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Registro Completo |
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Biblioteca(s): |
Embrapa Agrobiologia. |
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Data corrente: |
26/12/2013 |
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Data da última atualização: |
26/01/2015 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MORAIS, R. F. de; BODDEY, R. M.; URQUIAGA, S.; JANTALIA, C. P.; ALVES, B. J. R. |
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Afiliação: |
ROBERT MICHAEL BODDEY, CNPAB; SEGUNDO SACRAMENTO U CABALLERO, CNPAB; CLAUDIA POZZI JANTALIA, CNPAB; BRUNO JOSE RODRIGUES ALVES, CNPAB. |
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Título: |
Ammonia volatilization and nitrous oxide emissions during soil preparation and N fertilization of elephant grass (Pennisetum purpureum Schum.) |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Soil Biology & Biochemistr Online, v. 64, p. 80-88, 2013. |
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DOI: |
http://dx.doi.org/10.1016/j.soilbio.2013.04.007 |
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Idioma: |
Português |
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Palavras-Chave: |
Direct emission factors; NH3 losses; Perda de mineral; Qualidade do solo; Soil tillage. |
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Thesagro: |
Capim Elefante. |
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Thesaurus Nal: |
bioenergy. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00821naa a2200253 a 4500
001 1974655
005 2015-01-26
008 2013 bl --- 0-- u #d
024 7 $ahttp://dx.doi.org/10.1016/j.soilbio.2013.04.007$2DOI
100 1 $aMORAIS, R. F. de
245 $aAmmonia volatilization and nitrous oxide emissions during soil preparation and N fertilization of elephant grass (Pennisetum purpureum Schum.)
260 $c2013
650 $abioenergy
650 $aCapim Elefante
653 $aDirect emission factors
653 $aNH3 losses
653 $aPerda de mineral
653 $aQualidade do solo
653 $aSoil tillage
700 1 $aBODDEY, R. M.
700 1 $aURQUIAGA, S.
700 1 $aJANTALIA, C. P.
700 1 $aALVES, B. J. R.
773 $tSoil Biology & Biochemistr Online$gv. 64, p. 80-88, 2013.
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Registro original: |
Embrapa Agrobiologia (CNPAB) |
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Biblioteca |
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Registro |
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Voltar
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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: |
31/12/2023 |
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Data da última atualização: |
09/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
TEIXEIRA, N. S.; ALCANTARA, M. DE; MARTINS, I. B. A.; HIDALGO CHÁVES, D. W.; ROSENTHAL, A.; CHAVES, A. C. S. D.; DELIZA, R. |
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Afiliação: |
NÁTALI SILVA TEIXEIRA, UFRRJ; MARCELA DE ALCANTARA, PDJ-CNPq; INAYARA BEATRIZ ARAUJO MARTINS, PDJ-FAPERJ; DAVY WILLIAN HIDALGO CHÁVEZ, PDJ-FAPERJ; AMAURI ROSENTHAL, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; ROSIRES DELIZA, CTAA. |
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Título: |
Attitudes and conceptions of Brazilian consumers toward ice cream and protein addition. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Quality and Preference, v. 108, 104881, 2023. |
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DOI: |
https:// doi.org/10.1016/j.foodqual.2023.104881 |
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Idioma: |
Inglês |
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Conteúdo: |
Ice cream is an excellent product for incorporating different ingredients, allowing various innovations, including the addition of protein. This study explored the conceptions of Brazilian consumers towards ice cream, and their attitude toward the addition of protein to ice cream. 1074 consumers participated in an online study using word association. In addition, data were collected on participant sociodemographic information, questions about ice cream consumption habits, the type of tropical fruits that they considered best when formulating high-protein ice cream, and their preferred product form, i.e. cream or popsicle. The word association task identified 3978 different terms that were associated with ice cream. Word associations differed between consumers who were favorable versus unfavorable toward the addition of protein. The majority of participants (88%) felt that adding protein to ice cream was a good idea, and these consumers cited words related to the sensory attributes of ice cream, such as “refreshing” and “creamy,” more often than participants who were indifferent and/or were unfavorable toward protein addition. These latter participants more frequently cited terms reflecting the negative caloric aspects of ice cream, such as “fat,” “sugar,” “calories,” and “overweight.” The data provide insights that can be used to develop ice cream that meets different consumer niches and that may foster greater ice cream consumption throughout the year. |
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Palavras-Chave: |
Consumer study; High protein; Online questionnaire; Word association. |
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Thesaurus NAL: |
Ice cream. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02311naa a2200265 a 4500
001 2160362
005 2024-05-09
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps:// doi.org/10.1016/j.foodqual.2023.104881$2DOI
100 1 $aTEIXEIRA, N. S.
245 $aAttitudes and conceptions of Brazilian consumers toward ice cream and protein addition.$h[electronic resource]
260 $c2023
520 $aIce cream is an excellent product for incorporating different ingredients, allowing various innovations, including the addition of protein. This study explored the conceptions of Brazilian consumers towards ice cream, and their attitude toward the addition of protein to ice cream. 1074 consumers participated in an online study using word association. In addition, data were collected on participant sociodemographic information, questions about ice cream consumption habits, the type of tropical fruits that they considered best when formulating high-protein ice cream, and their preferred product form, i.e. cream or popsicle. The word association task identified 3978 different terms that were associated with ice cream. Word associations differed between consumers who were favorable versus unfavorable toward the addition of protein. The majority of participants (88%) felt that adding protein to ice cream was a good idea, and these consumers cited words related to the sensory attributes of ice cream, such as “refreshing” and “creamy,” more often than participants who were indifferent and/or were unfavorable toward protein addition. These latter participants more frequently cited terms reflecting the negative caloric aspects of ice cream, such as “fat,” “sugar,” “calories,” and “overweight.” The data provide insights that can be used to develop ice cream that meets different consumer niches and that may foster greater ice cream consumption throughout the year.
650 $aIce cream
653 $aConsumer study
653 $aHigh protein
653 $aOnline questionnaire
653 $aWord association
700 1 $aALCANTARA, M. DE
700 1 $aMARTINS, I. B. A.
700 1 $aHIDALGO CHÁVES, D. W.
700 1 $aROSENTHAL, A.
700 1 $aCHAVES, A. C. S. D.
700 1 $aDELIZA, R.
773 $tFood Quality and Preference$gv. 108, 104881, 2023.
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Embrapa Agroindústria de Alimentos (CTAA) |
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