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Your search keyword '"propiedades sensoriales"' showing total 12 results
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12 results on '"propiedades sensoriales"'

1. Isotonic sports drink prepared from pineapple juice: Stability during its accelerated storage.

Author

García, Mario A., Ruiz, Yanelis, Rodríguez, Jesenia E., Cruz-Socorro, Alejandro, and Casariego, Alicia

Subjects
FOOD preservation, SPORTS drinks, PINEAPPLE juice, DISTILLED water, FOOD quality, FOOD industry, NEW product development, CUSTOMER satisfaction, GLASS bottles, PINEAPPLE
Abstract

Copyright of Agroindustrial Science is the property of Agroindustrial Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2023
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2. Development of a functional beverage based on fermented whey, goldenberry (Physalis peruviana L.), and tumbo (Passiflora mollissima).

Author

Chagua-Rodríguez, Perfecto, Julián Malpartida-Yapias, Rafael, Robert Torres-Gutiérrez, Elmer, Wilfredo Quispe-Santivañez, Grimaldo, Linares, Guillermo, and Lindsay Rojas, Meliza

Subjects
FERMENTED beverages, FUNCTIONAL beverages, CAPE gooseberry, WHEY, PASSIFLORA, VITAMIN C, FRUIT juices
Abstract

Copyright of Revista Facultad Nacional de Agronomía Medellín is the property of Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2023
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3. Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C.

Author

Ojangba, Theodora, Boamah, Solomon, Zhang, Li, Wang, Zhuo, and Osei, Richard

Subjects
SAUSAGES, SALT, COLD storage, CHEMICAL properties, POTASSIUM chloride, BEEF quality
Abstract

Copyright of CyTA: Journal of Food is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2022
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4. Sensory acceptability of buffalo meat compared to beef.

Author

de la Cruz-Cruz, Luis A., Larrondo-Cornejo, Cristian, Roldán-Santiago, Patricia, and Rodríguez-Florentino, René

Subjects
WATER buffalo, BEEF, VETERINARY medicine
Abstract

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2023
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5. CARATERIZACION SENSORIAL DE LÁMINAS PANIFICADAS DE HARINA DE MAÍZ EN RESPUESTA A MEZCLAS CON HARINA DE AJONOJLI.

Author

Santos López, Rodrigo, Méndez Lagunas, Lilia Leticia, Aquino González, Laura Victoria, Rodríguez Ramírez, Juan, Sandoval Torres, Sadoth, Barriada Bernal, Luis Gerardo, and Chaparro-Hernández, Irene

Subjects
BAKED products, FRUIT drying, PRODUCT improvement, FACTORIAL experiment designs, EXPERIMENTAL design, CORN, SESAME, FLOUR
Abstract

Copyright of Agrociencia is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2020
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6. Efecto de la dinámica de tostado sobre las propiedades del licor de copoazú (Theobroma grandiflorum Willd. ex Spreng. Schum.).

Author

Criollo-Nuñez, Jenifer, Sandoval-Aldana, Angelica-Piedad, and Méndez-Arteaga, John-Jairo

Abstract

Copyright of Acta Agronómica is the property of Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2020
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7. Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties.

Author

Saeed, Syed Muhammad Ghufran, Tayyaba, Sidra, Ali, Syed Arsalan, Tayyab, Sania, Sayeed, Syed Asad, Ali, Rashida, Mobin, Lubna, and Naz, Shahina

Abstract

Copyright of CyTA: Journal of Food is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2020
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8. Effect of replacing wheat offal with soybean chaff on the growth response, blood profile and carcass yield of finishing broiler chickens.

Author

Itodo, I. I., Alabi, J. O., Bamgbose, A. M., Oso, A. O., Godwin, C. G., and Fafiolu, A. O.

Subjects
BROILER chickens, SOYBEAN, WHEAT, POULTRY growth, WEIGHT gain, INDUSTRIAL costs
Abstract

Copyright of Archivos de Zootecnia is the property of Archivos de Zootecnia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2019

9. Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes.

Author

Michalczuk, Monika, Marzec, Agata, Damaziak, Krzysztof, Zdanowska-Sąsiadek, Żaneta, Bogdańska, Katarzyna, Slósarz, Jan, Niemiec, Jan, and De Smet, Stefaan

Subjects
MEAT analysis, MULTIPLE correspondence analysis (Statistics), GENOTYPES
Abstract

Sensory quality of roasted breast muscles of two genotypes of chickens kept for 9 weeks of life in an outdoor or indoor system was tested by Quantitative Descriptive Analysis (QDA). After roasting in a convective-steam oven, 72 individual pectoral muscles of cocks (36 from each genetic group, 18 from outdoor and 18 from indoor system) were subjected to the sensory evaluation. There was a significant effect of genotype on fat odor (fatty flavor, P = 0.007), color (P = 0.007), and texture parameters: juiciness (P = 0.046) and greasy feel (P = 0.027). The rearing system had a significant effect only on meat juiciness (P = 0.015). Significant genotype × rearing system interactions were found for juiciness (P = 0.015) and different taste (P = 0.05). Principal component analysis showed distinct differences in the sensory traits of roasted breast muscle of two chicken genotypes produced in different rearing systems. [ABSTRACT FROM AUTHOR]

Published
2018
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10. Diseño de equipo para la conservación de alimentos, utilizando tecnologías emergentes.

Author

López Hernández, Geovanni, Rodríguez García, Lizbeth, and Juárez Ruíz, Guadalupe

Abstract

Copyright of Congreso Internacional de Investigacion Academia Journals is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2016

11. Development of a functional whey beverage, containing calcium, vitamin D, and prebiotic dietary fiber, and its influence on human health.

Author

Liutkevičius, Algirdas, Speičienė, Vilma, Kaminskas, Arvydas, Jablonskienė, Valerija, Alenčikienė, Gitana, Mieželienė, Aldona, Bagdonaitė, Loreta, Vitkus, Dalius, and Garmienė, Galina

Subjects
DIETARY fiber, CALCIUM phosphate, LOW density lipoproteins
Abstract

Copyright of CyTA: Journal of Food is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2016
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12. Evaluación de los efectos en las propiedades fisicoquímicas, sensoriales y texturales de polidextrosa, fructosa y sorbitol como sustitutos de azúcar en la elaboración de arequipe.

Author

Elena Valencia García, Francia, de Jesús Millán Cardona, Leonidas, and Ramirez Herrera, Nathalia

Subjects
SUGAR substitutes, COLOMBIAN cooking, SORBITOL, FRUCTOSE, DEXTROSE
Abstract

Copyright of Revista Lasallista de Investigación is the property of Corporacion Universitaria Lasallista and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2008

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