Hedonic
Mostrando 1-12 de 119 artigos, teses e dissertações.
-
1. Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
Abstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and t
Food Sci. Technol. Publicado em: 2021-06
-
2. Psychometric properties the of Brazilian Portuguese version of Snaith-Hamilton Pleasure Scale (SHAPS)
Abstract Introduction Anhedonia is defined as the reduced ability to feel pleasure and is a core symptom of various psychiatric disorders such as depression and schizophrenia. The Snaith-Hamilton Pleasure Scale (SHAPS) was developed to assess the presence of anhedonia. The objective of this study was to assess the psychometric properties of the Brazilian P
Trends Psychiatry Psychother.. Publicado em: 2021-03
-
3. Spices as natural additives for beef burger production
Abstract This study aimed to investigate if the inclusion of different spices in bovine burger affects bacterial growth, lipid oxidation and sensorial characteristics of the products. Four hamburger formulations were prepared: control (without additives), saffron (1%), ginger (1%) and urucum (1%). The products were analyzed for total bacterial count (TBC) on
Food Sci. Technol. Publicado em: 2020-12
-
4. Are foods naturally rich in glutamic acid an alternative to sodium reduction?
Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich i
Food Sci. Technol. Publicado em: 2020-06
-
5. Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
Abstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screen
Food Sci. Technol. Publicado em: 2020-06
-
6. Artificial neural network for determining the hedonic score of texture of and distinguishing different grades of ham sausages
Abstract The preference of consumers of ham sausages is mainly determined on its texture. A method of determining hedonic score of texture and distinguishing different grades of ham sausages based on artificial neural network was established in this study. The topological texture of the artificial neural network was developed on the basis of analyzing the ha
Food Sci. Technol. Publicado em: 2020-03
-
7. The shelf life of standardized sugarcane juice stored under refrigeration
Abstract The shelf life (SL) of freshly extracted sugarcane juice is limited to a few hours, and the use of hurdle technology is a strategy to ensure its safety and stability. The SL of standardized cane juice (19.4 °Brix, 0.085% acidity and pH 4.35), pasteurized at 95 °C/30 s and stored under refrigeration, was estimated. Ideal (4 °C), commercial (8 °C)
Food Sci. Technol. Publicado em: 2020-03
-
8. Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
Abstract Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate
Food Sci. Technol. Publicado em: 2020-03
-
9. Artificial neural network for determining the hedonic score of texture of and distinguishing different grades of ham sausages
Abstract The preference of consumers of ham sausages is mainly determined on its texture. A method of determining hedonic score of texture and distinguishing different grades of ham sausages based on artificial neural network was established in this study. The topological texture of the artificial neural network was developed on the basis of analyzing the ha
Food Sci. Technol. Publicado em: 13/12/2019
-
10. A COMPARISON OF HEDONIC AND UTILITARIAN DIGITAL PRODUCTS BASED ON CONSUMER EVALUATION AND TECHNOLOGY FRUSTRATION
Abstract This study explores how hedonic mobile applications (apps) compare to utilitarian apps in consumer evaluation. We posit that achieving a set of passionate consumers is a pre-cursor to product success in markets, whereas technology frustration is a negative hindrance to the product success. Also, we argue that technology frustration may act as a nega
JISTEM J.Inf.Syst. Technol. Manag.. Publicado em: 02/12/2019
-
11. Are foods naturally rich in glutamic acid an alternative to sodium reduction?
Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich i
Food Sci. Technol. Publicado em: 28/11/2019
-
12. The shelf life of standardized sugarcane juice stored under refrigeration
Abstract The shelf life (SL) of freshly extracted sugarcane juice is limited to a few hours, and the use of hurdle technology is a strategy to ensure its safety and stability. The SL of standardized cane juice (19.4 °Brix, 0.085% acidity and pH 4.35), pasteurized at 95 °C/30 s and stored under refrigeration, was estimated. Ideal (4 °C), commercial (8 °C)
Food Sci. Technol. Publicado em: 11/11/2019