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| Registros recuperados : 59 | |
| 12. |  | SANTOS, V. M. C. S.; PINTO, M. A. S.; BIZZO, H. R.; DESCHAMPS, C. Seasonal variation of vegetative growth, essential oil yield and composition of menthol mint genotypes at southern Brazil. Bioscience Journal, Uberlândia, v. 28, n. 5, p. 790-798, Sept./Oct. 2012.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 15. | | PINTO, M. A. B.; PARFITT, J. M. B.; NEMITZ, A. M. J.; SCIVITTARO, W. B.; WINKLER, A. S. Physical attributes of a chernosol on the west border of rio grande do sul cultivated with rice in two cultivation and irrigation systems. In: ISTRO CONFERENCE, 19.; SUCS MEETING, 4., 2012, Montevideo. Striving for sustainable high productivity. [S.l.]: ISTRO, 2012.| Biblioteca(s): Embrapa Clima Temperado. |
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| 17. | | PENNING, L. H.; PINTO, M. A. B.; TIMM, L. C.; PARFITT, J. M. B.; SCIVITTARO, W. B.; FARIA, L. C. Estabilidade temporal da umidade do solo. In: CONGRESSO BRASILEIRO DE ENGENHARIA AGRÍCOLA, 43., 2014, Campo Grande-MS. Resumos expandidos... Campo Grande-MS: SBEA, 2014. CONBEA 2014.| Biblioteca(s): Embrapa Clima Temperado. |
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| 18. | | DESCHAMPS, C.; AMARAL, W. do; BIZZO, H. R.; PINTO, M. A. S.; BIASI, L. A.; SILVA, L. E. da. Essential oils yield and composition of Myrtaceae species from Atlantic Forest of South Brazil. Natural Volatiles & Essential Oils, v. 4, n. 3, 2017. p. 63 Edition of Abstracts of the 48th International Symposium on Essential Oils, Pécs, Hungary, 2017. Abstracts. Babedio, 2017. ISEO 2017, 10 a 13 set. 2017. OP-15.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Gado de Leite. |
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| 20. | | AMARAL, W. do; DESCHAMPS, C.; BIZZO, H. R.; PINTO, M. A. S.; BIASI, L. A.; SILVA, L. E. Essential Oil Yield and Composition of Native Tree Species from Atlantic Forest, South of Brazil. Journal of Essential Oil Bearing Plants, v. 20, n. 6, p. 1525-1535, dec. 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Gado de Leite. |
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| Registros recuperados : 59 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
17/02/2017 |
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Data da última atualização: |
30/01/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
BESSA, M. E. De; RODARTE, M. P.; OTENIO, M. H.; STRINGHETA, P. C.; OLIVEIRA, J. M. De; BARBOSA, J. C.; PINTO, M. A. De O. |
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Afiliação: |
Martha Eunice de Bessa, CES/JF; Miriam Pereira Rodarte, UFJF; MARCELO HENRIQUE OTENIO, CNPGL; Paulo Cesar Stringheta, UFV/VIÇOSA; Juliana Mauricio de Oliveira, UFJF; Jucélia Silva Barbosa, UFJF; Miriam Aparecida de Oliveira Pinto, UFJF. |
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Título: |
Sensory perception of the fermented goat milk: potential application of the DSC method. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Food Science and Technology, v. 36, n. 3, p. 406-412, 2016. |
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Idioma: |
Inglês |
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Conteúdo: |
Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers? expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeito Coletivo ? DSC) associated to sensory analysis, in order to evaluate the perception of fermented caprine milk by consumers. The physicochemical and microbiological requisites of the fermented milk formulations evaluated during the storage, were according to current legislation. The probiotic characteristics of evaluated formulations were preserved, presenting viable cells counts for Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, and Streptococcus thermophilus higher than 1x106 CFU/mL, along 28 days of storage. The Discourse of the Collective Subject results have shown that the typical taste and flavor, present in products derived from caprine milk, did not influence the purchase intention, which was expressive for all fermented milks. The Discourse of the Collective Subject has elucidated the consumers? perspective, determining then both, the consumers? profile and the factors interfering on the acquisition of fermented caprine milk. |
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Palavras-Chave: |
Caprine milk; Consumer; Discourse of the Collective Subject. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/156031/1/Cnpgl-2016-FoodSciTech-Sensory.pdf
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Marc: |
LEADER 02003naa a2200229 a 4500
001 2064648
005 2023-01-30
008 2016 bl uuuu u00u1 u #d
100 1 $aBESSA, M. E. De
245 $aSensory perception of the fermented goat milk$bpotential application of the DSC method.$h[electronic resource]
260 $c2016
520 $aGoat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers? expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeito Coletivo ? DSC) associated to sensory analysis, in order to evaluate the perception of fermented caprine milk by consumers. The physicochemical and microbiological requisites of the fermented milk formulations evaluated during the storage, were according to current legislation. The probiotic characteristics of evaluated formulations were preserved, presenting viable cells counts for Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, and Streptococcus thermophilus higher than 1x106 CFU/mL, along 28 days of storage. The Discourse of the Collective Subject results have shown that the typical taste and flavor, present in products derived from caprine milk, did not influence the purchase intention, which was expressive for all fermented milks. The Discourse of the Collective Subject has elucidated the consumers? perspective, determining then both, the consumers? profile and the factors interfering on the acquisition of fermented caprine milk.
653 $aCaprine milk
653 $aConsumer
653 $aDiscourse of the Collective Subject
700 1 $aRODARTE, M. P.
700 1 $aOTENIO, M. H.
700 1 $aSTRINGHETA, P. C.
700 1 $aOLIVEIRA, J. M. De
700 1 $aBARBOSA, J. C.
700 1 $aPINTO, M. A. De O.
773 $tFood Science and Technology$gv. 36, n. 3, p. 406-412, 2016.
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Embrapa Gado de Leite (CNPGL) |
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