Consumer awareness of food antioxidants. Synthetic vs. Natural

Autor: Vanderlei Aparecido de Lima, Maira Casagrande, Leandra Schuastz Breda, Jéssica Bordim, Marina Leite Mitterer-Daltoé, Carla Cristina Lise

Publikováno v: Food Science and Technology, Vol 41, Iss suppl 1, Pp 208-212 (2020)
Food Science and Technology, Issue: ahead, Published: 17 JUL 2020
Food Science and Technology, Volume: 41 Supplement 1, Pages: 208-212, Published: 17 JUL 2020
Food Science and Technology v.41 suppl.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::196c1ec1c78c554fc83e977dacb2c22f
http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst15120.pdf

Description and discrimination of freshness and biometric qualities of three different fishes: Grass carp, pacu, and catfish

Autor: Anne Caroline Belusso, Marina Leite Mitterer-Daltoé, Tatiane Luiza Cadorin Oldoni, Barbara Arruda Nogueira, Leandra Schuastz Breda

Publikováno v: Acta Alimentaria. 48:341-348

The goal of this work was to wade into the freshness quality and biometric evaluation, by means of distinct statistical descriptive methods, on three fresh catch species of fish, as well as to eval...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d02a83e937eff7389dcd542a2333213b
https://doi.org/10.1556/066.2019.48.3.9

Check all that apply (CATA) as an instrument for the development of fish products

Autor: Leandra Schuastz Breda, Marina Leite Mitterer-Daltoé, Barbara Arruda Nogueira, Anne Caroline Belusso

Publikováno v: Food Science and Technology v.36 n.2 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 36, Issue: 2, Pages: 275-281, Published: 20 MAY 2016
Food Science and Technology, Iss 0 (2016)

The objective of this paper is to develop a fish-based product. Through the innovative sensorial check all that apply (CATA) technique, employed in two stages of the development of the product – market research and the sensorial and hedonistic char

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50274ed74e9ca65bf08a19c5f786e089
https://doi.org/10.1590/1678-457x.0026

Sensory perception in the replacement of NaCl by MSG in fish burgers

Autor: Barbara Arruda Nogueira, Marina Leite Mitterer-Daltoé, Deyse Pegorini Rodrigues, Leandra Schuastz Breda

Publikováno v: Acta Scientiarum. Technology. 39:565

In meat products, sodium chloride (NaCl) simultaneously promotes different functionalities, such as modifying the osmotic pressure and the consequent reduction of microbial growth, solubilization of proteins and the improvement of sensory attributes.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fb4fbf8d91bb6e73bdeace3b2b6d6127
https://doi.org/10.4025/actascitechnol.v39i5.28660