Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Juliana Cunha de Andrade"'
Autor:
Juliana Cunha de Andrade, Rosires Deliza, Eunice Akemi Yamada, Maria Teresa Esteves Lopes Galvão, Lynn J. Frewer, Nelson José Beraquet
Publikováno v:
Brazilian Journal of Food Technology, Vol 16, Iss 3, Pp 184-191 (2013)
Nas últimas décadas, tem-se observado um crescente interesse dos consumidores pelas questões relacionadas à segurança dos alimentos. Os governos têm sido pressionados a adotar medidas que assegurem a inocuidade dos alimentos e, consequentemente
Externí odkaz:
https://doaj.org/article/2f0976f1e53d4c5b8b0280979646398e
Autor:
Marcia Dutra de Barcellos, Gastón Ares, Élen Silveira Nalério, Rosires Deliza, Citieli Giongo, Juliana Cunha de Andrade
Publikováno v:
Meat Science. 137:201-210
The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory and hedonic perception of sheep meat cop
Autor:
Marcia Dutra de Barcellos, Élen Silveira Nalério, Gastón Ares, Juliana Cunha de Andrade, Citieli Giongo, Rosires Deliza
Publikováno v:
Food Quality and Preference. 53:168-175
The aim of the present work was to evaluate the influence of two evoked consumption contexts on consumers’ intention to purchase lamb meat cuts using rating-based conjoint analysis. Participants were randomly assigned to one of the evoked consumpti
Autor:
Rosires Deliza, Citieli Giongo, Marcia Dutra de Barcellos, Juliana Cunha de Andrade, Gastón Ares, Élen Silveira Nalério
Publikováno v:
Meat science. 130
The development of high-quality air-dried cured sheep meat products adapted to meet consumer demands represent an interesting option to add value to the meat of adult animals. The present study aimed to evaluate the influence of process parameters on
Autor:
Lynn J. Frewer, Juliana Cunha de Andrade, Nelson Jose Beraquet, Maria Teresa Esteves Lopes Galvão, Rosires Deliza, Eunice Akemi Yamada
Publikováno v:
Brazilian Journal of Food Technology, Vol 16, Iss 3, Pp 184-191 (2013)
Brazilian Journal of Food Technology, Volume: 16, Issue: 3, Pages: 184-191, Published: SEP 2013
Brazilian Journal of Food Technology v.16 n.3 2013
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 16, Issue: 3, Pages: 184-191, Published: SEP 2013
Brazilian Journal of Food Technology v.16 n.3 2013
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Nas últimas décadas, tem-se observado um crescente interesse dos consumidores pelas questões relacionadas à segurança dos alimentos. Os governos têm sido pressionados a adotar medidas que assegurem a inocuidade dos alimentos e, consequentemente
Autor:
Luciana Miyagusku, Renata Bromberg, Kleber Brunelli, Eunice A. Yamada, Claire Isabel Grígoli de Luca Sarantópoulos, Juliana Cunha de Andrade, Miriam Gonçalves Marquezini, José Boaventura Magalhães Rodrigues
Publikováno v:
Meat science. 125
This study evaluates the potential of using non-irradiated barrier-shrink bags containing ethylene-vinyl alcohol copolymer (EVOH), polyamide (PA) and ethylene ionomer in their structures to preserve vacuum-packaged fresh beef as an alternative to tra
Publikováno v:
Food Science and Technology, Vol 32, Iss 3, Pp 538-546 (2012)
The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided
Publikováno v:
Meat science. 117
The aims of the present study were to gather information about Brazilian consumers' perception of lamb meat and to study whether the perception is affected by the consumption frequency of this type of meat. A total of 1025 Brazilian consumers complet