Consumer attitude towards purchasing intent for ready to drink orange juice and nectar

Purpose: The purpose of this paper was to evaluate the impact of some labeling aspects on the consumer intent to purchase ready to drink orange juice and nectar. Design/methodology/approach: The influence of label information on the consumer intent to purchase was evaluated by conjoint analysis using a convenience sample (n=149). A factorial design with four characteristics, price, brand, information about the product and kind of beverage, was used. Three levels were established for brand and product information, and two for price and kind of beverage. Findings: Low price, product information and market leading brand had positive impact. No preservatives/natural was the information that most influenced consumer's purchase intent. The ideal label showed the leading brand, low price and information no preservatives/natural. These results could be useful for strategic planning of consumer instruction and have important implications for Brazilian orange juice manufactures. Originality/value: Although the most widely consumed beverages in Brazil are ready to drink orange juice and nectar, it was unexpected that consumers did not know the differences between them and that kind of beverage was not an important factor for the purchase decision. © Emerald Group Publishing Limited.

Diabetes mellitus triggers oxidative stress in the liver of alloxan-treated rats: A mechanism for diabetic chronic liver disease

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Yeast diversity isolated from grape musts during spontaneous fermentation from a brazilian winery

Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by ribosomal gene-sequencing analysis. A total of 130 yeast strains were isolated from grape surfaces and musts during alcoholic fermentation from Isabel, Bordeaux, and Cabernet Sauvignon varieties. Samples were submitted to PCR-RFLP analysis and genomic sequencing. Thirteen species were identified: Candida quercitrusa, Candida stellata, Cryptococcus flavescens, Cryptococcus laurentii, Hanseniaspora uvarum, Issatchenkia occidentalis, Issatchenkia orientalis, Issatchenkia terricola, Pichia kluyveri, Pichia guilliermondii, Pichia sp., Saccharomyces cerevisiae, and Sporidiobolus pararoseus. A sequential substitution of species during the different stages of fermentation, with a dominance of non-Saccharomyces yeasts at the beginning, and a successive replacement of species by S. cerevisiae strains at the final steps were observed. This is the first report about the yeast distribution present throughout the alcoholic fermentation in a Brazilian winery, providing supportive information for future studies on their contribution to wine quality. © 2013 Springer Science+Business Media New York.

Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta (BRS Rúbea×IAC 1398-21)

The color characteristics and the phenolic composition related to color of young red wines elaborated with the hybrid grape cultivar BRS Violeta, developed for its adaptation to sub-tropical climates in Brazil, have been studied. These wines are characterized with a deep red-purplish color, reaching color intensity averaging 24 units. In spite of being young red wines elaborated with short maceration time, their content in total polyphenols was very high (around 3692. mg/L, as gallic acid equivalents), especially when compared to similar Vitis vinifera young red wines. Within polyphenols, anthocyanins predominated (around 2037. mg/L, as malvidin 3,5-diglucoside equivalents) and they were almost exclusively anthocyanidin 3,5-glucosides (ca. 97%), mainly built from B-ring tri-substituted anthocyanidins (delphinidin. >. petunidin. ≈. malvidin) and having high proportion of p-coumaroylated derivatives (ca. 28%) that confer higher stability. The content of hydroxycinnamic acid derivatives was also remarkable (ca. 95. mg/L, as caffeic acid equivalents) and unknown glucose derivatives of p-coumaric acid accounted for ca. 42% of total HCAD. Finally, these found flavonols were mainly based on myricetin whereas kaempferol derivatives were missing, their total content being within the ranges usually found for V. vinifera wines, but reaching their top values (ca. 91. mg/L, as quercetin 3-glucoside equivalents). All the aforementioned data suggest that Violeta wine could be considered an important dietary source of healthy polyphenols with a moderate alcoholic content (ca. 11.6%). © 2013 Elsevier Ltd.

Avaliação clínica, laboratorial e dos marcadores bioquímicos do estresse oxidativo hepatocelular em ratos diabéticos induzidos pela aloxana

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação dos indicadores nutricionais e da composição corporal em hepatopatas crônicos e a relação com a etiologia e gravidade da doença

Pós-graduação em Bases Gerais da Cirurgia - FMB

Exercício físico, dieta rica em frutose e marcadores da síndrome metabólica em ratos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito da cafeína e do cádmio na próstata do rato wistar púbere: proliferação e morte de células epiteliais e alterações estromais

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação quantitativa de micronúcleos na citologia esfoliativa da mucosa bucal de pacientes dependentes químicos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Purificação e caracterização bioquímica da invertase extracelular produzida pelo fungo filamentoso Aspergillus terreus

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Comportamento fermentativo de linhagens industriais de Saccharomyces cerevisiae em mosto com diferentes concentrações de sacarose e fontes estruturalmente complexas de nitrogênio

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fabricação de microcanais para integração de uma língua eletrônica em um sistema lab-on-a-chip

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Efeito da bidestilação na qualidade sensorial da cachaça

Pós-graduação em Alimentos e Nutrição - FCFAR

Estado nutricional de indivíduos alcoolistas crônicos na internação e na alta médica, em um hospital psiquiátrico, Araçatuba/SP

Pós-graduação em Alimentos e Nutrição - FCFAR

Desenvolvimento e avaliação em simulador do ecossistema microbiano humano de uma bebida simbiótica à base de extratos aquosos de quinoa (chenopodium quinoa willd) e de soja

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)