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Hedonic pricing analysis for semen of dairy bulls in Brazil. Dairy farming is an important aspect of the Brazilian agricultural sector. The presence of numerous producers has created a large number of jobs in this field, contributing significantly to the rural... ... Repository: BDPA Publication year: 2022
Hedonic pricing model for ultra-high-temperature milk market in Juiz de Fora – Brazil. The dairy industry stands as one of the most significant sectors within the Brazilian food industry. Ultra-high-temperature (UHT) milk has notably expanded its market presence in terms of fluid milk s... ... Repository: BDPA Publication year: 2025
Major preferences of commercial and genetically improved bananas across Brazil. Repository: BDPA Publication year: 2009
Aceitação e avaliação sensorial de queijos caprinos pelo método CATA (Check-All-That-Apply). Repository: BDPA Publication year: 2016
Consumers affective and emotional responses to yogurt across different socio-economic status. The use of hedonic measures is not enough to characterize consumers? affective responses to food products and to discriminate among samples. Thus, understanding emotional responses to products can be... ... Repository: BDPA Publication year: 2017
Sugar reduction in fruit nectar: comparison of children and adults's perception. Human beings have an innate preference for sweet products. A cost-effective strategy to reduce sugar intake in the short term is reducing added sugars of processed foods. However, in order to be effec... ... Repository: BDPA Publication year: 2017
Application of extruded broken bean flour for formulation of gluten-free cake blends. The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evalu... ... Repository: BDPA Publication year: 2015
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two cen... ... Repository: BDPA Publication year: 2021
Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference. In the artisanal manufacture of yellow cassava flour, in the North region of Brazil, it is common to add turmeric. However, there are no recommendations on this process considering the preference of c... ... Repository: BDPA Publication year: 2024
Use of baru (Brazilian Almond) waste from physical extraction of oil to produce gluten free cakes. Abstract - The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). W... ... Repository: BDPA Publication year: 2015

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