Food Sensory Evaluation
Mostrando 13-24 de 88 artigos, teses e dissertações.
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13. Development and characterization of active film with omega-3 as a proposal for enrichment of butter
Abstract Active food packaging aims to interact with food in order to improve nutritional, sensory, physicochemical or microbiological properties of the food products. The aim of this work was to development and characterization of active film with omega-3 and flavored with oregano essential oil for butter. It was produced three films: control (T1), active
Food Sci. Technol. Publicado em: 31/01/2019
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14. Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies
Abstract Jaboticaba (Plinia cauliflora) is a Brazilian native fruit which can be consumed in natura form, and also as processed food. The skin has a significant biological nutritional potential. The present study aimed to evaluate the bioactive compounds of the jaboticaba skin and of the jaboticaba skin flour (JSF), and its application in cookie. Physicoche
Food Sci. Technol. Publicado em: 11/10/2018
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15. Sustainable alternative for the food industry: converting whey and orange juice into a micro-filtered beverage
ABSTRACT: Enhancing industrial sustainability by converting whey into alternative high value-added products is a scientific trend in food science and technology. However, without other ingredients, rennet, or sour, whey has an unappetizing flavor. This sensory challenge can be overcome by blending it with citrus flavor from orange juice. This study assessed
Sci. agric. (Piracicaba, Braz.). Publicado em: 2018-04
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16. Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes
Abstract This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w), including a control (tartrazine). Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L
Food Sci. Technol. Publicado em: 09/03/2017
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17. Evaluation of natural preservatives in combination with acid whey for use in fermented sausage
ABSTRACT Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J) in combination with acid whey (AW) was investigated after the ripening period (21d) and over a prolonged sto
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-04
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18. Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation
Abstract The aim of this study was to evaluate the microbiological and sensory quality of the Jambu (Acmella oleracea L.) in natura and dried by cold air, and the determination of its drying curve. The microbiological analysis were performed to Salmonella spp, the coagulase-positive Staphylococcus, and coliforms in the both Jambu samples, at 45 °C. Tacacá,
Food Sci. Technol. Publicado em: 19/01/2016
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19. Physicochemical, microbiological and sensory evaluation of a bioactive food blend
The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy
Food Sci. Technol. Publicado em: 2014-09
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20. Inhibitory activity of Syzygium aromaticum and Cymbopogon citratus (DC.) Stapf. essential oils against Listeria monocytogenes inoculated in bovine ground meat
This research evaluated the antimicrobial effect of the clove (Syzygium aromaticum) and lemongrass (Cymbopogon citratus (DC.) Stapf.) essential oils (EOs) against Listeria monocytogenes ATCC 19117 growth added to bovine ground meat stored under refrigeration (5 ± 2 °C) for three days. The EOs, extracted by hydrodistillation and analyzed by gas chromatograp
Braz. J. Microbiol.. Publicado em: 20/08/2013
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21. Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia
The objective of this study was to evaluate the effect of the addition of oatmeal and palm fat in the elaboration of biscuits with added L-leucine and calcium in order to develop a product for sarcopenia in the elderly. The biscuits, or cookies, were elaborated applying a central composite rotational design with surface response methodology, and the signific
Food Sci. Technol. Publicado em: 11/06/2013
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22. UtilizaÃÃo de extrato hidrossolÃvel de soja na elaboraÃÃo de bebida fermentada simbiÃtica / Use of hydrosoluble soybean extract in the preparation of symbiotic fermented beverage
In Brazil, the grain harvest in 2007/08 was about 145 million tons, a record for the domestic agriculture. In 2008 soybeans led to participation in the value of production of temporary and permanent crops with 39.18% which were superseded by the 2009/2010, in which the Paranà state reached the first place in soybean production in Brazil. As possible benefit
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/07/2012
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23. Efeito da concentração de soro de queijo na produção e qualidade sensorial de bebidas lácteas probióticas / Effect of whey level in the production and sensory quality of probiotic dairy drinks
The demand for probiotic foods has driven the development of new formulations. Taking advantage of such scenario, the food industry has been largely devoted to dairy, which proved to be excellent vehicles for probiotic microorganisms. The large volume of whey from the cheese industry has enabled the development of dairy drinks, considering the use of product
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/05/2012
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24. Perfil sensorial, químico e físico de cafés exóticos e convencionais
O trabalho teve como objetivo comparar as características químicas, físicas e sensoriais de cafés exóticos (Jacu e Civeta) com as de cafés convencionais de categorias brasileiras (Tradicional, Superior e Gourmet). Foram quantificados os teores de umidade, proteínas, lipídios, cinzas, carboidratos, acidez titulável, sólidos solúveis, compostos fen�
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 08/12/2011