Sensory Test
Mostrando 1-12 de 326 artigos, teses e dissertações.
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1. The influence of cognitive tasks on sensory organization test performance
Resumo Introdução: Muitas tarefas posturais estáticas que requerem contribuições vestibulares são feitas durante a dupla tarefa. Objetivo: Investigamos a influência da dupla tarefa na integração sensorial para o controle postural e desempenho cognitivo durante o teste de organização sensorial e examinamos a relação entre a função cognitiva e
Brazilian Journal of Otorhinolaryngology. Publicado em: 2022
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2. The Ototoxicity of Chloroquine and Hydroxychloroquine: A Systematic Review
Abstract Introduction Chloroquine and hydroxychloroquine are antimalarial drugs widely used in the treatment of rheumatic diseases. With the global pandemic caused by the new coronavirus, there was an increase in the prescription of these drugs, which led to a major concern regarding their ototoxic effects. Objectives The objective of the present study was
International Archives of Otorhinolaryngology. Publicado em: 2022
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3. Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)
Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi
Food Sci. Technol. Publicado em: 2021-06
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4. Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)
Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations were elabor
Food Sci. Technol. Publicado em: 2020-12
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5. Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage
Abstract This study was designed to investigate changes in quality characteristics during long-term storage of five commercial grape vinegars (V1~V5). To determine long-term quality characteristics of vinegars, proximate (soluble solid, pH, total acidity, color, and antioxidant activity) and sensory descriptive analysis, were performed. Initial soluble solid
Food Sci. Technol. Publicado em: 2020-12
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6. Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage
Abstract In this study antioxidant effects of pectin and tomato paste (TP) on lipid oxidation and production of functional chicken breast sausage during refrigerated storage for 14 days were evaluated. Raw chicken sausage samples were enriched with different levels of TP containing 0, 1, 2 and 10% and 1% pectin, and peroxide value (PV), thiobarbituric acid r
Food Sci. Technol. Publicado em: 2020-12
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7. PREJUÍZO DA CAPACIDADE FUNCIONAL DE IDOSOS COM DOENÇA DE ALZHEIMER
RESUMO. Introdução: A capacidade funcional de idosos com doença de Alzheimer (DA) sofrerá prejuízo progressivo. Objetivo: O presente estudo visou verificar a influências de dados sociodemográficos, clínicos, de estadiamento, mobilidade, equilíbrio postural e cognitivos no prejuízo da capacidade funcional de idosos com DA. Métodos: Trata-se de u
Dement. neuropsychol.. Publicado em: 2020-12
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8. Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test
Abstract Stevia rebaudiana (Bert.) Bertoni contains steviol glycosides with emphasis to rebaudioside A, which presents a stronger sweet flavor, more stability, good solubility and lower bitter residual taste, which benefits its application in foods and drinks. The objective of this study was to determine the equivalent amount of rebaudioside A necessary to p
Food Sci. Technol. Publicado em: 2020-12
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9. Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria
Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix
Food Sci. Technol. Publicado em: 2020-09
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10. Are foods naturally rich in glutamic acid an alternative to sodium reduction?
Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich i
Food Sci. Technol. Publicado em: 2020-06
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11. Information as a determinant criterion in the acceptance of fermented yam-based ice cream
Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream p
Food Sci. Technol. Publicado em: 2020-06
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12. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06