Roberta Cruz Silveira Thys
Biographic Data
| ID | 9491131 |
|---|---|
| NAME | Roberta Cruz Silveira Thys |
| GIVEN NAMES | Roberta Cruz Silveira |
| FAMILY NAME | Thys |
| SIGNATURE | THYS R C S |
| AFFILIATIONS | Federal University of Rio Grande do Sul Department of Food Technology |
| ORCID | 0000-0002-1620-5006 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2023 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Insect-based foods
Purpose This study aims to analyse the consumer attitudes towards experimenting with and consuming insect-based foods in Rio Grande do Sul, Brazil. This state is globally recognised for its strong historical and cultural appeal related to meat consumption. Design/methodology/approach A cross-sectional survey was applied to 386 individuals living in Rio Grande do Sul. The data collection instrument used was the entomophagy attitude questionnaire (…
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…
No prominent works on this page.
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…
Insect-based foods
Purpose This study aims to analyse the consumer attitudes towards experimenting with and consuming insect-based foods in Rio Grande do Sul, Brazil. This state is globally recognised for its strong historical and cultural appeal related to meat consumption. Design/methodology/approach A cross-sectional survey was applied to 386 individuals living in Rio Grande do Sul. The data collection instrument used was the entomophagy attitude questionnaire (…
Animal and Plant Science Education (1 work) · Appeal (1 work) · Business (1 work) · Chemistry (1 work) · Chewiness (1 work) · Confirmatory factor analysis (1 work) · Consumer Attitudes and Food Labeling (1 work) · Consumption (sociology) (1 work) · Dimension (graph theory) (1 work) · Disgust (1 work)