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Cited by 14 publications
(6 citation statements)
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“…Essa abordagem apesar de ser simples, permite que sejam obtidos dados relevantes para que as qualidades sensoriais buscadas pelos consumidores sejam atendidas. Neste contexto, além dos exemplos mencionados acima, recentemente este método de análise sensorial foi aplicado para diversos fins, tais como a avaliação de manteigas com presença de probióticos encapsulados [8], macarrão suplementado com proteína isolada de quinoa [9], uso de ingrediente umami como alternativa na redução de sódio e intensificador de sabor em salgadinhos extrusados de milho [10], dentre outras, as quais são mostradas na Tabela 1.…”
Section: Testes Afetivos De Aceitaçãounclassified
“…Essa abordagem apesar de ser simples, permite que sejam obtidos dados relevantes para que as qualidades sensoriais buscadas pelos consumidores sejam atendidas. Neste contexto, além dos exemplos mencionados acima, recentemente este método de análise sensorial foi aplicado para diversos fins, tais como a avaliação de manteigas com presença de probióticos encapsulados [8], macarrão suplementado com proteína isolada de quinoa [9], uso de ingrediente umami como alternativa na redução de sódio e intensificador de sabor em salgadinhos extrusados de milho [10], dentre outras, as quais são mostradas na Tabela 1.…”
Section: Testes Afetivos De Aceitaçãounclassified
“…The discussion is not only focused on banning products, however, on carrying out an evaluation on the quality of national and imported butter, and may be legally allowed, the marketing of butters having different physical-chemical characteristics and maintaining sanitary quality, since the physicochemical alteration of the product can interfere in the microbiological aspects of the butter, which can cause in a shorter shelf life. We consider that this study contributed to the development of our research on butter (Naissinger da Silva et al, 2021), as well as fostering the discussion on the revision of Brazilian legislation and improving inspection, since these butters that are inadequate in relation to the physical-chemical parameters may be of adequate sanitary quality.…”
Section: Resultsmentioning
confidence: 90%
“…16 Emulsions stabilized with WPIF under neutral pH were reported to be more stable due to the higher viscosity and fast migration of fibrils to the interface, resulting in steric hindrance stabilization. 27 Mantovani et al found by interfacial tension experiments that a faster adsorption at the beginning could be expected for WPIF system at pH 7.0 in comparison to WPI system, probably due to the presence of unconverted peptides in WPIF system. 32 Properties of liquid emulsions with WPI and WPIF as emulsifiers Visual appearance of emulsions Butterfat emulsions stabilized with WPI and WPIF at various concentrations (10-50 g L −1 ) are shown in Fig.…”
Section: Viscosity Of Wpi and Wpifmentioning
confidence: 99%
“…25 Butterfat was reported to be biocompatible with probiotics and was a potentially good carrier for probiotics. [26][27][28] Butterfat containing 10% Lactobacillus acidophilus capsules exhibited a high viable count of 8 log CFU g −1 in storage for 45 days at 5 °C, and consumer acceptance of probiotic butterfat was 81.1%. 28 In this work, microcapsule with the structure of S/O/W emulsion was constructed to provide oxygen-and moisture-barriers for probiotics, in which butterfat containing probiotics was the inner core, and WPIF and the antioxidant (EGCG or GSH) were the outer shell.…”
Section: Introductionmentioning
confidence: 99%
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