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Palatability and Voluntary Intake of Three Commercially Available Sports Drinks and Unflavored Water during Prolonged Exercise in Hot and Humid Conditions
(Medicine & Science in Sports & Exercise: 39(5), p S315, 2007-05)
PURPOSE: This study compared the palatability and voluntary intake of beverages that have different sensory characteristics, between male and female athletes while running or racewalking in a tropical climate.
METHODS: ...
Rehydration following exercise in the heat: a look at alternative formulations and the role of plasma volume expansion in excess diuresis
(2014)
Rehydrating an athlete or physically active person who incurs dehydration during exercise is important, especially when this person must fully recover within a short period of time such as when practicing twice a day or ...
Análisis del entorno tecnológico industrial como soporte a la exportación en Costa Rica
(2010-11-02)
En esta investigación se diagnosticaron 16 PYMES del sector agroalimentario costarricense que podrían aplicar sistemas de gestión avanzada con el fin de adaptarse a los cambios globales y mejorar su competitividad y niveles ...
Queso Turrialba Fresco Tradicional: Guía de puntos clave para la constitución de un panel entrenado que evalué la calidad sensorial
Traditional Fresh Turrialba Cheese: Key points to stablish a trained panel for quality assesment
(2017)
Esto documento presenta los puntos claves para establecer un panel entrenado que evalúe la calidad sensorial del queso Turrialba Fresco Tradicional
Queso Turrialba Fresco Tradicional: Guía para su evaluación e identificación sensorial
Traditional Fresh Turrialba Cheese: Sensory evaluation and identification guidelines
(2017)
Este documento presenta la metodología utilizada para evaluar las características sensoriales que describen y diferencian al queso Turrialba tradicional.