Tarcísio Lima Filho
Biographic Data
| ID | 7886640 |
|---|---|
| NAME | Tarcísio Lima Filho |
| GIVEN NAMES | Tarcísio |
| FAMILY NAME | Lima Filho |
| SIGNATURE | FILHO T L |
| AFFILIATIONS | Universidade Federal do Espírito Santo |
| ORCID | 0000-0002-2794-5544 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| 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…
Green Coffee Extract Microencapsulated
This study aimed to investigate the effect of spray drying (SD) and freeze-drying (FD) on the microencapsulation of green coffee extracts by using polydextrose (PD) and inulin (IN) as encapsulating agents and their physicochemical, bioactive compounds' stability, phenolic compounds' bioaccessibility after digestion, and sensory effects in unfermented dairy beverages. The extract encapsulated with IN by FD had lower moisture content, water activit…
No prominent works on this page.
Green Coffee Extract Microencapsulated
This study aimed to investigate the effect of spray drying (SD) and freeze-drying (FD) on the microencapsulation of green coffee extracts by using polydextrose (PD) and inulin (IN) as encapsulating agents and their physicochemical, bioactive compounds' stability, phenolic compounds' bioaccessibility after digestion, and sensory effects in unfermented dairy beverages. The extract encapsulated with IN by FD had lower moisture content, water activit…
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…
Added sugar (1 work) · Biology (1 work) · Business (1 work) · Chemistry (1 work) · Coffee research and impacts (1 work) · Consistency (knowledge bases) (1 work) · Consumer Attitudes and Food Labeling (1 work) · Consumption (sociology (1 work) · Food Science (1 work) · Medicine (1 work)