Flavors
Mostrando 13-24 de 80 artigos, teses e dissertações.
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13. Physical-chemical and biochemical characterization of Buchenavia tomentosa Eichler fruits
Abstract The wild native species of the Brazilian savannah have attractive flavors and nutritive compounds. Among the Combretaceaes genus, the Buchenavia tomentosa Eichler plays an important role in popular medicine, however, little is known about its chemical composition. Thus, in order to a chemical-biological prospection in fruits of the Tocantins savann
Food Sci. Technol. Publicado em: 29/11/2018
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14. Development of a propidium monoazide-polymerase chain reaction assay for detection of viable Lactobacillus brevis in beer
ABSTRACT The spoilage of beer by bacteria is of great concern to the brewer as this can lead to turbidity and abnormal flavors. The polymerase chain reaction (PCR) method for detection of beer-spoilage bacteria is highly specific and provides results much faster than traditional microbiology techniques. However, one of the drawbacks is the inability to diffe
Braz. J. Microbiol.. Publicado em: 2017-12
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15. SÍNTESE ENZIMÁTICA DO CAPRILATO DE ISOPENTILA UTILIZANDO ÓLEO FÚSEL COMO MATÉRIA-PRIMA
Four commercial lipase preparations immobilized by covalent attachment on epoxy-polysiloxane-β-cyclodextrin were tested as potential biocatalysts to mediate the esterification reaction of isopentanol with caprylic acid in solvent-free medium. Among them, the immobilized lipase from Rhizopus oryzae was the most active biocatalyst, attained ester conversion h
Quím. Nova. Publicado em: 2017-06
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16. Vitamin C Determination by Ultraviolet Spectroscopy and Multiproduct Calibration
In this work the vitamin C was determined in industrialized nectar juices through ultraviolet (UV) spectroscopy and multiproduct multivariate calibration, based on partial least squares (PLS) regression. Since samples with different flavors, sugar content (light or not) were together in the model construction, it can be considered as a multiproduct and, due
J. Braz. Chem. Soc.. Publicado em: 2016-10
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17. Preferencias alimentarias en los hogares de la ciudad de Medellín, Colombia
Abstract Food practices are issues that determine the choice, consumption practices, marketing, and fundamentally, nutritional and health status of the inhabitants of the city. This article aims, specifically, the analysis of consumer trends and interpreting food preferences of households in the city of Medellin. The research employed mixed methods for gathe
Saude soc.. Publicado em: 2016-09
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18. Sulfites in beer: reviewing regulation, analysis and role
ABSTRACT Beer is an extremely complex mixture of more than 3,000 different compounds in an aqueous environment. Thus, it is perhaps not surprising that the maintenance of beer quality throughout its lifetime has been a considerable challenge for brewers. Whilst it is inevitable that chemical changes will occur in beer with the passage of time, it is the form
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-04
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19. Cytotoxic and genotoxic potential of powdered juices
Abstract Powdered juices are widely consumed by the population especially because of their convenient preparation, availability in various fruit flavors and low cost when compared to other industrialized beverages. They have complex formulation, consisting of several classes of food additives. However, there are no scientific studies on the toxicity of these
Food Sci. Technol. Publicado em: 19/01/2016
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20. Study on creation of an indocalamus leaf flavor
Abstract Flavors represent a small but significant segment of food industry. Sensory characteristics play an important role in the process of consumer acceptance and preference. Indocalamus leaf takes on a pleasant odor and indocalamus leaf flavor can be used in many products. However, indocalamus leaf flavor formula has not been reported. Therefore, develop
Food Sci. Technol. Publicado em: 10/11/2015
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21. Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile
Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A) was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry
Food Sci. Technol. Publicado em: 2015-03
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22. Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics
The objective of the research was to relate the physical and chemical characteristics of soymilk plain beverages to its sensory acceptance. Five commercial products and a new product formulated based on the less accepted sample were used. The overall acceptance was evaluated by 102 assessors using a 10-point hybrid hedonic scale. The hedonic scores ranged fr
Food Sci. Technol. Publicado em: 07/06/2013
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23. Influência das condições operacionais da secagem por atomização nas propriedades de óleo de alecrim microencapsulado
A secagem por atomização é um importante método utilizado pela indústria de alimentos na produção de flavors microencapsulados, melhorando suas propriedades de manuseio e dispersão. O objetivo deste estudo foi avaliar a influência das condições de processo nas propriedades de óleo essencial de alecrim microencapsulado por secagem por atomização
Food Sci. Technol. Publicado em: 2013-02
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24. Os sabores do nome: um estudo sobre a seleção de argumentos e as nominalizações do hebraico / The flavors of the noun: a study of Hebrew argument selection and nominalizations
O objetivo maior deste trabalho é argumentar em favor de que a informação sobre a estrutura argumental das nominalizações está codificada em núcleos funcionais, os quais podem possuir sabores diferentes, isto é, propriedades diversas como causatividade, eventividade, reflexividade etc., em vez de tal informação estar codificada nas raízes abstrata
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 22/08/2012