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MEULLENET, JEAN FRANCOIS ; XIONG, RUI ; FINDLAY, CHRISTOPHER J. | Ames [ESTADOS UNIDOS] : Blackwel Publishing | 2007Sensory scientists are often faced with making business decisions based on the results of complex sensory tests involving a multitude of variables. Multivariate and Probabilistic Analyses of Sensory Science Problems explains the multivariate and[...]documento electrónico
MARIANA RODRÍGUEZ ARZUAGA, Autor ; ANDREA PIAGENTINI, Autor | 2017Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate (Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally pro[...]documento electrónico
La investigación llevada a cabo en esta tesis, ha tenido como objetivo la optimización de la formulación de un postre lácteo con bajo contenido en grasa (texto impreso
Response surface methodology was used to determine the optimum salt level (1.3-2.1%) and pectin level (0.25-1.0%) when olive oil replaced pork backfat (0-100%) for the production of highly acceptable low-fat frankfurters (9% fat, 13% protein). T[...]texto impreso
MONTERO, HAYDEE /et al/, AutorLa calidad sensorial de los quesos depende de un gran número de factores relacionados entre sí, que abarcan tanto las características físico-químicas y biológicas de la materia prima como los procesos tecnológicos de elaboración y maduración.texto impreso
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ÁNGELA TORRES, Autor ; MELINA LEBED, Autor ; ARCIA, PATRICIA, Autor ; CURUTCHET, ANA, Autor ; COZZANO, SONIA , Autor |Durante la elaboración industrial de jugo de granada se genera como subproducto su cáscara. Se plantea como objetivo revalorizar estas cáscaras por métodos de extracción verde utilizando antioxidantes solubles para recuperación de la fibra insol[...]documento electrónico
CURUTCHET, ANA, Autor ; FRANCISCO MARTÍNEZ, Autor ; MAITE SERANTES, Autor ; JUAN ANDRÉS MENÉNDEZ, Autor ; MATÍAS MIGUEZ, Autor ; ARCIA, PATRICIA, Autor | Latitud - Fundación LATU | 2022El desarrollo de alimentos a partir de co-productos, ricos en nutrientes, que puedan mejorar el perfil nutricional de alimentos, tiene varios desafíos. Por un lado, los cambios en las características sensoriales que conlleva la incorporación del[...]Article : texto impreso
Rice, thermally canned as an acid food, was studied to determine if the process would provide a product which was safe and acceptable. Heat penetration studies showed that heat transfer was initially by convection and then by conduction as the r[...]texto impreso
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Latin American cheeses, also know as Hispanic-style cheeses, are a category of cheeses developed in Mexico, Latin America and the Caribbean. Many are based on European cheese recipes brought over by settlers and since been modified to accommoda[...]documento electrónico
MEILGAARD, MORTEN ; GAIL VANCE CIVILLE ; B. THOMAS CARR | Washington [ESTADOS UNIDOS] : CRC Press | 2007From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition co[...]