Now showing items 1-5 of 5
Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?
(Food Research International, 2018-01-01) [Artigo]
The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C, and D) on the overall liking was evaluated, as well the influence of the intrinsic sensory characteristics of the products. The ...
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
(Journal Of The Science Of Food And Agriculture, 2018-01-01) [Artigo]
BACKGROUNDA mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified ...
Microbiological and physical-chemical characteristics of honeys from the bee Melipona fasciculata produced in two regions of BrazilCaracterísticas microbiológicas e físico-químicas de méis de abelha Melipona fasciculata produzidos em duas regiões do Brasil
(Ciencia Rural, 2018-01-01) [Artigo]
The honey from Tiúba bees (Melipona fasciculata) is commercially important in the Brazilian state of Maranhão. However, the absence of any specific legislation for this kind of honey is an obstacle to its increased production ...
Storage study of cereal bars formulated with banana peel flour Bioactive compounds and texture properties
(Nutrition & Food Science, 2018-01-01) [Artigo]
Purpose - This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage. Design/methodology/approach - Seven cereal bars were produced and stored ...
Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordo and Isabel) red wines
(European Food Research and Technology, 2012-08-01) [Artigo]
Wine quality is evaluated by sensory attributes and physicochemical properties whose relationship is intensely investigated. This work aimed to analyze the physicochemical properties and sensory attributes of wines from ...