Zobrazeno 1 - 10
of 234
pro vyhledávání: '"Rosires, Deliza"'
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Externí odkaz:
https://doaj.org/article/ed88b7c61bbb4ed3b43d4d64b67c2a2b
Autor:
Ilana Felberg, Mercedes Concórdia Carrão-Panizzi, Rosires Deliza, Sidinéa Cordeiro de Freitas, Elizabeth Borges Gonçalves, Sidney Pacheco, Manuela Cristina Pessanha de Araujo Santiago, Rosemar Antoniassi
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract The soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evalua
Externí odkaz:
https://doaj.org/article/9e4829a57e1d4264a029d82bf19ab29e
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
A large body of evidence assessing the effectiveness of front-of-package (FOP) nutrition labeling exists. Most experimental studies have been conducted with fictitious products. However, consumers’ perception depends on several products extrinsic f
Externí odkaz:
https://doaj.org/article/c247e8cd5d1b47f3930078165817408c
Publikováno v:
Food Science and Human Wellness, Vol 8, Iss 4, Pp 368-374 (2019)
Front-of-package (FOP) nutrition labelling schemes were developed to improve consumer’s comprehension about the food nutrients associated with non-communicable diseases (NCDs). Several FOPs have already been developed, and Brazil is in the process
Externí odkaz:
https://doaj.org/article/8066b4582d484296b0a369e5e822f77b
Autor:
Carolina Beres, Suely Pereira Freitas, Ronoel Luiz de Oliveira Godoy, Denize Cristine Rodrigues de Oliveira, Rosires Deliza, Marcello Iacomini, Caroline Mellinger-Silva, Lourdes Maria Correa Cabral
Publikováno v:
Journal of Functional Foods, Vol 56, Iss , Pp 276-285 (2019)
White wine Pinot noir grape pomace was dried and milled into flour or extracted in hot water and dried. Both ingredients were analysed and compared according to nutritional and biological value. The extract presented higher mineral and soluble fibre
Externí odkaz:
https://doaj.org/article/ea5cb094ff2a4e7e903910f92de60203
Autor:
Fernanda M. Viana, Maria Lucia G. Monteiro, Rafaela G. Ferrari, Yhan S. Mutz, Inayara B. A. Martins, Ana Paula A. A. Salim, Marcela De Alcantara, Rosires Deliza, Sérgio B. Mano, Carlos A. Conte-Junior
Publikováno v:
Foods, Vol 11, Iss 14, p 2144 (2022)
The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The resul
Externí odkaz:
https://doaj.org/article/db0e4f2365134aad9d29a939170eca0a
Autor:
Giselle Duarte, Ilana Felberg, Veronica Calado, Juliana DePaula, Monalisa S. C. de Jesus, Rosires Deliza, Marco Antonio L. Miguel, Adriana Farah
Publikováno v:
Journal of Food and Nutrition Research. 11:333-344
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e01546207cdd33e245a603b1a6a238a6
https://doi.org/10.12691/jfnr-11-5-1
https://doi.org/10.12691/jfnr-11-5-1
Autor:
Maria Lúcia G. Monteiro, Rosires Deliza, Eliane T. Mársico, Marcela de Alcantara, Isabele P. L. de Castro, Carlos A. Conte-Junior
Publikováno v:
Foods, Vol 11, Iss 3, p 434 (2022)
This study aimed to investigate Brazilian consumers’ perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define consumer segments considering their socioeconomic characteristics and eating habits towards indu
Externí odkaz:
https://doaj.org/article/733a7d44afb94ea1a6143438605f3b48
Publikováno v:
Foods, Vol 11, Iss 3, p 323 (2022)
The use of edible coatings in meat is currently being investigated in several studies. However, consumers’ attitudes toward this technology are not clear. This study evaluated consumers’ intention to purchase vacuum-packaged meat with a chitosan
Externí odkaz:
https://doaj.org/article/73f5d0b41d6140528a318a89edd3482d
Publikováno v:
Foods, Vol 10, Iss 9, p 2206 (2021)
This article aims to review the current literature pertaining to the effects of eating local seasonal food on sustainable consumption. To this end, we examined definitions of seasonal and local food, the methodological approaches adopted to study the
Externí odkaz:
https://doaj.org/article/1bf0894004a24c3d819e6c7c781eee81