A5046802659- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Consumer Attitudes and Food Labeling
- Agricultural and Food Sciences
- Phytoestrogen effects and research
- Biochemical Analysis and Sensing Techniques
- Food Quality and Safety Studies
- Culinary Culture and Tourism
- Aquaculture Nutrition and Growth
- Dermatology and Skin Diseases
- Educational and Social Studies
- Business and Management Studies
- Linguistics and Education Research
- Advancements in Transdermal Drug Delivery
- Food Safety and Hygiene
- Protein Hydrolysis and Bioactive Peptides
National Education and Research Network
2021
Universidade de São Paulo
2018-2019
Universidade Estadual de Campinas (UNICAMP)
1995-2005
Abstract The objective was to evaluate consumer's perceptions of bologna with reduced sodium content and/or enriched omega‐3. Two factors were selected, each one two levels: (“more” or “less”) and omega‐3 addition (“with” “without”). Four stimuli sausages evaluated by 263 consumers in conjoint analysis (CA). same focus group groups eight participants one. CA showed that attributed more relative importance than addition. In fact, it also observed the demonstrated lower knowledge about health...
Abstract The objective of this study was to evaluate consumers’ perception regarding frankfurter sausages with different healthiness attributes. Descriptions were used (traditional, natural antioxidants, sodium reduction, fat source dietary fiber, and omega 3) as stimuli. All consumers evaluated the six stimuli performed a test word association before evaluating acceptance each concept, along familiarity level, emotional responses, their perceptions food category “healthiness” presented...
Abstract A range of liquid emollient ester‐loaded body emulsions were evaluated on the basis sensory profile, consumer perception, physicochemical, biometrological, and rheological performances. This was complemented by skin hydration transepidermal water loss (TEWL) studies performed using a Corneometer® Tewameter®, respectively. The showed similar behavior creams variation shear stress, frequency, temperature. However, performances found varied when compared between base cream...
One hundred consumers evaluated three types of set yoghurt made from: 100% pressure treated milk (PTM; 600 MPa for 15 min), heat (HTM; 85 °C 20 min) and a mixture containing 10% PTM 90% HTM. There was no significant difference between appearance liking or texture the types, though score mixed were both higher than HTM yoghurt. Creaminess significantly yoghurt; different from but not Concerning taste liking, scored less yoghurt, with these two. 57% preferred to giving as their main criteria;...
São de grande importância os cuidados no preparo do café desde a colheita até o consumo e estudo parâmetros que possam influenciar na classificação comercial grão qualidade da bebida. Teve-se como objetivos analisar influência idade das plantas, pertencentes à mesma variedade, dos estágios maturação grãos (secos, cerejas verdes) resultado Realizou-se colheita, por derriça pano, uma área com arábica variedade Catuaí 12 anos outra 3 anos. Constituiu-se, para cada seguintes lotes: 100% cereja,...
Dada a grande importância do café para o Brasil, esta pesquisa teve como objetivo estudar relação afetiva e emocional dos brasileiros com essa bebida identificar eles expressam essas emoções. Para isso, consumidores avaliaram sensorialmente amostras de foram entrevistados enquanto realizavam avaliação. O conteúdo das entrevistas foi avaliado por meio técnicas análise lexical auxílio software IRaMuTeQ. Os resultados apontaram que tem uma imagem muito positiva na mente brasileiro, influência...
Os aromas trazem memórias que evocam emoções, as quais podem influenciar a aceitação dos alimentos. Esta capacidade de despertar emoções pode ser afetada por algumas suas características como concentração e familiaridade. Assim, este trabalho objetivou avaliar resposta emocional hedônica em dois níveis verificar se houve influência da familiaridade sobre estas respostas. estudados foram baunilha, canela, manjericão, morango tangerina, avaliados duas sessões, uma com os aplicados diretamente...