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Time-intensity profile and relationship with consumer acceptability of processed cheese spread. 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... ... 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
Consumer perceptions, attitudes and acceptance of new and traditional mate tea products. Author(s): GODOY, R. C. B. de; DELIZA, R.; GHENO, L. B.; LICODIEDOFF, S.; FRIZON, C. N. T.; RIBANI, R. H.; SANTOS, G. G. dos Consumption of teas has been increasing around the world. In Brazil, mate tea, prepared from yerba mate ( Ilex paraguariensis ), is the most popular tea and its popularity is increasing due to the dev... ... Repository: BDPA Publication year: 2013
Consumer's acceptance and purchase intent of lamb meat with edible coating at blind and informed conditions. Author(s): NASSU, R. T.; MAURICIO, R. A.; CORDEIRO, C. de S.; FRANCISCO, V. C. Packaging affects physicochemical and sensory characteristics of meat. The use of edible coatings is an alternative to extend the shelf life of meat, but the consumer acceptance of this type of produc... ... Repository: BDPA Publication year: 2020
Preparations preferences, perception of nutritional value, and acceptance of elaborated products and transgenic beans by brazilian consumers. 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... ... Repository: BDPA Publication year: 2023
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
Sensory characterization and acceptance of amazonian robustas coffee brews by consumers using a home-use test. Author(s): VIENCZ, T.; PORTELA, C. da S.; ROCHA, R. B.; ALVES, E. A.; RAMALHO, A. R.; DIAS, R. C. E.; BENASSI, M. de T. This study evaluated consumers’ perceptions of beverages obtained from the intervarietal hybrids of Coffea canephora, Conilon and Robusta, produced in the Western Amazon, through a home-use test with... ... Repository: BDPA Publication year: 2024
Soybean: better taste for higher consumer acceptability. Author(s): DELIZA, R. Repository: BDPA Publication year: 2013
Consumer acceptance and carotenoid content of biofortified pumpkin muffin. Author(s): SILVA, C. C. de O.; FREITAS, D. De G. C.; NUTTI, M. R.; CARVALHO, J. L. V. de Repository: BDPA Publication year: 2012
Development of an acai-soymilk beverage: characterization and consumer acceptance. Author(s): OLIVEIRA, M. A. M. de; MOURA, M. R. L.; GODOY, R. L. de O.; NELE, M.; DELIZA, R.; VENDRAMINI, A. L. do A. Repository: BDPA Publication year: 2010

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