SensoMaker is a free software for data analysis from sensory studies, which has modules
with user-friendly interface. Data acquisition can be performed using different methods, such …

Four different mortadella samples were technologically characterized by physical/chemical
and instrumental analyses and were sensorially characterized by acceptance testing and …

This study aimed to develop a type of hamburger meat product and evaluate the physical
features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green …

The objective of this study was, through mixing design and response surface methodology,
to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the …

Purpose The purpose of this paper is to evaluate a shiitake mushroom extract as a potential
natural taste enhancer in low-sodium beef burgers by means of sensorial and physico …

Faced with the need for greater knowledge of the different physalis species, the aim of this
study was to characterize different Native American physalis species (Physalis peruviana L …

The objective of this study was to evaluate the influence of different types of sugar (white
refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the …

In this study, we evaluated the effect of minced fish (MF) inclusion on the acceptance of
tilapia sausages. One hundred consumers participated in the sensory acceptance test in …

In the processing for obtaining acerola juice, a large amount of residues, which is usually
discharged, is generated (seeds and bagasse). Adding value to these by-products is of great …

Objective This study aimed to develop a value-added product concerning technological and
sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) …