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 Author(s): PALAZZO, A. B.; BIASOTO, A. C. T.; DIONISIO, A. P.; CADENA, R. S.; BOLINI, H. M. A. Abstract: Creamy “requeijão” is the commercially most prominent processed cheese spread in Brazil. The time intensity analysis is important to provide how the flavor behavior is for the consumers duri... ... |
 Author(s): FELBERG, I.; CARRÃO-PANIZZI, M. C.; DELIZA, R.; FREITAS, S. C. de; GONCALVES, E. B.; PACHECO, S.; SANTIAGO, M. C. P. de A.; ANTONIASSI, R. 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 pro... ... |
 Author(s): GUEDES, A. M. M.; SÁ, D. de G. C. F. de; ANTONIASSI, R.; WILHELM, A. E.; FARIA-MACHADO, A. F. de; TORREZAN, R. The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects. French fries are... ... |
 Author(s): NASSU, R. T.; BRITO, G. F.; SILVA, M. L. P. da; BERNDT, A.; TULLIO, R. R.; ALENCAR, M. M. de Sensory attributes of beef are very important in consumer?s point of view, mainly regarding to its tenderness and flavour. |
 Author(s): BENTO, J. A. C.; MÉNDEZ, I.; GULARTE, M. A.; BASSINELLO, P. Z. This study evaluated the perception of Brazilian consumers regarding the nutritional value, preparation/consumption preferences, and acceptance of genetically modified (GM) beans. An opinion survey wa... ... |
 Author(s): AZOUBEL, P. M.; TONON, R. V.; ANTONIO, G. C.; KUROZAWA, L. E.; MURR, F. E. X. In this work, the influence of osmotic pretreatments on dried cashew apple acceptability was evaluated. |
 Author(s): FELBERG, I.; CARRÃO-PANIZZI, M. C.; DELIZA, R.; FREITAS, S. C. de; SANTIAGO, M. C. P. de A.; STEPHAN, M. P.; JESUS, M. S. C. de; GONCALVES, E. B.; ANTONIASSI, R. Soymilk is one of the most available beverages, an alternative to dairy milk and is recognized for its nutritional value. The nutritional quality, the presence of anti-nutritional factors, isoflavones... ... |
 Author(s): PAIVA, C. L.; QUEIROZ, V. A. V.; GARCIA, M. A. V. T.; CARVALHO, C. W. P. de Cereal bars have been an excellent vehicle for delivering functional ingredients to food market. Researches has showed that sorghum is a great source of phenolic compounds. Besides, it is a gluten fre... ... |
 Author(s): NASSU, R. T.; PERSEGUINI, A. C.; PEREIRA, C. A. M.; VERRUMA-BERNARDI, M. R.; BERNDT, A.; TULLIO, R. R.; ALENCAR, M. M. de
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 Author(s): OLIVEIRA, F. C. E de; PONTES, J. P.; QUEIROZ, V. A. V.; RONCHETI, E. F. S.; DUTRA, V. L. M.; CORREIA, V. T. da V.; FERREIRA, A. A. The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501... ... |
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