Showing 1 - 15 results of 15 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 1.59s Refine Results
  1. 1
    Evaluation of the Addition of Oats, Mango and Stevia in Yogurt Made from Mixtures of Goat’s and Cow’s Semi-Skimmed Milk
    Subjects: “...Food storage...”
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    Article
  2. 2
    Develop of a Sweet Cookie with toasted sesame and ground
    “..., it has high content of calcium and the presence iron, magnesium and zinc, what makes it a functional food...”
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    Article
  3. 3
    ELABORACIÓN DE PASTAS ALIMENTICIAS ENRIQUECIDAS A PARTIR DE HARINA DE QUINUA (Chenopodium quinoa wild.) Y ZANAHORIA (Daucus carota) ELABORACAO DE PASTA ALIMENTICIA ENRIQUECIDA A PARTIR DE FARINHA DE QUINUA (Chenopodium quinoa wild.) E CENOURA (Daucus carota) PRODUCTION OF FOOD PASTAS ENRICHED FROM QUINUA's (Chenopodium quinoa wild.) FLOUR AND CARROT (Daucus carota)
    by M ASTAÍZA, L RUÍZ, A ELIZALDE
    Published 2010-06-01
    “... in quality there was evaluated the quality of boiling, chemical composition and sensory quality of the pastas...”
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    Article
  4. 4
    Aplicación de la lengua electrónica voltamétrica a alimentos líquidos
    Subjects: “...SENSORIAL...”
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    Doctoral Thesis
  5. 5
    Análisis estructural de los productos derivados de cereales y su aplicación en la optimización de procesos y productos
    by Garzón Lloría, Raquel
    Published 2021
    Subjects: “...Food additives...”
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    Doctoral Thesis
  6. 6
    Elaboración de pasta untable a partir de recortes de pota (Dosidicus gigas) en envase ¼ club
    “... was summited to the sensory evaluation of 40 panelists, presenting between these a good sensory acceptability...”
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    Article
  7. 7
    Utilization of rubas (ullucus tuberosus) as an alternative in the preparation and characterization of yogurt
    by Ricardo A. Parra
    Published 2015-01-01
    “... consumption through the development of new products based on this tuber. The objective of this work...”
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    Article
  8. 8
    Evaluación de las Características Físico-Químicas, Microbiológicas y Sensoriales de un Yogur Elaborado con Sucralosa y Estevia
    by J. Reyes, F. Ludeña
    Published 2015-09-01
    “... an attractive niche market for the food industry. The main objective of this work was to develop a yogurt...”
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    Article
  9. 9
    Archeas halófilas como causa de alteraciones en tripas bovinas saladas
    by Bertacchi Pepe, Mónica María
    Published 2016
    “... sensory evaluation of the contaminated products was performed, and samples of salt, bovine casings...”
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    Doctoral Thesis
  10. 10
    Diseño de alimentos saciantes: estudio de las propiedades físicas, sensoriales y de la capacidad saciante esperada en un postre lácteo sólido tipo tarta de queso
    “... of satiating food. The effect of composition, physicochemical and sensory factors in a model of solid food...”
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    Doctoral Thesis
  11. 11
    Aplicación de la tecnología de imágenes hiperespectrales al control de calidad de productos agroalimentarios de la región de Amazonas (Perú)
    by Castro Silupu, Wilson Manuel
    Published 2016
    “...[EN] The evaluation of the quality of food products is a constant concern for the different actors...”
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    Doctoral Thesis
  12. 12
    INCORPORACIÓN DE EDULCORANTES NO CARIOGÉNICOS Y CON BAJO ÍNDICE GLICÉMICO EN EL PROCESADO DE FRUTA (CÍTRICOS Y SANDÍA) Y MONITORIZACIÓN DE PARÁMETROS A LO LARGO DEL ALMACENAMIENTO
    by Rubio Arraez, Susana
    Published 2016
    “.... Evaluation of the healthy sweeteners effect on physicochemical, optical, antioxidants, mechanical and sensory...”
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    Doctoral Thesis
  13. 13
    SENSORES ENZIMATICOS COMO HERRAMIENTAS PARA EL CONTROL RAPIDO DE LA CALIDAD DE LA CARNE Y PRODUCTOS CARNICOS
    by Jadán Piedra, Felipe Arturo
    Published 2015
    “... in this type of products. The evaluation of certain components that are derivates of this reactions, can...”
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    Doctoral Thesis
  14. 14
    DESARROLLO Y OPTIMIZACIÓN DE NUEVOS PROCESOS PARA LA OBTENCIÓN DE PRODUCTOS DE LA PESCA AHUMADOS
    by Rizo Párraga, Arancha María
    Published 2017
    “... cold storage of the products obtained was evaluated. In the next step, the nutritional quality...”
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    Doctoral Thesis
  15. 15
    APLICACIÓN CONJUNTA DE INGREDIENTES NATURALES Y TECNOLOGÍAS NO TÉRMICAS PARA LA CONSERVACIÓN DE ALIMENTOS MÍNIMAMENTE PROCESADOS
    by Belda Galbis, Clara Miracle
    Published 2017
    “... penalizes the properties of foods, while consumer demands for minimally processed products, without...”
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    Doctoral Thesis
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