Mixed Taste
Mostrando 1-11 de 11 artigos, teses e dissertações.
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1. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 2020-03
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2. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 11/11/2019
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3. A mixed model applied to joint analysis in experiments with coffee blends using the least squares method
RESUMO O presente estudo tem por objetivo propor um modelo misto em uma análise sensorial de quatro experimentos de blendscom diferentes padrões de qualidade envolvendo as espécies Coffea Arabica L. e Coffea Canephora. Cada experimento foi diferenciado em função das proporções utilizadas na formulação dos blendse das concentrações utilizadas no pr
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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4. Effect of using insect larvae meal as a complete protein source on quality and productivity characteristics of laying hens
ABSTRACT This study was conducted to evaluate the effect of black soldier fly larvae (BSFL) as a source of protein in layer diets on product performance, egg quality, hatchability, fertility, and sensory characteristics of eggs. The BSFL contained a high percentage of protein (559.9 g kg−1), metabolizable energy (696.3 kcal kg−1), crude fat (18.6 g kg−
R. Bras. Zootec.. Publicado em: 2016-09
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5. Os Concertouvertures de Georg Philipp Telemann: um estudo dos gostos reunidos segundo as preceptivas setecentistas de estilo e gosto / The Concertouvertures of Georg Philipp Telemann: a review of the Mixed Tastes according to the seventeenth-century sense of Style and Taste.
A presente pesquisa se concentra na recuperação da acepção setecentista dos conceitos de estilo e de gosto na música. Com base em fontes originais do séc. XVIII, mostra como a idéia de gosto veio a se associar à de estilo no decorrer do século XVIII, passando a constituir a base de termos como gostos reunidos e estilo galante, comumente relacionados
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/10/2011
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6. Desenvolvimento de nÃctares mistos à base de caju (Anacardium occidentale L) e aÃaà (Euterpe oleracea Mart.) / Development of mixed nectar based on cashew (Anarcadium occidentalle L) and aÃaà (Euterpe oleracea Mart.)
The sector of beverages is increasing in recent years. In the majority of countries the statistical data show increasing consumption per capita and global. These values are more expressive when are related to beverage obtained from fruits, due to the fact that they constitute important source of vitamins and minerals for the human diet besides as possessing
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 12/03/2008
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7. Desenvolvimento e avaliaÃÃo da tecnologia de produÃÃo de Ãsteres homogÃneos de sacarÃdeos por acetilaÃÃo catalÃtica
As part of the systematic study of the process of acetylation of saccharides aiming to obtain products of industrial interests, we did tests with monosaccharides (glucose and fructose), disaccharides (sucrose). The sucrose composing abundant raw material deserves special attention as reagent acetylation of departure for a homogeneous environment. In the pres
Publicado em: 2007
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8. Desenvolvimento de um produto desidratado combinando pescado salgado com uma base proteica obtida de farinhas de soja e trigo
The present work was undertaken with the aim of developing a dehydrated product (fish-balls) by combining defatted soy flour, wheat flour and minced salted fish. Defatted soy flour and wheat flour were mixed at levels of 1.0 : 1.0 , 0.75 : 1.0 , 0.50 : 1.0 and 0.5 : 1.0 parts respectively, leavened with 6% of commercial yeast for 45 minutes, baked at 200-210
Publicado em: 1985
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9. Saliva and other taste stimuli are important for gustatory processing of linoleic acid
Paradoxically, bilateral transection of the chorda tympani nerve (CTX) raises the taste discrimination threshold for the free fatty acid, linoleic acid (LA), yet the chorda tympani nerve (CT) is unresponsive to lingual application of LA alone. LA may require a background of saliva to activate taste cells, since CTX decreases saliva production through denerva
American Physiological Society.
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10. Taste Coding after Selective Inhibition by Chlorhexidine
Coding of the complex tastes of ionic stimuli in humans was studied by combining taste confusion matrix (TCM) methodology and treatment with chlorhexidine gluconate. The TCM evaluates discrimination of multiple stimuli simultaneously. Chlorhexidine, a bis-biguanide antiseptic, reversibly inhibits salty taste and tastes of a subset of bitter stimuli, includin
Oxford University Press.
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11. Responses of the Hamster Chorda Tympani Nerve to Sucrose+Acid and Sucrose+Citrate Taste Mixtures
Studies of taste receptor cells, chorda tympani (CT) neurons, and brainstem neurons show stimulus interactions in the form of inhibition or enhancement of the effectiveness of sucrose when mixed with acids or citrate salts, respectively. To investigate further the effects of acids and the trivalent citrate anion on sucrose responses in hamsters (Mesocricetus
Oxford University Press.