Food Behavior
Mostrando 1-12 de 510 artigos, teses e dissertações.
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1. THE INFLUENCE OF THE FILM FORMED ON THE PRATO CHEESE SURFACE DURING THE NACL AND KCL SALTING PROCESS: APPLICATION OF THE FINITE ELEMENT METHOD AND NEURAL NETWORKS OF THE SELF-ORGANIZING MAP (SOM) AND MULTILAYER PERCEPTRON (MLP) TYPES
Sodium chloride is used in the cheese salting process as it promotes sensory changes and food preservation. However, in excess can cause hypertension problems, and for this reason, it has been partially replaced by potassium chloride. In the present work, Prato cheese was subjected to joint diffusion of NaCl and KCl by immersion in static and stirred brine.
Química Nova. Publicado em: 2022
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2. Application of artificial neural networks in the study of Mozzarella cheese salting
Abstract A highly efficient tool that has stood out in data processing and treatment is Artificial Neural Networks (ANNs). Self-organized maps (SOM), which is a type of ANNs, are easy-to-view computational models that simulate information processing and knowledge acquisition. Applying this tool, we analyzed the behavior of the film formed on the mozzarella c
Food Sci. Technol. Publicado em: 2021-06
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3. Interest in food and triglyceride concentrations in children and adolescents with autistic spectrum disorder
Abstract Objective: To investigate eating behavior and serum concentration of triglycerides in children and adolescents with autistic spectrum disorder. Methods: Cross-sectional study conducted in the neurodevelopment nucleus, from October 2018 to April 2019 in a neurodevelopment center in the city of Pelotas/RS. Blood samples were collected, and serum was
J. Pediatr. (Rio J.). Publicado em: 2021-02
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4. Do you think that you eat more than you should? Perception of adolescents from a Brazilian municipality
Abstract Objectives: To estimate the prevalence of the perception of eating more than one should and the associated factors in adolescents, and to analyze differences in dietary indicators according to the perception of overeating. Methods: This is a cross-sectional population-based study with a sample of 912 adolescents, participants of a food consumption
J. Pediatr. (Rio J.). Publicado em: 2021-02
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5. A DISCRETE STOCHASTIC MODEL TO DETERMINE FOOD QUALITY BY USING SIMULATION: A STRAWBERRY CASE STUDY
ABSTRACT The agri-food supply chain (AFSC) sets a series of challenges in the production, storage, distribution, and transportation processes, as the market's requirements for fresh food combine food quality and safety attributes. This research suggests a discrete event modeling to study the behavior of food quality in all supply chains (SCs) in terms of tem
Eng. Agríc.. Publicado em: 2020-12
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6. Inclusion of dehydrated mix of tilapia and salmon in pizzas
Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was include
Food Sci. Technol. Publicado em: 2020-12
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7. False positivity of Rose Bengal test in patients with COVID-19: case series, uncontrolled longitudinal study
Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was include
Sao Paulo Med. J.. Publicado em: 2020-12
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8. Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
Abstract The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolate
Food Sci. Technol. Publicado em: 2020-09
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9. Impulsivity influences food intake in women with generalized anxiety disorder
Objective: Eating behavior is affected by psychological and neurocognitive factors. However, little is known about this relationship in anxious patients. Our aim was to investigate the associations between impulsivity, inhibitory control, energy-dense food consumption, and body mass index (BMI) in women with generalized anxiety disorder (GAD). Methods: In
Braz. J. Psychiatry. Publicado em: 2020-08
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10. Consumer behavior of organic and functional foods in Brazil
Abstract The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people
Food Sci. Technol. Publicado em: 2020-06
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11. BEHAVIOR OF BROILERS UNDER THE INFLUENCE OF LED LIGHTING AND MICROMETEOROLOGICAL ELEMENTS
ABSTRACT The objective of this research was to analyze the differences between the food behaviors observed under the factors of production environment, sex and lighting system, using stochastic tools of multivariate analysis. As for the thermal characteristics of the environment, air temperature (T, °C), enthalpy (H, kJ kg-1), and black globe temperature an
Eng. Agríc.. Publicado em: 2020-06
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12. Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture
Abstract The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different s
Food Sci. Technol. Publicado em: 2020-06