Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content

Fuente: Redalyc

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	Maria Teresa Esteves Lopes GALVÃO
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Schlagworte:	Agrociencias all that Check apply (CATA) acceptability
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge

EXTRATO DE BIXINA DE SEMENTES DE URUCUM COMO CORANTE NATURAL NA FORMULAÇÃO DE PIPOCA DE MICRO-ONDAS: AVALIAÇÃO E EFEITOS NA QUALIDADE
von: F. M. TROMBETE
Veröffentlicht: (2020)

Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer
von: Juliana Resende Gonçalves Silva
Veröffentlicht: (2020)

Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties
von: Jéssica Aparecida Ribeiro
Veröffentlicht: (2021)

Comparación de métodos sensoriales descriptivos: perfil flash y preguntas CATA para caracterizar infusiones de muña (Minthostachys mollis)
von: Reynaldo J. Silva Paz
Veröffentlicht: (2021)

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
von: Ismara Santos ROCHA
Veröffentlicht: (2017)

Ordered probit regression analysis of the effect of brand name on beer acceptance by consumers
von: Suzana Maria DELLA LUCIA
Veröffentlicht: (2013)

Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage
von: Eneide Taumaturgo Macambira BragaFERNANDES
Veröffentlicht: (2016)

Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization
von: Graziela Nunes
Veröffentlicht: (2021)

Effect of Palmito cheese processing on sensory characteristics and degree of liking
von: Andrea Marín-Fonseca
Veröffentlicht: (2023)

Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
von: Deborah dos Santos GARRUTI
Veröffentlicht: (2013)

Fermented sausage production using E. faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability
von: Catharina Calochi Pires de Carvalho
Veröffentlicht: (2017)

Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
von: Anna Cecilia VENTURINI
Veröffentlicht: (2011)

Development and assessment of acceptability and nutritional properties of a light snack
von: Vanessa Dias Capriles
Veröffentlicht: (2007)

Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice
von: Daniel GRANATO
Veröffentlicht: (2012)

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)
von: Tcherena Amorim BRASIL
Veröffentlicht: (2015)

The use of cashew apple residue as source of fiber in low fat hamburgers
von: Lívia Xerez PINHO
Veröffentlicht: (2011)

Microbiological and sensory evaluation of Jambu ( Acmella oleracea L.) dried by cold air circulation
von: Alan Franco BARBOSA
Veröffentlicht: (2016)

Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)
von: Cecília Geraldes MARTINS
Veröffentlicht: (2007)

Sensory analysis of hydrolysed meat preparations
von: Maria Elisabeth Machado Pintintinto e SILVA
Veröffentlicht: (2010)

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta
von: Tainara de Moraes CRIZEL
Veröffentlicht: (2015)

Drivers and barriers of consumer acceptance and engagement strategy
von: Chrysochou, Polymeros, et al.
Veröffentlicht: (2025)

Blind speaker identification for audio forensic purposes
von: Dora María Ballesteros Larrota
Veröffentlicht: (2017)

Replacement of corn silage with spineless cactus in sheep diet: carcass and meat sensory characteristics
von: Julimar do Sacramento Ribeiro
Veröffentlicht: (2020)

Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods
von: Larissa Oliveira FERREIRA
Veröffentlicht: (2011)

Application of extruded broken bean flour for formulation of gluten-free cake blends
von: Luciana de Oliveira Froes GOMES
Veröffentlicht: (2015)

Jaboticaba peel for jelly preparation: an alternative technology
von: Nísia Andrade Villela DESSIMONI- PINTO
Veröffentlicht: (2011)

Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil
von: Leandra Schuastz BREDA
Veröffentlicht: (2017)

Applying the Technology Acceptance Model to Evaluation of Recommender Systems
von: Marcelo G. Armentano
Veröffentlicht: (2015)

Physicochemical, microbiological and sensory evaluation of a bioactive food blend
von: Rosângela dos Santos FERREIRA
Veröffentlicht: (2014)

Highly nutritional cookies based on a novel beancassava- wheat flour mix formulation
von: Diana Carolina Cabal G.
Veröffentlicht: (2014)

Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder
von: Clarissa Reschke da CUNHA
Veröffentlicht: (2014)

Fat reduction in the formulation of frankfurter sausages using inulin and pectin
von: Gerardo MÉNDEZ-ZAMORA
Veröffentlicht: (2015)

Internet banking acceptance in Malaysia based on the theory of reasoned action
von: Khalil Md Nor
Veröffentlicht: (2008)

Proposal of two facial scales using emojis as tools to understand emotions in research with Brazilian consumers
von: Luana Santos
Veröffentlicht: (2022)

Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour
von: Érica Aguiar MORAES
Veröffentlicht: (2010)

Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness
von: Natália Holtz Alves Pedroso Mora
Veröffentlicht: (2016)

Sensory acceptance and shelf life of fresh cheese made with dry bromelain extract as a coagulating agent
von: Windy Vergara-Álvarez
Veröffentlicht: (2019)

Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation
von: Cláudia Leite Munhoz
Veröffentlicht: (2014)

Five Phases of Self Acceptance Patterns in Therapeutic Transformation: Phenomenological Observations from Extended Practice
von: Sriharan, Vaz
Veröffentlicht: (2026)

Acceptance of a food of animal origin obtained through genetic modification and cloning in South America: a comparative study among university students and working adults
von: Berta SCHNETTLER
Veröffentlicht: (2015)