Taste And Odor
Mostrando 25-35 de 35 artigos, teses e dissertações.
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25. Qualidade sensorial e fÃsico-quimica de mÃis de abelha melifera (Apis mellifera) produzidos a partir de diferents origens florais no Estado do Cearà / Physical-chemical and sensory quality of the honey bee bee(Apis mellifera) produced from different floral sources in the State of CearÃ
The objective of this work was to evaluate the physical-chemical and sensory quality of the honey bee (Apis melifera) produced from different floral sources in the State of CearÃ. Five samples were used (A, B, C, D, E) that, after melissopalynological analysis showed up, respectively, with a predominance of: Bindens tinctoria, Borreria verticillata, Anacard
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/08/2007
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26. UtilizaÃÃo de resÃduos da filetagem de tilÃpia-do-nilo(Oreochromis niloticus) na obtenÃÃo de concentrado protÃico de peixe:caracterizaÃÃo fÃsico-quÃmica e aceitaÃÃo sensorial / Use of the residues left after filleting Nile tilapia (Oreochromis niloticus linnaeus, 1757)to obtain a protein concentrate of fish:characterization physicistchemistry and sensory characteristics
This study aimed to use mechanically separated mince (MSM) from the residues left after filleting Nile tilapia (Oreochromis niloticus Linnaeus, 1757) to obtain a protein concentrate for human consumption and to assess its proximal composition and sensory characteristics. Three laboratory scale methods of obtaining fish protein concentrate (FPC) from MSM were
Publicado em: 2007
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27. QUALIDADE DO PIRARUCU (Arapaima gigas, Schinz 1822) PROCEDENTE DE PISCICULTURA, ESTOCADO EM GELO, CONGELADO E DE SEUS PRODUTOS DERIVADOS
Investigated alterations in the cultivated pirarucu, the changes sensory, physical, chemical and microbiological aimed at determining the time of conservation in ice and frozen (-18 oC) of whole fish and filet. Also evaluated was the technological potential of this species, in the form of filet hot smoked, dry-salted, "panceta" and "carpaccio". In all sixtee
Publicado em: 2007
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28. Estudo da concentração de licopeno por ultrafiltração a partir de suco de melancia (Citrullus vulgaris Schard). / Study of the concentration of lycopene for ultrafiltration from watermelon juice (Citrullus vulgaris Schard).
The aim of this work was to study lycopene concentration in watermelon juice using ultrafiltration. Watermelon has a greater lycopene concentration than tomato, which is considered as the reference. For the ultrafiltration 4 ceramic membrane modules were used, with a total surface area of 200cm² and a pore diameter of 0,01um. A batch process was used with 1
Publicado em: 2005
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29. Influencia do tipo de coagulante e do aquecimento no cozimento da massa na composição, rendimento. proteolise e caracteristicas sensoriais do queijo prato. / Influence of the type of coagulante and the heating in the baking of the mass in the composition, income, proteólise and sensorial characteristics of the cheese plate.
The objective of this work was to determine the influence of the coagulant type in the composition and yield of Prato cheese manufactured with and without the curd wash (direct and indirect heating) and to evaluate the differences occurred in the sensorial characteristics during the aging period. The studied coagulants were Rhizomucor miehei protease, calf r
Publicado em: 2003
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30. Effect of the use of slurry on the prato cheese ripening . / Efeito da utilização de slurry sobre a maturação de queijo prato.
Although, according to the Brazilian legislation, the Prato cheese ripening must be of at least 25 days, this period is not always observed because of both economic factors and the necessity of answering to the market demand for the product. The transformations that occur during the ripening process are responsible for the taste, odor and texture improvement
Publicado em: 2003
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31. Parametros de qualidade de frangos congelados : caracterização e alterações decorrentes da estocagem
Brazil is one of the important chicken producer and exporter. The aim of this study was the characterization of the frozen brazilian chicken for sort concerning to some chemical, physical and organoleptic attributes and evaluate the changing resulting of the frozen storage, held at -18°C during 18 months. The samples were evaluated every three months. At th
Publicado em: 1989
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32. Geosmin and 2-Methylisoborneol from Cyanobacteria in Three Water Supply Systems
Three Oscillatoria strains and one Anabaena species were isolated from three different water supply systems in California that experienced earthy-musty taste and odor problems in their drinking water. Unialgal cultures, free of actinomycetes, were purged using the Grob closed-loop stripping analysis method, and the resulting methylene chloride extracts were
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33. Double P2X2/P2X3 Purinergic Receptor Knockout Mice Do Not Taste NaCl or the Artificial Sweetener SC45647
The P2X ionotropic purinergic receptors, P2X2 and P2X3, are essential for transmission of taste information from taste buds to the gustatory nerves. Mice lacking both P2X2 and P2X3 purinergic receptors (P2X2/P2X3Dbl−/−) exhibit no taste-evoked activity in the chorda tympani and glossopharyngeal nerves when stimulated with taste stimuli from any of the 5
Oxford University Press.
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34. Impaired Conditioned Taste Aversion Learning in Spinophilin Knockout Mice
Plasticity in dendritic spines may underlie learning and memory. Spinophilin, a protein enriched in dendritic spines, has the properties of a scaffolding protein and is believed to regulate actin cytoskeletal dynamics affecting dendritic spine morphology. It also binds protein phosphatase-1 (PP-1), an enzyme that regulates dendritic spine physiology. In this
Cold Spring Harbor Laboratory Press.
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35. Olfactory Receptor Database: a sensory chemoreceptor resource
The Olfactory Receptor Database (ORDB) is a WWW-accessible database that has been expanded from an olfactory receptor resource to a chemoreceptor resource. It stores data on six classes of G-protein-coupled sensory chemoreceptors: (i) olfactory receptor-like proteins, (ii) vomeronasal receptors, (iii) insect olfactory receptors, (iv) worm chemoreceptors, (v)
Oxford University Press.