Showing 1 - 11 results of 11 for search 'SENSORY EVALUATION OF FOOD', query time: 1.11s Refine Results
  1. 1
    Avaliação sensorial de bebidas de goiaba adoçadas com diferentes agentes adoçantes Sensory evaluation of guava drinks sweetened with different sweetening agents
    “...Food Science and Technology...”
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    Article
  2. 2
    Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods
    Subjects: “...Food science...”
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    Article
  3. 3
    Adição de extratos de Ginkgo biloba e Panax ginseng em néctares mistos de frutas tropicais Addition of Ginkgo biloba and Panax ginseng extracts to mixed tropical fruit nectars
    Subjects: “...sensory evaluation...”
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    Article
  4. 4
    Bebida mista com propriedade estimulante à base de água de coco e suco de caju clarificado Mixed drink with stimulating properties consisting of coconut water and clarified cashew apple juice
    Subjects: “...sensory evaluation...”
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    Article
  5. 5
    Estabilidade microbiológica, físico-química e sensorial de pedúnculos de caju (Anacardium occidentale L.) processados por métodos combinados Microbiological, physico-chemical and sensorial stability of cashew apples (Anacardium occidentale L.) processed by combined methods
    “...Food Science and Technology...”
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    Article
  6. 6
    Desenvolvimento de bebida mista à base de água de coco e suco de acerola Development of a blended beverage consisting of coconut water and acerola juice
    “...Food Science and Technology...”
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    Article
  7. 7
    Néctar de caju adoçado com mel de abelha: desenvolvimento e estabilidade Honey-sweetened cashew apple juice: development and stability
    “...Food Science and Technology...”
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    Article
  8. 8
    Storage stability of cashew apple juice preserved by hot fill and aseptic processes Estabilidade do suco de caju preservado pelo método ''hot fill'' e processo asséptico
    “...Food Science and Technology...”
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    Article
  9. 9
    Estabilidade do suco tropical de acerola (Malpighia emarginata d.c.) adoçado envasado pelos processos hot-fill e asséptico Storage stability of sweetened tropical acerola juice preserved by hot fill and aseptic processes
    “...Food Science and Technology...”
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    Article
  10. 10
    Eficiência da farinha desengordurada de gergelim como complemento protéico da farinha extrudada de caupi1 Efficiency of defatted sesame flour as a proteic supplement of extruded cowpea flour
    “... was to evaluate the nutritional and organoleptic efficiency of the defatted proteic mixture obtained from gergelim...”
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    Article
  11. 11
    Aproveitamento da fibra de caju (Anacardium occidentale L.) na formulaÃÃo de um produto tipo hambÃrguer
    by Ana Maria Pinheiro GalvÃo
    Published 2006
    “..., evaluating chemistry, physicochemical, microbiological and sensorial aspects. In this work, was formulated...”
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