Voltaire Sant ́anna
Biographic Data
| ID | 4037438 |
|---|---|
| NAME | Voltaire Sant ́anna |
| GIVEN NAMES | Voltaire Sant |
| FAMILY NAME | ́anna |
| SIGNATURE | ́ANNA V S |
| AFFILIATIONS | Universidade Estadual do Rio Grande do Sul |
| ORCID | 0000-0002-2900-6348 |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 6 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
Reduction of sugar on rice-based milk dessert in school meals using affective thresholds and projective techniques
Purpose This study aims to determine children’s consumer rejection threshold (CRT), hedonic rejection threshold (HRT) and compromised acceptance threshold (CAT) for sucrose reduction in a dessert and explore children’s perception of low-sugar foods. Design/methodology/approach Rice milk-based desserts were prepared with 100 g/kg of sugar and reduced versions (90 g/kg, 80 g/kg, 60 g/kg and 40 g/kg), and 90 children indicated preference and accepta…
Exploring consumer affective response and sensory perception of a popular composite food made with a novel acidifier
Purpose This study aimed to evaluate verjuice as a novel acidifier to vinegar and lemon juice in a popular sauce (mayonnaise) and to identify the sensory characteristics best suited for this use-case scenario. A secondary, exploratory objective was to examine how food neophobia (FN) impacts affective responses and sensory perception of mayonnaise prepared with traditional and novel acidifiers. Design/methodology/approach Three verjuices (two comm…
Exploring consumers’ perception of stingless bee honey using projective techniques
Purpose The objective of this study was to evaluate Brazilian consumers’ perceptions of stingless bee honey and the drivers involved in this product choice. Design/methodology/approach Three projective techniques were applied to 480 consumers who answered a rating task about liking, health, sustainability, quality taste, and utilization as ingredients, fulfilled completion sentences, and performed a hard laddering task. Findings The results showe…
Consumers' sensory perception and technological properties of whole foods utilization in bakery products
Purpose The objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on consumers' acceptance and perceived attributes and the effect on the technological properties of the product. Design/methodology/approach Bakery products were produced with banana peel in the formulation and control samples without residue. Volunteers scored thei…
Sustentabilidade e flores comestíveis no Brasil
O objetivo deste trabalho é revisar sobre a utilização de flores comestíveis no Brasil, enfocando os aspectos nutricionais e gastronômicos, por meio de revisão de dados científicos, englobando aspectos nutricionais, funcionais e toxicológicos do consumo de onze flores populares: amor-perfeito, begônia, calêndula, capuchinha, cravo-de-defunto, crisântemo, hibisco, ipê, malvavisco, rosa e vinagreira. Estas flores apresentam compostos funcionais e n…
Jaboticaba peel extract as an antimicrobial agent
Purpose This study aimed to evaluate the antimicrobial activity of the aqueous extract from jaboticaba skin against important foodborne bacteria and fungi and its stability. Design/methodology/approach Jaboticaba skin aqueous extract (at ratio of 10 g L-1) was tested against Listeria monocytogenes , Staphylococcus aureus , Bacillus cereus and Escherichia coli . Stability of the anti-staphylococcal activity, total phenolics, monomeric anthocyanins…
No prominent works on this page.
Jaboticaba peel extract as an antimicrobial agent
Purpose This study aimed to evaluate the antimicrobial activity of the aqueous extract from jaboticaba skin against important foodborne bacteria and fungi and its stability. Design/methodology/approach Jaboticaba skin aqueous extract (at ratio of 10 g L-1) was tested against Listeria monocytogenes , Staphylococcus aureus , Bacillus cereus and Escherichia coli . Stability of the anti-staphylococcal activity, total phenolics, monomeric anthocyanins…
Consumers' sensory perception and technological properties of whole foods utilization in bakery products
Purpose The objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on consumers' acceptance and perceived attributes and the effect on the technological properties of the product. Design/methodology/approach Bakery products were produced with banana peel in the formulation and control samples without residue. Volunteers scored thei…
Sustentabilidade e flores comestíveis no Brasil
O objetivo deste trabalho é revisar sobre a utilização de flores comestíveis no Brasil, enfocando os aspectos nutricionais e gastronômicos, por meio de revisão de dados científicos, englobando aspectos nutricionais, funcionais e toxicológicos do consumo de onze flores populares: amor-perfeito, begônia, calêndula, capuchinha, cravo-de-defunto, crisântemo, hibisco, ipê, malvavisco, rosa e vinagreira. Estas flores apresentam compostos funcionais e n…
Exploring consumers’ perception of stingless bee honey using projective techniques
Purpose The objective of this study was to evaluate Brazilian consumers’ perceptions of stingless bee honey and the drivers involved in this product choice. Design/methodology/approach Three projective techniques were applied to 480 consumers who answered a rating task about liking, health, sustainability, quality taste, and utilization as ingredients, fulfilled completion sentences, and performed a hard laddering task. Findings The results showe…
Reduction of sugar on rice-based milk dessert in school meals using affective thresholds and projective techniques
Purpose This study aims to determine children’s consumer rejection threshold (CRT), hedonic rejection threshold (HRT) and compromised acceptance threshold (CAT) for sucrose reduction in a dessert and explore children’s perception of low-sugar foods. Design/methodology/approach Rice milk-based desserts were prepared with 100 g/kg of sugar and reduced versions (90 g/kg, 80 g/kg, 60 g/kg and 40 g/kg), and 90 children indicated preference and accepta…
Exploring consumer affective response and sensory perception of a popular composite food made with a novel acidifier
Purpose This study aimed to evaluate verjuice as a novel acidifier to vinegar and lemon juice in a popular sauce (mayonnaise) and to identify the sensory characteristics best suited for this use-case scenario. A secondary, exploratory objective was to examine how food neophobia (FN) impacts affective responses and sensory perception of mayonnaise prepared with traditional and novel acidifiers. Design/methodology/approach Three verjuices (two comm…
Sensory Analysis and Statistical Methods (4 works) · Chemistry (3 works) · Perception (3 works) · Agricultural and Food Sciences (2 works) · Biology (2 works) · Business (2 works) · Consumer Attitudes and Food Labeling (2 works) · Food Science (2 works) · Food Science (2 works) · Phytochemistry Medicinal Plant Applications (2 works)