The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has
been attributed in part to the overconsumption of added sugars. Sugar reduction strategies …

Background Packed ready-to drink non-alcoholic beverages are grouped mainly as
carbonated soft drinks, still drinks, juices and bottled waters. This industry has a …

This study aimed to evaluate the sensory profile and Brazilian consumers' liking of
strawberry-flavored yogurts and whey beverages (fermented or nonfermented) with different …

Natural antioxidants show many pharmacological properties, but poor solubility and inability
to cross cell membrane. Liposomes are biocompatible and phospholipid vesicles able to …

Simple correlation coefficients between two variables have been generalized to measure
association between two matrices in many ways. Coefficients such as the RV coefficient, the …

The urgent need for sodium reduction in meat products to enable healthy food choices has
led food industry to search for more dynamic and fast methodological approaches to assess …

Dulce de leche samples available in the Brazilian market were submitted to sensory profiling
by quantitative descriptive analysis and acceptance test, as well sensory evaluation using …

The dynamic sensory profile of sweeteners is of great importance for the industry during the
development of low-calorie products. In the present work the influence of sucrose …

This study evaluated the effect of different sweeteners on the sensory profile, acceptance,
and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame …

Despite the several differences in ingredients, processes and nutritional values, dairy foods
as yogurts, fermented milks and milk beverages are widely accepted worldwide, and …