Výsledky vyhledávání - "Rafael Silva Cadena"

Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

Autor: Rafael Silva Cadena, Michelle K. Beresford, Amy G. Paisley, Gastón Ares, Ana Giménez, Lucía Antúnez, Sara R. Jaeger, Leticia Vidal

Publikováno v: Food Quality and Preference. 42:154-164

In recent years methodological research into application of CATA questions has gained momentum. Yet, key questions for this approach remain unaddressed – how to generate the sensory terms that populate CATA questions and how many terms should be us

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f02327320a6f71d7dc6a4d961a63019a
https://doi.org/10.1016/j.foodqual.2015.02.003

Zobrazit plný text záznamu

Application of Survival Analysis to Estimate Equivalent Sweet Concentration of Low-Calorie Sweeteners in Orange Juice

Autor: Shari Zorn, Lucía Antúnez, Ana Giménez, Florencia Alcaire, Rafael Silva Cadena, Leticia Vidal, Gastón Ares

Publikováno v: Journal of Sensory Studies. 29:474-479

The aim of the present work was to apply survival analysis to estimate equivalent sweet concentration of low-calorie sweeteners in orange juice. Five low-calorie sweeteners were considered: sucralose and four samples of stevia. For each sweetener, a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::54b80fd72bc3855752a262b5ecd4cbb8
https://doi.org/10.1111/joss.12128

Zobrazit plný text záznamu

Plný text ve formátu HTML

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

Autor: Rafael Silva Cadena, Amy G. Paisley, Benedicte Pineau, Denise C. Hunter, Gastón Ares, Ana Giménez, Sara R. Jaeger, Fernanda Bruzzone, Leticia Vidal

Publikováno v: Food Quality and Preference. 36:87-95

The current research explored the possibility of using attribute ratings as a variant (RATA: rate-all-that-apply) to CATA questions (check-all-that-apply), in order to improve sample description and discrimination and to engage participants in greate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6ce154d341848ebe7aab578ccaf65d8e
https://doi.org/10.1016/j.foodqual.2014.03.006

Zobrazit plný text záznamu

Stability of sample configurations from projective mapping: How many consumers are necessary?

Autor: Rafael Silva Cadena, Paula Varela, Gastón Ares, Leticia Vidal, Lucía Antúnez, Ana Giménez

Publikováno v: Food Quality and Preference. 34:79-87

Projective mapping for sensory characterisation with consumers has been used for a relatively short period of time, which suggests that the development of guidelines regarding best practices is strongly needed. The present work aims to provide an ins

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::06bdde95293e4b92500ec668542c5cc4
https://doi.org/10.1016/j.foodqual.2013.12.006

Zobrazit plný text záznamu

Assessment of Global and Individual Reproducibility of Projective Mapping with Consumers

Autor: Ana Giménez, Beatriz Gómez, Paula Varela, Rafael Silva Cadena, Gastón Ares, Silvana Correa, Leticia Vidal, Rosa Ana Abalos

Publikováno v: Journal of Sensory Studies. 29:74-87

The popularity of projective mapping with consumers for sensory characterization has markedly increased in the last 5 years. To have confidence in this methodology, it is necessary to ensure that a similar product profile would emerge if the test was

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::78fdcaea21770fca5d61ea816bc9d094
https://doi.org/10.1111/joss.12083

Zobrazit plný text záznamu

Plný text ve formátu HTML

Ideal and relative sweetness of high intensity sweeteners in mango nectar

Autor: Helena Maria André Bolini, Rafael Silva Cadena

Publikováno v: International Journal of Food Science & Technology. 47:991-996

Summary The aim of this study was to analyse the ideal and relative sweetness of mango nectar with high intensity sweeteners. The ideal sweetness of the samples sweetened with sucrose at 5%, 7.5%, 10%, 12.5% and 15%, was analysed using an acceptance

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5f5f32317931e98f98be85fc511fbb73
https://doi.org/10.1111/j.1365-2621.2011.02932.x

Zobrazit plný text záznamu

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

Autor: Adriano G. Cruz, Márcia M. C. Ferreira, Rafael Silva Cadena, Rosires Deliza, Helena Maria André Bolini, Clecio Dantas, José de Assis Fonseca Faria

Publikováno v: Food Research International. 45:211-215

The feasibility of the parallel factors model (PARAFAC) as a modeling tool for consumer sensory acceptance data of complex food matrices was investigated. The attributes of aroma, flavor, taste, texture, and overall liking of probiotic and convention

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2e83f20b02a58ebed261133d0f040dd7
https://doi.org/10.1016/j.foodres.2011.09.031

Zobrazit plný text záznamu

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

Autor: Rafael Silva Cadena, Claudio J. B. de Carvalho, Adriano G. Cruz, Jaime Amaya-Farfan, José de Assis Fonseca Faria, Helena Maria André Bolini, Pablo Christiano Barboza Lollo, A.A. Gomes, Stefania Pegorin Braga

Publikováno v: Journal of Dairy Science. 94:4777-4786

The complex metabolism of probiotic bacteria requires several technological options to guarantee the functionally of probiotic dairy foods during the shelf life. This research aimed to evaluate the effect of the supplementation of increasing amounts

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61a99f39c88150ea547edb6d05768424
https://doi.org/10.3168/jds.2011-4175

Zobrazit plný text záznamu

Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

Autor: Renata Maria dos Santos Celeghini, José de Assis Fonseca Faria, Daniel Granato, Adriano G. Cruz, Rafael Silva Cadena, Helena Maria André Bolini, Ana M. P. Gomes, Marise Aparecida Rodrigues Pollonio

Publikováno v: Web of Science
Repositório Institucional da UNITAU
Universidade de Taubaté (UNITAU)
instacron:UNITAU

Made available in DSpace on 2019-09-12T16:57:02Z (GMT). No. of bitstreams: 0 Previous issue date: 2011 We investigated the effect of sodium reduction by partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) on the manufacture o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::672b020507e6f262eb334b9a3a401dac
https://doi.org/10.3168/jds.2010-3774

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání