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Giulia Polizzi, Loriana Casalino, Marika Di Paolo, Alma Sardo, Valeria Vuoso, Carlos Manuel Franco and Raffaele Marrone
The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effec...
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Tatiane Rogelio Ramos, Ana Carolina Pelaes Vital, Camila Mottin, Juliana Akamine Torrecilhas, Maribel Velandia Valero, Ana Guerrero, Emília Maria Barbosa Carvalho Kempinski, Ivanor Nunes do Prado
Pág. e47690
This work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cook...
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Nelson Loyola, Oscar Duarte, Carlos Acuña
Pág. 361 - 368
The general objective of this research was to evaluate the color stability of pickled asparagus with time. The salt addition time, with respect to the color maintenance of the asparagus sprouts, and the sensory acceptability of the final products were...
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Santiago Alfredo Dorrbercker Drake,William José Torres Medina,Julio Alberto Molé Menéndez
Pág. 59 a la 67
El aislamiento de los generadores eléctricos de gran potencia (Turbogeneradores e Hidrogeneradores) es el componente que más influye en su confiabilidad operacional, por lo cual es vital conocer su estado para aplicar las acciones correctivas requeridas....
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Calila Teixeira Santos, Renata Ferreira Bonomo, Rafael da Costa Ilhéu Fontan, Paulo Bonomo, Cristiane Martins Veloso, Gabrielle Cardoso Reis Fontan
Pág. 81 - 85
The objective of this study was to elaborate a homemade and alternative cereal bar using dehydrated jackfruit and seed meal as fiber source, due to the availability of this fruit in the region, without reducing the nutritional values if comparing to thos...
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Javier Leiva, Heriberto Figueroa
Pág. 85 - 91
The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were...
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Gloria Montenegro, Miguel Gómez, Rodrigo Pizarro, Gerard Casaubon, Raúl C. Peña
Pág. 41 - 48
The purpose of the present work was to implement a sensory evaluation panel for Chilean honeys. The expert panel was trained during 14 sessions, with the aim of developing recognition of aromatic standards in order to be able to discriminate between hone...
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