Showing 1 - 10 results of 10 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 3.96s Refine Results
  1. 1
    Evolución de la calidad bioquímica, física, microbiológica y sensorial del salmón coho (Oncorhynchus kisutch) congelado (-18 °C) HG, alimentado con dietas adicionadas de [alfa]-tocoferol y extracto de romero durante la etapa de engorde
    “... the phase of fattening on the biochemical, physical, microbiological and sensory quality of the product...”
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  2. 2
    Elaboración de mermelada light de durazno
    by Vera Retamal, Macarena Nicole
    Published 2013
    “... in the production of low calorie products. That's why we developed a light peach jam that can be consumed...”
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  3. 3
    Desarrollo de endulzantes no calóricos, de alta potencia y funcionales en base a calcio y fibra dietética soluble
    “... development and finished products. Functional raw materials were evaluated through stability studies in two...”
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  4. 4
    Desarrollo de una formulación de tortilla para tacos libre de gluten para celíacos utilizando harina de quínoa (Chenopodium quínoa Willd.)
    by Silva Flores, Dharma Luz
    Published 2017
    “... deformation percentage of 10%. A sensory evaluation was performed with a trained panel in basic tastes formed...”
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  5. 5
    Desarrollo de productos tratados por procesos térmicos y no térmicos a partir del fruto Physalis Peruviana Linnaeus
    “... and microbiological and sensory evaluation tests. From these analyzes it was concluded that it is feasible to develop...”
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  6. 6
    Formulación y análisis fisicoquímico de un alimento funcional bebida-gel para adultos mayores a partir de quínoa
    “... by growth out of regulation of Total Plate Count (TPC). Sensory evaluation with consumer acceptance...”
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  7. 7
    Evaluación de la capacidad antioxidante, contenido de pigmentos y estudio de cinética de secado de descartes de hoja de apio (Apium graveolens L. var. dulce)
    by Vicencio Pérez, Beatriz Julia
    Published 2019
    “...-DAD, finding quantities between 1,5 and 2 mg AP/100 g celery leave dw. Finally, a sensory evaluation...”
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  8. 8
    Formulación y elaboración de un "snack" frito con incorporación de un ingrediente funcional
    by Penna Ramírez, Susana Maryori
    Published 2018
    “... and sensory characteristics of the "snack" developed. The study was divided into three stages. The first...”
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  9. 9
    Desarrollo de pan tipo marraqueta y hallulla con incorporación de harina de bagazo de uva
    by Ehrenfeld Danon, Dafna
    Published 2013
    “... in developing food that exert beneficial health effects, namely, functional food. The purpose of this study...”
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  10. 10
    Formulación y caracterización de pan de molde con la adición de un ingrediente funcional proveniente de subproductos de la agroindustria
    by Guzmán Cifuentes, Melisa
    Published 2018
    “... vary primarily by the type of flour and technique used in its production is currently developed...”
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