|
|
Registro Completo |
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
18/05/2015 |
Data da última atualização: |
25/07/2018 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
FRANÇA. F. C. T.; MARRIEL, I. E.; PEREIRA FILHO, I. A. |
Afiliação: |
FERNANDO CASSIMIRO TINOCO FRANÇA, EMATER-MG.; IVANILDO EVODIO MARRIEL, CNPMS; ISRAEL ALEXANDRE PEREIRA FILHO, CNPMS. |
Título: |
Manejo e uso da adubação orgânica e biológica. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
In: PEREIRA FILHO, I. A.; RODRIGUES, J. A. S. (Ed.). Sorgo: o produtor pergunta, a Embrapa responde. Brasília, DF: Embrapa, 2015. cap. 7, p. 99-121. |
Série: |
(Coleção 500 perguntas, 500 respostas). |
Idioma: |
Português |
Palavras-Chave: |
Adubação organica. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/126261/1/Manejo-uso-adubacao.pdf
|
Marc: |
LEADER 00595naa a2200157 a 4500 001 2015603 005 2018-07-25 008 2015 bl uuuu u00u1 u #d 100 1 $aFRANÇA. F. C. T. 245 $aManejo e uso da adubação orgânica e biológica.$h[electronic resource] 260 $c2015 490 $a(Coleção 500 perguntas, 500 respostas). 653 $aAdubação organica 700 1 $aMARRIEL, I. E. 700 1 $aPEREIRA FILHO, I. A. 773 $tIn: PEREIRA FILHO, I. A.; RODRIGUES, J. A. S. (Ed.). Sorgo: o produtor pergunta, a Embrapa responde. Brasília, DF: Embrapa, 2015. cap. 7, p. 99-121.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
08/12/2020 |
Data da última atualização: |
08/12/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
VERÍSSIMO, C. M.; MORAIS, S. de M.; LIMA, L. L. de A.; PEREIRA, G. E.; MACIEL, M. I. S. |
Afiliação: |
CAIO MONTEIRO VERÍSSIMO, Food Science and Technology Graduate Program, Universidade Federal da Paraíba, Cidade Universitária, Jo~ao Pessoa, Paraíba, Brazil; SAMARA DE MACÊDO MORAIS, 1 Food Science and Technology Graduate Program, Universidade Federal da Paraíba, Cidade Universitária, Jo~ao Pessoa, Paraíba, Brazil; LUCIANA LEITE DE ANDRADE LIMA, Department of Rural Technology, Universidade Federal Rural de Pernambuco, Recife, Prince Edward Island, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; MARIA INÊS SUCUPIRA MACIEL, Consumer Science Department, Universidade Federal Rural de Pernambuco, Recife, Prince Edward Island, Brazil. |
Título: |
A short training as an enhancer of sensory ability: the case of red wine consumers. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Journal of Sensory Studies, e12629, 2020. |
Idioma: |
Inglês |
Conteúdo: |
The need for rapid and low-cost methods has made consumer-based methodologies, such as check-all-that-apply (CATA), a reality in sensory science instead of the traditional tools, namely, descriptive analysis (DA). This research investigated how training, even short and simple, and reduction of panel size may affect the consumers evaluation of tropical red wines (Vitis vinifera L.). To achieve this goal, nine samples were characterized by DA with trained assessors (n = 8), CATA with consumers (n = 100) and CATA with semi-trained panelists (n = 30). The results were compared in terms of configuration and sample discrimination similarities between methodologies. DA and CATA with semi-trained panelists provided the highest capacity of discrimination and the highest index of similarity for aged samples (95%). The two-hour training period, as well as previous experience with the methodology and products, had a positive effect in reducing the panel size and on the discrimination and characterization of samples, presenting itself as a valuable tool when time- and costefficient sensory profiling is needed. Practical Applications: For decades, consumers were considered only capable of hedonic judgments, however with the development of sensory science and new consumer market dynamics, alternative methods could be studied, providing not only reliable data, but also an accessible language and an easy application. Thus, this study focused on the evaluation of the effect of a short training on the characterization of red wines by consumers, showing that with this step it was possible to reduce 70% of the consumer panel size and to improve 30% in the descriptive power of the samples, in addition to reduce inconsistencies in the responses, using a rapid, low-cost and easy to apply method. MenosThe need for rapid and low-cost methods has made consumer-based methodologies, such as check-all-that-apply (CATA), a reality in sensory science instead of the traditional tools, namely, descriptive analysis (DA). This research investigated how training, even short and simple, and reduction of panel size may affect the consumers evaluation of tropical red wines (Vitis vinifera L.). To achieve this goal, nine samples were characterized by DA with trained assessors (n = 8), CATA with consumers (n = 100) and CATA with semi-trained panelists (n = 30). The results were compared in terms of configuration and sample discrimination similarities between methodologies. DA and CATA with semi-trained panelists provided the highest capacity of discrimination and the highest index of similarity for aged samples (95%). The two-hour training period, as well as previous experience with the methodology and products, had a positive effect in reducing the panel size and on the discrimination and characterization of samples, presenting itself as a valuable tool when time- and costefficient sensory profiling is needed. Practical Applications: For decades, consumers were considered only capable of hedonic judgments, however with the development of sensory science and new consumer market dynamics, alternative methods could be studied, providing not only reliable data, but also an accessible language and an easy application. Thus, this study focused on the evaluation of the effect of a short trainin... Mostrar Tudo |
Palavras-Chave: |
Check-all-that-apply (CATA); Consumers; Descriptive analysis (DA); Red wine consumers. |
Thesagro: |
Vitis Vinifera. |
Thesaurus NAL: |
Red wines; Wines. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218973/1/Caio-Pereira-et-al-JSS-2020.pdf
|
Marc: |
LEADER 02534naa a2200253 a 4500 001 2127861 005 2020-12-08 008 2020 bl uuuu u00u1 u #d 100 1 $aVERÍSSIMO, C. M. 245 $aA short training as an enhancer of sensory ability$bthe case of red wine consumers.$h[electronic resource] 260 $c2020 520 $aThe need for rapid and low-cost methods has made consumer-based methodologies, such as check-all-that-apply (CATA), a reality in sensory science instead of the traditional tools, namely, descriptive analysis (DA). This research investigated how training, even short and simple, and reduction of panel size may affect the consumers evaluation of tropical red wines (Vitis vinifera L.). To achieve this goal, nine samples were characterized by DA with trained assessors (n = 8), CATA with consumers (n = 100) and CATA with semi-trained panelists (n = 30). The results were compared in terms of configuration and sample discrimination similarities between methodologies. DA and CATA with semi-trained panelists provided the highest capacity of discrimination and the highest index of similarity for aged samples (95%). The two-hour training period, as well as previous experience with the methodology and products, had a positive effect in reducing the panel size and on the discrimination and characterization of samples, presenting itself as a valuable tool when time- and costefficient sensory profiling is needed. Practical Applications: For decades, consumers were considered only capable of hedonic judgments, however with the development of sensory science and new consumer market dynamics, alternative methods could be studied, providing not only reliable data, but also an accessible language and an easy application. Thus, this study focused on the evaluation of the effect of a short training on the characterization of red wines by consumers, showing that with this step it was possible to reduce 70% of the consumer panel size and to improve 30% in the descriptive power of the samples, in addition to reduce inconsistencies in the responses, using a rapid, low-cost and easy to apply method. 650 $aRed wines 650 $aWines 650 $aVitis Vinifera 653 $aCheck-all-that-apply (CATA) 653 $aConsumers 653 $aDescriptive analysis (DA) 653 $aRed wine consumers 700 1 $aMORAIS, S. de M. 700 1 $aLIMA, L. L. de A. 700 1 $aPEREIRA, G. E. 700 1 $aMACIEL, M. I. S. 773 $tJournal of Sensory Studies, e12629, 2020.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Uva e Vinho (CNPUV) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|