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Características sensoriais e aceitação de queijos caprinos como incentivo ao consumo de derivados de leite de cabra no Brasil. Author(s): BENEVIDES, S. D.; GARRUTI, D. dos S.; LAGUNA, L. E.; EGITO, A. S. do; SANTOS, K. M. O. dos; DELIZA, R.; QUEIROGA, R. de C. R. do E. Resumo: Os produtores de queijo de cabra têm demandado por novas tecnologias para diversificar a oferta de produtos derivados do leite caprino, visando o aumento de seu consumo. Em virtude disso, o ob... ... Repository: BDPA Publication year: 2021
Tannin-sorghum flours in cream cheese: physicochemical, antioxidant and sensory characterization. Author(s): QUEIROZ, V. A. V.; FIGUEIREDO, J. E. F. This study aimed to develop and characterize the nutritional, antioxidant, and sensory properties of different cream cheese formulations added with raw or extruded BRS305 sorghum flours (SF) with brow... ... Repository: BDPA Publication year: 2022
Aceitação sensorial de Feijão Guandu (Cajanus cajan (L.) Millsp) destinado à alimentação humana. Author(s): SILVA, K. F.; FRANCISCO, V. C.; OKUMURA, F.; GODOY, R.; NASSU, R. T. O feijão guandu (Cajanus cajan (L.) Millsp) é consumido principalmente no Nordeste brasileiro, ao passo que nas outras regiões do Brasil seu uso na alimentação humana é incipiente. Apresenta grãos alt... ... Repository: BDPA Publication year: 2020
A short training as an enhancer of sensory ability: the case of red wine consumers. Author(s): PEREIRA, G. E. The need for rapid and low-cost methods has made consumer-based methodologies, such as check-all-that-apply (CATA), a reality in sensory science instead of the traditional tools, namely, descriptive a... ... Repository: BDPA Publication year: 2020
The potential of umbuzeiro genotypes for the development of preserves. Author(s): SANTOS, C. A. F.; OLIVEIRA, V. R. de; AIDAR, S. de T.; RYBKA, A. C. P.; CASTRO, C. D. P. da C.; BIASOTO, A. C. T. One of the relevant economic importances of the ?umbuzeiro? (Spondias tuberosa Arruda) to the northeastern semiarid region of Brazil is the fruit processing to obtaining preserves. However, there are... ... Repository: BDPA Publication year: 2021
Impact of chemical profile on sensory evaluation of tropical red wines. Author(s): PEREIRA, G. E. This study evaluated the correlation between the chemical composition of red wines and the sensory perception of the products. The visual, gustatory and flavour attributes of eight samples of tropical... ... Repository: BDPA Publication year: 2021
Effect of CATA questions presentation order on sensory characterization of fruit smoothie by children and adolescents. Author(s): ROCHA, W. S. da; ALCANTARA, M. de; BARROS, V. V. F.; OLIVEIRA, D. C. R. de; DELIZA, R. Sensory product characterization by consumer using check-all-that-apply (CATA) questions is increasing. However, there are still some methodological issues to sort out, and the order of presentation o... ... Repository: BDPA Publication year: 2017
Development of a probiotic chocolate flavoured beverage using consumer-based methodologies. Author(s): OLIVEIRA, D.; CAIMI, D.; JAUNARENA, I.; GIMÉNEZ, A.; ROSENTHAL, A.; ARES, G.; DELIZA, R. Repository: BDPA Publication year: 2017
Comparison of rapid sensory characterization methodologies for the development of functional yogurts. Author(s): CADENA, R. S.; CAIMI, D.; JAUNARENA, I.; LORENZO, I.; VIDAL, L.; ARES, G.; DELIZA, R.; GIMENÉZ, A. Repository: BDPA Publication year: 2014
Perfil sensorial de análogo de hambúrguer vegetal à base de coprodutos de babaçu e proteínas vegetais. Author(s): NUNES, G. M. V. C.; BENEVIDES, S. D. A crescente preocupação com o impacto ambiental e a busca por alternativas alimentares sustentáveis têm impulsionado o desenvolvimento de produtos plant-based. Este estudo objetivou elaborar hambúrgue... ... Repository: BDPA Publication year: 2025

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