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| Registros recuperados: 10 | |
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| Léchaudel,Mathieu; Joas,Jacques. |
| Mango, a tropical fruit of great economic importance, is generally harvested green and then commercialised after a period of storage. Unfortunately, the final quality of mango batches is highly heterogeneous, in fruit size as well as in gustatory quality and postharvest behaviour. A large amount of knowledge has been gathered on the effects of the maturity stage at harvest and postharvest conditions on the final quality of mango. Considerably less attention has been paid to the influence of environmental factors on mango growth, quality traits, and postharvest behaviour. In this paper, we provide a review of studies on mango showing how environmental factors influence the accumulation of water, structural and non-structural dry matter in the fruit during... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Environmental conditions; Fruit load; Irrigation; Shelf life; Size; Taste. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202007000400004 |
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| XIE,Chunzhi; ZENG,Haiying; LI,Jinwei; QIN,Likang. |
| Abstract The nutritional, functional and tasty components of three categories of Sufu, divided by strains in the culture phase, were comprehensively investigated in this study. The levels of isoflavones, γ-aminobutyric acid (GABA), phytosterols and soyasaponin were 0.58-2.20, 7.46-57.95, 0.73-2.72 and 10.89-23.35 mg/g dry matter (DM), respectively. Glu was the most abundant of the 17 detected free amino acids (FAAs), followed by Phe, Leu, Val and Asp. Additionally, potential tasty peptide profiles were typed by the segment of molecular weight (MW) < 300 Da, ranging from 79.22% ± 4.12% to 95.24% ± 2.93%. The complex taste impression based on the electronic tongue showed that the bitterness intensity was the highest, which was followed by saltiness and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sufu; Functional properties; Free amino acid; Peptide profile; Taste. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500105 |
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| SOUSA,Alessandra Gaspar; MACHADO,Liliane Maria Messias; SILVA,Eduardo Freitas da; COSTA,Teresa Helena Macedo da. |
| Abstract The aim of this study is to describe the characteristics of consumers and non-consumers, the reasons and foods associated with coffee intake among adults from the Federal District, Brazil. This is a cross-sectional population-based survey conducted by telephone interview (n= 1,368). We collected information on detailed coffee intake, socio-demographic aspects and personal characteristics. The coffee had an average daily intake of 319 mL. Individuals were more likely to drink coffee at an older age (68%) and with higher body mass index (58%). The most cited reason for consuming coffee was the “personal pleasure” (48%), followed by “habit / tradition” of consuming coffee. Among non-consumers of this beverage, the main reason was not liking the taste... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffee; Consumption; Brazilians; Taste; Beverage. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300432 |
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| Cunha,Mauro Alves da; Zeppenfeld,Carla Cristina; Garcia,Luciano de Oliveira; Loro,Vania Lucia; Fonseca,Milene Braga da; Emanuelli,Tatiana; Veeck,Ana Paula de Lima; Copatti,Carlos Eduardo; Baldisserotto,Bernardo. |
| The aim of this study was to identify the time of anesthetic induction and recovery of silver catfish (Rhamdia quelen) exposed to eugenol. It was also determined the efficacy of the anesthetic as a stress reducing agent and performed a sensory analysis of the fillets from fish exposed to this substance. The silver catfish were exposed to air for 1min to carry out biometry, and blood was collected at 0, 1 and 4 hours later. Eugenol can be used in the range of 20-50mg L-1 for anesthetic induction in silver catfish, and recovery time from anesthesia was not affected by eugenol concentration. The control group showed significantly higher cortisol levels 4 hours after biometry than at time zero. Fish anesthetized with eugenol (50mg L-1) presented significantly... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Clove oil; Rhamdia quelen; Sedation; Stress; Taste. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782010001000009 |
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| Smed, Sinne; Hansen, Lars Garn. |
| In modern societies it seems that the pleasures of taste often encourage the consumption of fatty, salty and sweet foods, whereas growing health awareness discourages consumption of the same foods. Numerous studies find that education and diet healthiness are highly correlated and one possible explanation is that consumers with a longer education are better at understanding and appreciating the health implication of their diet than are consumers with a short education. In this study we estimate a hedonic model of consumer’s valuation of food characteristics that allows nutrients to influence utility both through their perceived effects on health and their effects on the taste of food. The model is estimated using purchase data from a consumer panel with... |
| Tipo: Presentation |
Palavras-chave: Hedonic model; Taste; Health; Food consumption; Food Consumption/Nutrition/Food Safety; D12; I12. |
| Ano: 2012 |
URL: http://purl.umn.edu/122730 |
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| Smed, Sinne; Hansen, Lars Garn. |
| In modern societies consumers often face a trade-off between health and taste, the latter which encourages consumption of fatty, salty and sweet foods, whereas health awareness discourages consumption of the same food. The resulting diet, often rich in calories, sweeteners and fat constitutes a threat to public health as poor nutrition has been linked to several types of cancer, cardiovascular disease, diabetes, and osteoporosis as well as overweight and obesity. In this study we use the hedonic model as an outset to model consumer valuation of nutritional and non-nutritional characteristics of food consumption in a consistent way, accounting for that nutrients might influence utility both through health and through taste. This implies that a given... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Hedonic model; Taste; Health; Food consumption; Agricultural and Food Policy; Consumer/Household Economics; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Health Economics and Policy; D12; I12. |
| Ano: 2010 |
URL: http://purl.umn.edu/116390 |
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| Registros recuperados: 10 | |
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