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	Provedor de dados Ciênc. Tecnol. Aliment. (3) Autor ROSENTHAL,Amauri (3) BARROS,Cássia Pereira de (1) BONFIM,Rosiane Costa (1) CRUZ,Adriano Gomes da (1) DELIZA,Rosires (1) GODOY,Ronoel Luiz de Oliveira (1) OLIVEIRA,Fabiano Alves de (1) RODRIGUES,Fernando Morais (1) TIBURSKI,Júlia Hauck (1) WALTER,Eduardo Henrique Miranda (1) Mais... Palavra-chave Bivalves (1) Consumer (1) Excessive consumption (1) Focus group (1) Fresh cheese (1) High Pressure Processing (HPP) (1) Hypertension risk (1) Isostatic (1) Labelling (1) Packaging (1) Quality (1) Salt reduction (1) Shellfish (1) Technological options (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2019 (1) 2016 (2) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality Ciênc. Tecnol. Aliment. BONFIM,Rosiane Costa; OLIVEIRA,Fabiano Alves de; GODOY,Ronoel Luiz de Oliveira; ROSENTHAL,Amauri. Abstract Mollusks are considered a nutritious source of food and their consumption has increased worldwide. However, their consumption, mainly of bivalves, has been considered responsible for numerous cases of foodborne diseases. This is related to their food intake, as they are filter-feeders and, consequently, bioaccumulate toxic compounds. High hydrostatic pressure (HHP) is recognized as an efficient technology to control pathogenic and deteriorating microorganisms, with low damage to the sensorial and nutritional properties of foodstuffs. This review addresses the use of HHP on bivalve mollusks, based on recent relevant studies in this field. Tipo: Info:eu-repo/semantics/article Palavras-chave: Shellfish; Bivalves; Quality; Isostatic. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300515 Alternatives to reduce sodium in processed foods and the potential of high pressure technology Ciênc. Tecnol. Aliment. RODRIGUES,Fernando Morais; ROSENTHAL,Amauri; TIBURSKI,Júlia Hauck; CRUZ,Adriano Gomes da. Abstract In most industrialized countries, the sodium intake exceeds the nutritional recommendations. In this sense the search for healthier foods has led the food industry to review their formulations in relation to food components such as salt, which is associated with increased risk of chronic diseases. As a result, different strategies for reducing salt levels in processed foods have been investigated. Among the technological options available, the high-pressure processing has stood out by presenting intrinsic technological advantages that can contribute to optimization of food formulations with low / reduced sodium contents. This review provides a brief overview of the key strategies and use of high pressure in the development of reduced-salt products. Tipo: Info:eu-repo/semantics/article Palavras-chave: Salt reduction; Excessive consumption; Technological options; High Pressure Processing (HPP); Hypertension risk. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100001 Consumers’ attitude and opinion towards different types of fresh cheese: an exploratory study Ciênc. Tecnol. Aliment. BARROS,Cássia Pereira de; ROSENTHAL,Amauri; WALTER,Eduardo Henrique Miranda; DELIZA,Rosires. Abstract Fresh cheese stands out for its tradition and widespread consumption in Brazil. However, there is a lack of information on motivation towards the consumption of available fresh cheeses in the Brazilian market. Focus group sessions were used to explore consumers’ attitude and opinion about fresh cheese. Products with different characteristics were used to stimulate discussion among participants including cheese with “no added salt”, the claim “contains probiotic microorganisms” and products processed with goat milk. The salt content played an important role on the consumer intention to purchase of fresh cheese. Participants stated that they would consume cheese without salt only by following a medical prescription. However, the subjects declared... Tipo: Info:eu-repo/semantics/article Palavras-chave: Consumer; Focus group; Fresh cheese; Labelling; Packaging. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300448 Registros recuperados: 3 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco