Zobrazeno 1 - 10 of 19 pro vyhledávání: '"Lucia, Suzana Maria Della"'
1
Umbrales hedónicos para la reducción del cloruro de sodio en galleta salada
Autor: Sant’anna, Laudiane Justo, Araújo, Cirila Ionara Almeida, Cornejo, Lara Lima, Moreira, Eduardo da Silva, Paula, Matheus Custódio de, Carvalho, Raquel Viera de, Lucia, Suzana Maria Della, Lima Filho, Tarcisio
Publikováno v: Research, Society and Development; Vol. 9 No. 12; e36491211376
Research, Society and Development; Vol. 9 Núm. 12; e36491211376
Research, Society and Development; v. 9 n. 12; e36491211376
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
One of the main factors responsible for the worldwide high hypertension rate is the excessive sodium intake. Currently, the population salt consumption is twice the recommended limit and thus initiatives to reduce this component content in food, espe
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::879d133d0dcb6e6de3dd42bf5a174768
https://rsdjournal.org/index.php/rsd/article/view/11376
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2
Influencia del uso de cloruro de potasio y preparados enzimáticos sobre las características físicas de las galletas con contenido reducido de sódio
Autor: Araújo, Cirila Ionara Almeida, Sant’anna, Laudiane Justo, Moreira, Eduardo da Silva, Cornejo, Lara Lima, Paula, Matheus Custódio de, Lucia, Suzana Maria Della, Carvalho, Raquel Viera de, Lima Filho, Tarcisio
Publikováno v: Research, Society and Development; Vol. 9 No. 11; e97891110833
Research, Society and Development; Vol. 9 Núm. 11; e97891110833
Research, Society and Development; v. 9 n. 11; e97891110833
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Excessive sodium consumption is a worldwide public health problem. The big challenge is to make reductions in sodium content without affecting the physical and technological characteristics and the sensory acceptance of food. The objective of this st
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::08ae5284b898280463d932d8faf169f9
https://rsdjournal.org/index.php/rsd/article/view/10833
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3
Akademický článek
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5
Mutton mortadella supplemented with yacón meal
Autor: Santos Júnior, Alexandre Cristiano, Henry, Fábio da Costa, Maia Júnior, Jonhny de Azevedo, Moulin, Monique Moreira, Lucia, Suzana Maria Della, Quirino, Célia Raquel, Maradini Filho, Antonio Manoel, Busato, Beatriz Módulo
Publikováno v: Ciência Rural, Volume: 48, Issue: 9, Article number: e20180349, Published: 03 SEP 2018
This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, por
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______608::0a8b159930888bb3ff7a5d873fffaa14
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900753&lng=en&tlng=en
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6
Statistical methods to the evaluation of the influence of non-sensory characteristics on consumer acceptability, purchase intention and choice
Autor: Lucia, Suzana Maria Della
Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Fundação de Amparo a Pesquisa do Estado de Minas Gerais The interaction between sensory analysis and the study of consumer behavior has been a reality in processes which involve new product development. This happens because when consumer evaluates
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::163e2d545cfdfff49f37aad2e39943f2
http://locus.ufv.br/handle/123456789/395
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8
Hedonic thresholds and influence of packaging color on the sensorial perception of chocolate with different percentages of cocoa
Autor: Martins, Francine Ferreira
Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
O chocolate é um alimento bastante consumido no Brasil, sendo o tipo ao leite, um dos mais apreciados pelos brasileiros. O consumo de chocolates com percentuais de cacau acima de 70% pode conferir inúmeros benefícios à saúde, devido aos composto
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::0a45ec5af6328f8c8c26f49508e8add2
http://www.locus.ufv.br/handle/123456789/20871
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9
Proposition of the hedonic thresholds methodology: committed acceptance threshold and rejection threshold
Autor: Lima Filho, Tarcísio
Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Conselho Nacional de Desenvolvimento Científico e Tecnológico As metodologias de determinação de limiares sensoriais existentes geram estimativas pouco confiáveis do ponto a partir do qual a intensidade de um estímulo passa a alterar a aceitaç
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::feae6faf1bfac845c67206ed11ba4ed4
http://www.locus.ufv.br/handle/123456789/7448
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10
Optmized descriptive profile: number of judges, designs and validation
Autor: Silva, Rita de Cássia dos Santos Navarro da
Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Conselho Nacional de Desenvolvimento Científico e Tecnológico The Optimized Descriptive Profile (ODP) is a new methodology for sensory description that was recently proposed in order to reduce the time of sensory testing. In the ODP, the evaluation
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e99b689042699bcb8a0cd4a4dd5a4973
http://locus.ufv.br/handle/123456789/489
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