The Consumer
Mostrando 13-24 de 1403 artigos, teses e dissertações.
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13. Consumer awareness of food antioxidants. Synthetic vs. Natural
Abstract Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the presen
Food Sci. Technol. Publicado em: 2021-06
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14. Translation, cross-cultural adaptation, and psychometric properties of the Brazilian Portuguese version of the Consumer Financial Protection Bureau Financial Well-Being scale
Abstract Objective: To translate and back-translate the Consumer Financial Protection Bureau (CFPB) Financial Well-Being Scale into Brazilian Portuguese, to assess its cross-cultural semantic equivalence, and to verify the psychometric properties of the final version. Methods: Adaptation of the original scale applied a three-step methodology: translation a
Trends Psychiatry Psychother.. Publicado em: 2021-06
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15. ERRATA
Abstract Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification
Rev Bras Med Esporte. Publicado em: 2021-06
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16. Probiotic characterization of a commercial starter culture used in the fermentation of sausages
Abstract Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Sta
Food Sci. Technol. Publicado em: 2021-06
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17. Analytical method validation for the identification and quantification of dissolved gold and gold nanoparticles in cosmetics products by single particle inductively coupled plasma mass spectrometry
Nanoparticle (NP) applications have recently gained more space in the development of many products, especially in cosmetology. The aim of the present study was to validate a single particle inductively coupled plasma mass spectrometry technique for the detection and quantification of gold nanoparticles (AuNPs) and gold ions (Au (i)) in different cosmetics cu
Quím. Nova. Publicado em: 2021-06
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18. Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil
Abstract Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification
Food Sci. Technol. Publicado em: 2021-06
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19. EFEITO DO HG2+ E DOS ÍONS CU2+, FE2+, NI2+, SN2+ E ZN2+ NA ESTABILIDADE DE NANOPARTÍCULAS DE PRATA: UMA PRÁTICA INTERDISCIPLINAR DE NANOTECNOLOGIA EXPERIMENTAL
The growing predominance of nanoscience and nanotechnology makes it increasingly important that these topics become an integral part of all scientific education. For this reason, in the present work, an interdisciplinary experiment of nanotechnology is introduced. As silver nanoparticles (AgNPs) are the most applied nanomaterial in consumer products, the cur
Quím. Nova. Publicado em: 2021-04
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20. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation
Abstract The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turkey meat pâté made with a high nutritional value protein-herbal supplement containing cereal flours (
Food Sci. Technol. Publicado em: 2021-03
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21. TECHNICAL AND ECONOMIC FEASIBILITY OF USING A VARIABLE-FREQUENCY DRIVE IN MICRO-IRRIGATION SYSTEMS
ABSTRACT Irrigation is essential for the development of crops in regions with scarcity or irregular rainfall distribution, enabling high productivity. However, the use of water resources and electrical energy leads to a concern with irrigation efficiency. Pressure demand varies during the operations of irrigation systems and the appropriate pressure can be r
Eng. Agríc.. Publicado em: 2021-02
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22. Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry
Abstract The dairy market is hugely competitive, with dairy industries always looking for new products to reach the consumer. Projective techniques, such as the Completion task, are great allies in this process, as they identify consumer needs and expectations, which helps in developing brand new, more competitive products. Petit-Suisse cheese is a product w
Food Sci. Technol. Publicado em: 2020-12
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23. Study on the sensory acceptance and check all that apply of mixed juices in distinct Brazilian regions
Abstract Fruit juices are on the rise, due to the search new mixes, flavors and nutritional value. This research investigated the acceptance and sensory profile of mixed juices. Sixteen (16) mixed juices with caja, umbu, cocoa and mango flavors were studied, using acceptance and check-all-that-apply (CATA) tests in different cities (n = 226). Juices A1 and D
Food Sci. Technol. Publicado em: 2020-12
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24. Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test
Abstract Stevia rebaudiana (Bert.) Bertoni contains steviol glycosides with emphasis to rebaudioside A, which presents a stronger sweet flavor, more stability, good solubility and lower bitter residual taste, which benefits its application in foods and drinks. The objective of this study was to determine the equivalent amount of rebaudioside A necessary to p
Food Sci. Technol. Publicado em: 2020-12