| |
|
|
| Registros recuperados : 2 | |
| Registros recuperados : 2 | |
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Clima Temperado. |
|
Data corrente: |
02/12/2020 |
|
Data da última atualização: |
02/12/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
B - 1 |
|
Autoria: |
ÁVILA, B. P.; CARDOZO, L. O.; ALVES, G. D.; PEREIRA, A. M.; GULARTE, M. A.; OLIVEIRA, R. P. de. |
|
Afiliação: |
BIANCA PIO ÁVILA, UFPEL; L. O. CARDOZO, IFSUL; G. D. ALVES, IFSUL; A. M. PEREIRA, UFPEL; M. A. GULARTE, UFPEL; ROBERTO PEDROSO DE OLIVEIRA, CPACT. |
|
Título: |
Targeted chemical and sensory profiling to guide consumption of blood orange. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
Journal of Culinary Science & Technology, 2020. |
|
DOI: |
doi.org/10.1080/15428052.2020.184358 |
|
Idioma: |
Inglês |
|
Conteúdo: |
The objective of this study was to identify the perception of consumers regarding the consumption of blood oranges as well as to generate information that helps in their greater consump-tion. The physical-chemical characterization of the blood orange, cultivar Cara Cara, and the yellow-pulp orange, cultivar Bahia, was carried out, drawing a parallel between them that indicated their potential nutritional benefits. Both samples showed desirable characteristics, Cara Cara has higher levels of carotenoids, flavonoids and total phenols. The sensorial analysis revealed important descriptors of differences between oranges and was possible to identify factors that characterized the mar-keting and consumption of blood oranges, which were related to the consumption, quality, health and, perception of this type of fruit. It was concluded that these evaluations were able to indicate important characteristics to be used in marketing stra-tegies in order to promote the greater consumption of oranges with red pulp, exploring their bioactive benefits. |
|
Palavras-Chave: |
Análise sensorial; Blood orange; Cultivar Bahia; Cultivar Cara Cara. |
|
Thesagro: |
Laranja. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218575/1/Targeted-Chemical-and-Sensory-Profiling-to-Guide-Consumption-of-Blood-Orange.pdf
|
|
Marc: |
LEADER 01792naa a2200253 a 4500
001 2127448
005 2020-12-02
008 2020 bl uuuu u00u1 u #d
024 7 $adoi.org/10.1080/15428052.2020.184358$2DOI
100 1 $aÁVILA, B. P.
245 $aTargeted chemical and sensory profiling to guide consumption of blood orange.$h[electronic resource]
260 $c2020
520 $aThe objective of this study was to identify the perception of consumers regarding the consumption of blood oranges as well as to generate information that helps in their greater consump-tion. The physical-chemical characterization of the blood orange, cultivar Cara Cara, and the yellow-pulp orange, cultivar Bahia, was carried out, drawing a parallel between them that indicated their potential nutritional benefits. Both samples showed desirable characteristics, Cara Cara has higher levels of carotenoids, flavonoids and total phenols. The sensorial analysis revealed important descriptors of differences between oranges and was possible to identify factors that characterized the mar-keting and consumption of blood oranges, which were related to the consumption, quality, health and, perception of this type of fruit. It was concluded that these evaluations were able to indicate important characteristics to be used in marketing stra-tegies in order to promote the greater consumption of oranges with red pulp, exploring their bioactive benefits.
650 $aLaranja
653 $aAnálise sensorial
653 $aBlood orange
653 $aCultivar Bahia
653 $aCultivar Cara Cara
700 1 $aCARDOZO, L. O.
700 1 $aALVES, G. D.
700 1 $aPEREIRA, A. M.
700 1 $aGULARTE, M. A.
700 1 $aOLIVEIRA, R. P. de
773 $tJournal of Culinary Science & Technology, 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Clima Temperado (CPACT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
