physicochemical and sensory characteristics
Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage
... properties and biological effects: 1) comparison of the physicochemical quality and aroma of commercial fruit vinegar (Kim et ...acidity characteristics of commercial cider vinegar (Jo et al., ...
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Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages
... inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy ...paracasei and inulin (PI); and 4) a sample with added L. ...
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Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market
... the characteristics desired by the ...aftertaste and whole grain ...WHO2 and WHO4 since they are located in different quadrants; WHI5 is different from WHI3 and WHI4 for the same ...WHO2 ...
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Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods
... the sensory analysis ...habits and interest in consuming ...taste and overall acceptance (1 = would not buy, 2 = maybe buy, 3 = would ...intensity and crispness of the chips were also measured ...
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The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages
... batters and sausages was determined spectrophotometrically according to a modified method described by Sánchez-Moreno et ...Korea) and then centrifuged at 1800 rpm for 10 min (MPW ...thoroughly and ...
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Physicochemical and sensory characteristics of snack made with minced Nile tilapia
... 2004), and, consequently, the snacks of all treatments had good preservation ...formulation and drying and frying processes can lead to low water activity of ...chemical and enzymatic ...
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Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride
... stability and desirable technological and sensory ...the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of ...
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Características físico-químicas e aceitação sensorial de tomates secos adicionados de pimenta doce / Physicochemical characteristics and sensory acceptance of dried tomatoes added from sweet pepper
... taste and maintains the high nutritional ...the physicochemical and sensory characteristics of this ...tomato and sweet pepper in the concentration of 25g/kg and the other ...
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Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)
... maintenance and disease prevention, mainly due to the presence of phenolic compounds and their antioxidant ...sucrose and water on the physicochemical characteristics and ...
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Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics
... the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt ...T30 and instrumental texture ...
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Physicochemical and sensory profile of yogurt added with passion fruit peel flour
... * and b *) of yogurt samples were analyzed in triplicate in Hunter Lab Colorimeter Model Color Quest II, Laboratory of Physicochemical Analyses, School of Food Engineering, Universidade Federal Goiás, ...
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Sensory, physicochemical and microbiological characteristics of greek style yogurt flavored with pequi (Caryocar Brasiliense, Cambess)
... The analyses of chemical composition were determined by differential absorption of the infrared waves milk components, using equipment Milkoscan 4000 (Foss Electric A/S. Hillerod, Denmark). Somatic cells count (SCC) ...
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Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
... heating and amylase attack, low swelling properties, and low retrogradation, giving a aplication in the food industry as gelling agent, thickening agent and ...These characteristics are ...
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Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee
... buffalo and cow ghee was performed to complement and update the available ...water and less than ...fraction and represent 85.1% and 83.65% for buffalo and cow ghee, ...
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Physicochemical characteristics and sensory profile of honey samples from stingless bees (Apidae: Meliponinae) submitted to a dehumidification process
... for physicochemical characteristics, it can be seen that the first principal component suggests similarity be- tween the samples studied, with the formation of two distinct groups: the first comprising ...
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Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.
... 35 and 45 ºC, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was ...24 and 32 days of storage (6 ± 2 ºC) were performed the count of total lactic ...
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Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners
... the physicochemical characteristics, sensory acceptance, and purchase intent of acerola nectar sweetened with sucrose and other sweeteners (neotame, sucralose and stevia extracts ...
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Optimization of tropical fruit juice based on sensory and nutritional characteristics
... oranges and/or pineapple, gives rise to a sensorially acceptable juice, proving that the combination of fruit is extremely interesting and can promote the development of a more sensorially acceptable ...
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Impact on sensory preference and physicochemical parameters of salt reduction on bread
... food and one of the major contributors to dietary salt ...bread sensory properties as it acts as flavor modifier, and influences crust development and crumb ...quality and organoleptic ...
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Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine
... state and only a small portion is subject to ...industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry ...blueberries and to evaluate the effect of ...
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