Development of an acai-soymilk beverage: characterization and consumer acceptance

نویسندگان
چکیده

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

development and implementation of an optimized control strategy for induction machine in an electric vehicle

in the area of automotive engineering there is a tendency to more electrification of power train. in this work control of an induction machine for the application of electric vehicle is investigated. through the changing operating point of the machine, adapting the rotor magnetization current seems to be useful to increase the machines efficiency. in the literature there are many approaches wh...

15 صفحه اول

World Market Development and Consumer Acceptance of Irradiation Technology

Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life. The process could be applied to fresh or frozen products without affecting the nutritional value. Presently more than 60 countries have adopted the technology. However, the technology adaptation differs from one country to another and, in some cases,...

متن کامل

Development and Consumer Acceptance of Pre-cooked Lamb Leg Roasts1

The objective of this study was to develop a palatable precooked lamb leg roast. Lamb legs (n = 60) were fabricated into 240 roasts. Roasts were assigned to one of four spice treatments: control (CON), Italian, Mexican, prime rib. After being injected with a 15 percent brine mixture, roasts were smoked to an internal temperature of 63°C, vacuum packaged, and frozen at -10°C. Roasts were thawed ...

متن کامل

synthesis and characterization of some macrocyclic schiff bases

ماکروسیکلهای شیف باز از اهمیت زیادی در شیمی آلی و دارویی برخوردار می باشند. این ماکروسیکلها با دارابودن گروه های مناسب در مکانهای مناسب می توانند فلزاتی مثل مس، نیکل و ... را در حفره های خود به دام انداخته، کمپلکسهای پایدار تولید نمایند. در این پایان نامه ابتدا یک دی آلدئید آروماتیک از گلیسیرین تهیه می شود و در مرحله بعدی واکنش با دی آمینهای آروماتیک و یا آلیفاتیک در رقتهای بسیار زیاد منجر به ت...

15 صفحه اول

Development and Consumer Acceptance of Pre-cooked Goat Roasts1

The objective of this study was to develop a palatable, precooked goat roast. Goat legs (n = 64) were fabricated into 220 roasts and assigned to one of four spice treatments: control (CON), Italian, Mexican, prime rib. After being injected with a 15-percent brine mixture, roasts were smoked to an internal temperature of 63°C, vacuum packaged, and frozen at -10°C. Roasts were thawed and reheated...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: BRAZILIAN JOURNAL OF FOOD TECHNOLOGY

سال: 2011

ISSN: 1981-6723

DOI: 10.4260/bjft2010130400041