Zobrazeno 1 - 10 of 15 pro vyhledávání: '"Michele Nayara Ribeiro"'
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Akademický článek
Consumer perception of biodegradable packaging for food
Autor: Ana Carolina Salgado de Oliveira, Michele Nayara Ribeiro, Julio Cesar Ugucioni, Roney Alves da Rocha, Soraia Vilela Borges
Publikováno v: Polímeros, Vol 33, Iss 4 (2024)
Abstract Most of the discarded plastics originate mainly from food and beverage packaging, thus the consumer's perception of biodegradable packaging must be understood. This study aimed to investigate the consumer perception of biodegradable packagin
Externí odkaz: https://doaj.org/article/a21a3874bf81443ea7b9da4c69106740
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2
Quality control of fresh strawberries by a random forest model
Autor: Ana Carla Marques Pinheiro, Rafael Carvalho do Lago, Danton Diego Ferreira, Michele Nayara Ribeiro, Eduardo Valério de Barros Vilas Boas, Lenízy Cristina Reis Rocha, Gabriel Aparecido Fonseca, Iago A. Carvalho
Publikováno v: Journal of the Science of Food and Agriculture. 101:4514-4522
Background Strawberry quality is one of the most important factors that guarantees consistent commercialization of the fruit and ensures the consumer's satisfaction. This work makes innovative use of random forest (RF) to predict sensory measures of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b29e1cf975c2d085f5ab0335b7effa2
https://doi.org/10.1002/jsfa.11092
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3
Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride
Autor: Renata Abadia Reis Rocha, João de Deus Souza Carneiro, Gabriela Alvarenga Silva, Cleiton Antônio Nunes, Michele Nayara Ribeiro, Lenízy Cristina Reis Rocha, Ana Carla Marques Pinheiro
Publikováno v: Journal of Food Science. 85:1565-1575
We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium glutamate (MAG). We also evaluated the ability of these flavor enhancers to enhance salty taste
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed2785e3769f7bdfac9b733590ea74ce
https://doi.org/10.1111/1750-3841.15121
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4
Development and optimization of coffee gelato: a sensory perspective
Autor: Michele Nayara Ribeiro, Fabio Antonialli, Rosemary Gualberto Fonseca Alvarenga Pereira, Maísa M. M. de Sousa, Suzana da Silva Moreira, Paulo Henrique Montagnana Vicente Leme, Fabiana de Carvalho Pires, Rafaela Corrêa Pereira
Publikováno v: British Food Journal. 121:1116-1124
Purpose The purpose of this paper is to optimise and characterise the sensory aspects of gelatos flavoured with different types of coffee preparations (brewed, espresso and soluble), to select the most acceptable formulation and investigate the influ
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::49117557539bc4b3690c1de93b9eee96
https://doi.org/10.1108/bfj-10-2018-0664
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6
Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste
Autor: João de Deus Souza Carneiro, Renata Abadia Reis Rocha, Michele Nayara Ribeiro, Lenízy Cristina Reis Rocha, Ana Paula Lima Ribeiro, Roney Alves da Rocha
Publikováno v: Journal of food scienceREFERENCES. 86(3)
The effect of the flavor enhancers monoammonium glutamate (MAG), monosodium glutamate (MSG), disodium guanylate (GMP), and disodium inosinate (IMP) on intensifying salty taste in food matrices (shoestring potatoes, requeijao cheese, and beef burgers)
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f2264c5c1729d26a513dd47d709978e
https://pubmed.ncbi.nlm.nih.gov/33615480
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7
Multiple-sip temporal dominance of sensations associated with acceptance test: a study on special beers
Autor: Cleiton Antônio Nunes, Ana Carla Marques Pinheiro, Michele Nayara Ribeiro, Vanessa Rios de Souza, Síntia Carla Corrêa Simioni
Publikováno v: Journal of Food Science and Technology. 55:1164-1174
In this study, we proposed the use of a multiple-sip temporal dominance of sensations (TDS) test alongside with an acceptance test over repeated consumption for the analysis of special beers, with the aim of contributing to a deeper understanding of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebf94eab57f2f19b4b5bf6a0cec23eb8
https://doi.org/10.1007/s13197-018-3032-2
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8
Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt
Autor: Letícia Rodrigues Silveira, Vanessa Rios de Souza, Arlindo Curzi Júnior, João Paulo Ferreira Condino, Daniela Maria Rodrigues, Renata Abadia Reis Rocha, Michele Nayara Ribeiro, Ana Carla Marques Pinheiro, Cleiton Antônio Nunes
Publikováno v: International Dairy Journal. 110:104802
A high protein plain yoghurt formulation was optimised using the Euclidian distance on the Napping® test, measuring the distance among formulations sweetened with stevia and standard samples sweetened with sucrose and sucralose. The optimised formul
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::090561cc40d967128f3a2404e7fbd9e7
https://doi.org/10.1016/j.idairyj.2020.104802
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9
Akademický článek
A comparison of machine learning algorithms for predicting consumer responses based on physical, chemical, and physical–chemical data of fruits.
Autor: Ribeiro, Michele Nayara1 (AUTHOR) michele.ribeiro01@gmail.com, Carvalho, Iago Augusto2 (AUTHOR) iago.carvalho@unifal-mg.edu.br, Ferreira, Danton Diego3 (AUTHOR) danton@ufla.br, Pinheiro, Ana Carla Marques1 (AUTHOR) anacarlamp@dca.ufla.br
Publikováno v: Journal of Sensory Studies. Jun2022, Vol. 37 Issue 3, p1-6. 6p.
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