Sensory Tests
Mostrando 13-24 de 187 artigos, teses e dissertações.
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13. Stability of a dairy-based electrolyte replenishment beverage
Abstract This study targeted the commercial sterility and shelf life evaluation of an isotonic beverage formulated with ricotta cheese whey (scotta). The beverage was processed at 95 °C/50 s (B1), 90 °C/40 s (B2) and 85 °C/30 s (B3), all stored at 25 °C in the dark. Commercial sterility tests were carried out to evaluate the microbiological stability of
Food Sci. Technol. Publicado em: 16/05/2019
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14. Benefícios do treinamento funcional em conjunto com o Fifa 11+ no controle postural de atletas de basquetebol
Resumo O estudo objetivou analisar os efeitos do Programa Fifa 11 + e de exercícios de treinamento funcional sobre o equilíbrio postural de atletas de basquetebol masculino adulto. Nove atletas participaram de uma avaliação do equilíbrio, pré e pós-intervenção, por meio da posturografia dinâmica computadorizada, inclusive os testes de organização
Rev. Bras. Ciênc. Esporte. Publicado em: 2019-03
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15. Risk factors for physical disability upon release from multidrug therapy in new cases of leprosy at a referral center in Brazil
ABSTRACT The present study sought to investigate the risk factors for physical disability upon release from multidrug therapy (MDT) in new cases of leprosy, registered at a referral center in Brazil. This is a longitudinal and retrospective study that evaluated 260 patients. Multivariate analyses, using both the ordinal logistic regression, as well as the cl
Rev. Inst. Med. trop. S. Paulo. Publicado em: 14/02/2019
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16. Dynamic and Static Postural Control in Volleyball Players with Transfemoral Amputation
RESUMO Introdução: Uma diminuição no controle postural e propriocepção é um resultado comum da amputação dos membros inferiores. No entanto, a adaptação do controle postural nos jogadores paralímpicos de vôlei sentado com amputação de membros inferiores ainda não é compreendida. Objetivo: O propósito desse estudo transversal controlado co
Rev Bras Med Esporte. Publicado em: 2019-02
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17. Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara gum Caesalpinia spinosa, for moisture retention increasing, w
Food Sci. Technol. Publicado em: 07/01/2019
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18. Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara gum Caesalpinia spinosa, for moisture retention increasing, w
Food Sci. Technol. Publicado em: 20/12/2018
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19. Optimization of parameters technological to process tucupi and study of product stability
Abstract Tucupi is a product obtained from the fermentation and cooking of cassava root wastewater which is widely used in the popular cuisine of the North region of Brazil. This study employed an experimental design to select tucupi processing (fermentation and cooking times) as a function of residual cyanidric acid content and assess the stability of the
Food Sci. Technol. Publicado em: 29/11/2018
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20. Combination of heterologous fibrin sealant and bioengineered human embryonic stem cells to improve regeneration following autogenous sciatic nerve grafting repair
Abstract Background Peripheral nerve injury is a worldwide clinical problem, and the preferred surgical method for treating it is the end-to-end neurorrhaphy. When it is not possible due to a large nerve gap, autologous nerve grafting is used. However, these surgical techniques result in nerve regeneration at highly variable degrees. It is thus very importa
J. Venom. Anim. Toxins incl. Trop. Dis. Publicado em: 24/05/2018
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21. Investigation of distinctive characteristics of children with specific learning disorder and borderline intellectual functioning
Abstract Background Borderline intelligence function (BIF) and specific learning disorder (SLD) are common diagnoses in children who are brought up for learning problems and school failure. Objective The aim of our study was to determine whether there were distinctive aspects of cognitive testing routinely used in evaluating SLD and BIF and investigate emo
Arch. Clin. Psychiatry (São Paulo). Publicado em: 2018-02
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22. Speech-evoked Brainstem Auditory Responses and Auditory Processing Skills: A Correlation in Adults with Hearing Loss
Abstract Introduction The auditory system consists of sensory structures and central connections. The evaluation of the auditory pathway at a central level can be performed through behavioral and electrophysiological tests, because they are complementary to each other and provide important information about comprehension. Objective To correlate the finding
Int. Arch. Otorhinolaryngol.. Publicado em: 2018-01
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23. Replacing soybean oil with increasing levels of soybean acid oil in diets of coturnix quails (Coturnix coturnix coturnix) and the effects on egg quality
ABSTRACT The effects of increasing levels of soybean acid oil in diets of quails on the quality of eggs were evaluated over a period of 56 days. A completely randomized design with five treatment levels of soybean acid oil (0, 2, 4, 6, and 8%) as a replacer for soybean oil and eight replicates of two quails each were used. A total of 240 fresh eggs were used
An. Acad. Bras. Ciênc.. Publicado em: 16/10/2017
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24. Rosemary as natural antioxidant to prevent oxidation in chicken burgers
Abstract Rosemary (Rosmarinus officinalis) is known for their sensory characteristics and antioxidant properties, mainly due to the presence of several phenolic compounds. The aim of this work, was determine the antioxidant activity and apply the Rosemary lyophilized extract (RLE) in chicken burger, for assess their ability to reduce the lipid oxidation. Tot
Food Sci. Technol. Publicado em: 31/07/2017