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Sensory profiling and external preference mapping of coffee beverages with different levels of defective beans. Repository: BDPA Publication year: 2008
Influência da posição e formato de corte na preferência sensorial de abacaxi 'pérola' minimamente processado. Repository: BDPA Publication year: 2005
Acceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes. Wines produced from non-Vitis vinifera varieties have great economic importance in Brazil and represent more than 80% of the national production, but scientific information regarding the quality of th... ... Repository: BDPA Publication year: 2014
Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste. Abstract Sheep meat presents variations in qualitative characteristics that influence consumer preference. These characteristics are influenced by ante-mortem factors, such as sex, breed, age at slaug... ... Repository: BDPA Publication year: 2022
Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans. Abstract: The distinct properties of cocoa beans may be due to their different geographical and genetic origins which lead to chocolates with different characteristics. This study aimed to evaluate da... ... Repository: BDPA Publication year: 2023
Effect of Soybean Cultivars on the Nutrients and Consumer Acceptance of Soymilk. Soymilk is one of the most available beverages, an alternative to dairy milk and is recognized for its nutritional value. The nutritional quality, the presence of anti-nutritional factors, isoflavones... ... Repository: BDPA Publication year: 2024
Estudo sensorial da qualidade de azeites de oliva virgem extra monovarietais e blend`s comercializado no Rio Grande do Sul. Repository: BDPA Publication year: 2010
Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple. Abstract Edible coatings can be an alternative to extend shelf-life and preserve quality of fresh-cut fruits by forming a barrier that avoids physical and microbiological damages. Such coatings can be... ... Repository: BDPA Publication year: 2021
Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoeas batatas L.). To assess students´ acceptability and preference for cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.). Materials and methods: the cakes were prepared with wheat flour (sample... ... Repository: BDPA Publication year: 2011
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochem... ... Repository: BDPA Publication year: 2021

Showing 1 - 10 of 465 results.

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