A5065687896- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Consumer Attitudes and Food Labeling
- Animal Nutrition and Physiology
- Botanical Research and Applications
- Microencapsulation and Drying Processes
- Aquaculture Nutrition and Growth
- Bee Products Chemical Analysis
- Agriculture Sustainability and Environmental Impact
- Nutritional Studies and Diet
- Effects of Environmental Stressors on Livestock
- Culinary Culture and Tourism
- Insect Utilization and Effects
- Obesity, Physical Activity, Diet
- Color perception and design
- Fish biology, ecology, and behavior
- Sodium Intake and Health
- Fish Biology and Ecology Studies
- Postharvest Quality and Shelf Life Management
- Food Quality and Safety Studies
- Agricultural and Food Sciences
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Protein Hydrolysis and Bioactive Peptides
Universidad Nacional de Jaén
2022-2025
Universidad de Jaén
2023-2025
Saint Aloysius Gonzaga National University
2021-2022
National University of Engineering
2022
Universidade de São Paulo
2017-2021
Secretaria de Agricultura e Abastecimento
2018
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...
This study aimed to formulate burgers made from three Amazonian fish species:
In recent decades, rates of childhood overweight and obesity have increased worldwide, surpassing those adults. Understanding the factors influencing children’s food choices is essential to promote healthy eating habits. This study examined why school-aged children make unhealthy how parents’ habits influence their choices. Children’s ability rank 25 pictures according healthfulness was assessed using a free sorting task (FST), while parents made list foods, cognitive salience index (CSI)...
Currently, consumers demand healthier and more sustainable foods, but it must be considered that sensory characteristics directly drive acceptability preference. The objective of this review was to analyze the functions mushrooms terminology used for characterization mushroom-enriched meat products. Efforts have been made reduce animal fat, salt, synthetic additives, meat, in which stand out because they can replace these components. Various species explored, mostly with positive effects on...
The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic (EPA), and docosahexaenoic (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead healthier more functional products, which may positive implications for consumer well-being. work aimed fortify model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia...
Meat products are known for their lipid profile rich in saturated fats and cholesterol, also the formation of oxidation compounds; therefore, a reduction animal fat may result product less harmful to health. Pijuayo is an Amazon fruit its nutritional properties, such as fiber content. For these reasons, it attractive replace meat products. The present work used pijuayo pulp peel flours partially beef-based burgers at 25% 50% levels, considering sensory physicochemical outcomes evaluated by...
Acute heat stress may affect the quality of broilers meat, however there are no reports considering thermal conditions commercially available in Brazil.In this way, present work aimed to fill gap industrial relevance.Broilers commercial strain (Cobb 500, n = 540) were randomly assigned two conditions: acute (AHS; 35°C; 75 -85% relative humidity) and not-heat-stress (NS; 22ºC; 83 ± 6.6% humidity), for 2 hours prior slaughter.The mortality rate AHS reached 37%, which was greater than 5.2%...
This study aimed to investigate the incorporation of micronized salt (MS) reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.0% M1.5% 1.5% M1.0% 1.0% salt, containing 1004, 1133, 860, 525 mg sodium/100 g product, respectively. To characterize samples, analyses content, cooking loss, relative myoglobin instrumental color carried out. The analysis was...