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Resultados de 1 a 10 de 49  para Produção Intelectual da USP

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Refinado por: assunto: Análise Sensorial De Alimentos remover
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1
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of glutamate and inosinate on sensory and instrumental texture of extruded products

Renata Cassar Fátima Aparecida Arantes Sardinha; José Alfredo Gomes Areas

International Journal of Food Science & Technology Oxford v. 43, n. 9, p. 1528 - 1533, 2008

Oxford 2008

Localização: FSP - Faculdade de Saúde Pública    (HNT-11/2008 )(Acessar)

2
Influence of pineapple, apple and melon by-products on cookies physicochemical and sensory aspects
Influence of pineapple, apple and melon by-products on cookies physicochemical and sensory aspects
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of pineapple, apple and melon by-products on cookies physicochemical and sensory aspects

Nataly Maria Viva de Toledo Larissa Peixoto Nunes; Paula Porrelli Moreira da Silva; Marta Helena Fillet Spoto; Solange Guidolin Canniatti-Brazaca

International Journal of Food Science & Technology Oxford v. 52, n. 5, p. 1185-1192, 2017

Oxford 2017

Item não circula. Consulte sua biblioteca.(Acessar)

3
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of glutamate and inosinate on sensory and instrumental texture of extruded products

Renata Cassar Fátima Aparecida Arantes Sardinha; José Alfredo Gomes Areas

International Journal of Food Science & Technology Oxford v. 43, n. 9, p. 1528 - 1533, 2008

Oxford 2008

Localização: FSP - Faculdade de Saúde Pública    (HNT-11/2008 )(Acessar)

4
Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment

Juliana Cristina Baldin Euder Cesar Michelin; Poliana Magno da Silva; Thais Mantovani Canan; Yana Jorge Polizer Rocha; Larissa Tatero Carvalho; Isabela Rodrigues dos Santos; Manoela Alves Pires; Carmen Silvia Fávaro-Trindade; Andrezza Maria Fernandes; Marco Antonio Trindade; International Congress of Meat Science & Technology (61. 2015 Clermont-Ferrand, France)

Book of Abstracts ICoMST Clermont-Ferrand, 2015

Clermont-Ferrand 2015

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2015 Phy )(Acessar)

5
Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment

Juliana Cristina Baldin Euder Cesar Michelin; Poliana Magno da Silva; Thais Mantovani Canan; Yana Jorge Polizer Rocha; Larissa Tatero Carvalho; Isabela Rodrigues dos Santos; Manoela Alves Pires; Carmen Silvia Fávaro-Trindade; Andrezza Maria Fernandes; Marco Antonio Trindade; International Congress of Meat Science & Technology (61. 2015 Clermont-Ferrand, France)

Proceedings ICoMST Clermont-Ferrand, 2015

Clermont-Ferrand 2015

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2015 Phy )(Acessar)

6
Physicochemical and sensory characteristics of snack made with minced Nile tilapia
Physicochemical and sensory characteristics of snack made with minced Nile tilapia
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

João de Paula Cortez Netto Paulo Roberto Campagnoli de Oliveira Filho; Judite das Graças Lapa-Guimarães; Elisabete Maria Macedo Viegas

Food Science and Technology Campinas v. 34, n. 3, p. 591-596, 2014

Campinas 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Phy )(Acessar)

7
Consumers' perception of beef burgers with different healthy attributes
Consumers' perception of beef burgers with different healthy attributes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumers' perception of beef burgers with different healthy attributes

Mayra Monteiro Viana Vivian Lara dos Santos Silva; Marco Antonio Trindade

LWT-Food Science and Technology Amsterdam v. 59, n. 2, p. 1227-1232, Dec. 2014

Amsterdam 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Con )(Acessar)

8
Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Material Type:
Artigo 		Adicionar ao Meu Espaço

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Juliana Gobbi de Lima Thais Carvalho Brito-Oliveira; Samantha Cristina de Pinho

Food Science and Technology Campinas v. 36, n. 4, p. 664-671, 2016

Campinas 2016

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Cha )(Acessar)

9
Cultivar affects the color change kinetics of sugarcane juice
Cultivar affects the color change kinetics of sugarcane juice
Material Type:
Artigo 		Adicionar ao Meu Espaço

Cultivar affects the color change kinetics of sugarcane juice

Laura de Queiroz Bomdespacho Bianca Tanahani Ribeiro da Silva; Judite das Graças Lapa-Guimarães; Cynthia Ditchfield; Rodrigo Rodrigues Petrus

Food Science and Technology Campinas v. 38, Supl. 1, p. 96-102, 2018

Campinas 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Cul )(Acessar)

10
Stability of a dairy-based electrolyte replenishment beverage
Stability of a dairy-based electrolyte replenishment beverage
Material Type:
Artigo 		Adicionar ao Meu Espaço

Stability of a dairy-based electrolyte replenishment beverage

Natali Knorr Valadão Silmara Yukari Shimoda; Jacqueline Costa Jory; Guilherme Cangemi Fratassi; Rodrigo Rodrigues Petrus

Food Science and Technology Campinas v. 39, n. 4, p. 824-829, 2019

Campinas 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Sta )(Acessar)

Resultados de 1 a 10 de 49  para Produção Intelectual da USP

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Deste Autor:

  1. Trindade, M
  2. International Congress of Meat Science and Technology
  3. Silva, A
  4. Pires, M
  5. Rocha, Y

Neste Assunto:

  1. Carnes E Derivados
  2. Antioxidantes
  3. Extrusão
  4. Cordeiros
  5. Sorvete

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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