Teste sensorial quantitativo no estudo da sensibilidade dentária decorrente de tratamentos clareadores

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Bebida mista de extrato de soja e suco de amora: análises químicas e sensorial

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Refrigerantes de acerola produzidos a partir de suco desidratado e extrato seco da fruta: análise química, sensorial e econômica

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Produção de refrigerante a partir de suco integral congelado e suco desidratado de maracujá (Passiflora edulis f. flavicarpa): avaliação físico-química, sensorial e econômica

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Determinação do perfil sensorial de amostras comerciais de cachaça

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Elaboração e avaliação sensorial de pré-mistura de massa para pão sem glúten a partir de derivados energéticos de mandioca

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização química, energética, aromática e sensorial de vinhos de mesa de uvas americanas

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Caracterizações biométrica, química e sensorial de frutos de coqueiro variedade anã verde

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Caracterização físico-química e avaliação sensorial de queijo tipo boursin de leite de cabras alimentadas com raspa de mandioca

Pós-graduação em Zootecnia - FMVZ

Avaliação físico-química e sensorial de fermentado de acerola

Fruit processing for beverage production purposes is a way of adding value to the raw material and of raising the farmer s income by increasing the demand. Thus the objective of this work was the production of fermented West Indian cherry beverages and their physicochemical and sensory evaluation. The beverages were produced based on the Brazilian legislation for fermented fruit beverages and wine. The fermented beverages were produced from West Indian cherry pulp (pulper) and juice (press) and sweetened with sugar to obtain three types of beverage: dry, semidry and sweet. The beverages were submitted to the following physicochemical analyses: pH, alcohol, reducing sugars, total reducing sugars, total acidity, volatile acidity, fixed acidity, dry extract, reduced dry extract, alcohol to reduced dry extract ratio, free sulphur dioxide, total sulphur dioxide and turbidity. In the sensory analysis, the beverages were assessed using a 9-point hedonic scale, evaluating the attributes of appearance, odour, flavour and overall assessment. The chemical and sensory results were submitted to an analysis of variance and the means compared using Tukey s test (5%). Both the raw materials (pulp and juice) and the different sugar concentrations (dry, semidry and sweet) interfered in the sensory and physicochemical parameters of the fermented West Indian cherry beverages, the tasters showing preference for the sweetened beverages.

Evaluation of seafood quality market in Baixada Santista/SP

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação sensorial de adolescentes com desenvolvimento normal na faixa etária de 11 a 18 anos

Tactile sensibility allows for adequate neuropsychomotor development. In addition, it enables the understanding of the subject’s own body, actions and explorations of objects, people and the environment. Previous studies have evaluated 3 to 10 year-old children. Herein, we evaluate the tactile sensibility in adolescents. The aim of this study was to verify whether the rapid growth of the body changes the normal pattern of tactile sensibility in adolescents. Furthermore, we provide evaluation material that is easy to use, simple, and secure to handle, designed to attend the specific age range studied. Thirty-two young participants between 11 and 18 years old, sixteen males and sixteen females, were evaluated. The adolescents go to public school and present normal development patterns. Graphesthesia, stereognosia, and Semmes-Weinstein monofilament tests were performed to evaluate the sensibility on the ventral and dorsal sides of the right and left hands. A questionnaire was used to identify the relevant activities performed with the hands during the studied period. The adolescents tested were collaborative during the research and presented curiosity regarding the boxes used in the experiment. Results indicated alterations in the tactile sensibility on the dorsal side of the hands from 13-year- old males. The major activities indicated by the adolescents were writing and sports for males and writing and cleaning for females. First evidences of possible changes in the normal tactile sensibility during adolescence were observed in this study.

Vinhos tintos do Noroeste Paulista: relação entre os perfis físico-químico e sensorial.

Brazilian red wines are very appreciated by consumers from tropical regions, because they typically have aromatic and fruity taste. Thus, the aim of this article is to verify the quality of red wines from wineries located in Northwest region of São Paulo, based on the relationship between physicochemical properties and sensory attributes. Three red wines from this region was evaluated by sensory and analytical methods and it was possible to observe significant differences in the fixed acidity, alcoholic content, total phenolic content and total dry extract. Multidimensional Scaling showed relationship between total phenolic content and astringency, total dry extract and body and the relationship of volatile acidity in the assessment of odor samples. It was possible to see the physicochemical influence in sensory evaluation, indicating the importance of the chemical profile in the elucidation of possible sensory alterations in red wines.

Efeito do processo de descafeinação de café arábica em meio aquoso auxiliado por ultrassom sobre a composição química e o perfil sensorial

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Auditory evoked potential: a proposal for further evaluation in children with learning disabilities

The information presented in this paper demonstrates the author's experience in previews cross-sectional studies conducted in Brazil, in comparison with the current literature. Over the last 10 years, auditory evoked potential (AEP) has been used in children with learning disabilities. This method is critical to analyze the quality of the processing in time and indicates the specific neural demands and circuits of the sensorial and cognitive process in this clinical population. Some studies with children with dyslexia and learning disabilities were shown here to illustrate the use of AEP in this population.