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[PDF] Top 20 CHEMICAL, PHYSICO­CHEMICAL AND SENSORY CHARACTERIZATION OF MIXED AÇAI (Euterpe oleracea) AND COCOA´S HONEY (Theobroma cacao) JELLIES

Has 10000 "CHEMICAL, PHYSICO­CHEMICAL AND SENSORY CHARACTERIZATION OF MIXED AÇAI (Euterpe oleracea) AND COCOA´S HONEY (Theobroma cacao) JELLIES" found on our website. Below are the top 20 most common "CHEMICAL, PHYSICO­CHEMICAL AND SENSORY CHARACTERIZATION OF MIXED AÇAI (Euterpe oleracea) AND COCOA´S HONEY (Theobroma cacao) JELLIES".

CHEMICAL, PHYSICO­CHEMICAL AND SENSORY CHARACTERIZATION OF MIXED AÇAI (Euterpe oleracea) AND COCOA´S HONEY (Theobroma cacao) JELLIES

CHEMICAL, PHYSICO­CHEMICAL AND SENSORY CHARACTERIZATION OF MIXED AÇAI (Euterpe oleracea) AND COCOA´S HONEY (Theobroma cacao) JELLIES

... formulations of mixed açaí (Euterpe oleracea) (A) and cocoa´s honey (Theobroma cacao) (CH) jellies were prepared according to the following proportions: T1 (40% A:60% CH), T2 (50% A:50% CH), ... See full document

7

Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly

Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly

... light jellies acceptability tests, it was possible to note that, in Block A, the use of the cyclamate and saccharin mixture resulted in a product (F 1 ) with pleasant sensory characteristics, ... See full document

8

Caracterização físico-química, microbiológica e análise sensorial de conserva de brotos de soja / Physico-chemical, microbiological characterization and sensory analysis of canned soybean sprouts

Caracterização físico-química, microbiológica e análise sensorial de conserva de brotos de soja / Physico-chemical, microbiological characterization and sensory analysis of canned soybean sprouts

... preparation of canned soy sprouts in addition to offering the conservation of sprouts adds value to the product, increases the diversity of canned in the market and offers convenience to the ... See full document

13

Influence of Ethanol Concentration, Addition of Spices Extract, and Level of Sweetness on Physico-chemical Characteristics and Sensory Quality of Apple Vermouth

Influence of Ethanol Concentration, Addition of Spices Extract, and Level of Sweetness on Physico-chemical Characteristics and Sensory Quality of Apple Vermouth

... levels of alcohol (12, 15 and 18% v/v) were ...combinations of products were prepared having ...sugar and alcohol levels. Spices and herbal extracts were prepared in the similar manner ... See full document

9

Physico-chemical, microbiological and sensory characteristics of jellies made with rose and hibiscus flowers  / Características físico-químicas, microbiológicas e sensoriais de geleias feitas com flores de rosas e hibiscos

Physico-chemical, microbiological and sensory characteristics of jellies made with rose and hibiscus flowers / Características físico-químicas, microbiológicas e sensoriais de geleias feitas com flores de rosas e hibiscos

... 20 and 30 % pectin and also apple pulp containing 10 to 15 % ...source of commercial production. The amount of pectin to form the gel depends greatly on the quality of the ...Addition ... See full document

18

Novel Ready-to-eat Mango Product using Gellan Gum as Gelling Agent: Physico-chemical, Microbial and Sensory

Novel Ready-to-eat Mango Product using Gellan Gum as Gelling Agent: Physico-chemical, Microbial and Sensory

... head of the ...range of a few microliters through a rubber septum and into the vaporization chamber (Mcnair & Miller, ...point of the sample and subsequently mixed with the ... See full document

183

Physico-chemical and sensory parameters of tomato cultivars grown in organic systems

Physico-chemical and sensory parameters of tomato cultivars grown in organic systems

... objectives of this research were to perform the physical, chemical and sensorial characterization, for hybrid and open pollinated tomato, within the Santa Cruz and Italian ... See full document

5

Patrícia Matos SCHEUER1 , Alicia de FRANCISCO1 , Martha Zavariz de MIRANDA2 , Paulo José OGLIARI1, Gisele TORRES2 , Valéria LIMBERGER1 , Flávio Martins MONTENEGRO3 , Cristiane Rodrigues RUFFI3 , Sílvia BIONDI3

Patrícia Matos SCHEUER1 , Alicia de FRANCISCO1 , Martha Zavariz de MIRANDA2 , Paulo José OGLIARI1, Gisele TORRES2 , Valéria LIMBERGER1 , Flávio Martins MONTENEGRO3 , Cristiane Rodrigues RUFFI3 , Sílvia BIONDI3

... projection of the variables studied at the first PCA group, (Figure 2a) was defined by the first plan by two factors (1 and ...46 and 39% of variance, ...gluten and dry gluten, thousand ... See full document

11

Postharvest treatments of macaúba palm (Acrocomia aculeata) fruit: storage period, gamma radiation and drying temperature

Postharvest treatments of macaúba palm (Acrocomia aculeata) fruit: storage period, gamma radiation and drying temperature

... countries and about 500,000 metric tons of food is treated annually worldwide (Farkas and Farkas, 2011), most of the people perceive radiation as risky and fancy business to be involved ... See full document

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ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical composition DOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833

ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical composition DOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833

... lipids and ash present in both FOS as well as in sucrose (USDA 2001; MAPRIC ® , 2014), explain the similarity in results ...studies of Brasil et al. (2011) who evaluated the inulin addition (6 and ... See full document

12

Geochemistry of acid mine drainage from a coal mining area and processes controlling metal attenuation in stream waters, southern Brazil

Geochemistry of acid mine drainage from a coal mining area and processes controlling metal attenuation in stream waters, southern Brazil

... state of Paraná, is one example of a Brazilian region affected by bituminous coal mining activities, with mines exploited since the mid ...levels of As (253 to 2176 mg kg −1 ), Pb (118 to 340 mg kg ... See full document

16

Physico-chemical characterization of chars produced in the co-pyrolysis of wastes and possible routes of valorisation

Physico-chemical characterization of chars produced in the co-pyrolysis of wastes and possible routes of valorisation

... biomass and tire wastes. A broad group of selected heavy metals were quantified in the digested samples using a Thermo Elemental Solaar atomic absorption spectrometry (AAS) ...(Al) and Magnesium ... See full document

68

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves

... 58% of the world’s buffalo ...MT of buffalo meat which accounts 31% of total meat pro- duction of the country ...85% of total meat export mostly in frozen form ...India and has ... See full document

9

Statistical Assessment of the Effect of Chemical Composition on Mechanical Properties of Hypereutectic AlSi17CuNiMg Silumin

Statistical Assessment of the Effect of Chemical Composition on Mechanical Properties of Hypereutectic AlSi17CuNiMg Silumin

... silicon of 98,5% purity (rest Fe and other elements), copper (99, 98% Cu), nickel (99, 98% Ni) and cast AG10 alloy (about 10 ...crucible of 0,7kg capacity made from magnesite refractory ... See full document

4

CARROT CUPCAKES DEVELOPMENT ADDED FLAXSEED FLOUR (Linum Usitatissimum L.): PHYSICO-CHEMICAL COMPOSITION AND SENSORY ACCEPTABILITY AMONG CHILDREN

CARROT CUPCAKES DEVELOPMENT ADDED FLAXSEED FLOUR (Linum Usitatissimum L.): PHYSICO-CHEMICAL COMPOSITION AND SENSORY ACCEPTABILITY AMONG CHILDREN

... the sensory acceptance by children, and the physicochemical composition of the standard product and one with a higher FF content and similar ...prevalence of nutritional ... See full document

16

Physico-Chemical Quality Changes in Mangaba (Hancornia

Physico-Chemical Quality Changes in Mangaba (Hancornia

... storage of mangaba fruits. After two days of storage, an increase in vitamin C content was observed in the fruit stored at 24 ...fruits and vegetables, vitamin C content generally decrease during ... See full document

6

Centesimal composition of human milk and physico-chemical properties of its fat.

Centesimal composition of human milk and physico-chemical properties of its fat.

... COMPOSITION OF HUMAN MILK AND PHYSICO-CHEMICAL PROPERTIES OF ITS ...development of newborn infants. Many studies detail chemical characteristics of human milk fat; ... See full document

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RESULTS AND DISCUSSION Physical-chemical characterization

RESULTS AND DISCUSSION Physical-chemical characterization

... quality and a more appropriate use destination has also increased (FOX et ...grain characterization and influence of its characteristics on byproduct ...estimates of values to allocate ... See full document

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RESULTS AND DISCUSSION Biomass chemical characterization

RESULTS AND DISCUSSION Biomass chemical characterization

... use of biomass for biochar production is already a ...structure and composition, mainly due to the changes occurred during the heat ...quality and applicability of the material ...urophylla ... See full document

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Tecnologias físico-químicas para a remoção de nitrogênio das águas residuais: uma revisão

Tecnologias físico-químicas para a remoção de nitrogênio das águas residuais: uma revisão

... their chemical breakdown. This catalytic reaction involves formation of an oxide of carbon intermediate ...sizes of AC remove chloramines more efficiently than coarse ones, since they have ... See full document

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