Výsledky vyhledávání - "Nilda Doris Montes Villanueva"

Akademický článek

Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance

Autor: Marcio Aurélio de Almeida, Silvina G. Fadda, Miguel Ángel Sentandreu Vicente, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto, Carmen Josefina Contreras Castillo

Publikováno v: Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-12 (2024)

Abstract In many industrialised countries, sodium intake exceeds the nutritional guidelines. High sodium intake has been associated with health problems, such as arterial hypertension and, consequently, a higher health risk of cardiovascular disease.

Externí odkaz: https://doaj.org/article/7a8ec6a2538446b8aca858eda66ab68a

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Akademický článek

Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers

Autor: Marcio Aurélio de Almeida, Nilda Doris Montes Villanueva, Erick Saldaña, Jair Sebastião da Silva Pinto, Carmen J. Contreras - Castillo

Publikováno v: Scientia Agropecuaria, Vol 8, Iss 4, Pp 389-399 (2017)

The first contact between consumers and the food product is usually the packaging and it’s labelling. Therefore, it is the primary means to generate consumer’s expectations. The aim of the present work was to evaluate the influence of nutritional

Externí odkaz: https://doaj.org/article/9d5cbeeae1194504b177f3e7bf767bdc

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Akademický článek

Sensory and physicochemical characteristics of low sodium salami

Autor: Marcio Aurelio de Almeida, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto, Erick Saldaña, Carmen J. Contreras-Castillo

Publikováno v: Scientia Agricola, Vol 73, Iss 4, Pp 347-355 (2016)

ABSTRACT The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2)

Externí odkaz: https://doaj.org/article/ff801ebd85e04e5cb2b3e5ca3d68c9bf

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Akademický článek

Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage

Autor: Marco Antonio Trindade, Nilda Doris Montes Villanueva, Catharine Vendemiatto Antunes, Maria Teresa de Alvarenga Freire

Publikováno v: Brazilian Journal of Food Technology, Vol 16, Iss 3, Pp 216-225 (2013)

Lamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience product

Externí odkaz: https://doaj.org/article/09dbc77839ba47088f0394b8dee80d80

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How does starch affect the sensory characteristics of mazamorra morada ? A study with a dessert widely consumed by Peruvians

Autor: Nilda Doris Montes Villanueva, Miriam Mabel Selani, Hubert Arteaga, Erick Saldaña, Cathia Malca Samán, Jhordin Saldaña, Juan Dario Rios-Mera

Publikováno v: International Journal of Gastronomy and Food Science. 12:22-30

Mazamorra morada is a dessert consumed by Peruvian people, but currently there is no information about its sensory characteristics. In this case, it is very important to know the sensory characteristics of this product for future commercialization. T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4c48a49565c05e1325b421d7ee824ac5
https://doi.org/10.1016/j.ijgfs.2018.01.002

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Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers

Autor: Nilda Doris Montes Villanueva, Marcio Aurélio de Almeida, Erick Saldaña, Jair Sebastião da Silva Pinto, Carmen J. Contreras-Castillo

Publikováno v: Scientia Agropecuaria; Vol. 8 No. 4 (2017): Octubre-Diciembre; 389-399
Scientia Agropecuaria; Vol. 8 Núm. 4 (2017): Octubre-Diciembre; 389-399
Revistas Universidad Nacional de Trujillo
Universidad Nacional de Trujillo
instacron:UNITRU
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Scientia Agropecuaria, Vol 8, Iss 4 (2017)
Scientia Agropecuaria, Vol 8, Iss 4, Pp 389-399 (2017)
Scientia Agropecuaria, Volume: 8, Issue: 4, Pages: 389-399, Published: OCT 2017

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f609bb8d8a3d3f8baf248a1d968fb4ac
https://doi.org/10.17268/sci.agropecu.2017.04.10

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Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat

Autor: Nilda Doris Montes Villanueva, Keityane B. Bergamaschi, Viviane G. Packer, Severino Matias de Alencar, Miriam Mabel Selani, Carmen J. Contreras-Castillo, Priscilla Siqueira Melo

Publikováno v: Journal of Food Science and Technology. 52:7409-7416

Agro-industrial activities generate millions of tons of residues all over the world. Although many of them contain bioactive compounds, they are underexplored. Ethanolic extracts of beetroot stems (EEB) and guava pomace (peels, seeds) (EEG) were anal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ec7573b8fea27272c7fd572e846d1260
https://doi.org/10.1007/s13197-015-1854-8

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Influence of Information on the Acceptance and Purchase Intention of an Irradiated Food: A Study With Brazilian Consumers

Autor: Nilda Doris Montes Villanueva, Cecília Geraldes Martins, Tatiana Pacheco Nunes, Mariza Landgraf, Jorge Herman Behrens

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

This study investigated the effect of information on the acceptability and purchase intention of an irradiated watercress salad and its non-irradiated counterpart among Brazilian consumers (N = 236). Both the irradiated and the non-irradiated product

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c38d923f3b4dcc41123bdf20ac4bd8eb
https://doi.org/10.1080/10454446.2014.885861

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The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers

Autor: Fernando Gustavo Tonin, Isabela Rodrigues, Yana Jorge Polizer Rocha, Larissa Tátero Carvalho, Manoela Alves Pires, Juliana Cristina Baldin, Marco Antonio Trindade, Nilda Doris Montes Villanueva, Paulo E.S. Munekata

Publikováno v: Journal of Food Quality, Vol 2017 (2017)
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

The present study aimed to evaluate the effect of natural extracts (rosemary and green tea extracts) in frozen storage of chicken burgers. Chicken burger treatments were prepared as follows: control (CON), 20 mg BHA/kg (BHA20), 10 mg green tea extrac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33c7dedf1b4ba70d5c80e0d9642f4c72
https://doaj.org/article/46e5cdd7e901485084ada88d7831e1f5

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Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken

Autor: José Ricardo Gonçalves, Marcio Aurélio de Almeida, Nilda Doris Montes Villanueva, Carmen J. Contreras-Castillo

Publikováno v: Journal of Food Science and Technology. 52:2869-2877

The aim of the present study was to develop a new restructured product, cooked and frozen ready-to-eat product that was prepared with boneless chicken meat (breast and drumstick) and mechanically separated chicken meat (MSCM). Non-meat ingredients, s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3314ec6c928659e49a431f5e2509485f
https://doi.org/10.1007/s13197-014-1351-5

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