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Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma. For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O.GC×GC/TOFMS analys... ... Repository: BDPA Publication year: 2018
Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple. Author(s): FOSCHINI, M. M.; BRESOLIN, J. D.; HUBINGER, S. Z.; ASSIS, O. B. G. de; FERREIRA, M. D. 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
Tempeh flour as a substitute for soybean flour in coconut cookies. The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy... ... Repository: BDPA Publication year: 2013
Avaliação sensorial em biscoitos de coco com farinhas de tempeh de soja liofilizado e torrado. Repository: BDPA Publication year: 2013
Aspectos fisiológicos de grãos de café armazenados em ambiente resfriado. Author(s): ROSA, S. D. V. F. da Grãos de café apresentam sensibilidade à dessecação e baixa longevidade, o que prejudica o seu armazenamento. Além da umidade dos grãos, a temperatura de armazenagem, dentre outros fatores, também pod... ... Repository: BDPA Publication year: 2013
Sensory profile of tropical "Syrah" wines from different clones and rootstocks. In oenology, sensory evaluation is an important tool that enologists have to assess the quality of the wines. Consists in evaluate wines aiming to identify its defects and describe the qualitative att... ... Repository: BDPA Publication year: 2016
Sensory evaluation of tropical grape juices elaborated in Northeast Brazil. Author(s): BIASOTO, A. C. T.; PEREIRA, G. E. The purpose of this study was to evaluate by sensory analyses the consumer acceptance of tropical grape juices made with the cultivars 'BRS Cora' and 'IsabelPrecoce' and their blends. The grapes were... ... Repository: BDPA Publication year: 2011
Estudo sensorial da qualidade de azeites de oliva virgem extra monovarietais e blend`s comercializado no Rio Grande do Sul. Author(s): KROLOW, A. C. R. Repository: BDPA Publication year: 2010
Post-harvest effects on beverage quality and physiological performance of coffee beans. Author(s): ROSA, S. D. V. F. da During coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resul... ... Repository: BDPA Publication year: 2015
A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines. This report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of 2-methoxy-3-isobutylpyrazine (MIBP), a- and ß-io... ... Repository: BDPA Publication year: 2007

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