Flavour
Mostrando 13-24 de 88 artigos, teses e dissertações.
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13. Gosto, sabor e paladar na experiência alimentar: reflexões conceituais
Este artigo discute o uso e definição de termos empregados no campo da percepção sensorial dos alimentos para propor maior precisão desta terminologia na prática clínica e na divulgação científica. A discussão parte de recentes descobertas da Neurociência que trouxeram contribuições relevantes para este campo e de uma retrospectiva de estudos i
Interface (Botucatu). Publicado em: 14/02/2019
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14. The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
Abstract During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the time of ripening is the addition of exogenous enzymes during cheese making. Actually some commercial lipases are used in cheese
Food Sci. Technol. Publicado em: 29/11/2018
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15. Sensory characteristics of Musculus longissimus thoracis et lumborum of bovine Nelore adult matured
Abstract The goal of this paper was to perform the sensory evaluation of strip loin from adult Nelore cattle on the acceptance perspective of the consumer from Aracaju and purchase intention faged beef in different cutting thicknesses. Musculus longissimus thoracis and lumborum were used in three treatments with zero aging time with cutting thickness of 2.5
Food Sci. Technol. Publicado em: 22/10/2018
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16. Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC
ABSTRACT The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min), chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae
Rev. Bras. Cienc. Avic.. Publicado em: 2018-03
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17. Study of the consumers of ready-to-drink juices and fruit nectars
Abstract Juices and fruit nectars are an important segment of the beverage market in Brazil. The aim of this study was to analyze and characterize the profile of consumers of ready-to-drink juices and fruit nectars. A semi-structured questionnaire was applied to 389 patrons, intentionally and conveniently, when they approached the shelves. The chi-square tes
Food Sci. Technol. Publicado em: 21/09/2017
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18. Characterization of microencapsulated cardamom (Elettaria cardamomum) oil extracted using supercritical fluids on a semi-industrial scale
Abstract The objective of this study was to find the optimal conditions to obtain cardamom oil extracted by SCF on a semi-industrial scale, with yields equal or superior to those obtained using the conventional methods, but with sensory quality and a technique competitive for international markets. In addition microcapsules were produced allowing for an incr
Braz. J. Food Technol.. Publicado em: 20/07/2017
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19. Optimization of synbiotic yogurts with yacon pulp (Smallanthus sonchifolius) and assessment of the viability of lactic acid bacteria
Abstract The aim of this study was check the effects of sugar, yacon pulp and skimmed milk powder in the aroma, flavour, texture, appearance, overall impression and intent to purchase on synbiotic yogurts to optimize the formulation using Response Surface Methodology. The most accepted formulations were subjected to viability tests during 21 days by counting
Food Sci. Technol. Publicado em: 29/05/2017
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20. Formulation of a peach ice cream as potential symbiotic food
Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate
Food Sci. Technol. Publicado em: 23/02/2017
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21. The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast
ABSTRACT The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercia
Rev. Bras. Cienc. Avic.. Publicado em: 2016-06
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22. Segmentation of the buffalo meat consumer market in Belém, Pará, Brazil
ABSTRACT The objective of this study was to identify different market segments for buffalo meat with target groups defined in the city of Belém, Pará, Brazil. Paired samples of beef and buffalo meat were given to 447 volunteers, and a sensory analysis of the products was conducted. After the tasting, a questionnaire was administered to obtain demographic (
R. Bras. Zootec.. Publicado em: 2016-06
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23. Induction of apoptosis by zerumbone isolated from Zingiber zerumbet (L.) Smith in protozoan parasite Leishmania donovani due to oxidative stress
Abstract In the present context of emergence of resistance aligned with the conventional anti-leishmanial drugs and occasional treatment failure compelled us to continue the search for replaceable therapeutic leads against Leishmaniainfection. Various ginger spices of the Zingiberaceae family are widely used as spices, flavouring agents, and medicines in Sou
Braz J Infect Dis. Publicado em: 2016-02
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24. Cromatografia gasosa quiral na resolução de enantiômeros envolvidos em flavours de frutas
This work addresses the use of chiral gas chromatography in resolving optically active stereoisomers and racemates found in fruit flavours. It presents the types of chiral selectors applied to terpene-derived metal coordination compounds, polysiloxane-linked α-amino acid and mixed chiral stationary phases, and focuses on derivatized cyclodextrins, the most
Quím. Nova. Publicado em: 2014