Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 6 of 6 for “"Sensorial quality"”.
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Optimización del proceso de elaboración de queso semicurado de mezcla a partir de concentrados de ultrafiltración
… que maximizan rendimiento y calidad sensorial, el tamaño de corte de la cuajada y la concentración de fermento; ambas son estudiadas en detalle, mediante diseño factorial, para establecer sus mejores valores. Para alcanzar el pH final del queso se estudia la acidificación en prensa …
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The investigation of technological, nutritional and sensorial characteristics of wheat bread, influenced by different strains of Saccharomyces cerevisiae
… fermentation step in correlation to product quality parameters is scarce. A literature review revealed that yeast fermentation can be used to improve technological, nutritional and sensorial quality characteristics of breads. This thesis investigates the suitability of various Saccharomyces …
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Stability of Extra Virgin Olive Oil and Other Edible Oils Under Deep-Frying and Storage Stress: A Multivariate Study of Instrumental and Sensory Data
… role and introducing robust NIRS-based quality quantification. Chapter Seven examines storage effects on EVOO cultivars and applies NIRS for monitoring. Chapter Eight concludes, discussing key findings, scientific contributions, and practical implications. ABSTRACT: The degradation of …
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Cold plasma-induced quality changes in foods and beverages and plasma’s potential use in space exploration
… of food are often synonymous with reduced sensorial quality. Furthermore, future missions, such as to Mars (in the late 2030s), will increase the need for food with prolonged long shelf-life, of diverse sensory appeal. Cold plasma (non-thermally ionised gas) can reduce the negative impacts …
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Innovative development and processing of vegetable-based formulations: purees, juices, sauces and hummus
… reacciones enzimáticas y a las características sensoriales, nutricionales y funcionales. Por ello, la industria alimentaria necesita satisfacer la demanda actual ofreciendo productos sanos, innovadores, listos para el consumo, de alta calidad y seguros, con tecnologías de procesado mínimo y …
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Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor
O presente estudo objetivou avaliar sensorialmente iogurte de morango adoçado com diferentes edulcorantes e determinar quais eram as informações presentes na embalagem de um iogurte light que influenciavam na intenção de compra pelo consumidor. O iogurte foi processado utilizando leite integral …