|
|
|
|
| |
|
|
| Resende,Juliano Tadeu V de; Camargo,Letícia KP; Argandoña,Eliana JS; Marchese,Aline; Camargo,Cristhiano K. |
| The aim of this work was to carry out the chemical characterization and sensory analysis of strawberry fruits from cultivars Camp-dover, Dover, Camp-oso, Oso Grande, and Tudla-Milsei, grown in the southern region of Minas Gerais State. Soluble solids, titratable acidity, and the ratio between both characteristics were evaluated, in three replications. Sensory analysis was carried out by a panel of 34 non-trained assessors, recruited out of UNICENTRO students, professors, and employees. Assessors evaluated the samples for aroma and flavor using sorting-preference tests, with scores from 1 (less preferred) to 5 (most preferred). Appearance was assessed by means of a hedonic scale, from 1 (dislike very much) to 9 (like very much). Each assessor evaluated five... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fragaria x ananassa; Soluble solids; Titratable acidity; Acceptability; Flavor. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362008000300015 |
| |
|
|
| Malvarosa, Loretta; Murillas, Arantza; Lehuta, Sigrid; Nielsen, J. Rasmus; Macher, Claire; Goti, Leyre; Motova, Arina; Doering, Ralf; Haraldson, Gunnar; Accadia, Paolo; Hamon, Katell; Bastardie, Francois; Maravelias, Christos D.; Mardle, Simon; Thøgersen, Thomas. |
| An Impact Assessment (IA) is a process aimed at structuring and supporting the development of policies. Besides the fact that IA assumes different features when applied to different sectors, really it should help policy makers in evaluating the contribution to the fisheries sustainability of new regulations. The recent improvements and development around the IA methodologies go more and more toward the concept of a Sustainability Impact Assessment (SIA). The evolution of IA in the fishery sector has followed the general and increasing need in having a more and more integrated type of analysis, focusing on the three dimensions of sustainability (environmental, economic and social). This paper synthesizes the methodology developed under the EU FP7 SOCIOEC... |
| Tipo: Text |
Palavras-chave: Impact assessment; Fishery management; Effectiveness; Coherence; Acceptability; Sustainability. |
| Ano: 2019 |
URL: https://archimer.ifremer.fr/doc/00474/58521/65966.pdf |
| |
|
|
| Bostock, T.; Montaño, R.; Mora, Y.. |
| This paper describes a simple method of producing a protein-enriched sweet biscuit, shown to be popular with young children, by adding cooked minced shark flesh and soya flour to a slightly modified biscuit formulation. The biscuit can be manufactured on standard production equipment at a cost which renders it ideal for use in institutional feeding programmes, the product´s extended shelf life being an additional advantage, especially in remote rural areas. Acceptability tests were carried out amongst 1,750 school children in poor communities both in the Andes and in Guayaquil. The children were fed biscuits (12,35 g) per day, of wich an average of 96,7% in Guayaquil and 99% in the Andean areas were consumed immediately. Acceptance was high and fishy... |
| Tipo: Journal Contribution |
Palavras-chave: Processing fishery products; Dried products; Food fish; Acceptability; Dried products; Acceptability; Http://aims.fao.org/aos/agrovoc/c_15740; Http://aims.fao.org/aos/agrovoc/c_29195. |
| Ano: 1985 |
URL: http://hdl.handle.net/1834/3161 |
| |
|
|
| Taylor, Gary; Andrews, Linda; Gillespie, Jeffrey M.; Schupp, Alvin R.; Prinyawiwatkul, Witoon. |
| Emu and ostrich meats were compared with beef to identify and quantify their sensory attributes. A sensory panel was used to compare U.S. Department of Agriculture Choice top sirloin beef with emu and ostrich meat, both ground and intact forms. Comparisons of sensory quality and acceptability were made after zero, two, four and six months of frozen storage. Differences in flavor, juiciness and texture were detected between ratite meats and beef (the control). The differences were more pronounced for intact cuts than ground meat, with ratite meat usually being rated inferior to beef. Some differences in sensory acceptability across the sic-month storage period were revealed. Implications for marketing the ratite meats are made based upon the study. |
| Tipo: Journal Article |
Palavras-chave: Acceptability; Difference from control; Emu; Ostrich; Sensory quality; Storage; Agribusiness; Livestock Production/Industries. |
| Ano: 1998 |
URL: http://purl.umn.edu/90438 |
| |
|
|
| Resano, H.; Sanjuan, Ana Isabel. |
| The overall acceptability of 202 consumers has been analysed by ANOVA, multiple means comparison, cluster analysis and internal preference mapping (MDPREF). Three clusters are found with different preference criteria. These clusters can also be characterized according to actual purchase behaviour, declared consumption habits and sociodemographic characteristics. This study demonstrates the importance for the agro-food industry of examining consumers’ individual preferences as well as average ones, to obtain relevant information including not only the consumers’ preference trends, but also the most suitable segment to target a new product. In this way, the MDPREF shows that although consumers’ preferences tend to Iberian hams over white-breed hams, there is... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Internal preference mapping; Acceptability; Cluster analysis; Demand and Price Analysis. |
| Ano: 2008 |
URL: http://purl.umn.edu/44402 |
| |
|
|
| Silva,Vanessa Mandu da; Campos,Raquel Pires; Borsato,Aurélio Vinícius; Candido,Camila Jordão; Donadon,Juliana Rodrigues. |
| Abstract Bocaiuva cultivation, mainly in Mato Grosso do Sul, has a strong socio-economic and environmental appeal. Bocaiuva pulp is rich in nutrients and has antioxidant action, and its use in the formulation of jellies minimizes post-harvest losses and provides market with a product with high nutritional value throughout the year. The aim of this work was to elaborate and chemically and sensorially evaluate jellies produced with bocaiuva pulp (Acrocomia aculeata (Jacq.) Lodd ex Mart) of two morphotypes, orange and yellowish pulp, characterizing fresh pulps and jellies regarding physical and chemical parameters. Diluted pulp and sugar (1: 1), pectin and citric acid were used in jelly processing. Fresh pulp and jelly made with yellowish pulp showed higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Acrocomia aculeata (Jacq.) Lodd ex. Mart; Processing; Acceptability; Bioactive. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000500901 |
| |
|
| |
|
|
| Pinheiro,Ana Carla Marques; Vilas Boas,Eduardo Valério de Barros; Silva,Lucas Carvalho e; Alves,Alessandra de Paiva; La Selva,Marcelo; Chitarra,Adimilson Bosco. |
| The goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.). The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee) for 15 minutes. After that, the tip was cut and the fruit was also cut in halves, peeled and the pit removed, manually. Then the halves were immersed in 0.5% calcium chlorite + 0.5% cysteine solution for 2 minutes, to avoid darkening and packed in rigid plastic covered with 20 micrometer thick plastic wrap (PVC film) with a permeability to O2, CO2 and water vapor of 15,000, 80,000 and 390 cm³/m²/day, respectively. The product was stored under 3 different temperatures 0, 5, 10ºC... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Appearance; Acceptability; Enzymes; Firmness; Avocado; Persea Americana. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000400021 |
| |
|
|
|
