Flavor Mixing
Mostrando 1-12 de 14 artigos, teses e dissertações.
-
1. Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile
Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A) was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry
Food Sci. Technol. Publicado em: 2015-03
-
2. Electronic tongue system to evaluate flavor of soybean (Glycine Max (L.) Merrill) genotypes
An electronic tongue system was tested as a fast and efficient analytical tool for flavor evaluation of soybean genotypes. Grain samples of 25 soybean lines were analyzed using 0.25 g of milled samples added to 100 mL of distilled water and mixing for one minute on a magnetic stirrer. An aliquot (50 mL) from the filtered liquid was used for the analysis on a
Braz. arch. biol. technol.. Publicado em: 2014-10
-
3. ELABORAÇÃO DE FROZEN YOGURT COM PROPRIEDADES FUNCIONAIS / ELABORATION OF FROZEN YOGURT WITH FUCNTIONAL PROPERTIES
The search for the populations better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing effects potentially beneficial to healthy in the preventive and therapeutic aspects. This work aimed to elaborate a frozen yogurt with functio
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/02/2008
-
4. CARACTERIZAÃÃO E ESTABILIDADE DE PRÃ-MISTURAS PARA BOLOS Ã BASE DE FARINHA DE BANANA VERDE / Characterization and stability of pre-mixture for cakes using flour of green banana
In Brazil, the market of the cakes pre-mixtures has presented trends of growth in these last years, with innovative products and prolonged shelf life. The green banana was presented as an alternative to formulate cake pre-mixtures, through the use of green banana flour, with 0%, 15%, 30%, 45% and 60% in substitution to the wheat flour. This work was realized
Publicado em: 2007
-
5. Development of functional cheese bread by soy protein isolate and polydextrose incorporation. / Desenvolvimento de pão de queijo funcional pela incorporação de isolado proteico de soja e polidextrose.
"Pao de queijo" (cheese bread), a typically Brazilian product, is considered a gluten-free bakery product, as its formulation does not contain wheat flour but native cassava starch, naturally fermented and/or modified. Due to its high content of carbohydrates, it has great acceptance and can be consumed by individuals who suffer from celiac disease. The high
Publicado em: 2006
-
6. Introdução a fenomenologia da oscilação de neutrinos, no vacuo e na materia / Introduction to neutrino oscillation s fenomenology, in vacuum and matter
The subject of this work is to produce a didactic text that can be used by physics students as a basis when incoming on the neutrinos phenomenology area. We introduce the neutrinos mixing model in vacuum, based on the concept of state superposition. We show that this hypothesis leads to avor oscillation phenomenon, the one is proposed to be a solution to the
Publicado em: 2004
-
7. Introduction to neutrino oscillation s fenomenology, in vacuum and matter / Introdução a fenomenologia da oscilação de neutrinos, no vacuo e na materia
The subject of this work is to produce a didactic text that can be used by physics students as a basis when incoming on the neutrinos phenomenology area. We introduce the neutrinos mixing model in vacuum, based on the concept of state superposition. We show that this hypothesis leads to avor oscillation phenomenon, the one is proposed to be a solution to the
Publicado em: 2004
-
8. Production of aguardente of sugar cane of açucar for immobilized cells. / Produção de aguardente de cana de açucar por celulas imobilizadas.
Besides the economical and social importance of Brasilian sugar cane spirit, there aren t many studies about its production methods. The increasing demand of this product by internal and external markets leads to an increased attention to its quality. The Brasilian sugar cane spirit is very appreciated by its characteristic aroma and flavor, as a consequence
Publicado em: 2004
-
9. The process mu -> nue e$\bar{\nu}$mu in the 2HDM with flavor changing neutral currents
We consider the process m -> nue e$\bar{\nu}$mu in the framework of a two Higgs doublet model with flavor changing neutral currents (FCNC). Since FCNC generates in turn flavor changing charged currents in the lepton sector, this process appears at tree level mediated by a charged Higgs boson exchange. From the experimental upper limit for this decay, we obta
Brazilian Journal of Physics. Publicado em: 2003-12
-
10. Descoerencia na propagação de neutrinos
In this work we discuss the Neutrino temporal evolution adding the decoherence phenomenon to flavor oscillation. We describe very carefully how the phenomenological decoherence should be added to the evolution and what are the consequences and possibilities that this choice bring to us. Imposing decoherence we found three new dynamics to Neutrino system that
Publicado em: 2003
-
11. Uso sustentado e processamento de llex paraguariensis St. Hill (Evrva-Mate).
The general objective of this thesis was to study the processing of maté Ilex paraguariensis St. Hil Lineage Cambona 4, a renewable natural resource of sustainable form of small farmers in the South of Brazil. An analysis becomes on the conception of the agricultural producers of the city of Machadinho-RS on environment and maté organic culture. A study of
Publicado em: 2002
-
12. Exotic Solutions to the Solar Neutrino Anomaly
We analyze the status of the exotic solutions to the solar neutrino problem, i.e., those solutions based on new phenomena which are not the usual neutrino oscillations induced by masses and mixing. These solutions are based on different assumptions: a) resonant spin-flavor precession induced by non-vanishing neutrino magnetic moment, b) the existence of non-
Brazilian Journal of Physics. Publicado em: 2001-06