Taste And Odor
Mostrando 13-24 de 35 artigos, teses e dissertações.
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13. Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico
The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern Mexico were evaluated by trained panelists. Seven representative samples (groups) of a total of 45 were analyzed. Four attributes of taste (sweetness, bitterness, acidity and astringency), and nine of odor (chocolate, nutty, hazelnut, sweet, acidity, roasted, spicy, m
Food Sci. Technol. Publicado em: 2015-04
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14. Black bone syndrome in chiken meat
Black bone syndrome (BBS) affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen) of 50 repli
Rev. Bras. Cienc. Avic.. Publicado em: 2013-12
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15. 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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16. How a Huottuja (Piaroa) community perceives genuine and false honey from the Venezuelan Amazon, by free-choice profi le sensory method
Pot honey is the most abundant honey in the forest, produced by many species of stingless bees (Meliponini) of the Huottuja (Piaroa) community in Paria Grande, Venezuela. However, the commercialization of this honey is low, and false honeys, which are sold in labelled bottles, are easily found in the market. This study has investigated the ability of an untr
Revista Brasileira de Farmacognosia. Publicado em: 24/06/2011
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17. Trichomoniasis is a non-viral sexually transmitted disease most common in the world. The current treatment of this disease includes the use of several drugs, including herbal remedies formulated with Mentha crispa have also been used as protozoan The aim of this study was to evaluate the efficacy and safety of herbal medicine containing Mentha crispa in patients with vaginal trichomoniasis. The study was a randomized clinical trial, parallel and opened. It included 60 female volunteers, 35 from Fortaleza - Ceara and 25 from Sinop - Mato Grosso, who had stool examination of vaginal discharge positive for trichomoniasis. Patients were randomly distributed in two treatment groups, the Mentha crispa group and the Secnidazole group. Both groups were composed of 30 volunteers, in which, respectively, 2 tablets of 12 mg of herbal Giamebil and 2 tablets 1000mg Secnidal  were orally administered in single dose. The clinical trial consisted of three steps: pretreatment, treatment and post-treatment. To significance level of 5%, no difference was found between the groups (P = 0.6120), because the proportion of volunteers with no T.vaginalis in the Secnidazole group was 96.67% and the proportion found in the Mentha crispa group was 90.00%. Secondary endpoints for the evaluation of the effectiveness of Mentha crispa in the treatment of trichomoniasis were the improvement of clinical complaints: vaginal discharge, unpleasant odor, genital burning, dysuria, dyspareunia, pelvic pain and itching. It has not been demonstrated statistically significant difference (P = 0 , 4583) between the treatments in the proportion of patients who reported no such complaints. The drugs were considered well tolerated, as no voluntary needed additional pharmacological intervention in order to control or eradicate such discomfort. Therefore, adverse events were assessed as being mild, manifesting itself only once and having spontaneous remission. However, adverse effects were significantly higher (P = 0.0006) in the Secnidazole group (66.67%) than those found in the Mentha crispa group (20.00%). Adverse events reported by volunteers Secnidazole group were nausea (16.67%), the unpleasant odor in the urine (3.33%) and metallic taste, that was cited by 50% of patients and it showed a statistically significant difference between the treatment groups (P <0.001). The referred events by the volunteers of the Mentha crispa group were: epigastric pain, nausea, vomiting and headache reported by 3.33%, while unpleasant taste was mentioned by 6.67%. No signs of clinical toxicity was observed during treatment. This trial concluded that the herbal medicine containing Mentha crispa showed efficacy and safety when used orally at a dose of 24mg, presenting itself as an alternative therapy safe, effective, accessible and with quality for treatment in patients with trichomoniasis. / Estudo comparativo, randomizado para avaliar a eficÃcia terapÃutica da Mentha crispa e do secnidazol no tratamento da tricomonÃase
TricomonÃase à a doenÃa sexualmente transmissÃvel nÃo-viral mais comum no mundo. O tratamento atual dessa patologia compreende o uso de vÃrios fÃrmacos, inclusive fitoterÃpicos formulados com Mentha crispa tambÃm tÃm sido empregados como antiprotozoÃrios. O objetivo desse estudo foi avaliar a eficÃcia terapÃutica e a seguranÃa do fitoterÃpico
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/01/2010
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18. Remoção de sulfeto de hidrogênio, ferro e manganês de águas de abastecimento através dos processos de dessorção gasosa, nanofiltração e oxidação com permanganato de potássio
Many regions in Brazil have problems associated with the water quality of their supplies, which bring problems to the production of safe drinking water that is distributed in communities. Generally, consumers judge the drinking water safety through the use of their organoleptic senses. The conventional processes used in water treatment are not effective to r
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2010
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19. Remoção de compostos odoríferos de águas de abastecimento através de processos de aeração, dessorção gasosa e nanofiltração
As atividades humanas em bacias hidrográficas introduzem nos cursos de água nutrientes que aceleram o processo natural de eutrofização, favorecendo a ocorrência de florações de algas e cianobactérias. Estas florações se caracterizam por um crescimento explosivo destes microrganismos. Entre os diversos impactos negativos trazidos pelas florações e
Publicado em: 2010
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20. Caracterização físico-química, reológica e sensorial de iogurte obtido pela mistura dos leites bubalino e caprino
Milk from different animals can be used for dairy production. Yoghurt is a popular fermented milk product and considered to be one of the greatest importance in terms of consumer acceptance and consumption. The present research deals with the production of strawberry set-type yoghurt by mixing goat and buffalos milk and it has the objective of taking advanta
Publicado em: 2010
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21. Remoção de compostos orgânicos causadores de gosto e odor em águas de abastecimento em sistemas pós-filtros adsorvedores de carvão ativado granular. / Removal of taste and odor producing organic substances in water supply in post-filter granular activated carbon adsorber systems.
The main purpose of this research was to study the performance of granular activated carbon post filter adsorbers made of bituminous coal and vegetal coal (coconut), regarding, mainly, removal of 2-methylisoborneol and trans-1,10-dimethyltrans- 9-decalol. The experimental researches were conducted in the water treatment plant Alto da Boa Vista, using four pi
Publicado em: 2009
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22. Qualidade do óleo de fritura de mandioca: correlação entre dados analíticos e sensoriais para determinação do ponto de descarte / Quality of cassava frying oil: correlation between analytical and sensory data for determining oil disposal point.
Food frying is a procedure which enhances food sensory characteristics of color, texture and flavor. In this process fat is exposed to deterioration agents that promote breakdown of triglycerides, oxidation and polymerization, leading to losses in sensory and nutritional quality of the fried food and in the oil itself. The lack of regulations that determine
Publicado em: 2009
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23. Iogurte probiótico com inulina como substituto de gordura
The aim of this study was to investigate the effect of fat reduction and addition of inulin or probiotic culture on physical and chemical (color, pH, titratable acidity, texture profile and syneresis), sensorial (QDA and acceptability) and microbiological (counts of Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactob
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2009
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24. DETERMINATION OF VOLATILES PRODUCED DURING RADIATION PROCESSING IN FOOD AND MEDICINAL HERBS / Determinação de voláteis produzidos durante o processamento por radiação em ervas alimentícias e medicinais
In order to protect food from pathogenic microorganisms as well as to increase its shelf life while keeping sensorial properties (e.g. odor and taste), once the latter are one of the main properties required by spice buyers, it is necessary to analyze volatile formation from irradiation of medicinal and food herbs. The aim of the present study was to analyze
Publicado em: 2008