Results 31 to 40 of about 2,274,512 (358)

Asociaciones olfativas en torno a la percepción del espacio y el servicio recibido por los asociados a un fondo de empleados en Manizales

Anagramas Rumbos y Sentidos de la Comunicación, 2019
El presente artículo muestra los resultados obtenidos en la investigación sobre marketing sensorial y su influencia en la experiencia de compra, el cual busca aportar conocimiento al campo del marketing sensorial y su importancia en la construcción de ...
Felipe Antonio Gallego López, Salomón Mejía Gallo   +1 more
doaj   +1 more source

Sensorial Hierarchy in Octopus vulgaris’s Food Choice: Chemical vs. Visual

Animals, 2020
Simple Summary Coleoids are cephalopods endowed with a highly sophisticated nervous system with keen sense organs and an exceptionally large brain that includes more than 30 differentiated lobes.
V. Maselli, A. Al-Soudy, M. Buglione, M. Aria, Gianluca Polese, A. Di Cosmo   +5 more
semanticscholar   +1 more source

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Fluids, 2021
Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut
Sergio A. Rojas-Torres, Somaris E. Quintana, Luis Alberto García-Zapateiro   +2 more
doaj   +1 more source

Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate

, 2020
Pasta is healthy, cheap, versatile, and convenient as a carrier of bioactive components. The present work focused on increasing the nutritional quality of pasta via chickpea flour and protein isolate in addition to monitoring the influences of this ...
S. El-Sohaimy, M. Brennan, A. Darwish, C. Brennan   +3 more
semanticscholar   +1 more source

Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

Foods, 2020
Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was ...
C. Sanmartin, I. Taglieri, F. Venturi, M. Macaluso, A. Zinnai, S. Tavarini, Asia Botto, A. Serra, G. Conte, G. Flamini, L. Angelini   +10 more
semanticscholar   +1 more source

La proximidad sensible y el género en las grandes urbes: una perspectiva sensorial

Estudios Sociológicos, 2019
El objetivo de este artículo es mostrar los alcances que tiene la sociología simmeliana para pensar las diferencias genéricas en la experiencia urbana.
Olga Sabido Ramos
doaj   +1 more source

Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality

, 2020
This paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists.
A. Delgado, Said Al-Hamimi, M. Ramadan, M. Wit, A. Durazzo, K. Nyam, M. Issaoui   +6 more
semanticscholar   +1 more source

Enhancing high throughput sequencing unveils changes in bacterial communities during ready-to-eat lettuce spoilage [PDF]

Journal of Horticulture and Postharvest Research, 2020
Purpose: Spoilage flora is critical in vegetal ready to eat (RTE) product shelf-life and selecting efficient spoilage control technologies depends on the microorganisms present.
Igor Hernandez, Begoña Alfaro, Naiara Rodriguez-Ezpeleta   +2 more
doaj   +1 more source

Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

Animals
Simple Summary Nutritional interventions in ruminant livestock management is an essential step to achieving high quality meat and milk products for diversified and competitive global markets.
E. Ponnampalam, Hasitha Priyashantha, J. Vidanarachchi, Ali Kiani, B. Holman   +4 more
semanticscholar   +1 more source

Mermelada de arándano y frambuesa: evaluación sensorial, nutricional y de aceptabilidad

Magna Scientia UCEVA, 2021
El objetivo de esta investigación fue obtener una mermelada realizada con mix de arándano (Vaccinium corymbosum L.) y frambuesa (Rubus idaeus L.) orgánicos como materia prima, sellado al vacío y endulzado con azúcar granulada orgánica y/o stevia en polvo
Nelson Eduardo Loyola López, Carlos Alberto Acuña Carrasco   +1 more
doaj   +1 more source