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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor BELUSSO,Anne Caroline (2) BREDA,Leandra Schuastz (2) MITTERER-DALTOÉ,Marina Leite (2) NOGUEIRA,Barbara Arruda (2) CAMARGO,Guilherme Holub (1) Palavra-chave Acceptance (1) Cata (1) Children (1) Fish (1) Hamburger (1) Market (1) Nuggets (1) Product development (1) School meals (1) Sensory perception (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (1) 2016 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Check all that apply (CATA) as an instrument for the development of fish products Ciênc. Tecnol. Aliment. BELUSSO,Anne Caroline; NOGUEIRA,Barbara Arruda; BREDA,Leandra Schuastz; MITTERER-DALTOÉ,Marina Leite. Abstract The objective of this paper is to develop a fish-based product. Through the innovative sensorial check all that apply (CATA) technique, employed in two stages of the development of the product – market research and the sensorial and hedonistic characterization of the final product – the aim was to develop a fish by-product that could respond to the needs of the consumer market. Results showed that the CATA technique is an important instrument for researching the consumer market and indicated the kind of fish by-product to be developed and its desired features. Nugget was the resulting by-product. The second application of CATA made possible the sensorial description of the by-product as being crisp, with little fish odor, light in color,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cata; Market; Nuggets; Product development; Sensory perception. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200275 Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil Ciênc. Tecnol. Aliment. BREDA,Leandra Schuastz; BELUSSO,Anne Caroline; NOGUEIRA,Barbara Arruda; CAMARGO,Guilherme Holub; MITTERER-DALTOÉ,Marina Leite. Abstract The regular consumption of fish provides health gains for people, and its introduction in school meals is an important strategy to insert the habit of consuming this food by a population. Thus the objective of this study was to verify the acceptance of fish, presented in the form of hamburger, by children in municipal primary schools in the town of Pato Branco, Brazil, in which the school cooks had been trained to produce fish hamburgers. Acceptance was evaluated using a hedonic scale with 5 facial classifications (1 = disliked extremely to 5 = liked extremely). Students of both genders from 5 to 10 years of age (n = 142) were served the hamburgers for their midday meal, representing the protein portion of the meal. The results were analyzed by... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish; Hamburger; School meals; Acceptance; Children. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500094 Registros recuperados: 2 Primeira ... 1 ... Última

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