A5065382196- Sensory Analysis and Statistical Methods
- Consumer Attitudes and Food Labeling
- Meat and Animal Product Quality
- Obesity, Physical Activity, Diet
- Consumer Packaging Perceptions and Trends
- Food Safety and Hygiene
- Culinary Culture and Tourism
- Biochemical Analysis and Sensing Techniques
- Agricultural and Food Sciences
- Nuts composition and effects
- Organic Food and Agriculture
- Physical Education and Gymnastics
- Microbial Metabolites in Food Biotechnology
- Food Waste Reduction and Sustainability
- Multisensory perception and integration
- Biotechnology and Related Fields
- Nutritional Studies and Diet
- Fermentation and Sensory Analysis
- Nutrition, Genetics, and Disease
- Phytoestrogen effects and research
- Amoebic Infections and Treatments
- Postharvest Quality and Shelf Life Management
- Food, Nutrition, and Cultural Practices
- Consumer Behavior in Brand Consumption and Identification
- Probiotics and Fermented Foods
Brazilian Agricultural Research Corporation
2011-2024
Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro
2024
Universidade Federal Rural do Rio de Janeiro
2011-2023
Universidade Federal do Rio de Janeiro
2023
Universidade Federal de Lavras
2011
Mexican Social Security Institute
2011
Instituto Politécnico Nacional
2011
This study aimed to investigate Brazilian consumers' perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) define consumer segments considering their socioeconomic characteristics eating habits towards industrialized products through free word association tasks answered 1004 participants via an online platform. UV- US-treated were more frequently related unfamiliar words/terms (21.51 36.95%) negative associations (36.25 26.70%) than positive ones (29.89...
Resumo Os métodos sensoriais descritivos permitem a detecção, descrição e quantificação dos atributos presentes em um alimento. Estes são utilizados pela indústria de alimentos no desenvolvimento novos produtos, controle qualidade, nas alterações ingredientes e/ou formulações na avaliação produtos durante estocagem. Porém, maioria das técnicas descritivas existentes necessita da utilização avaliadores treinados emprega uma escala não estruturada para avaliar os produtos. Isto torna as...
Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory technological characteristics. protein contents raw hamburgers did not differ significantly. An increase concentration caused decrease moisture content an ash content. addition positively...
The aim of the present study was to evaluate sensory acceptability limit refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators considering different consumer profiles. results survival analysis demonstrated that, in general, consumers still considered be suitable for purchase (4.128 days storage), despite being microbiologically unsuitable consumption. However, subsequent division into clusters indicated that women individuals...
Front-of-package (FOP) nutrition labelling schemes were developed to improve consumer's comprehension about the food nutrients associated with non-communicable diseases (NCDs). Several FOPs have already been developed, and Brazil is in process of evaluating a scheme introduce products. The aim this study was investigate impact TLS, proposed by industry, on product healthfulness perception. A 141 participants carried out. conjoint task designed considering three categories levels: types dairy...
ABSTRACT: Brazil nut is a typical oilseed from the Amazon region, of great economic and cultural importance. Due to its high nutritional value, it interesting be used as matrix for new products’ development. Thus, present study aimed develop characterize drink based on nuts fermented by Lactobacillus casei added with inulin. After formulated, was pasteurized, fermented, maturated, stored under refrigeration 28 days. Physical, chemical, microbiological, sensory analyzes were performed before...
The meat products are easily contaminated by microorganisms during handling and processing. After being food is to provide conditions for the multiply, they may change physical chemical characteristics of food, causing thus damage. types deterioration vary depending on weather which involve storage temperature. It concluded that main involved in sensory bacteria, Pseudomonas, Acinetobacter / Moraxella, Shewanella putrefaciens, Brochotrix thermosphacta, Lactobacillus some species Family...
The meat products are easily contaminated by microorganisms during handling and processing. After being food is to provide conditions for the multiply, they may change physical chemical characteristics of food, causing thus damage. types deterioration vary depending on weather which involve storage temperature. It concluded that main involved in sensory bacteria, Pseudomonas, Acinetobacter / Moraxella, Shewanella putrefaciens, Brochotrix thermosphacta, Lactobacillus some species Family...
A large body of evidence assessing the effectiveness front-of-package (FOP) nutrition labeling exists. Most experimental studies have been conducted with fictitious products. However, consumers’ perception depends on several products extrinsic factors such as brand. Understanding how strong brand associations influence FOP schemes may be crucial to informing policymaking. In this context, aim work was evaluate effect five different variants nutritional warnings labels (black magnifier, red...
Grape skin is a wine by-product with high fiber and phenolic compound content, potential application as an ingredient in food products. This work aimed to study the hedonic sensory perception of consumer using Check-all-that-apply about cereal bars made grape flour (GSF) obtained from residue. different granulometric ranges (coarse fine) was added proportions (10, 15, 20%) replace oat flakes present formulation. Sensory acceptance results showed that all had good scores (>6.42) presented...