Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (2) Ciência e Agrotecnologia (1) PAB (1) Autor Savay-da-Silva,Luciana Kimie (4) Galvão,Juliana Antunes (3) Oetterer,Marília (3) Sonati,Jaqueline Girnos (2) Abreu,Janessa Sampaio de (1) Almeida Filho,Edivaldo Sampaio de (1) Angelini,Maria Fernanda Calil (1) Cabral,Ingridy Simone Ribeiro (1) Cardoso,Daiane Alves (1) Gallo,Cláudio Rosa (1) Lima,Leandro Kanamaru Franco De (1) Maciel,Erika Da Silva (1) Maciel,Erika da Silva (1) Modesta,Regina Célia Della (1) Oliveira,Anderson Castro Soares de (1) Shirahigue,Ligianne Din (1) Silva,Dirceu da (1) Sleder,Fernando (1) Vasconcelos,Julia Santos (1) Vasconcelos,Júlia Santos (1) Mais... Palavra-chave Fish (3) Consumer (1) Convenience products (1) Exploratory factor analysis (1) Fast food (1) Fish consumption (1) Fresh sausage (1) Mechanically separated meat (1) Minced fish (1) Preference (1) Quality (1) Quality of life (1) Questionnaire (1) Sensory (1) Shelf life (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2015 (1) 2013 (3) País Brazil (4) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última DEVELOPMENT AND CHARACTERIZATION OF A TAMBAQUI SAUSAGE Ciência e Agrotecnologia Sleder,Fernando; Cardoso,Daiane Alves; Savay-da-Silva,Luciana Kimie; Abreu,Janessa Sampaio de; Oliveira,Anderson Castro Soares de; Almeida Filho,Edivaldo Sampaio de. ABSTRACT In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum). Three formulations, with different percentages of fat (0, 4.5, and 9%) were developed. To determine shelf life, samples of the products were refrigerated at 4 ºC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish; Fresh sausage; Shelf life; Sensory. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600604 Relationship between the price of fish and its quality attributes: a study within a community at the University of São Paulo, Brazil Ciênc. Tecnol. Aliment. Maciel,Erika Da Silva; Savay-da-Silva,Luciana Kimie; Vasconcelos,Julia Santos; Sonati,Jaqueline Girnos; Galvão,Juliana Antunes; Lima,Leandro Kanamaru Franco De; Oetterer,Marília. The aim of this study was to evaluate the associations between the products' market price and attributes related to fish purchase and consumption within a university community in Brazil. A structured questionnaire consisting of a five-point Likert scale was used. It was previously tested and made available to the university community via the Internet. The sample comprised 1966 voluntaries including university students and faculty and staff members. A descriptive analysis of data was performed using Spearman's correlation analysis. The results showed that the majority of the respondents (56%) consume fish at home; some consume fish at restaurants (39%), and 5% at family or friends' houses, reinforcing the idea that variables such as culture and reference... Tipo: Info:eu-repo/semantics/article Palavras-chave: Consumer; Preference; Fish; Quality. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300010 Application of exploratory factor analysis to assess fish consumption in a university community Ciênc. Tecnol. Aliment. Maciel,Erika da Silva; Savay-da-Silva,Luciana Kimie; Vasconcelos,Júlia Santos; Galvão,Juliana Antunes; Sonati,Jaqueline Girnos; Silva,Dirceu da; Oetterer,Marília. The objective of this research was to use the technique of Exploratory Factor Analysis (EFA) for the adequacy of a tool for the assessment of fish consumption and the characteristics involved in this process. Data were collected during a campaign to encourage fish consumption in Brazil with the voluntarily participation of members of a university community. An assessment instrument consisting of multiple-choice questions and a five-point Likert scale was designed and used to measure the importance of certain attributes that influence the choice and consumption of fish. This study sample was composed of of 224 individuals, the majority were women (65.6%). With regard to the frequency of fish consumption, 37.67% of the volunteers interviewed said they... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish consumption; Quality of life; Questionnaire; Exploratory factor analysis. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100015 Shelf life and sensory assessment of tilapia quenelle during frozen storage PAB Angelini,Maria Fernanda Calil; Galvão,Juliana Antunes; Vieira,Amanda de Freitas; Savay-da-Silva,Luciana Kimie; Shirahigue,Ligianne Din; Cabral,Ingridy Simone Ribeiro; Modesta,Regina Célia Della; Gallo,Cláudio Rosa; Oetterer,Marília. The objective of this work was to evaluate the shelf life and sensory attributes of tilapia quenelle. Treatments consisted of two types of packages - polyethylene zipper (retort pouch) (QA) and polyethylene waxed paper box (QB) - stored at -18ºC for 120 days. Tilapia quenelle was stable for all parameters established by Brazilian legislation. Average values of the evaluated attributes in different packages, during storage, showed no significant difference, except for the "refrigeration" flavor. However, during the storage period, there were significant differences for sensory attributes, as "moist appearance", fish and product aroma, and off flavors of "mud" and "refrigeration". Preserving product quality as for its sensory attributes, during storage,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Convenience products; Fast food; Fish; Mechanically separated meat; Minced fish. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013000800041 Registros recuperados: 4 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