[PDF] Top 20 Sensory evaluation of cachaça.
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Sensory evaluation of cachaça.
... SENSORY EVALUATION OF CACHAÇA. The hedonic level of commercial cachaças, was evaluated by consumers and by a ...results of sensorial methods analyzed trough Principal Components ... See full document
9
PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
... the sensory tests, the reconsti- tution of the juice powder was based on the solid content of the original juice and on the most appro- priate proportion of sugar, through preliminary tests ... See full document
9
Physico-chemical and sensory evaluation of potato (Solanum tuberosum L.) after irradiation
... effects of ionizing radiation on the physico-chemical and sensory characteristics of the potato cultivar Ágata (Solanum tuberosum ...goal of increasing shelf life. For this, four groups ... See full document
10
Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour
... assessment of acceptability of the four formulations of the flaxseed cake was carried out at local supermarkets, on the day the cakes were ...acceptance of formulations using a hedonic ... See full document
6
Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
... value) of the uncured sausage “A” was signiicantly lower than that of the uncured sausage “B”, whose saturation was similar to that of the commercial cured sausage ...(hue) of uncured sausage ... See full document
6
Development and Utilization of Technology on Indian Mango Fruit Processing
... Sixteen Indian mango wines were produced from sixteen treatments. Composite samples from the sixteen wines were subjected to sensory evaluation. Each sample was given a code. The Code 4R-25.133 refers to ... See full document
6
Cutaneous lesions sensory impairment recovery and nerve regeneration in leprosy patients
... morphology of the cutaneous lesions were recorded. Sensory evaluations of the skin lesions were performed by a well-trained physiotherapist using the pinprick test for pain sensation assessment, ... See full document
6
Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners
... characteristics, sensory acceptance, and purchase intent of acerola nectar sweetened with sucrose and other sweeteners (neotame, sucralose and stevia extracts with 40%, 60%, 80%, and 95% rebaudioside ... See full document
7
SENSORY EVALUATION OF HUBBARD JV CHICKENS MEAT AFTER PROPOLIS APPLICATION IN THEIR DIET
... one of the conditions for new component integration in animal nutrition, because different supplements can cause the deterioration of meat quality, mainly in term of sensory properties ... See full document
4
Efeito do envelhecimento na qualidade da cachaça produzida por pequenos produtores
... results of a study that aimed at evaluating the effects of aging technique on cachaça samples produced and sold by small farmers in São Paulo State, ...10 cachaça producers that take part in ... See full document
11
Extracts of medicinal plants as functional beer additives
... composition of plants so that maximal functional properties could be in bal- ance with pleasant sensorial ...types of beer can be produced as the products, which can fulfill two targets: beverages with ... See full document
8
Elaboração, aceitação sensorial e caracterização de bebida fermentada saborizada à base de extrato hidrossolúvel da amêndoa de baru
... 50ml of the fermented drink formulations were offered in plastic cups, in a balanced and monadic way, for a panel of 21 untrained tasters, chosen according to the ...the sensory record had parameters ... See full document
6
Rev. Bras. Reumatol. vol.56 número3
... results of sensory evaluation tests and electrophysiological evaluations in rheumatoid arthritis (RA) patients with foot deformity and to determine their relation with general health status and lower ... See full document
7
Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties
... possibility of producing grape-based alcoholic drinks from newly created grapevine varieties, such as Riesling Italian, Seedling 14660, Muscat Hamburg and ...standards of quality as prescribed by the ... See full document
9
Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
... manufacture of soymilk and ...efects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were ...addition of wet okara led to a signiicant ... See full document
5
Utilization of Bamboo Charcoal as Additives in Cakes
... level of charcoal when used as additives in the production of brownies, dark brown chocolate, and chiffon ...addition of 1 tablespoon of bamboo charcoal gave the highest sensory ... See full document
5
Elaboration of sausage using minced fish of Nile tilapia filleting waste
... For sensory evaluation, affective and acceptance tests were performed using the methodology described by Meilgaard et ...piece of each sample of sausages was served monadically in random ... See full document
9
Physicochemical characterization and sensory evaluation of lettuce cultivated in three growing systems
... flow of nutrients) hydroponic system was used, with trapezoidal polypropylene profiles (TP90) with 9% slope, which allowed the nutrient solution to drain down, with spacing of 25x25 cm between plants and ... See full document
7
Evaluation of the sensory perception of sweet taste in people with Diabetes Mellitus type 2
... perception of patients with type 2 diabetes through the threshold index test for the sweet ...adults of both genders, divided into two groups: control, composed of non-diabetics, and test, with ... See full document
7
Powdered tucupi condiment: sensory and hygroscopic evaluation
... Association of Official Analytical Chemists ...reading of 450 nm, using petroleum ether as solvent (specific absorbance at 2,592) according to Rodriguez-Amaya ...µg of β-carotene/g ...saturation ... See full document
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