Organoleptic Properties
Mostrando 1-12 de 38 artigos, teses e dissertações.
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1. Evaluation of the Metabolic Profile of Arabica Coffee via NMR in Relation to the Time and Temperature of the Roasting Procedure
Coffee is one of the most popular and consumed products in the world, with high nutritional value and economic importance. However, some factors can change the organoleptic properties of a coffee species, without causing significant damage such as loss of important components. The present study evaluated the chemical profile, via nuclear magnetic resonance (
J. Braz. Chem. Soc.. Publicado em: 2021-01
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2. Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure
Abstract Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage period (1, 10, 20, 30 & 60 days) were investigated. Physicochemical properties, bioactive properties, organoleptic properties, gener
Food Sci. Technol. Publicado em: 2020-12
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3. Phytochemical profile, anti-inflammatory, antimutagenic and antioxidant properties of Acrocomia aculeata (Jacq.) Lodd. pulp oil
Abstract Acrocomia aculeata, known as macauba, is extensively distributed in the Southeast and Midwest of Brazil. Macauba fruit is used as food; however, its therapeutic properties are still poorly understood. The goal of the study was to investigate the chemical composition of macauba pulp oil (MPO) and anti-inflammatory, antimutagenic and antioxidant prope
Food Sci. Technol. Publicado em: 2020-12
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4. Production of functional products using grape processing residuals
Abstract The viticulture – winemaking of Azerbaijan has a rich history and traditions. Grapes have been cultivated and wine made in these places since the ancient times. In the 1980s, the field was in a boom period and provided economic benefits at a level comparable to the country's oil industry revenues. Although the area is currently experiencing a rece
Food Sci. Technol. Publicado em: 2020-12
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5. 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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6. Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture
Resumo Este estudo visou desenvolver queijo de leite de cabra para preservar os principais constituintes do leite. Dahi (iogurte) feito em casa é uma fonte barata de culturas do tipo starter que contém vários tipos de microrganismos, a maioria dos quais são termofílicos e podem ser usados para produzir queijo de leite de cabra. Concentrações diferente
Braz. J. Food Technol.. Publicado em: 14/11/2019
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7. 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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8. CADAVER PRESERVATION FOR SURGICAL SKILL TRAINING: COMPARISON OF TWO EMBALMING FORMULATIONS
Resumo Na Escola de Medicina Veterinária e Zootecnia da Universidade de São Paulo, o treinamento cirúrgico inicial em animais vivos foi substituído pelo uso de cadáveres caninos quimicamente preservados. O objetivo deste estudo foi melhorar a técnica de embalsamamento baseada na solução Larssen modificada através de modificações em sua formulaçã
Ciênc. anim. bras.. Publicado em: 18/07/2019
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9. Effects of multicomponent brine on functional and technological properties of camel meat raw materials and finished products
Abstract The purpose of this study is a theoretical rationale and practical implementation of the technology of the production of national meat products with increased food and biological value based on a differentiated use of camel meat cuts. To achieve this aim the following tasks were specified: to investigate the effects of herbal additives to the brine
Food Sci. Technol. Publicado em: 04/07/2019
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10. Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen
Abstract The aim of this study was to investigate the effect of hot air drying on quality characteristics, physicochemical properties, morphological structure and organoleptic characteristics of bee pollen, and compute the effective moisture diffusivity and activation energy during hot air drying of bee pollen. Bee pollen samples were dried at 40, 45, 50, 5
Food Sci. Technol. Publicado em: 14/11/2018
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11. Pharmaceutical development of tablets containing a spray-dried optimized extract from Lippia origanoides H. B. K.: influence of excipients and toxicological assessment
ABSTRACT Lippia origanoides is a honey shrub which has showed hypotensive potential assessed by in vivo studies. The aim of this work is the development of a pharmaceutical formulation composed by an optimized extract obtained from aerial parts of L. origanoides. The quantification of the naringenin marker in the dry extract and tablets developed was perform
Braz. J. Pharm. Sci.. Publicado em: 26/07/2018
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12. Influence of different cosmetic vehicles in mechanical and physical properties of hair treated with oxidative hair dyes
ABSTRACT Hair care products play a significant role in the cosmetic market and aim at improving hair brightness, breakage resistance, and color change. In this study, we analyzed the possibility of the formulation of oxidative dyes in different vehicles impacting the hair’s both mechanical and physical properties. Light brown and light blond dyes were prep
Braz. J. Pharm. Sci.. Publicado em: 07/06/2018