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Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage. This study proposes the formulation of a mixed fruit nectar using two raw materials from the Amazon region, açaí and cupuaçu, which is an interesting way to add value to this type of product. Addition... ... Repositório: BDPA Ano de publicação: 2016
Consumer's acceptance and purchase intent of lamb meat with edible coating at blind and informed conditions. Packaging affects physicochemical and sensory characteristics of meat. The use of edible coatings is an alternative to extend the shelf life of meat, but the consumer acceptance of this type of produc... ... Repositório: BDPA Ano de publicação: 2020
Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance. The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501... ... Repositório: BDPA Ano de publicação: 2020
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... ... Repositório: BDPA Ano de publicação: 2024
Sensory acceptance of mixed nectar of papaya, passion fruit and acerola. Nectares are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a "ready-to-drink" product. Recently, the market for such products h... ... Repositório: BDPA Ano de publicação: 2004
Abscisic acid application affects colorand acceptance of the new hybrid 'BRS melodia' seedless grape grownin a subtropical region. The application ofS-ABA enantiomer to clusters of poor pigmentation cultivarscan improve grape color. The aim of this study was to assess whetherS-ABA applied toclusters of the new hybrid ?BRS Melodia... ... Repositório: BDPA Ano de publicação: 2019
Influence of açai fruits (Euterpe oleracea Mart.) conservation on the acceptance of açai drink. The açai drink is consumed habitually by populations of northern Brazil, but one of the major bottlenecks in the production of this drink is the seasonality of fruit production. Hence the needs to stu... ... Repositório: BDPA Ano de publicação: 2013
Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars. The soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean pro... ... Repositório: BDPA Ano de publicação: 2023
Acceptance of dishes based on mechanically separated meat of tambaqui (Colossoma macropomum) in a public school, Brazil. In Brazil, due to economic and social factors, public policies are needed to grant access to quality nutrition in school. This provision should respect the local food culture; however, in the North, t... ... Repositório: BDPA Ano de publicação: 2017
Sensory acceptance of beef from crossbred animals. Sensory attributes of beef are very important in consumer?s point of view, mainly regarding to its tenderness and flavour. Repositório: BDPA Ano de publicação: 2013

Mostrando 1 - 10 de 149 resultados.

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