:: Library Catalog

Buchumschlag

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	Gerardo MÉNDEZ-ZAMORA
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Schlagworte:	Agrociencias color Fibers texture fat substitutes sensory acceptance
Online-Zugang:	https://www.redalyc.org/articulo.oa?id=395940120004
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge

Assessment of physical and physicochemical quality of main chocolates traded in Peru
von: Gabriela Cristina Chire Fajardo
Veröffentlicht: (2017)

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)

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch
von: Roberta Cruz Silveira THYS
Veröffentlicht: (2013)

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

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

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

Assessing the use of frozen pork meat in the manufacture of cooked ham
von: Francine Gomes Basso LOS
Veröffentlicht: (2016)

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

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
von: Simone Ing Tie SU
Veröffentlicht: (2013)

Correlating physical and sensory texture measurements of hearts of palm in conserve
von: Rita de Cássia Salvucci Celeste ORMENESE
Veröffentlicht: (2016)

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

Washings and cryoprotectants for the production of Tilapia Surimi
von: Dayse Lícia de OLIVEIRA
Veröffentlicht: (2017)

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

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

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)

The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
von: Seher Serin
Veröffentlicht: (2017)

Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulp
von: Kelly Johanna Silva-Bustos
Veröffentlicht: (2011)

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

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour
von: Ana Vânia CARVALHO
Veröffentlicht: (2012)

Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition
von: Carlos Pasqualin CAVALHEIRO
Veröffentlicht: (2013)

Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs
von: José Adelson Santana
Veröffentlicht: (2017)

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

Effect of different types of sugar on guava jams’ physical, physicochemical, and sensory properties
von: Derlyene Lucas Salgado
Veröffentlicht: (2022)

Evaluation of a functional beverage obtained by spray drying
von: Andrés Chavez-Salazar
Veröffentlicht: (2022)

Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat
von: Sandriane Pizato
Veröffentlicht: (2014)

Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
von: Andrea Carla da Silva BARRETTO
Veröffentlicht: (2015)

Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production
von: Sonia Gallego Castillo
Veröffentlicht: (2018)

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)

Texture measurement on gutted cod during storage in ice using a hand-held instrument
von: Schubring, Reinhard
Veröffentlicht: (2002)

Codification of the contour of the visual image to acoustics patterns and its decoding by blind
von: José Rodolfo Martínez y Cárdenas
Veröffentlicht: (2011)

Efecto de sustitutos de grasa en propiedades sensoriales y texturales del queso crema
von: Carlos Alberto Restrepo Morales
Veröffentlicht: (2007)

Development of cassava cake enriched with its own bran and Spirulina platensis
von: Meire Franci Polonio Navacchi
Veröffentlicht: (2012)

Impact of Dysphania ambrosioides L. extract on the selected quality characteristics of orange-acerola sorbets
von: Ishizawa, Taís, et al.
Veröffentlicht: (2025)

Vergleich von Ausbeutefaktoren und Eislagerqualität zwischen Kliesche (Limanda limanda) und Scholle (Pleuronectes platessa) aus der Nordsee
von: Münkner, Werner, et al.
Veröffentlicht: (1997)

Optimization of the Frying Process by Immersion in Obtaining “Malus Domestica” Apple Snacks
von: Mateo Acosta Castaño
Veröffentlicht: (2023)

Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages
von: Diego A. Restrepo-Molina
Veröffentlicht: (2019)

Effect of air drying process on the physicochemical, antioxidant, and microstructural characteristics of tomato cv. Chonto
von: Diana Catalina Moreno G.
Veröffentlicht: (2017)

Sensory evaluation for consumer acceptance testing of Sabalito pigeon pea (Cajanus cajan) stew in Costa Rica
von: Carmén Andrés Jiménez
Veröffentlicht: (2014)

Modified broken rice starch as fat substitute in sausages
von: Valéria Maria LIMBERGER
Veröffentlicht: (2011)

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir
von: Flávia Daiana MONTANUCI
Veröffentlicht: (2012)