A5036671806- Sensory Analysis and Statistical Methods
- Consumer Attitudes and Food Labeling
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Agricultural and Food Sciences
- Consumer Packaging Perceptions and Trends
- Environmental Sustainability in Business
- Multisensory perception and integration
- Insect Utilization and Effects
- Microbial Metabolites in Food Biotechnology
- Obesity, Physical Activity, Diet
- Banana Cultivation and Research
- Growth and nutrition in plants
- Postharvest Quality and Shelf Life Management
- Animal and Plant Science Education
- Color perception and design
- Probiotics and Fermented Foods
- Organic Food and Agriculture
- Biotechnology and Related Fields
- Eating Disorders and Behaviors
- Food composition and properties
- Psychological Well-being and Life Satisfaction
- Bee Products Chemical Analysis
- Biochemical and biochemical processes
- Fermentation and Sensory Analysis
Université d'Angers
2020-2024
Universidade Federal do Rio de Janeiro
2013-2020
Ghent University
2020
Brazilian Agricultural Research Corporation
2017-2019
Universidade Tiradentes
2014
Universidade Estadual de Campinas (UNICAMP)
2012-2013
Labels can largely influence functional foods consumers' purchase decisions. The aim of the work was to study attention food labels and evaluate differences between regular products probiotic milk as case study. Four were designed considering two types product (regular vs. milk) label backgrounds. Sixty consumers asked look at while their eye movements recorded using an eye-tracker complete a word association task. Then, they had eight flicker change detection tasks, involving four different...
White wine Pinot noir grape pomace was dried and milled into flour or extracted in hot water dried. Both ingredients were analysed compared according to nutritional biological value. The extract presented higher mineral soluble fibre content. After a human digestion simulation, phenolic content antioxidant capacities also the extract. 5 kDa filtration of digested fractions, gastric enteric retentates from showed bioactive value, gallic, vanillic seringic acids main bioaccessible compounds....
Abstract The present work aimed to explore, for the first time, sensory potential of three native species Vanilla collected in Brazilian Atlantic Forest ( V. bahiana , chamissonis cribbiana ). Ethanolic extracts vanilla were obtained from ripe, enzymatically cured pods, and added lactose‐free milk making flavored samples. Threshold estimation differences “vanilla flavor,” hedonic consumer perception samples evaluated. A 9‐point scale Rate‐All That‐Apply methodology used comparison commercial...
The aim of the present work was to screen probiotic cultures for development non-fermented milk that keeps its sensory, microbiological and physicochemical characteristics during storage. study conducted in three steps. Initially, five (Bifidobacterium animalis, B. longum, Lactobacillus acidophilus, L. casei, rhamnosus) were screened using techniques. Two selected a more detailed evaluation based on their ability maintain viability storage without altering sensory product: acidophilus...
Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition sensory characterization. Tilapia-waste (TF) increased (P < 0.05) the lipid, protein ash contents, decreased carbohydrates total dietary fiber. BTF0%, BTF2.5% BTF5% received highest scores acceptance preference. Despite this apparent consumer preference low or no levels, TF can be added to at below 12.17% without triggering...
Fat replacement by carboxymethyl cellulose (CMC) and inulin (IN) for the manufacture of low-fat lamb patties was investigated utilizing mixture design. The effect fat, CMC, IN levels on texture, color, weight loss, patty diameter reduction, sensory characteristics investigated. presence CMC decreased hardness (p < 0.05). While also springiness, cohesiveness, gumminess, chewiness 0.05), no adhesiveness observed > increased L* (lightness), a* (redness), b* (yellowness) values in raw patties,...
Abstract The aim of the present study was to investigate through free word association Brazilian consumers' perception fish as a meal and explore whether different consumption frequencies play role. participants were split into high, occasional, low groups according their self‐reported frequency. general associations with strongly related health benefits, which considered motivating factor for high group. However, group, unfamiliarity, convenience price represent barriers consumption....
Abstract The aim of the study was to evaluate influence intrinsic and extrinsic characteristics regular probiotic version two milk products on consumer overall liking perceived wellbeing. In Study 1, consumers evaluated samples with different label design. 2, chocolate flavored differing in sugar content nutrition information. both studies, rated their completed a check‐all‐that‐apply question composed expressions related dimensions Overall scores were significantly affected by sensory but...
This work set out to show that the novel problem-solving process called design thinking (DT) can advance acceptance and consumption of insects as food. The DT approach involving a multidisciplinary team comprised three stages: (1) an exploratory evaluation through questionnaires raise consumer empathy, (2) ideation stage enable visualization rapid prototyping, which resulted in creation twelve food products using mealworm larva cricket flour (3) experimentation stage, where five most...
Several studies have reported that most new products do not achieve satisfactory results when launched on the market. There is a need to increase efficiency of methodologies used in development success rates. Rapid sensory named Polarized Sensory Positioning (PSP), Check-all-that-apply (CATA), Projective mapping (PM) or Napping were applied obtain and hedonic information product, probiotic-added chocolate flavored milk, aiming at determining preference guides can be high overall liking...
The objective of this study was to determine the best lettuce cultivar (American 'Graciosa', 'Vanda', 'Marcela' and 'Lavínia') harvesting method. Therefore, quality shelf-life were evaluated using sensory analyses. Lettuce heads harvested with root on by producer, so that they cut in different ways laboratory. samples stored a cold chamber at 10 °C 80% ± 2% relative humidity for nine days, sensorial analyses performed according Qualitative Descriptive Analysis method days 1, 3, 6, 9 storage...