Shigeno P. Kuriya
Rio de Janeiro Federal Institute of Education, Science and Technology
PasteurizationJoule heatingConsumption (economics)PsychologyMarketingFamily and consumer scienceProjective testChemistryHeat capacity rateRheologyGeographyConsumer behaviourPerceptionMineral waterValue (economics)Word AssociationAntioxidantProduction (economics)Context (language use)Task (project management)FlavorProjective studyAttitude scaleShopping listSalty tasteBitter tasteHeat generationFood scienceAgricultural scienceEnvironmental scienceAgricultural economicsFatty acidMarket priceSocial psychologyEnvironmental engineering
6Publications
5H-index
103Citations
Publications 6
Newest
#1Shigeno P. Kuriya (Rio de Janeiro Federal Institute of Education, Science and Technology)H-Index: 5
#2Ramon Silva (Federal Fluminense University)H-Index: 20
Last. Erick A. Esmerino (Federal Fluminense University)H-Index: 30
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Abstract The effect of ohmic heating (OH) (1.82, 3.64, 5.45, 7.30, 9.1 V.cm-1, 90 ° C / 3 min) and conventional pasteurization in the parameters of quality of dairy desserts with blueberry flavor was investigated. Processes performances (heating rate, thermal load and energy consumption), physicochemical characteristics (fatty acids profile, volatile compounds, rheological assay and color parameters) and bioactive compounds (total phenolics, anthocyanins, antioxidant activity, inhibition of α-gl...
12 CitationsSource
#1Eveline K. B. Soares (Federal Fluminense University)H-Index: 2
#2Ramon Silva (Federal Fluminense University)H-Index: 20
Last. Erick A. Esmerino (Federal Fluminense University)H-Index: 30
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This study aimed to evaluate the application of preferred attribute elicitation (PAE) methodology for assessing the perceptions of consumers from different regions of Brazil (Northeast, Southeast or South, n = 20) about Coalho cheese samples. Northeast Brazilian consumers elicited a higher number of attributes (22 vs. 13–15) and had a higher frequency of consumption (3 vs. 1.3–1.6 times a week), while those from South region had higher reliability (RV = 0.95) with a low number of consumers (n = ...
19 CitationsSource
#2Shigeno P. KuriyaH-Index: 5
Last. Mônica Q. FreitasH-Index: 43
view all 7 authors...
Source
18 CitationsSource
#1Carla A. B. Sass (Federal Fluminense University)H-Index: 2
#2Shigeno P. KuriyaH-Index: 5
Last. Mônica Q. Freitas (Federal Fluminense University)H-Index: 43
view all 7 authors...
The choice and consumption of eggs are made considering a consumers' multidimensional perception, and their understanding becomes essential to the production targeting and the products' success in the market. In this context, this work aimed to verify the consumers' perception about the distinct types of hens' eggs, using a projective technique of completion task combined with presentation of images. A hundred consumers (n = 100) evaluated the main factors, both positive and negative, involved a...
11 CitationsSource
45 CitationsSource