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Time-intensity profile and relationship with consumer acceptability of processed cheese spread. Author(s): BIASOTO, A. C. T.; DIONISIO, A. P. 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... ... Repository: BDPA Publication year: 2023
Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars. 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... ... Repository: BDPA Publication year: 2023
Nutritional characteristics and sensory acceptability of reduced-fat french fries. 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... ... Repository: BDPA Publication year: 2022
Sensory acceptance of beef from crossbred animals. Author(s): NASSU, R. T.; 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. Repository: BDPA Publication year: 2013
Preparations preferences, perception of nutritional value, and acceptance of elaborated products and transgenic beans by brazilian consumers. Author(s): 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... ... Repository: BDPA Publication year: 2023
Influence of osmotic pretreatment on dried cashew apple acceptability. 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. Repository: BDPA Publication year: 2009
Effect of Soybean Cultivars on the Nutrients and Consumer Acceptance of Soymilk. 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... ... Repository: BDPA Publication year: 2024
Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability. 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... ... Repository: BDPA Publication year: 2018
Effect of genetic group, sex and production system on the sensory acceptance of beef from crossbred animals. 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 Repository: BDPA Publication year: 2013
Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance. Author(s): QUEIROZ, V. A. V. 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... ... Repository: BDPA Publication year: 2020

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