A5067512096- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Phytochemicals and Antioxidant Activities
- Agricultural and Food Sciences
- Nanocomposite Films for Food Packaging
- Food composition and properties
- Food Quality and Safety Studies
- Antioxidant Activity and Oxidative Stress
- Color perception and design
- Multisensory perception and integration
- Postharvest Quality and Shelf Life Management
- Pineapple and bromelain studies
- Food Chemistry and Fat Analysis
- Polysaccharides Composition and Applications
- Olfactory and Sensory Function Studies
- Consumer Attitudes and Food Labeling
- Bee Products Chemical Analysis
- Psidium guajava Extracts and Applications
- Nutritional Studies and Diet
- Microencapsulation and Drying Processes
- Edible Oils Quality and Analysis
- Insect Utilization and Effects
- Sodium Intake and Health
- Pomegranate: compositions and health benefits
Universidade Federal de São Carlos
2017-2024
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
2022
Universidade de São Paulo
2011-2016
The effect of Isabel (IGE) and Niagara (NGE) grape seed peel extracts on lipid oxidation, instrumental colour, pH sensory properties raw cooked processed chicken meat stored at -18°C for nine months was evaluated. samples not affected by the addition extracts. IGE NGE were effective in inhibiting oxidation meat, with results comparable to synthetic antioxidants. caused alterations as evidenced (darkening lower intensity red yellow colour) samples. In evaluation odour flavour, produced...
This study characterised pineapple pomace (PP) and evaluated its application in extrusion to enhance fibre content of the final product. The had low fat (0.61%) high dietary (45.22%), showing potential for enrichment nutritionally poor products, as some extruded snacks. Results also showed microbiological counts, water activity, pH indicating good quality risk physicochemical deterioration. During extrusion, (0%, 10.5% 21%), moisture (14%, 15% 16%) temperature (140 160 °C) were evaluated. PP...
Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical sensory characteristics of low-fat burgers. Five treatments performed: conventional (CN, 20% fat) four formulations (10% fat): control (CT), pineapple (PA), (CO), (PC). Higher water retention lower cooking loss diameter reduction found in burgers with addition. In raw burgers, incorporation reduced L*, a*, C* values, but these alterations masked after cooking, leading to products similar CN. Low-fat harder,...
The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content fatty acid profile low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) four formulations (10% fat): control (CT), (PA), (CO), (PC). Low-fat cooked showed a mean reduction 9.15% compared to CN. Canola addition improved burgers, with increase in polyunsaturated/saturated acids ratio decrease n-6/n-3 ratio, atherogenic...
The aim of this study was to evaluate the sensory characteristics mortadellas with different fat contents using Descriptive Analysis (DA) and Check-all-that-apply (CATA) questions their relationship overall liking (OL). Five mortadella samples were studied. Sample 1, containing 16% fat. 2 formulated 8% Samples 3 4 prepared by replacing 50% a pre-emulsion composed fish, canola olive oil. A commercial fat-reduced sample also evaluated DA. Besides, eighty-four consumers OL 9-point scale...
Abstract This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using fractional factorial design (salt [0.5, 1.25 2.0%], fat [10, 15 20%] content [0, 30%]). Treatments characterized by instrumental sensory measurements. The statistical indicated that had little influence on results. principal component analysis showed incorporation mushrooms salt modified...
The descriptive and hedonic sensory perception of bacon manufactured using different smoking processes was studied. Six samples were evaluated: three with woods, two liquid smokes, a commercial bacon. Consumers rated their overall liking (OL) responded the check-all-that-apply (CATA) questions coupled ideal profile method (IPM).1 preliminary result showed that LS2 Bamboo best-rated bacons. However, data analysis indicated segments consumers (both n = 50), significant differences in OL. first...
The aim of this study was to perform a descriptive analysis (DA) bacons smoked with woods from reforestation and liquid smokes in order investigate their sensory profile. Six samples bacon were selected: three different wood species (Eucalyptus citriodora, Acacia mearnsii, Bambusa vulgaris), two artificially (liquid smoke) one negative control (unsmoked bacon). Additionally, commercial sample also evaluated. DA developed successfully, presenting good performance terms discrimination,...
This study aimed to elucidate the effect of pink pepper extract and different types packaging on physicochemical characteristics, oxidative stability dynamic sensory profile chicken burger. Pink was incorporated into burgers, which were stored in aerobic vacuum for 7 days at 2 °C. A formulation with synthetic antioxidant (butylated hydroxytoluene - BHT) a control (without antioxidants) also analysed. as effective BHT delay lipid oxidation burger after refrigeration. Vacuum preventing...
The impact of salt reduction and addition Umami Ingredient, obtained from shiitake stipes, on the physicochemical technological properties beef burgers was evaluated. Seven treatments were performed: one control (regular content) six low-salt formulations with different levels Ingredient. Cooked Ingredient showed a slight increase in lightness yellowness, but no effect found for redness, pH, water activity. There decrease cooking loss diameter any only samples 70% significantly less hard...
Meat has played a crucial role in human evolution and is an important component of healthy well-balanced diet on account its nutritional properties, high biological value as source protein, the vitamins minerals it supplies. We studied effects animal fat reduction substitution by hydrogenated vegetal fat, sodium alginate guar gum. Fatty acid composition, lipid oxidation, color instrumental texture well sensorial difference between low, substituted-fat traditional formulations for...