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dc.contributor.authorPereira, Patrícia Aparecida Pimenta-
dc.contributor.authorSouza, Vanessa Rios de-
dc.contributor.authorSchiassi, Maria Cecília Evangelista Vasconcelos-
dc.contributor.authorDias, Ana Clara Costa-
dc.contributor.authorQueiroz, Fabiana-
dc.contributor.authorPinheiro, Ana Carla Marques-
dc.contributor.authorBorges, Soraia Vilela-
dc.contributor.authorCirillo, Marcelo Ângelo-
dc.date.accessioned2021-09-21T16:54:41Z-
dc.date.available2021-09-21T16:54:41Z-
dc.date.issued2021pt_BR
dc.identifier.citationPEREIRA, P. A. P. et al. The influence of sensory attributes on overall liking by a gamma regression model: an analysis of Cerrado mixed fruits jams. Food Science and Technology, Campinas, v. 41, n. 3, jul./set. 2021. Disponível em: <https://www.scielo.br/j/cta/a/3nHCCCNFQkRNDLMNjvhhmNd/?lang=en>. Acesso em: 10 jun. 2021.pt_BR
dc.identifier.issn 1678-457X-
dc.identifier.urihttp://www.repositorio.ufop.br/jspui/handle/123456789/13768-
dc.description.abstractFactors that influence the acceptability and preferences of consumers have been perceived as sensory attributes, such as color, appearance, flavor, and texture. Understanding which attributes are most important for overall liking would be helpful to establish meaningful criteria for product grading. Thus, in addition to the overall chemical and sensory qualities, it is important to appreciate which sensory attributes make a product pleasant or unpleasant to a consumer. In this context, the aim of this study was to evaluate the sensory attribute that contributes most to the overall liking by a gamma regression model using different formulations of mixed fruit jams made with Brazilian Cerrado fruits. Based on the proposed model, we concluded that appearance was the most important predictor of the overall liking of the assessors.pt_BR
dc.language.isoen_USpt_BR
dc.rightsabertopt_BR
dc.subjectSimplex lattice mixture designpt_BR
dc.titleThe influence of sensory attributes on overall liking by a gamma regression model : an analysis of Cerrado mixed fruits jams.pt_BR
dc.typeArtigo publicado em periodicopt_BR
dc.rights.licenseThis is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Fonte: o PDF do artigo.pt_BR
dc.identifier.doihttps://doi.org/10.1590/fst.17920pt_BR
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