Taste
Mostrando 13-24 de 536 artigos, teses e dissertações.
-
13. Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee
Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83
Food Sci. Technol. Publicado em: 2020-12
-
14. Malformação arteriovenosa do seio maxilar: uma entidade clínica rara
Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83
Braz. j. otorhinolaryngol.. Publicado em: 2020-12
-
15. Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks
Abstract “Bouhezza” is an Algerian traditional fermented soft-ripened cheese, found and consumed in the Northeast of Algeria. The objective of this study was to explore the preparation process (traditional making diagram) of “Bouhezza” cheese and to study the effect of the type of raw milk (cow, goat and sheep) on the yield and organoleptic character
Food Sci. Technol. Publicado em: 2020-12
-
16. Smell and taste alterations in COVID-19 patients: a systematic review
SUMMARY OBJECTIVE: To present scientific evidence based on a systematic review of the literature (PRISMA) to systematize information on smell and taste alterations in patients diagnosed with COVID-19. METHODS: The studies were selected through combinations based on the Medical Subject Headings (MeSH). The MEDLINE (PubMed), LILACS, SciELO, and BIREME databa
Rev. Assoc. Med. Bras.. Publicado em: 2020-11
-
17. Olfactory and Taste Disorders in Patients with SARS-CoV-2 Infection
Resumo Introdução O envenenamento por picada de serpentes é um latente problema de saúde pública em nível global. Neste contexto, o Brasil se apresenta como referência mundial no tratamento deste tipo de acidente. É importante destacar que o tratamento de acidentes ofídicos no país foi evidenciado a partir dos estudos do sanitarista Vital Brazil,
Int. Arch. Otorhinolaryngol.. Publicado em: 2020-09
-
18. Processes for alcohol-free beer production: a review
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products
Food Sci. Technol. Publicado em: 2020-06
-
19. What are the drivers of popularity and versatility of medicinal plants in local medical systems?
ABSTRACT The cultural importance of medicinal plants has been measured in terms of popularity (number of people who know a plant) and versatility (number of therapeutic indications mentioned for a plant). Previous works have provided evidence about some drivers of medicinal plant importance, such as attributes of availability, efficiency, palatability and ta
Acta Bot. Bras.. Publicado em: 2020-06
-
20. Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha
The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvigno
J. Braz. Chem. Soc.. Publicado em: 2020-06
-
21. Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulkin
Food Sci. Technol. Publicado em: 2020-03
-
22. Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
Abstract Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate
Food Sci. Technol. Publicado em: 2020-03
-
23. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 2020-03
-
24. Association between salt taste sensitivity threshold and blood pressure in healthy individuals: a cross-sectional study
ABSTRACT BACKGROUND: Hypertension is an important public health problem. Overweight and high salt intake are risk factors for its development. OBJECTIVE: To evaluate the association between salt taste sensitivity threshold (STST) and blood pressure (BP) in healthy adults. DESIGN AND SETTING: Cross-sectional study conducted in a private institution. ME
Sao Paulo Med. J.. Publicado em: 2020-02