Showing 1 - 20 results of 39 for search 'SENSORY EVALUATION OF FOOD', query time: 0.90s Refine Results
  1. 1
    Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.)
    Subjects: “...sensory evaluation...”
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    Article
  2. 2
    Storage evaluation of a functional food with skimmed milk enriched with fatty acids of Sacha Inchi (Plukenetia volubilis L.)
    Subjects: “...sensory evaluation...”
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    Article
  3. 3
    Evaluación sensorial de frijol (Phaseolus vulgaris L.) mejorado nutricionalmente en dos comunidades cubanas
    Subjects: “...Organoleptic evaluation...”
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    Article
  4. 4
    Physicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat.
    Subjects: “...food texture...”
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    Article
  5. 5
    Industrial use of whey in the production of a yogurt-type fermented milk drink with Aloe vera L. (Asphodelaceae) crystals and Passiflora ligularis Juss. (Passifloraceae)
    Subjects: “...sensory evaluation...”
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    Article
  6. 6
    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
  7. 7
    Diseño y validación de receta nutricional de snack elaborado con harina de cáscara de plátano verde (Musa paradisiaca)
    Subjects: “...Sensory evaluation...”
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  8. 8
    PECES DULCEACUÍCOLAS COMO ALIMENTO FUNCIONAL: PERFIL DE ÁCIDOS GRASOS EN TILAPIA Y BOCACHICO CRIADOS EN POLICULTIVO PEIXES DE ÁGUA DOCE COMO UM ALIMENTO FUNCIONAL: PERFIL DE ÁCIDOS GRAXOS DE TILÁPIA E BOCACHICO EM POLICULTURA FRESHWATER FISH AS A FUNCTIONAL FOOD: FATTY ACID PROFILE IN POLYCULTURE OF TILAPIA AND BOCACHICO
    Subjects: “...Perfil sensorial...”
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    Article
  9. 9
    Evaluación del efecto de la incorporación de Camellia sinensis L. (té verde) sobre el contenido de flavonoides, capacidad antioxidante y aceptación sensorial de un yogurt probiótico
    Subjects: “...Aceptabilidad sensorial...”
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  10. 10
    Design of a ready-to-eat child food fortified with pea-based iron (Pisum sativum)
    Subjects: “...Infant food...”
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    Article
  11. 11
    FORMULACION DE BOCADITOS DULCES A BASE DE AMARANTO SIN GLUTEN
    Subjects: “...sensory analysis...”
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    Article
  12. 12
    Fuzzy logic as a financial evaluation tool for investment projects
    “...Ecuador is a country with a wide variety of food products with high nutritional and sensory value...”
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    Article
  13. 13
    Aplicación de la lengua electrónica voltamétrica a alimentos líquidos
    Subjects: “...SENSORIAL...”
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    Doctoral Thesis
  14. 14
    Percepción de alimentos en el primer lustro de vida: aspectos innatos, causalidad y modificaciones derivadas de la exposición / Food perception in the first lustrum of life: innate aspects, causality and modifications derived from repeated experiencies.
    by Alejandro Chacón Villalobos
    Published 2011-12-01
    Subjects: “...FOOD ACCEPTANCE...”
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    Article
  15. 15
    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
  16. 16
    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
  17. 17
    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
  18. 18
    Utilization of rubas (ullucus tuberosus) as an alternative in the preparation and characterization of yogurt
    by Ricardo A. Parra
    Published 2015-01-01
    “...Yogurt is a food produced by bacterial fermentation of milk that is beneficial to human health...”
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    Article
  19. 19
    Quality consumption of strawberries (Fragaria ananassa)
    by Sergio Carballo, M. Scalone, María Borthagary
    Published 2011-04-01
    “..., INIA- Ivahé, Aromas) were sensory and physicochemical evaluated.<br />The results obtained showed a...”
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    Article
  20. 20
    Evaluación de parámetros físico-químicos y organolépticos de una leche fermentada enriquecida con quinua (Chenopodium quinoa)
    “...Evaluation of physico-chemical and organoleptic parameters of a fermented milk enriched with quinoa...”
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    Article
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