Sensorial Tests
Mostrando 13-24 de 95 artigos, teses e dissertações.
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13. 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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14. Avaliação sensitiva orofacial, gustativa, olfativa e salivar em doentes com neuralgias trigeminais / Somesthetic, gustatory, olfactory function and salivary flow in patients with neuropathic trigeminal pain
Trigeminal postherpetic neuralgia (PHN), idiopathic trigeminal neuralgia (ITN) and burning mouth syndrome (BMS) are painful neuropathies with no clear signs about their causes. The objectives of this study were to determine somatosensory, olfactory, gustative and salivary characteristics of patients with PHN, ITN and BMS compared to controls. Twenty patients
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 17/11/2011
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15. Avaliação da percepção e da representação do corpo em crianças com Paralisia Cerebral Hemiplégica
Body awareness or perception of ones own body is a fundamental process for controlling the action. Body knowledge is an egocentric reference that allows us to act in our surroundings. Recent studies demonstrate that the processing of knowledge related to the body include several representations and that there are at least three different types of body repres
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/02/2011
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16. AVALIAÇÃO DA ATIVIDADE ANTIOXIDANTE DO EXTRATO DE ERVA-CIDREIRA-DE-ARBUSTO (Lippia alba (Mill) NE Brown) EM EMBUTIDO COZIDO A BASE DE CARNE OVINA DE DESCARTE / EVALUATION OF ANTIOXIDANT ACTIVITY OF HIDRAETANOLIC OF LEMON BALM BUSH EXTRACT (Lippia alba (Mill) NE Brown) AND ITS USAGE IN FITTED MEAT BASED ON DISPOSAL OVINE MEAT
The present paper has the goal evaluate the use of the disposal sheep meat in fitted meat and evaluate its lipid stability through the using of lemon balm bush extract (Lippia alba (Mill) NE Brown). In a first moment was accomplished a characterization of the lemon balm bush extract with the concentrations of 70%, 80% and 90% of ethanol, of their Phenol comp
Publicado em: 2011
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17. Revestimento ativo enriquecido com aminoácidos em feijão-comum / Active coating enriched with amino acids in common bean
Beans is one the most consumed legumes in developing countries. However, this food is also consumed in developed countries, although in small amounts. Bean is the third legume more important of world. The parameters that confer the bean its technological and nutritional quality are related with genetic variation, and environmental and their interaction. The
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/12/2010
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18. Desenvolvimento de uma cultura iniciadora para produção de kefir
The kefir is a fermented milk with sweet sour taste, self-carbonated, with low alcohol content, resulting from the metabolic activity of microorganisms present in kefir grains, a complex and specific mixture of bacteria and yeasts surrounded by a polysaccharide matrix. The traditional method of obtaining the kefir cultures by successive reinoculation grain i
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/10/2010
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19. Enriquecimento nutricional de pão de forma com concentrado protéico de soro de leite e carbonato de cálcio / Nutritional Enrichment of Tin Loaf with Whey Milk Protean Concentrate and Calcium Carbonate.
Neste trabalho o objetivo foi enriquecer pão de forma com 7,5% de concentrado protéico de soro de leite (CPS) e com carbonato de cálcio, nas concentrações de 1,5%, 2,0% e 2,5%, disponibilizando um produto final com maior concentração de proteínas e minerais, especialmente o mineral cálcio. Ainda, foi elaborado pão de forma convencional, para fins d
Publicado em: 2010
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20. Use of QFD (Quality Function Deployment) in order to improve milk quality / Uso do metodo DFQ (Desdobramento da Função Qualidade) para melhoria da qualidade do leite fluido
Brazil produces about 130 liters per capita per year, below the rate recommended by the United Nations of 215 liters per capita per year. In the United States, the main reason for the rejection of milk by the consumer is associated with the presence of off flavors. Therefore, the Department of Agriculture of this country was responsible for developing a lang
Publicado em: 2010
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21. Sensibilidade ao sabor amargo e sua influencia sobre consumo e freqüência alimentares em idosas
Objective: To evaluate the capacity to perceive bitter taste in a sample of the elderly population of the Brazilian Federal District, and to investigate its association with the consumption profile of distinct alimentary groups. Materials and Methods: cross-sectional with a convenience sample constituted by 255 individuals aged 60 years or older, female part
Publicado em: 2009
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22. Otimização da desidratação osmotica do Jambo-vermelho (Syzygium malaccense)
To reduce post-harvest losses and diversify the industrial use of red-iamb (Syzygium malaccensis) was used the process of osmotic dehydration using a 2 factorial experimental design complete, having as independent variables:temperature (20 to 70 C), concentration of sucrose (16 Brix to 84 Brix) and immersion time (1.3 to 4.7 h), and dependent: loss of moistu
Publicado em: 2009
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23. Desenvolvimento de alimento simbiotico fermentado de soja / Development of soymilksynbiotic fermented food
É reportado que problemas como a disbiose intestinal, que consiste no desequilíbrio da flora intestinal causada por diversos fatores da vida moderna, aumentaram bruscamente nos últimos anos. Há, portanto uma tendência mundial em reconhecer o problema de disbiose intestinal e a busca por parte dos consumidores conscientes de dietas saudáveis que melhore
Publicado em: 2009
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24. Desenvolvimento e avaliação clínica dos efeitos de formulações dermocosméticas contendo dimetilaminoetanol ou acetil hexapeptídeo-3 / Development and clinical evaluation of the effects of dermocosmetic formulations containing dimethylaminoetanol or acetyl hexapeptide-3.
Dimethylaminoethanol (DMAE) and acetyl hexapeptide-3 (AHP) have been used in dermocosmetic formulations for anti-aging purposes. However, few scientific papers are concerned about the effects of these active substances on cutaneous tissue. Thus, the aim of the present study is the development, evaluation of physical stability, safety and clinical efficacy of
Publicado em: 2009