This study aimed to evaluate the consumers' perception (n= 1085) about processing
chocolate milk drinks by cold plasma. The consumers were asked about food technology …

Nessa pesquisa objetivou-se avaliar o efeito da adição de leite bovino na fabricação de
queijo coalho de leite de cabra nas características físico-químicas e sensoriais a fim de …

Chitosan is a polysaccharide derived from chitin by N-deacetilation, which has the property
of gel formation. The objective was to develop a chocolate milk beverage using modified …

Five brands of Brazilian chocolate milk were subjected to physicochemical and acceptability
analysis. The moisture content, fat content, pH and soluble solids content varied between …

The objective of the present work was to determine the sensory differences, consumer
preference, and dominant attributes of industrial and artisanal Mexican chocolates. This …

Avaliou-se a influência do líquido da casca da castanha de caju sobre as características
físicoquímicas e sensoriais das castanhas fritas e salgadas. Foram determinados a …