About
Contact & Profiles
A5020996916
Research Areas
- Meat and Animal Product Quality
- Consumer Attitudes and Food Labeling
- Microbial Inactivation Methods
- Probiotics and Fermented Foods
- Sensory Analysis and Statistical Methods
- Proteins in Food Systems
- Food Allergy and Anaphylaxis Research
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
- Biochemical Analysis and Sensing Techniques
- Nutrition, Genetics, and Disease
- Nuts composition and effects
Universidade Estadual de Maringá
2022-2024
Universidade Federal do Amapá
2021
10.1016/j.cofs.2022.100892
article
EN
Current Opinion in Food Science
2022-07-08
10.1016/j.tifs.2023.06.009
article
EN
Trends in Food Science & Technology
2023-06-08
10.1016/j.fbio.2022.101585
article
EN
Food Bioscience
2022-02-05
10.1016/j.foodres.2023.113372
article
EN
Food Research International
2023-08-11
Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the vegan and non-vegan consumers regarding probiotic almond-fermented beverages ultrasound using packaging products (pasteurized/conventional, ultrasound, with a claim on label). A "Check All That Apply" test emojis Food Technology Neophobia scale were used. The "processed ultrasound" information did not impact purchase intention healthiness, safety, nutrition,...
10.3390/foods13131975
article
EN
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Foods
2024-06-22
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