Results 1 to 10 of about 174 (109)

Preferred Attribute Elicitation (PAE) in the Sensory Descriptive Analysis of Foods: A Deep Comprehensive Review of the Method Steps, Application, Challenges, and Trends. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Descriptive analysis (DA) is the gold standard for sensory profiling due to its robustness and reliability. However, its high cost, time demand, and labor intensity limit routine applications in the food industry. Rapid Sensory Profiling Techniques (RSPTs) have emerged as faster, less resource‐intensive alternatives to address these challenges.
da Silva IBG, Magnani M, Esmerino EA, Filho ERT, Cruz AG, Pimentel TC.   +5 more
europepmc   +2 more sources

Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute. [PDF]

Food Sci Nutr, 2021
Blurb for etocSweetened condensed milk (SCM) is a dairy product obtained by evaporating some water from skim milk or whole milk with adding sugar. In the present study, the effect of sugar replacement and enrichment with cinnamon extract (CE) on the physicochemical, functional, and organoleptic properties of sweetened condensed milk (SCM) and the ...
Jouki M, Jafari S, Jouki A, Khazaei N.
europepmc   +2 more sources

Sensory Shelf Life of Dulce de Leche [PDF]

Journal of Dairy Science, 2004
The objectives of this research were to determine the sensory cutoff points for dulce de leche (DL) critical descriptors, both for defective off-flavors and for storage changes in desirable attributes, and to estimate the shelf life of DL as a function of storage temperature.
L, Garitta, G, Hough, R, Sánchez
openaire   +2 more sources

Transient changes of volatile organic compounds (VOCs) during dulce de leche preparation by a direct injection mass spectrometer based on proton transfer reaction (PTR‐MS)

International Journal of Food Science &Technology, Volume 56, Issue 10, Page 5325-5333, October 2021., 2021
Evolution of VOCs during dulce de leche processing by PTR‐MS. Summary The capacity of a direct injection mass spectrometer based on proton transfer reaction (PTR‐MS) to monitor the transient changes of the volatile organic compounds (VOCs) during dulce de leche production was investigated.
Md Asaduzzaman, Md Azizul Haque, Shahin Banasaz, Ksenia Morozova, Giovanna Ferrentino, Matteo Scampicchio   +5 more
wiley   +1 more source

Characterization of Lactose-Free Dulce de Leche

Turkish Journal of Agriculture - Food Science and Technology, 2023
The aim of the study is to be determine the effect of lactose hydrolysis and sugar content on physicochemical properties, sensory profile and HMF (5-hydroxymethylfurfural) content in Dulce de Leche (DL). Lactose free (lactose-hydrolysed) dairy products as well as low sugar products have been developed to supply consumer demand.
Olcay Mercan, Zerrin Yüksel
openaire   +3 more sources

PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF “DULCE DE LECHE”

Journal of Texture Studies, 2011
ABSTRACTPhysicochemical and rheological characterization of “dulce de leche,” a milk‐based sauce especially popular in South America, was carried out on different types of commercial products (traditional, confectionery, reduced calories or reduced fat).
Ranalli, Natalia, Andrés, S. C., Califano, Alicia Noemi   +2 more
openaire   +2 more sources

Preference mapping of dulce de leche commercialized in Brazilian markets [PDF]

Journal of Dairy Science, 2015
Dulce de leche samples available in the Brazilian market were submitted to sensory profiling by quantitative descriptive analysis and acceptance test, as well sensory evaluation using the just-about-right scale and purchase intent. External preference mapping and the ideal sensory characteristics of dulce de leche were determined. The results were also
L V, Gaze, B R, Oliveira, L L, Ferrao, D, Granato, R N, Cavalcanti, C A, Conte Júnior, A G, Cruz, M Q, Freitas   +7 more
openaire   +2 more sources

ANACONJ Analyzer of the Conjunction AND in Spanish Using Syntactic Patterns and Semantic Frames

Mathematical Problems in Engineering, Volume 2018, Issue 1, 2018., 2018
Conjunctions have different interpretations: they eliminate redundancies: “María se bañó y se peinó” (Maria bathed and she combed her hair), unite different ideas: “Hoy llovió y no fui a corer” (Today it rained and I did not go to run) and use of lists: “Eran Alma, Edith y Omar” (They were Alma, Edith and Omar).
Alma Delia Cuevas Rasgado, Vitaly Kober
wiley   +1 more source

Traditional Dietary Pattern Increases Risk of Prostate Cancer in Argentina: Results of a Multilevel Modeling and Bias Analysis from a Case‐Control Study

Journal of Cancer Epidemiology, Volume 2015, Issue 1, 2015., 2015
There is increasing evidence that dietary habits play a role in prostate cancer (PC) occurrence. Argentinean cancer risk studies require additional attention because of the singular dietary pattern of this population. A case‐control study (147 PC cases, 300 controls) was conducted in Córdoba (Argentina) throughout 2008–2013.
Camila Niclis, María D. Román, Alberto R. Osella, Aldo R. Eynard, María del Pilar Díaz, Yun-Ling Zheng   +5 more
wiley   +1 more source

Cappuccino-flavored dulce de leche: Development, characterization and correlation analysis

Journal of Agriculture and Food Research, 2023
The objective was to develop cappuccino-flavored dulce de leche (DL), and to evaluate the effect of the different contents of instant coffee and cocoa powder on the proximate composition, physicochemical and sensorial characteristics. Six cappuccino sweet formulations were produced, differing in concentrations of instant coffee (2.5, 5.0 and 7.5 g) and
Ana Beatriz Ferreira Costa, Maria Eduarda Duarte de Oliveira, Emanuel Neto Alves de Oliveira, Álvaro Gustavo Ferreira da Silva, Bruno Fonsêca Feitosa, Jayuri Susy Fernandes de Araújo, Mônica Tejo Cavalcanti   +6 more
openaire   +2 more sources