Background: “Chouriço Vinha d’Alhos” is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an industrial scale, on the physicochemical, microbiological, and sensorial characteristics of “Chouriço Vinha d’Alhos”. Methods: “Chouriço Vinha d’Alhos” ...

Acceptance of food is basically the result of the interaction between food and human and it depends not only on the product characteristics but also on those of each consumer. The main objective of this work is to analyse how the acceptability of milk and soymilk vanilla beverages is influenced by demographic characteristics, consumer habits and individual preferences and the sensorial properti...

Phenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC- -MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were significant diffe...

Through interacting with urban and architectural spaces, pedestrian pathway‟s ambient fingerprints delineate ambiences with identifiable characteristics, thus characterizing landscape perception potentialities. Based on a measure of the surrounding open spaces using isovists, our proposal consists in building a sensory Digital Terrain models (DTM) in which the entropy of the function of radial ...

The aim of this work is to evaluate the activity of allyl isothiocyanate (AITC) against fish spoilage bacteria (specific spoilage organisms; SSOs) as well as its possible use in gilthead sea bream (Sparus aurata) fillets to extend their shelf-life. In this regard, in vitro tests are carried out in order to evaluate the inhibitory activity of AITC and its vapours on several strains of SSOs. The ...

Materials and methods Retrospective analysis of 195 patients. The fuzzy model determined a DPN degree score (0-10) by the combination of fuzzy sets derived from clinical variables (sensorial modalities and a set of DPN-related symptoms), using if-then rules to combine the inputs with the output sets (Mamdani process), with membership functions determined by a team of 4 DPN specialists. The MCA ...

OBJECTIVE The purpose of this study was to analyze the language characteristics of a group of extremely low birth weight (ELBW) children at 3 years of age and to compare these language results with a sample of full-term children with normal birth weight (FBW). METHODS All children were judged to be free of any major physical, sensorial and neurological impairments and had a mental development...

The present study was carried out to enhance shelf life of pasteurized cream using Echinophora platyloba essential oil (EEO) and lycopene. For this purpose, two concentrations of EEO (0.10% and 0.50%) and lycopene (20 and 50 ppm) alone and together as combinations were added in pasteurized creams and analyzed for microbial characteristics, sensorial properties and lipid stability during storage...

The ham from Iberian pigs is a meat product of high sensorial quality, with a first-rate consumer acceptance. Its excellent sensorial characteristics are basically due to the extensive feeding system of Iberian pigs, based on acorns and grass, and the prolonged technological processing of the ham (18-24 months). Iberian hams present high intramuscular fat content and marbling. Currently, chemic...