Miguel Meirelles de Oliveira in Anais do Simpósio Latino Americano de Ciências de Alimentos

Trabalhos 5

Performance of Check-All-that-Apply (CATA) in consumer perception of Brazilian coffee
Química e Análise de Alimentos e Análise Sensorial (QA)

Lima, D. C. N. ¹ ; Ramos, K.K. ² ; ARAUJO, J.B. ³ ; NASCIMENTO, C.D.O. ³ ; OLIVEIRA, M.M. ¹ ; SCHMIDT, F.L. ³

¹ CEFET RJ, campus Valença ;

² University of Campinas, Faculty of Food Engineering, Department of Food Technology - Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas ;

³ University of Campinas, Faculty of Food Engineering, Department of Food Technology

vol. 2, 2015 -
35266
Differences in rheological behaviour and microstructure of yoghurt processed by high isostatic pressure and dynamic high pressure
Ciência e Tecnologia de Alimentos (CT)

OLIVEIRA, M.M. ¹ ; LEITE JÚNIOR, B. R. C. ² ; CRISTIANINI, M. ³

¹ Department of Food Technology School of Food Engineering University of Campinas and Federal Center for Technological Education Celso Suckow da Fonseca (CEFET-RJ), Voluntários da Pátria, 30, 27.600-000, Valença, RJ, Brazil ;

² Department of Food Technology Laboratory of Emerging Technology, School of Food Engineering University of Campinas ;

³ Department of Food Technology - Laboratory of Emerging Technology, School of Food Engineering - Universidade Estadual de Campinas

vol. 2, 2015 -
35492
Sensory profile using projective map method of yoghurt produced by high isostatic pressure and dynamic high pressure
Ciência e Tecnologia de Alimentos (CT)

OLIVEIRA, M.M. ¹ ; LEITE JÚNIOR, B. R. C. ² ; CRUZ, A. G. ³ ; CRISTIANINI, M. ⁴

¹ Department of Food Technology - Laboratory of Emerging Technology, School of Food Engineering - University of Campinas and Federal Center for Technological Education Celso Suckow da Fonseca (CEFET-RJ) ;

² Department of Food Technology - Laboratory of Emerging Technology, School of Food Engineering - University of Campinas ;

³ Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro ;

⁴ Department of Food Technology - Laboratory of Emerging Technology, School of Food Engineering - Universidade Estadual de Campinas

vol. 2, 2015 -
35498
Using Sorting method to sensory evaluate commercial coffees
Química e Análise de Alimentos e Análise Sensorial (QA)

SCHMIDT, F.L. ; Lima, D. C. N. ¹ ; Ramos, K.K. ² ; OLIVEIRA, M.M. ³ ; ARAUJO, J.B. ; NASCIMENTO, C.D.O. ⁴

¹ Engenharia de Alimentos - Campus Valença - Centro Federal de Educação Tecnológica Celso Suchow da Fonseca ;

² University of Campinas, Faculty of Food Engineering, Department of Food Technology - Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas ;

³ Departamento de Tecnologia de Alimentos - Faculdade de Engenharia de Alimentos - UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS ;

⁴ Faculdade de Engenharia de Alimentos / UNICAMP

vol. 2, 2015 -
35990
Comment analysis as an alternative method to coffee sensory evaluation
Química e Análise de Alimentos e Análise Sensorial (QA)

SCHMIDT, F.L. ; Ramos, K.K. ¹ ; Lima, D. C. N. ² ; OLIVEIRA, M.M. ³ ; NASCIMENTO, C.D.O. ⁴ ; ARAUJO, J.B.

¹ University of Campinas, Faculty of Food Engineering, Department of Food Technology - Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas ;

² Engenharia de Alimentos - Campus Valença - Centro Federal de Educação Tecnológica Celso Suchow da Fonseca ;

³ Departamento de Tecnologia de Alimentos - Faculdade de Engenharia de Alimentos - UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS ;

⁴ Faculdade de Engenharia de Alimentos / UNICAMP

vol. 2, 2015 -
35993

Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciências de Alimentos

Miguel Meirelles de Oliveira

Performance of Check-All-that-Apply (CATA) in consumer perception of Brazilian coffee

Differences in rheological behaviour and microstructure of yoghurt processed by high isostatic pressure and dynamic high pressure

Sensory profile using projective map method of yoghurt produced by high isostatic pressure and dynamic high pressure

Using Sorting method to sensory evaluate commercial coffees

Comment analysis as an alternative method to coffee sensory evaluation

Coautores(as) (8)

Marcelo Cristianini

Bruno Ricardo de Castro Leite Júnior

Adriano Gomes da Cruz

Diana Clara Nunes de Lima

Kazumi Kawasaki Ramos

Flávio L. Schmidt

Juliana Bonadio Araujo

Carla Daniela de Oliveira Nascimento

Publicações em outros proceedings