicos relacionados à presença de compostos carbonílicos encontrados em vinhos, incluindo acetaldeído, formaldeído, acroleína, carbamato de etila (CE) e furfural. O acetaldeído e o formaldeído podem ser formados através da oxidação do etanol e do metanol, respectivament
Cienc. Rural. Publicado em: 29/07/2019
-
44. Maturation and Maceration Effects on Tropical Red Wines Assessed by Chromatography and Analysis of Variance - Principal Component Analysis
Effects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extra
J. Braz. Chem. Soc.. Publicado em: 04/07/2019
-
45. Addition of powdered shrimp in the formulation of snacks
RESUMO O objetivo desse estudo foi avaliar a aceitabilidade de snacks de milho, contendo diferentes concentrações de camarão em pó. Foram elaboradas cinco formulações de snacks sendo: controle (sem camarão em pó), F1, F2, F3 e F4, adicionadas de camarão em pó a 2%, 4%, 8% e 16%, respectivamente. As matérias-primas foram submetidas ao processo de e
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
-
46. An effective and economic method to produce re-ripe honey with honeybee colonies
Abstract Beekeepers who manage migratory beekeeping in China preferred to produce non-ripe honey rather than natural ripe honey in short flowering seasons, to obtain higher honey yield and profits. To explore an alternative method for production of ripe honey, we fed Apis cerana cerana colonies with non-ripe honey produced from Apis mellifera ligustica colon
Food Sci. Technol. Publicado em: 04/07/2019
-
47. Características e potencialidades dos frutos do Cerrado na indústria de alimentos
Resumo O Cerrado é o segundo maior bioma brasileiro e apresenta grande diversidade de frutos que possuem alto valor nutricional, sabor e aroma característicos, compostos bioativos com propriedades antioxidantes e apelo saudável. O mercado consumidor visa a produtos com apelo natural e funcional, e, pelo fato de haver grandes perdas pós-colheita dos fruto
Braz. J. Food Technol.. Publicado em: 16/05/2019
-
48. Comparative Study on Carcass Traits, Meat Quality and Taste in Broiler, Broiler Breeder and Aseel Chickens
ABSTRACT Present study evaluated carcass and meat quality attributes of broilers, broiler breeders and Aseel chickens. Sixty birds from each chicken genotype (broiler, broiler breeder and Aseel chickens; five-wk-old broilers and 60-wk-old Aseel chickens and broiler breeders) were evaluated. Birds were maintained under similar environment for 21 days, and the
Braz. J. Poult. Sci.. Publicado em: 09/05/2019