Sensory evaluation of ice cream with hydrosoluble soy extract by Bueno, M.M., Antunes, V.C., Castro, W.F.

Subjects:

Fruit juice fortification with omega-3 by adding chia and linseed oil microcapsules by Luana Gabrielle Correa, Talita Kato, Vanessa Cipriani Giuliangeli, Alex Sanches Torquato, Marianne Ayumi Shirai

Subjects: Get full text

Clean label fresh sausage: characteristics throughout its shelf life by Paula Regina Rabelo Sbardelotto, Marina Leite Mitterer-Daltoé, Evellin Balbinot-Alfaro, Alfredo Jorge Costa Teixeira, Alexandre da Trindade Alfaro

Subjects: Get full text

Quality of diet cookies added of passion fruit peel flour (Passiflora edulis) sensorially evaluated by diabetic by Ariany Dágma Batista Roque Santiago, Janilson Avelino da Silva, Maria Lúcia da Conceição, Jailane de Souza Aquino

Subjects: “…sensory acceptance. diet foods. diabetes. processing.…”
Get full text

Sensory acceptance and shelf life of fresh cheese made with dry bromelain extract as a coagulating agent by Windy Yolani Vergara Alvarez, Margarita Arteaga- Márquez, Elvis J. Hernández-Ramos

Subjects: “…sensory acceptance…”
Get full text

Chemical characterization and sensory potential of Brazilian vanilla species by Fernanda Nascimento da Silva, Roberto Fontes Vieira, Humberto Ribeiro Bizzo, Paola Ervatti Gama, Cláudia Nasser Brumano, Márcia Cristina Teixeira Ribeiro Vidigal, Antônio Augusto Fernandes Neto, Ludmylla Tamara Crepalde, Valéria Paula Rodrigues Minim

Subjects: Get full text

Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method by Tilal Sayed Abdelhalim, Manhal Gobara Hamid, Manhal Gobara Hamid, Mazahir Shaheen, Claudia Böhme, Khitma A. Sir Elkhatim, Khitma A. Sir Elkhatim, Yousif M. A. Idris, Mohammed Hamad, Faraz Muneer, Mahbubjon Rahmatov, Mohammed Elsafy

Subjects: Get full text

DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (IPOMEABATATAS L.): SENSORY AND NUTRITIONAL EVALUATION by Gisèle Ahou Yah KOUA, Konan Evrad Brice DIBI, Edwige Essoma AKOA, Sébastien NIAMKE

Subjects: Get full text

Potentiality of Using Mechanically Separated Meats of Nile Tilapia in Fishburgers: Chemical, Physical and Sensory Characterization by Denise Pinheiro Soncini da Costa, Tania Maria Vinturin Gonçalves, Ana Carolina Conti-Silva

Subjects: Get full text

PRof ILE of ORANGE CONSUMPTION AND CONSUMER ATTITUDES TO MINIMALLY PROCESSED ‘PERA’ ORANGE IN MUNICIPALITIES of THE STATE of SÃO PAULO by Maria Cecília de Arruda PALHARINI, Elisangela Marques JERONIMO, Selma Bergara ALMEIDA, Raquel Nakazato PINOTTI, Maria Gabriela Nogueira CAMPOS, Angelo Pedro JACOMINO, Thales Sandoval CERQUEIRA, Roberto de ASSUMPÇÃO

Subjects: Get full text

Nutritional Benefits and Consumer Acceptance of Maize Chips Combined with Alternative Flours by Jesús Rodríguez-Miranda, Meliza Peña, Miriam Rivera, Jason Donovan

Subjects: Get full text

<b>Development of a mixed drink made from hydrosoluble soybean extract, coconut water and umbu pulp (<i>Spondias tuberosa</i>) by Luís Gomes de Moura Neto, Jaqueline de Sousa Lira, Maria Michele Ferreira da Silva Torres, Ilsa Cunha Barbosa, Geiseanny Fernandes do Amarante Melo, Denise Josino Soares

Subjects: Get full text

Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly by Paula Nogueira Curi, Rayane Barcelos Bisi, Derlyene Lucas Salgado, Caio Morais de Alcântara Barbosa, Rafael Pio, Vanessa Rios de Souza

Subjects: Get full text

Combined effect of modified atmosphere packaging and gamma radiation on microbiology and sensory acceptance of refrigerated chicken breast fillets by Samira Pirola Santos Mantilla, Érica Barbosa Santos, Sérgio Borges Mano, Mônica Queiroz de Freitas, Robson Maia Franco, Hélio de Carvalho Vital

Subjects: Get full text

Field Cricket (<i>Gryllus bimaculatus</i>) and Spirulina (<i>Arthrospira platensis</i>) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks by Millena Ruszkowska, Małgorzata Tańska, Joanna Miedzianka, Przemysław Łukasz Kowalczewski

Subjects: Get full text

Hamburger made with mechanically separated poultry meat and essential oil of oregano or peppermint added as an antioxidant by Eliane Cuaglio Paschoal, Gilberto Alves, Izabela Camilotti Dorneles, Maria Augusta Dorigan Bondezan, Isabela Carvalho dos Santos, Isabel Cristina da Silva Caetano, Camila de Cuffa Matusaiki, Lidiane Nunes Barbosa, Andréia Assunção Soares, Luciana Kazue Otutumi

Subjects: Get full text

Cappuccino-flavored dulce de leche: Development, characterization and correlation analysis by Ana Beatriz Ferreira Costa, Maria Eduarda Duarte de Oliveira, Emanuel Neto Alves de Oliveira, Álvaro Gustavo Ferreira da Silva, Bruno Fonsêca Feitosa, Jayuri Susy Fernandes de Araújo, Mônica Tejo Cavalcanti

Subjects: Get full text

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain) by Sol Zamuz, Laura Purriños, Igor Tomasevic, Rubén Domínguez, Mladen Brnčić, Francisco J. Barba, José M. Lorenzo

Subjects: Get full text

Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product by MARIANA C. DA CUNHA, LAILA H. TERRA, PIÊTRA CAMPOS E SOUSA, DAIANA R. VILELA, ANA LÁZARA OLIVEIRA, JÉSSYCA S. SILVA, SÉRGIO DOMINGOS SIMÃO, JOELMA PEREIRA, JOSÉ GUILHERME L.F. ALVES, ELISÂNGELA ELENA N. DE CARVALHO, EDUARDO V.B. VILAS BOAS

Subjects: Get full text

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence by Karina Eduardo, Noelia Bedoya-Perales, Elias Escobedo-Pacheco, Erick Saldaña

Subjects: “…sensory acceptance…”
Get full text