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Flávia Daiana Montanuci, Diego Rodrigues Marques, Antonio Roberto Giriboni Monteiro
Pág. 337 - 344
The Flash Profile is a descriptive analysis method derived from Free-Choice Profile, in which each taster chooses and uses his/her own words to evaluate the product while comparing several attributes. Four passion fruit juices were analyzed, two juices w...
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Geovana Piveta Ribeiro, Ana Paula Cristiane de Andrade, Juliano Daniels, Neusa Fátima Seibel
Pág. 341 - 347
The objective of this study was to elaborate and characterize Soy-Based Beverages (SBB) with papaya and mango flavors. Three formulations of each SBB were produced with soy extract (SE); papaya or mango pulp flavor; sugar and citrus pectin, in which were...
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Aline Kirie Gohara, Aloisio Henrique Pereira de Souza, Ana Beatriz Zanqui, Nilson Evelázio Souza, Jesui Vergilio Visentainer, Makoto Matsushita
Pág. 537 - 543
A 22 full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the factors percentage of chia and percentage of azuki added to gluten-free chocolate cake on the proximal composition, energy and sensory...
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Dalany Menezes Oliveira, Diego Rodrigues Marques, Angela Kwiatkowski, Antonio Roberto Giriboni Monteiro, Edmar Clemente
Pág. 427 - 431
Current study analyzes a breakfast cereal with partial replacement of corn grits by the flour of grape seeds and peels from the residues of the wine industry. Residues (peels and seeds) of grape varieties ?Isabel? and ?Bordô? were dried in an air circula...
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M. BahramParvar, S.M.A. Razavi, and M.H.H. Khodaparast
Pág. 79 - 88
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