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| 2. |  | CHAVES, A. C. S. D.; GUIMARAES, J. T.; SÁ, P. B. Z. de; PIMENTEL, T. C.; CRUZ A. G. da. Processamento de leite em pó. In: CRUZ, A. G. da (Org.); SÁ, P. B. Z. de; OLIVEIRA, C. A. F.; CORASSIN, C. H. Processamento de Leites de Consumo. Rio de Janeiro: Elsevier, 2016. Cap. 5. p. 107-134 (Lácteos, v. 2).| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 3. | | FERNANDES, L. M.; GUIMARÃES, J. T.; PIMENTEL, T. C.; ESMERINO, E. A.; FREITAS, M. Q.; CARVALHO, C. W. P. de; CRUZ, A. G.; SILVA, M. C. Edible whey protein films and coatings added with prebiotic ingredients. In: BARBA, F. J.; PUTNIK, P.; KOVACEVIC, D. B. (Ed.). Agri-Food Industry Stategies for Healthy Diets and Sustainability: New Challengs in Nutrition and Public Healt. London: Elsevier: Academic Press, 2020. Cap. 7, p. 177-195.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 4. | | SOUZA, A. L. M.; GUIMARÃES, J. T.; BRIGIDA, A. I. S.; LUIZ, D. de B.; FRANCO, R. M.; MESQUITA, E. F. M. Water management applied to the processing of Atlantic Salmon (Salmo salar) and Dolphinfish (Coryphaena hippurus) in a fish cold storage warehouse in Rio de Janeiro, Brazil. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, v. 70, n. 4, p. 1240-1248, 2018.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Agroindústria Tropical; Embrapa Agropecuária Oeste. |
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| 5. | | VIEIRA, A. H.; BALTHAZAR, C. F.; ROCHA, R. S.; SILVA, R.; GUIMARÃES, J. T.; PAGANI, M. M.; PIMENTEL, T. C.; ESMERINO, E. A.; SILVA, M. C.; TONON, R. V.; CABRAL, L. M. C.; FREITAS, M. Q.; CRUZ, A. G. The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage. Journal of Sensory Studies, e12594, 2020. P. 1-8.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 6. | | GUIMARÃES, J. T.; SOUZA, A. L. M.; BRIGIDA, A. I. S.; FURTADO, A. A. L.; CHICRALA, P. C. M. S.; SANTOS, V. R. V. dos; ALVES, R. R.; LUIZ, D. de B.; MESQUITA, E. F. M. Quantification and characterization of effluents from the seafood processing industry aiming at water reuse: A pilot study. Journal of Water Process Engineering, v. 26, p. 138-145, 2018.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Agroindústria Tropical; Embrapa Agropecuária Oeste; Embrapa Pesca e Aquicultura. |
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| 7. | | VIEIRA, A. H.; BALTHAZAR, C. F.; GUIMARÃES, J. T.; ROCHA, R. S.; PAGANI, M. M.; ESMERINO, E. A.; SILVA, M. C; RAICES, R. S. L.; TONON, R. V.; CABRAL, L. M. C.; WALTER, E. H. M.; FREITAS, M. Q.; CRUZ, A. G. Advantages of microfiltration processing of goat whey orange juice beverage. Food Reserach International, v. 132, n. 109060, 8 p. 2020.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 8. | | FERNANDES, L. M.; GUIMARÃES, J. T.; SILVA, R.; ROCHA, R. S.; COUTINHO, N. M.; BALTHAZAR, C. F.; CAVALCANTI, R. N.; CARVALHO, C. W. P. de; PIMENTEL, T. C.; NETO, R. P. C.; TAVARES, M. I. B.; ESMERINO, E. A.; FREITAS, M. Q.; SILVA, M. C.; CRUZ, A. G. Whey protein films added with galactooligosaccharide and xylooligosaccharide. Food Hydrocolloids, n. 104, july, 2020. 6 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
15/07/2020 |
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Data da última atualização: |
17/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
VIEIRA, A. H.; BALTHAZAR, C. F.; ROCHA, R. S.; SILVA, R.; GUIMARÃES, J. T.; PAGANI, M. M.; PIMENTEL, T. C.; ESMERINO, E. A.; SILVA, M. C.; TONON, R. V.; CABRAL, L. M. C.; FREITAS, M. Q.; CRUZ, A. G. |
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Afiliação: |
Alexandre H. Vieira, UFF; Celso F. Balthazar, UFF; Ramos S. Rocha, UFF; Ramon Silva, UFF; Jonas T. Guimarães, UFF; Monica M. Pagani, UFRRJ; Tatiana C. Pimentel, IFP; Erick A. Esmerino, UFF; Marcia C. Silva, IFRJ; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; Mônica Q. Freitas, UFF; Adriano G. Cruz, IFRJ. |
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Título: |
The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Sensory Studies, e12594, 2020. P. 1-8. |
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DOI: |
https://doi.org/10.1111/joss.12594 |
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Idioma: |
Inglês |
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Conteúdo: |
The sensory profiling using free listing task and consumer acceptance of a goat whey orange juice (GWOJ) beverage processed by microfiltration (20, 30, 40, and 50 degrees C) or conventional pasteurization were investigated. Free listing task allowed the discrimination of the beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. The pasteurized beverage had yellow color, orange aroma and flavor, and a more viscous texture, whereas the microfiltered beverages had green color, bitter taste, sweet taste, fermented flavor, and liquid texture. Lower microfiltration temperatures improved the orange color and fermented aroma, with similar consumer acceptance to the pasteurized product, whereas higher temperatures increased the acid, citric, and whey aromas and decreased the consumer acceptance. Overall, free listing task was a suitable methodology for discriminating beverages submitted to different processing, and microfiltration (20 or 30 degrees C) is an interesting option for GWOJ beverages, resulting in products with adequate sensory properties. Practical application Our study indicates that the free listing task was a suitable methodology to discriminate GWOJ beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. Furthermore, it can be used to identify the most important attributes for consumers, which were liquid texture, orange color, fermented aroma, and orange flavor for GWOJ and should be considered in the manufacture of this type of product. Finally, it demonstrated that membrane technologies, as microfiltration, could be used in the manufacture of dairy foods, in particular GWOJ, with adequate sensory performance. These findings can be an incentive to the dairy industry to consider microfiltration as an adequate technology to be used in whey beverages processing and free listing task as an easy and fast sensory methodology for sensory description of dairy products. MenosThe sensory profiling using free listing task and consumer acceptance of a goat whey orange juice (GWOJ) beverage processed by microfiltration (20, 30, 40, and 50 degrees C) or conventional pasteurization were investigated. Free listing task allowed the discrimination of the beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. The pasteurized beverage had yellow color, orange aroma and flavor, and a more viscous texture, whereas the microfiltered beverages had green color, bitter taste, sweet taste, fermented flavor, and liquid texture. Lower microfiltration temperatures improved the orange color and fermented aroma, with similar consumer acceptance to the pasteurized product, whereas higher temperatures increased the acid, citric, and whey aromas and decreased the consumer acceptance. Overall, free listing task was a suitable methodology for discriminating beverages submitted to different processing, and microfiltration (20 or 30 degrees C) is an interesting option for GWOJ beverages, resulting in products with adequate sensory properties. Practical application Our study indicates that the free listing task was a suitable methodology to discriminate GWOJ beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. Furthermore, it can be used to identify the most important attributes for consumers, which were liquid texture, orange color, fermented aroma, and orange fl... Mostrar Tudo |
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Palavras-Chave: |
Check; Impact; Pivot profile; Protein; Skim. |
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Thesaurus NAL: |
Food technology; Functional properties; Microfiltration; Milk. |
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Categoria do assunto: |
-- |
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Marc: |
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024 7 $ahttps://doi.org/10.1111/joss.12594$2DOI
100 1 $aVIEIRA, A. H.
245 $aThe free listing task for describing the sensory profiling of dairy foods$bA case study with microfiltered goat whey orange juice beverage.$h[electronic resource]
260 $c2020
520 $aThe sensory profiling using free listing task and consumer acceptance of a goat whey orange juice (GWOJ) beverage processed by microfiltration (20, 30, 40, and 50 degrees C) or conventional pasteurization were investigated. Free listing task allowed the discrimination of the beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. The pasteurized beverage had yellow color, orange aroma and flavor, and a more viscous texture, whereas the microfiltered beverages had green color, bitter taste, sweet taste, fermented flavor, and liquid texture. Lower microfiltration temperatures improved the orange color and fermented aroma, with similar consumer acceptance to the pasteurized product, whereas higher temperatures increased the acid, citric, and whey aromas and decreased the consumer acceptance. Overall, free listing task was a suitable methodology for discriminating beverages submitted to different processing, and microfiltration (20 or 30 degrees C) is an interesting option for GWOJ beverages, resulting in products with adequate sensory properties. Practical application Our study indicates that the free listing task was a suitable methodology to discriminate GWOJ beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. Furthermore, it can be used to identify the most important attributes for consumers, which were liquid texture, orange color, fermented aroma, and orange flavor for GWOJ and should be considered in the manufacture of this type of product. Finally, it demonstrated that membrane technologies, as microfiltration, could be used in the manufacture of dairy foods, in particular GWOJ, with adequate sensory performance. These findings can be an incentive to the dairy industry to consider microfiltration as an adequate technology to be used in whey beverages processing and free listing task as an easy and fast sensory methodology for sensory description of dairy products.
650 $aFood technology
650 $aFunctional properties
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650 $aMilk
653 $aCheck
653 $aImpact
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653 $aProtein
653 $aSkim
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700 1 $aGUIMARÃES, J. T.
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700 1 $aPIMENTEL, T. C.
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700 1 $aCRUZ, A. G.
773 $tJournal of Sensory Studies, e12594, 2020. P. 1-8.
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