Incorporation of spent coffee grounds in muffins: A promising industrial application

Autor: Daiane Bonizioli Benincá, Laísa Bernabé do Carmo, Mariana Grancieri, Lara Louzada Aguiar, Tarcísio Lima Filho, André Gustavo Vasconcelos Costa, Daniela da Silva Oliveira, Sérgio Henriques Saraiva, Pollyanna Ibrahim Silva

Publikováno v: Food Chemistry Advances, Vol 3, Iss , Pp 100329- (2023)

Spent coffee grounds (SCG) constitute the main residue generated in the coffee-based food industry and exhibit potential use as sources of antioxidants. The aim of this work was to investigate the effects of light and dark roasting on the properties

Externí odkaz: https://doaj.org/article/c1a673c59c7b4c7eaefec5647e5e918f

Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing formsComposição físico-química e qualidade sensorial de café conilon produzido no Estado do Espírito Santo e submetido a diferentes formas de processamento

Autor: Tarcísio Lima Filho, Suzana Maria Della Lucia, Sérgio Henriques Saraiva, Marco Antônio Sartori

Publikováno v: Semina: Ciências Agrárias, Vol 34, Iss 4, Pp 1723-1730 (2013)

Espirito Santo State is the largest producer of conilon coffee in Brazil. However, there is a lack of information about physico-chemical composition and sensory characteristics of this coffee submitted to different processing forms. Therefore, the ob

Externí odkaz: https://doaj.org/article/02eecb21a2744d2589092ff80fd2c09f

How to inform about sodium reduction on food labels?

Autor: Laudiane Justo Sant'anna, Cirila Ionara Almeida Araújo, Matheus Custódio de Paula, Eduardo da Silva da Moreira, Suzana Maria Della Lucia, Tarcísio Lima Filho

Publikováno v: Journal of Sensory Studies. 37

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9daa0d1960e6edf699e74c20ecd51d13
https://doi.org/10.1111/joss.12768

Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3

Autor: Marina Carvalho Martins Madalão, Andréa Alves Simiqueli, Márcia Cristina Teixeira Ribeiro Vidigal, Luis Antonio Minim, Valéria Paula Rodrigues Minim, Tarcísio Lima Filho

Publikováno v: Research, Society and Development; Vol. 10 No. 15; e289101522660
Research, Society and Development; Vol. 10 Núm. 15; e289101522660
Research, Society and Development; v. 10 n. 15; e289101522660
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This study was to evaluate the influence of information on the addition of omega-3 and its health benefits in the acceptance of dairy dessert. The hedonic thresholds methodology was applied in two trials: blind and open-label. In the blind trial, no

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8068dfa35ad9da6c4d0c9f495f5ab6e6
https://rsdjournal.org/index.php/rsd/article/view/22660

W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception

Autor: Márcia Cristina Teixeira Ribeiro Vidigal, Tarcísio Lima Filho, Valéria Paula Rodrigues Minim, Eduardo Basílio de Oliveira, Andréa Alves Simiqueli, Luis Antonio Minim, Petiara Santos Reis

Publikováno v: LWT. 100:278-286

W/O/W emulsions were developed as carrier vehicles of FeSO4 in order to allow for the fortification of foods with iron, with reduced loss of sensory quality. The internal aqueous phase ratio and FeSO4 insertion at different locations in the system we

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::efee529a3fe413169c1582e05f85a017
https://doi.org/10.1016/j.lwt.2018.10.063