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Listar por palabra clave "Sensorial analysis"

Mostrando ítems 1-7 de 7

A voltammetric e-tongue tool for the emulation of the sensorial analysis and the discrimination of vegetal milks

Pascual, Lluís; Gras Romero, María Luisa; Vidal Brotons, Daniel José; Alcañiz Fillol, Miguel; Martínez-Máñez, Ramón; Ros-Lis, José Vicente (Elsevier, 2018)

[EN] The relevance of plant-based food alternatives to dairy products, such as vegetable milks, has been growing in recent decades, and the development of systems capable of classifying and predicting the sensorial profile ...
Drying conditions and analysis of physicochemical characteristics of Capsicum pubescens

Sánchez-García, Consuelo; Del Ángel-Coronel, Óscar Ándres; Paniagua-Martínez, Ingrid; Luna-Solano, Guadalupe; Ramírez-Martínez, Alejandra (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Capsicum pubescens, a chili specie present in south Mexico (Veracruz state) registers upon 30% loss due to the constraints of the market. Therefore, the objective of this project was to determine the physical and ...
Efecto de la selección por contenido en grasa intramuscular sobre las características sensoriales de la carne de conejo

Penalba Cortés, Vicent (Universitat Politècnica de València, 2016-11-03)

[EN] The aim of this work was to study the effect of divergent selection for intramuscular fat (GIM) content on sensory quality of the Longissimus dorsi (LD) muscle of rabbits at 9 and 13 weeks of age. Fifty six rabbits ...
Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes

García Segovia, Purificación; Moreno, Ana; Benitez, Lourdes del Rocío; Logroño, Mayra Alexandra; Fonseca, Janet Graciela; Martínez Monzó, Javier (Taylor & Francis, 2016)

[EN] This study assessed the effect of partial replacement of wheat flour with composite mix flour made with 52% quinoa, 22% dry pea, 25% dry carrot, and 1% tocte in cakes, which was raised to three levels of replacing (at ...
Enrichment of Protein and Antioxidants of Cupcake with Moringa (Moringa oleifera) Leaf Powder and Sensorial Acceptability

Chinchilla, Alejandra; Rubio-Arraez, Susana; Castelló Gómez, María Luisa; Ortolá Ortolá, Mª Dolores (MDPI AG, 2020-08-05)

[EN] Moringa oleifera plants have an extensive range of bioactive compounds (carbohydrates, phenolic compounds, lipids and fatty acids, proteins and functional peptides). These molecules may be included in several food ...
Influencia de la incorporación de fibra de caqui sobre las propiedades fisicoquímicas de galletas

Hurtado Díaz, Triana (Universitat Politècnica de València, 2019-02-11)

[ES] La estrecha relación entre una dieta rica en fibra con una reducción de la incidencia de diferentes enfermedades ha incrementado la demanda de alimentos con elevados niveles de este componente. Además, la sobreproducción ...
Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

Farcas, Anca Corina; Socaci, Sonia Ancuta; Chis, Maria Simona; Pop, Oana Lelia; Fogarasi, Melinda; Paucean, Adriana; Igual Ramo, Marta; Michiu, Delia (MDPI, 2021-11)

[EN] Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods leading to new trends in food consumption. Brewers spent grain (BSG) represents a potential functional food rich in fiber, protein, ...