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1
artículo
Publicado 2012
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This paper investigates whether the sensory development of children living in welfare institutions, and therefore in an unfamiliar environment, processing and consequently have a different sensory profile of children who show that they operate in an environment family. Were selected for 51 children belonging to portuguese child protection centers, and 87 who lived with their families, all in the vicinity of the 4 years of age. Therefore, the total sample was composed of 138 individuals. Given the young age of the children did not respond to the questionnaires themselves, but were concerned adults who facilitated this information, educators in the case of smaller centers, and parents in the other case. Moreover, in all cases also responded to questionnaires educators in schools that were studied. Instrument was used as the ‘Sensory Processing Measure’ Parham, Ecker, Kuhaneck, Henry an...
2
artículo
Publicado 2017
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Cocoa in grain is a tropical fruit considered as a heritage in Ecuador and constitutes 60% of the premium quality in chocolates worldwide, has sensory characteristics unmatched by other producing countries. Manual drying and selection activities contain many occupational hazards, affecting the safety and well-being of the people involved in these tasks, with the ergonomic risk of an intolerable level requiring immediate intervention. This research provides safe automated mechanisms for operations through internationally validated methodologies, without affecting the sensory characteristics.
3
tesis de grado
Publicado 2024
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El estudio sostiene por objetivo determinar cómo las estrategias de marketing sensorial se relacionan con la satisfacción de los clientes de las empresas en Ica, 2023. La metodología es básica de tipo correlacional-transversal y de modelo no experimental; en una población constituirá por conformado por 200 clientes de la compañía Exportadora Safco Perú en el año 2023; cuyo muestreo fue 132 clientes de la compañía Exportadora Safco Perú, aplicándose el cuestionario como instrumento. Como resultado un coeficiente de Pearson de 0.892, siendo un indicador de una correlación muy alta. Asimismo, el valor de significancia fue de 0.000, esto manifiesta que, la correlación es significativa. Asimismo, se da por aceptada la hipótesis alterna, rechazando la hipótesis nula, indicando que si existe una correlación. Este resultado constituye una oportunidad de mejora para aplicar est...
4
artículo
Publicado 2025
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This study aims to enhance product quality from a production perspective, due to the detection of bisphenol A (BPA), a compound that directly impacts final consumers. In response to this issue, a modification was implemented in the production process to eliminate BPA. Potential suppliers for a new varnish were considered, and three of them offered BPA-free options. A control sample was compared with these options over eight months, corresponding to the shelf life of canned milk at the point of sale. Ultimately, the supplier that offered the varnish with the least variation and preserved the product’s properties was chosen. The results were validated using relevant statistical tests based on data normality. In conclusion, evaluating the parameters related to product quality made it possible to identify the ideal supplier to replace the varnish in the production chain without affecting p...
5
tesis de grado
Publicado 2022
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Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Ingeniería de Alimentos y Productos Agropecuarios
6
artículo
A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.
7
artículo
A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.
8
artículo
A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.
9
artículo
Publicado 2024
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The quality of potatoes for processing depends on varietal, environmental and crop management factors, and the consumption of potato products has increased.The objective of the research was to determine the effect of calcareous amendments on the production and frying quality of potatoes potato cv. Bicentenaria under high Andean conditions. The research was carried out in the rural community of Canín at Checras district (Lima) altitude of 3880 masl. The climate of the locality is humid and cold, with an annual rainfall of 800 mm and acid soils (pH 5.0) of sandy-clay texture. Five liming treatments and a control without liming were applied to the soil (agricultural lime 500 kg ha-1 and carbonatite 500, 1000, 1500 and 2000 kg ha-1). Agronomic and biochemical characteristics of the tuber were evaluated and sensory analysis was performed for potato frying. Data were analyzed statistica...
10
artículo
Publicado 2024
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The quality of potatoes for processing depends on varietal, environmental and crop management factors, and the consumption of potato products has increased.The objective of the research was to determine the effect of calcareous amendments on the production and frying quality of potatoes potato cv. Bicentenaria under high Andean conditions. The research was carried out in the rural community of Canín at Checras district (Lima) altitude of 3880 masl. The climate of the locality is humid and cold, with an annual rainfall of 800 mm and acid soils (pH 5.0) of sandy-clay texture. Five liming treatments and a control without liming were applied to the soil (agricultural lime 500 kg ha-1 and carbonatite 500, 1000, 1500 and 2000 kg ha-1). Agronomic and biochemical characteristics of the tuber were evaluated and sensory analysis was performed for potato frying. Data were analyzed statistica...
11
artículo
Here I explore the intrinsic relationship that for the people of the district of Pomacanchi (Cusco) exists between walking to the sanctuary of the Lord of Qoyllurit’i and the music that accompanies them. My attention focuses on the relationship with the chakiri wayri melody and to a lesser extent with that called alawaru. In this intrinsic relationship between music and the walk, on the one hand, the primacy of the unity of the visual and the auditory in the Andean cognitive processes reveals itself. On the other hand, in exploring this relationship in the context of the walk a third sensorial dimension key to such cognitive processes appears clearly. It is the sense of kinesthesia or sensation of movement. In other words. The unity of the visual, the auditory and the kinesthetic is what makes the participation in the fiesta of th...
12
artículo
Publicado 2016
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In the development of new food products evaluating sensory quality is critical. In some countries of America, the Caribbean and Peru, to control sensory food quality procedures known as the Analytical Procedures for the Sensory Evaluation (PAES) (Zamora, 2007) are used. Torricella and Huerta (2008) developed a methodology called: Procedure Sensory Analysis (PAS) from the aforementioned PAES, which is simpler and does not use conversion factors for the lowest score defines the final sensory quality of the product It is evaluated. However, there are only a few examples of PAS, developed specifically for restoration products and not for processed foods.Define the types of food PAS requires methodological knowledge of sensory evaluation of food technology that are intended to assess, as well as the participation of trained tasters in the experimental evaluation of the specific products for w...
13
artículo
Publicado 2016
Enlace
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In the development of new food products evaluating sensory quality is critical. In some countries of America, the Caribbean and Peru, to control sensory food quality procedures known as the Analytical Procedures for the Sensory Evaluation (PAES) (Zamora, 2007) are used. Torricella and Huerta (2008) developed a methodology called: Procedure Sensory Analysis (PAS) from the aforementioned PAES, which is simpler and does not use conversion factors for the lowest score defines the final sensory quality of the product It is evaluated. However, there are only a few examples of PAS, developed specifically for restoration products and not for processed foods.Define the types of food PAS requires methodological knowledge of sensory evaluation of food technology that are intended to assess, as well as the participation of trained tasters in the experimental evaluation of the specific products for w...
14
artículo
Publicado 2016
Enlace
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In the development of new food products evaluating sensory quality is critical. In some countries of America, the Caribbean and Peru, to control sensory food quality procedures known as the Analytical Procedures for the Sensory Evaluation (PAES) (Zamora, 2007) are used. Torricella and Huerta (2008) developed a methodology called: Procedure Sensory Analysis (PAS) from the aforementioned PAES, which is simpler and does not use conversion factors for the lowest score defines the final sensory quality of the product It is evaluated. However, there are only a few examples of PAS, developed specifically for restoration products and not for processed foods.Define the types of food PAS requires methodological knowledge of sensory evaluation of food technology that are intended to assess, as well as the participation of trained tasters in the experimental evaluation of the specific products for w...
15
artículo
Publicado 2025
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The study aimed to analyze the effectiveness of innovative sensory strategies to improve learning and inclusion of students with special educational needs in school settings. A qualitative, descriptive multiple-case study was conducted using a purposive sample of students with formally diagnosed sensory processing disorders. Semi-structured interviews and structured participant observation were employed to identify behavioral and emotional responses to planned sensory strategies. Findings showed improvements in classroom participation and adaptation to the educational environment, with increased interaction between peers and teachers. More stable emotional regulation and enhanced sustained attention during school tasks were also observed. Institutional analysis revealed differences linked to resource availability and specialized teacher training. It was concluded that the planned use of ...
16
artículo
Publicado 2024
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In local cup chocolate production, the influence of cocoa varieties and fermentation conditions on its sensory characteristics are overlooked. The objective of the study was to sensorially evaluate chocolate made from two varieties and three clones of cocoa (Theobroma cacao L.) fermented for 5, 6, 7 and 8 days. Brix degrees and pH were recorded. Sensory evaluation was carried out with a panel of 10 judges. The research was experimental. Friedman's test and its multiple comparisons test were used. The maximum fermentation temperature reached was 51°C, decreasing to 38°C towards the end of the process. Both pH and initial brix degrees decreased from 4.6 to 4.15 and from 11 to 9.6, respectively. Differences were observed in the cocoa flavor and acidity attributes of Criollo cup chocolate at different fermentation periods. The 5-day fermentation was the one with the highest total score, f...
17
tesis de grado
Publicado 2017
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En la presente investigación, se realiza un estudio del aprendizaje sensorial y perceptual en niños de 4 y 5 años con síndrome de Down (SD) y autismo del colegio Manuel Duato, específicamente en el reconocimiento de formas geométricas y colores. El estudio indica que intervienen algunos factores que impiden que el desarrollo del aprendizaje de formas geométricas y colores sea óptimo. Se determina las metodologías y materiales empleados actualmente en el aprendizaje de formas geométricas y colores, con la finalidad de diseñar un sistema de aprendizaje empleando procesamiento de imágenes, posteriormente se implementa y de esta manera se pretende mejorar la enseñanza en los niños con habilidades diferentes, el cual es el objetivo de la investigación. In the present investigation there is realized a study of sensory learning and perceptual in 4 and 5-year-old children with syn...
18
tesis de grado
Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Ingeniería de Alimentos y Productos Agropecuarios
19
artículo
The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...
20
artículo
The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...
