Search Results - "Carneiro, João De Deus Souza"

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter by de Souza, Vanessa Rios, Freire, Tassyana Vieira Marques, Saraiva, Carla Gonçalves, de Deus Souza Carneiro, João, Pinheiro, Ana Carla Marques, Nunes, Cleiton Antônio

“…Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The…”
Get more information

Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride by Rocha, Renata Abadia Reis, Ribeiro, Michele Nayara, Silva, Gabriela Alvarenga, Rocha, Lenízy Cristina Reis, Pinheiro, Ana Carla Marques, Nunes, Cleiton Antônio, Carneiro, João de Deus Souza

“…We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium…”
Get full text

Influence of consumption experience on the behavior of craft beer consumers: beginner and experienced consumers by Haddad, Felipe Furtini, Vieira, Kelly Carvalho, Carneiro, João de Deus Souza

“…PurposeThis paper aims to identify the profiles of beginner and experienced consumers (BCs and ECs) of craft beer and evaluate their perception, knowledge and…”
Get full text

Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste by Reis Rocha, Renata Abadia, Reis Rocha, Lenízy Cristina, Ribeiro, Michele Nayara, Lima Ribeiro, Ana Paula, Alves da Rocha, Roney, Souza Carneiro, João de Deus

“…The effect of the flavor enhancers monoammonium glutamate (MAG), monosodium glutamate (MSG), disodium guanylate (GMP), and disodium inosinate (IMP) on…”
Get full text

Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours by Bemfeito, Carla Martino, Carneiro, João de Deus Souza, Carvalho, Elisângela Elena Nunes, Coli, Priscila Castelane, Pereira, Rafaela Corrêa, Vilas Boas, Eduardo Valério de Barros

“…The purpose of this paper was to develop and characterize pumpkin pulp flour ( Cucurbita moschata ) and pequi peel flour ( Caryocar brasiliense Camb.) in order…”
Get full text

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers: A sensory perspective by Mattar, Thayana Vilela, Gonçalves, Carla Saraiva, Pereira, Rafaela Corrêa, Faria, Michelle Aparecida, de Souza, Vanessa Rios, Carneiro, João de Deus Souza

“…PurposeThe purpose of this paper is to evaluate a shiitake mushroom extract as a potential natural taste enhancer in low-sodium beef burgers by means of…”
Get full text

The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review by Souza, Poliana Bergamin Athayde, Santos, Maria de Fátima, Carneiro, João de Deus Souza, Pinto, Vinicius Rodrigues Arruda, Carvalho, Elisângela Elena Nunes

“…With the growing interest of the general population in a healthier diet, it is possible to notice an increase in the demand for sweet fruit preserves with the…”
Get full text

Application of the nutrient profile model in the development of food bars with functional potential by Bemfeito, Carla Martino, Vilas Boas, Eduardo Valério de Barros, de Angelis-Pereira, Michel Cardoso, Souza, Natália de Oliveira, Carneiro, João de Deus Souza

“…In the present study, the nutrient profile model is used to develop functionally potential food bars prepared with pumpkin pulp flour (PuPF) and pequi peel…”
Get full text

Integration of the optimized descriptive profile and temporal dominance of sensations methodologies by Crepalde, Ludmylla Tamara, Vidigal, Márcia Cristina Teixeira Ribeiro, Carneiro, João de Deus Souza, Minim, Valéria Paula Rodrigues

“…The multi‐attribute temporal analysis temporal dominance of sensations (TDS) allows for obtaining a qualitative explanation of the interaction and order of…”
Get full text

Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs by Mendes, Ana Paula Alves, Bemfeito, Carla Martino, Pereira, Rafaela Corrêa, de Sousa Cândido, Geraldo, de Deus Souza Carneiro, João, de Barros Vilas Boas, Eduardo Valério, de Angelis-Pereira, Michel Cardoso

“…Currently, noncommunicable diseases (NCDs) are the main public health problems, especially in social and economically vulnerable groups due to greater exposure…”
Get full text

Development of a functional food bar containing coffee by Lara, Nathália de Souza, de Sousa, Maísa Mancini Matioli, Paola de Pádua Gandra, Fernanda, de Angelis-Pereira, Michel Cardoso, Carneiro, João de Deus Souza, Pereira, Rosemary Gualberto Fonseca Alvarenga

“…Purpose The purpose of this paper is to develop a cereal bar supplemented with coffee beverage that has health benefits. Design/methodology/approach Six types…”
Get full text

Influence of storage time and packaging on the sensory profile of functional diet guava preserve by Mesquita, Karina Scatolino, Souza, Vanessa Rios de, Rodrigues, Jéssica Ferreira, Menezes, Camila Carvalho, Borges, Soraia Vilela, Carneiro, João de Deus Souza, Pinheiro, Ana Carla Marques

“…Purpose People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges…”
Get full text

Effect of the addition of spices on reducing the sodium content and increasing the antioxidant activity of margarine by Lopes, Cristiane de Oliveira, Barcelos, Maria de Fátima Píccolo, Dias, Nayane Aparecida Araujo, Carneiro, João de Deus Souza, de Abreu, Wilson César

“…Margarine contains a considerable amount of sodium and is used on breads and crackers. In this context, the objective of the present study was to evaluate the…”
Get full text

Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices? by Rocha, Renata Abadia Reis, Rocha, Lenízy Cristina Reis, Gonçalves, Carla Saraiva, Abrahão, Fernanda Rezende, Rocha, Roney Alves, Carneiro, João de Deus Souza

“…ABSTRACT The objective of the study was to assess the efficacy of monoammonium glutamate (MAG) in reducing the sodium chloride (NaCl) content (CCRD) of food…”
Get full text

Temporal dominance of sensations (TDS) panel behavior: A preliminary study with chocolate by Rodrigues, Jéssica Ferreira, Souza, Vanessa Rios de, Lima, Renato Ribeiro, Carneiro, João de Deus Souza, Nunes, Cleiton Antônio, Pinheiro, Ana Carla Marques

“…•Consumers, selected panel and selected and familiarized panel were investigated for TDS analysis.•The panels provided different descriptions for chocolates…”
Get full text

QUALITY ALTERATIONS DURING STORAGE OF SUGAR-FREE GUAVA JAM WITH ADDED PREBIOTICS by MESQUITA, KARINA SCATOLINO, BORGES, SORAIA VILELA, CARNEIRO, JOÃO DE DEUS SOUZA, MENEZES, CAMILA CARVALHO, MARQUES, GERSON REGINALDO

“…ABSTRACT The aims of this study were as follows: to assess the changes that occur in sugar‐free guava (Psidium guajava) jam with added prebiotics during 180…”
Get full text

Specialty beers market: a comparative study of producers and consumers behavior by Haddad, Felipe Furtini, Ribeiro, Ana Paula Lima, Vieira, Kelly Carvalho, Pereira, Rafaela Corrêa, Carneiro, João de Deus Souza

“…PurposeThis study aimed to identify, with producers of specialty beers (SBs), producers' perceptions regarding the consumers, besides analyzing the consumer's…”
Get full text

Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats by de Oliveira Paula, Marielle Maria, Massingue, Armando Abel, de Moura, Ana Paula Rocha, de Deus Souza Carneiro, João, de Lemos Souza Ramos, Alcinéia, Ramos, Eduardo Mendes

“…This study aimed to evaluate the effects of salt (NaCl) content of 1.2%, 1.6%, and 2.0% in the sensory characteristics of restructured cooked hams, formulated…”
Get full text

Evaluating nutrition quality of packaged foods carrying claims and marketing techniques in Brazil using four nutrient profile models by Pereira, Rafaela Corrêa, Souza Carneiro, João de Deus, de Angelis Pereira, Michel Cardoso

“…The present study aimed to evaluate the nutrient profile of packaged foods marketed in Brazil, giving insights into healthiness of the Brazilian supermarket…”
Get full text

Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study by Costa, Claudine Garcia Chaves da, Paula, Marielle Maria de Oliveira, Massingue, Armando Abel, Torres Filho, Robledo de Almeida, Ramos, Eduardo Mendes, Carneiro, João de Deus de Souza

“…This study aimed to investigate the extraction and characterization of protein concentrates from pig by-products (heart, liver and kidneys) using the…”
Get full text