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121by Igarashi, Maria Crystina“... the multiplication of microorganisms without affecting the sensory characteristics of the food. Therefore, the aims...”
Published 2010
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122by Papa, Thiago Bueno Ruiz“... deterioration of foods is the determining factor in the sensory and nutritional quality of the product, which...”
Published 2015
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123by Igarashi, Maria Crystina“... the sensory characteristics of the food. The aim of this research were: to determine the minimum inhibitory...”
Published 2015
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124by Carli, Cynthia de“... to this fact, the food industry has been trying to use it as an alternative as a preservative in food matrices...”
Published 2017
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125by Santos, Isabela Rodrigues dos“... were evaluated during 60 days of refrigerated storage (4 °C). Finally, in the third stage the Food...”
Published 2019
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126by Bernardi, Sabrina“.... No entanto, pela análise sensorial verificou-se que os salames com microcápsulas de própolis com amido OSA...”
Published 2010
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127by Capitani, Caroline Dario“... to an artificial compound was evaluated in the food emulsion (sausages) in two dosages (500 and 800 mg/Kg). Both...”
Published 2009
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128by Alvisi, Renato Duarte“...-Concentrating Hormone (MCH) has been largely implicated in the control of food intake, body weight and energy...”
Published 2013
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129by Oliveira, Thais Carvalho Brito“... for the food industry, once it presents many bioactive properties and an intense yellow color, however its high...”
Published 2017
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130by Paula, Ariela Veloso de“... technologies to obtain healthier products with sensory characteristics appreciated by the consumer. Among food...”
Published 2012
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131by Leon, Juan Sebastian Serrano“.... The third stage evaluated the sensory characteristics and acceptability of treatments that had a lower lipid...”
Published 2015
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132by Rios, Raquel Vallerio“..., is to consume foods that have formulated so low in fat, but with the same sensory characteristics...”
Published 2014
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133by Selani, Miriam Mabel“..., microbiological evaluation, lipid oxidation (value of thiobarbituric acid reactive substances - TBARS) and sensory...”
Published 2010
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134by Moraes-Lovison, Marília“... alteração de cor não foi observada pelos provadores durante a análise sensorial. Também foi possível...”
Published 2017
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135by Coelho, Kristy Soraya“... care (10.83±7.02 years). The evaluation of 105 daily menus (7 food plans for 15 fictitious cases...”
Published 2018
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136by Lima, Suzana Cristina de Toledo Camacho“... and retinol acetate to fortification. The acceptance of the snack, through sensorial evaluation with hedonic...”
Published 2006
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137by Vela Paredes, Rafael Segundo“... characteristics. These grains are usually consumed cooked so this process helps to improve sensory characteristics...”
Published 2017
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138by Comunian, Talita Aline“... pelo método de substâncias reativas ao ácido tiobarbitúrico (TBARS) e aceitação sensorial. A aplicação...”
Published 2013
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139by Monteiro, Marcela Piedade“... juice (used as control in the in vivo study) were sensory evaluated using the 9-point hedonic scale...”
Published 2011
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140by Araujo, Thaís Helena de“... stimulating the growing of the national food industries. In this scenario, the industrial processing...”
Published 2018
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