Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor
Autor(a) principal: | |
---|---|
Data de Publicação: | 2007 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/501 |
Resumo: | The present work had as objective to evaluate the sensory profiles of the strawberry yogurt sweetened with different sweeteners and to determine which were the information in the packing of a yogurt "light" that had influence in the purchase intention for the consumer. The yogurt was processed using whole and pasteurized milk type C and standardized with 3.0% of fat. The acidity and the pH were measured and the fermentation process was interrupted by cooling, when the yogurt reached acidity of 0.70-0.75 (% of lactic acid) and pH of 4.5-4.6. It was added 1.2% of strawberry pulp and the product was homogenized. The sweeteners used like substitutes of sucrose were: sucralose, aspartame, blends of aspartame/acesulfame-K, cyclamate/saccharin and cyclamate/saccharin/stevia. Firstly, the equi-sweeteness of these sweeteners was determined by means of the magnitude estimation method. By this test it was possible to estimate the concentrations of each sweetener in the same equivalence to the yogurt sweetened with 11.5% of sucrose. The percentages determined for each sweetener were: 0.072% of aspartame; 0.030% of sucralose; 0.042% of aspartame/acesulfame-K (2:1); 0.064% of cyclamate/saccharin (2:1) and 0.043% of cyclamate/saccharin (2:1)/stevia (1.8:1). Quantitative Descriptive Analysis was made by a trained panel of 12 judges. The sensory attributes to evaluate the six yogurts samples (five light and one traditional) were: pink colour, aroma of the strawberry yogurt, flavour of the strawberry yogurt, initial sweetness, residual sweetness, initial bitter taste, residual bitter taste, acidity and consistency. The acceptance test was carried out by 101 consumers of the light strawberry yogurt. The results were evaluated by analysis of variance and by the internal preference mapping. The yogurts containing the sweeteners aspartame, aspartame/acesulfame-K and sucralose showed similar profiles when compared with the traditional one (sucrose) in almost all the sensory attributes evaluated and these samples were the most accepted by the consumers. The methodology time-intensity was also used to evaluate the sweet and bitter taste of the samples, during the degustation time. For the sweet taste, no diferences in temporals perceptions were observed. The statistical analysis didn t show any significant effect (p<0.05) between the sucrose curves and the others. The sweeteners cyclamate/saccharin, aspartame/acesulfame-K and cyclamate/saccharin/stevia added in the strawberry yogurt showed stronger bitter taste during all the degustation process. By means of Quantitative Descriptive Analysis, time-intensity and acceptance test, the sweeteners aspartame and sucralose were, sensorially, the best ones to be added in the strawberry yogurt. The focus group analysis was carried out to determine the main factors in the package of strawberry yogurt light that had influence in the purchase intention. In this analysis, 23 acessors defined the main factors that had influence in the purchase intention. The four packaging factors had been chosen to be anaysed: colour, price, brand and additional information. Two levels were defined for each factor to obtain all possible combinations (complete factorial). Sixteen packages were evaluated by 96 consumers. Most part of the consumers was women, young people, undergraduated or graduated and with high family income. The test was made in sessions with eight consumers in each room, using slides projection. The results were analysed by conjoint analysis. Cluster analysis showed the formation of three groups with different preferences. The price and the additional information were the attributes that most had influence in the purchase intention. The information with sweetener had a negative impact in the purchase intention for all the groups. The package colour was not relevant in the purchase intention of the yogurt light for the groups 2 and 3. However, this factor was considered important for most of the consumers (71.6 %) of the group 1. The pink colour was considered the most attractive. In general, after the consumer segmentation, the most attractive package in the purchase intention of strawberry yogurt light would be that brand familiar, pink colour, containing the information no sugar and low price. |
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Reis, Ronielli Cardosohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4760239T3Chaves, José Benício Paeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9Bolini, Helena Maria Andréhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798601T4Minim, Valéria Paula Rodrigueshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6Minim, Luis Antoniohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8Silva, Neuza Maria dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783876Z02015-03-26T12:25:17Z2007-07-112015-03-26T12:25:17Z2007-03-01REIS, Ronielli Cardoso. Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor. 2007. 145 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007.http://locus.ufv.br/handle/123456789/501The present work had as objective to evaluate the sensory profiles of the strawberry yogurt sweetened with different sweeteners and to determine which were the information in the packing of a yogurt "light" that had influence in the purchase intention for the consumer. The yogurt was processed using whole and pasteurized milk type C and standardized with 3.0% of fat. The acidity and the pH were measured and the fermentation process was interrupted by cooling, when the yogurt reached acidity of 0.70-0.75 (% of lactic acid) and pH of 4.5-4.6. It was added 1.2% of strawberry pulp and the product was homogenized. The sweeteners used like substitutes of sucrose were: sucralose, aspartame, blends of aspartame/acesulfame-K, cyclamate/saccharin and cyclamate/saccharin/stevia. Firstly, the equi-sweeteness of these sweeteners was determined by means of the magnitude estimation method. By this test it was possible to estimate the concentrations of each sweetener in the same equivalence to the yogurt sweetened with 11.5% of sucrose. The percentages determined for each sweetener were: 0.072% of aspartame; 0.030% of sucralose; 0.042% of aspartame/acesulfame-K (2:1); 0.064% of cyclamate/saccharin (2:1) and 0.043% of cyclamate/saccharin (2:1)/stevia (1.8:1). Quantitative Descriptive Analysis was made by a trained panel of 12 judges. The sensory attributes to evaluate the six yogurts samples (five light and one traditional) were: pink colour, aroma of the strawberry yogurt, flavour of the strawberry yogurt, initial sweetness, residual sweetness, initial bitter taste, residual bitter taste, acidity and consistency. The acceptance test was carried out by 101 consumers of the light strawberry yogurt. The results were evaluated by analysis of variance and by the internal preference mapping. The yogurts containing the sweeteners aspartame, aspartame/acesulfame-K and sucralose showed similar profiles when compared with the traditional one (sucrose) in almost all the sensory attributes evaluated and these samples were the most accepted by the consumers. The methodology time-intensity was also used to evaluate the sweet and bitter taste of the samples, during the degustation time. For the sweet taste, no diferences in temporals perceptions were observed. The statistical analysis didn t show any significant effect (p<0.05) between the sucrose curves and the others. The sweeteners cyclamate/saccharin, aspartame/acesulfame-K and cyclamate/saccharin/stevia added in the strawberry yogurt showed stronger bitter taste during all the degustation process. By means of Quantitative Descriptive Analysis, time-intensity and acceptance test, the sweeteners aspartame and sucralose were, sensorially, the best ones to be added in the strawberry yogurt. The focus group analysis was carried out to determine the main factors in the package of strawberry yogurt light that had influence in the purchase intention. In this analysis, 23 acessors defined the main factors that had influence in the purchase intention. The four packaging factors had been chosen to be anaysed: colour, price, brand and additional information. Two levels were defined for each factor to obtain all possible combinations (complete factorial). Sixteen packages were evaluated by 96 consumers. Most part of the consumers was women, young people, undergraduated or graduated and with high family income. The test was made in sessions with eight consumers in each room, using slides projection. The results were analysed by conjoint analysis. Cluster analysis showed the formation of three groups with different preferences. The price and the additional information were the attributes that most had influence in the purchase intention. The information with sweetener had a negative impact in the purchase intention for all the groups. The package colour was not relevant in the purchase intention of the yogurt light for the groups 2 and 3. However, this factor was considered important for most of the consumers (71.6 %) of the group 1. The pink colour was considered the most attractive. In general, after the consumer segmentation, the most attractive package in the purchase intention of strawberry yogurt light would be that brand familiar, pink colour, containing the information no sugar and low price.O presente estudo objetivou avaliar sensorialmente iogurte de morango adoçado com diferentes edulcorantes e determinar quais eram as informações presentes na embalagem de um iogurte light que influenciavam na intenção de compra pelo consumidor. O iogurte foi processado utilizando leite integral tipo C pasteurizado e padronizado com 3,0 % de gordura. A acidez e o pH foram medidos, interrompendo-se o processo fermentativo pelo resfriamento quando o iogurte atingiu acidez de 0,70-0,75 (% de ácido lático) e pH de 4,5-4,6. Em seguida, adicionou-se 1,2 % de polpa de morango e o produto foi homogeneizado. Os edulcorantes testados para substituir a sacarose foram: sucralose, aspartame, misturas de aspartame/acessulfame-k ciclamato/sacarina e ciclamato/sacarina/estévia. Primeiramente, determinou-se a equivalência de doçura destes edulcorantes, pelo método de estimação de magnitude. A partir deste teste conseguiu-se estimar as concentrações de cada adoçante em mesma equivalência ao iogurte adoçado com 11,5% de sacarose. As concentrações, em porcentagens (% em massa) determinadas para cada edulcorante foram: 0,072% de aspartame; 0,030% de sucralose; 0,042% de asparme/acessulfame-K (2:1); 0,064% de ciclamato/sacarina (2:1) e 0,043% de ciclamato/sacarina (2:1)/estévia (1,8:1). Seguiu-se então a realização da Análise Descritiva Quantitativa , com 12 provadores treinados. Os atributos sensoriais para avaliação dos seis iogurtes (cinco light e um tradicional) foram: cor rosa, aroma característico de iogurte de morango, sabor característico de iogurte de morango, doçura inicial, doçura residual, amargo inicial, amargo residual, acidez e consistência. O teste de aceitação foi realizado com 101 consumidores de iogurte light sabor morango. Os resultados foram avaliados pela análise de variância e pelo mapa de preferência interno. Os iogurtes contendo os edulcorantes aspartame, aspartame/acessulfame-K e sucralose foram os que mais se aproximaram do perfil do iogurte tradicional (sacarose) em quase todos os atributos sensoriais avaliados e os de maior aceitação pelos consumidores. A metodologia tempo-intensidade foi empregada para avaliar os gostos doce e amargo das amostras de iogurte, ao longo do tempo de degustação. Em relação ao gosto doce, todas as amostras de iogurte com edulcorantes foram semelhantes, não havendo diferença estatística (p<0,05) entre as curvas da sacarose e dos demais iogurtes. Em relação ao gosto amargo, os edulcorantes ciclamato/sacarina, aspartame/acessulfame-K e ciclamato/sacarina/estévia adicionados no iogurte de morango apresentaram amargor mais pronunciado durante todo o processo de degustação do produto. Pela análise descritiva quantitativa, tempo-intensidade e teste de aceitação, os edulcorantes aspartame e sucralose foram considerados os melhores do ponto de vista sensorial para ser adicionado no iogurte de morango. Para o estudo dos atributos da embalagem de iogurte light sabor morango considerados mais importantes na intenção de compra do produto procedeu-se à análise de grupos de foco, em que 23 participantes levantaram os principais fatores que interferem na intenção de compra. Os fatores cor da embalagem, preço, marca e informação adicional foram os escolhidos para avaliação, sendo definidos dois níveis para cada fator, obtendo-se todas as combinações possíveis (fatorial completo). Dezesseis embalagens foram avaliadas por 96 consumidores, sendo a maioria do sexo feminino, pessoas jovens, com curso superior incompleto ou completo e com renda salarial familiar elevada. A avaliação foi realizada em sessões com oito consumidores em cada sala, pela projeção de slides. Os resultados foram analisados pela análise conjunta de fatores. Aplicando-se a análise de agrupamento, houve a formação de três grupos com preferências distintas. O preço e a informação adicional foram os fatores que mais exerceram influência na avaliação da intenção de compra dos consumidores. A informação com adoçante causou um impacto negativo na intenção de compra para todos os grupos. A cor da embalagem não foi considerada relevante na intenção de compra de um iogurte light para os grupos 2 e 3. Entretanto, este fator foi considerado importante para a maioria dos consumidores (71,6 %) que pertenciam ao grupo 1, sendo a cor rosa considerada a mais atraente. De uma forma geral, após a segmentação dos consumidores, pode-se concluir que a embalagem mais atraente no processo de escolha e compra de um iogurte light sabor morango seria de marca mais conhecida, na cor rosa, com a informação sem adição de açúcar e com preço baixo.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaDoutorado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosIogurte - AnáliseAlimentos - AditivosAlimentos dietéticosDoçura (Paladar)Iogurte - Avaliação sensorialEdulcorantesQualidade sensorialIntenção de compraSweetenersSensorial qualityPurchase intentionCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSIogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidorinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf1102691https://locus.ufv.br//bitstream/123456789/501/1/texto%20completo.pdf8276dd2f2b6aea0d7ddcd9ebb31a4940MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain238832https://locus.ufv.br//bitstream/123456789/501/2/texto%20completo.pdf.txt7eb94c9e472f0ab299ab51dc566f2321MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3856https://locus.ufv.br//bitstream/123456789/501/3/texto%20completo.pdf.jpg16b3ad4f3fbf02e601621c90df0f2d39MD53123456789/5012016-04-06 23:08:36.739oai:locus.ufv.br:123456789/501Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:08:36LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor |
title |
Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor |
spellingShingle |
Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor Reis, Ronielli Cardoso Iogurte - Análise Alimentos - Aditivos Alimentos dietéticos Doçura (Paladar) Iogurte - Avaliação sensorial Edulcorantes Qualidade sensorial Intenção de compra Sweeteners Sensorial quality Purchase intention CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor |
title_full |
Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor |
title_fullStr |
Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor |
title_full_unstemmed |
Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor |
title_sort |
Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor |
author |
Reis, Ronielli Cardoso |
author_facet |
Reis, Ronielli Cardoso |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4760239T3 |
dc.contributor.author.fl_str_mv |
Reis, Ronielli Cardoso |
dc.contributor.advisor-co1.fl_str_mv |
Chaves, José Benício Paes |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9 |
dc.contributor.advisor-co2.fl_str_mv |
Bolini, Helena Maria André |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798601T4 |
dc.contributor.advisor1.fl_str_mv |
Minim, Valéria Paula Rodrigues |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6 |
dc.contributor.referee1.fl_str_mv |
Minim, Luis Antonio |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8 |
dc.contributor.referee2.fl_str_mv |
Silva, Neuza Maria da |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783876Z0 |
contributor_str_mv |
Chaves, José Benício Paes Bolini, Helena Maria André Minim, Valéria Paula Rodrigues Minim, Luis Antonio Silva, Neuza Maria da |
dc.subject.por.fl_str_mv |
Iogurte - Análise Alimentos - Aditivos Alimentos dietéticos Doçura (Paladar) Iogurte - Avaliação sensorial Edulcorantes Qualidade sensorial Intenção de compra |
topic |
Iogurte - Análise Alimentos - Aditivos Alimentos dietéticos Doçura (Paladar) Iogurte - Avaliação sensorial Edulcorantes Qualidade sensorial Intenção de compra Sweeteners Sensorial quality Purchase intention CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Sweeteners Sensorial quality Purchase intention |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
The present work had as objective to evaluate the sensory profiles of the strawberry yogurt sweetened with different sweeteners and to determine which were the information in the packing of a yogurt "light" that had influence in the purchase intention for the consumer. The yogurt was processed using whole and pasteurized milk type C and standardized with 3.0% of fat. The acidity and the pH were measured and the fermentation process was interrupted by cooling, when the yogurt reached acidity of 0.70-0.75 (% of lactic acid) and pH of 4.5-4.6. It was added 1.2% of strawberry pulp and the product was homogenized. The sweeteners used like substitutes of sucrose were: sucralose, aspartame, blends of aspartame/acesulfame-K, cyclamate/saccharin and cyclamate/saccharin/stevia. Firstly, the equi-sweeteness of these sweeteners was determined by means of the magnitude estimation method. By this test it was possible to estimate the concentrations of each sweetener in the same equivalence to the yogurt sweetened with 11.5% of sucrose. The percentages determined for each sweetener were: 0.072% of aspartame; 0.030% of sucralose; 0.042% of aspartame/acesulfame-K (2:1); 0.064% of cyclamate/saccharin (2:1) and 0.043% of cyclamate/saccharin (2:1)/stevia (1.8:1). Quantitative Descriptive Analysis was made by a trained panel of 12 judges. The sensory attributes to evaluate the six yogurts samples (five light and one traditional) were: pink colour, aroma of the strawberry yogurt, flavour of the strawberry yogurt, initial sweetness, residual sweetness, initial bitter taste, residual bitter taste, acidity and consistency. The acceptance test was carried out by 101 consumers of the light strawberry yogurt. The results were evaluated by analysis of variance and by the internal preference mapping. The yogurts containing the sweeteners aspartame, aspartame/acesulfame-K and sucralose showed similar profiles when compared with the traditional one (sucrose) in almost all the sensory attributes evaluated and these samples were the most accepted by the consumers. The methodology time-intensity was also used to evaluate the sweet and bitter taste of the samples, during the degustation time. For the sweet taste, no diferences in temporals perceptions were observed. The statistical analysis didn t show any significant effect (p<0.05) between the sucrose curves and the others. The sweeteners cyclamate/saccharin, aspartame/acesulfame-K and cyclamate/saccharin/stevia added in the strawberry yogurt showed stronger bitter taste during all the degustation process. By means of Quantitative Descriptive Analysis, time-intensity and acceptance test, the sweeteners aspartame and sucralose were, sensorially, the best ones to be added in the strawberry yogurt. The focus group analysis was carried out to determine the main factors in the package of strawberry yogurt light that had influence in the purchase intention. In this analysis, 23 acessors defined the main factors that had influence in the purchase intention. The four packaging factors had been chosen to be anaysed: colour, price, brand and additional information. Two levels were defined for each factor to obtain all possible combinations (complete factorial). Sixteen packages were evaluated by 96 consumers. Most part of the consumers was women, young people, undergraduated or graduated and with high family income. The test was made in sessions with eight consumers in each room, using slides projection. The results were analysed by conjoint analysis. Cluster analysis showed the formation of three groups with different preferences. The price and the additional information were the attributes that most had influence in the purchase intention. The information with sweetener had a negative impact in the purchase intention for all the groups. The package colour was not relevant in the purchase intention of the yogurt light for the groups 2 and 3. However, this factor was considered important for most of the consumers (71.6 %) of the group 1. The pink colour was considered the most attractive. In general, after the consumer segmentation, the most attractive package in the purchase intention of strawberry yogurt light would be that brand familiar, pink colour, containing the information no sugar and low price. |
publishDate |
2007 |
dc.date.available.fl_str_mv |
2007-07-11 2015-03-26T12:25:17Z |
dc.date.issued.fl_str_mv |
2007-03-01 |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:25:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
REIS, Ronielli Cardoso. Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor. 2007. 145 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/501 |
identifier_str_mv |
REIS, Ronielli Cardoso. Iogurte light sabor morango: equivalência de doçura, caracterização sensorial e impacto da embalagem na intenção de compra do consumidor. 2007. 145 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007. |
url |
http://locus.ufv.br/handle/123456789/501 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa |
dc.publisher.program.fl_str_mv |
Doutorado em Ciência e Tecnologia de Alimentos |
dc.publisher.initials.fl_str_mv |
UFV |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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