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Pedro Henrique de Paula Souza

Bio: Pedro Henrique de Paula Souza is an academic researcher from Universidade Federal de Viçosa. The author has contributed to research in topics: Titratable acid & Consumer behaviour. The author has an hindex of 2, co-authored 2 publications receiving 105 citations.

Papers
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Journal ArticleDOI
TL;DR: In this article, a questionnaire was administered to a representative sample of 389 respondents in Belo Horizonte-MG, Brazil, collecting information on consumer perceptions regarding new technologies by means of the Food Technology Neophobia Scale (FTNS), translated and validated into Portuguese.
Abstract: New food technologies are promoting innovations in the food sector. However, not all technologies are accepted and understood by consumers; some cause resistance. The present work sought to study the behavior of Brazilian consumers in relation to different food technologies. A questionnaire was administered to a representative sample of 389 respondents in Belo Horizonte-MG, Brazil. Questionnaire collected information on consumer perceptions regarding new technologies by means of the Food Technology Neophobia Scale (FTNS), translated and validated into Portuguese, in addition to familiarity and willingness to try yogurts labeled such as traditional, pasteurized, organic, genetically modified, enriched with bioactive proteins and nanotechnology. Results suggested that neophobia regarding food technology is important to explain consumer behavior in relation to new technologies, especially for nanotechnology. Participants were less familiar with foods labeled as GM and nanotechnology, and willingness to try these products was lower. Consumers are still wary of GM and nanotechnology, possibly due to lack of assurance that these foods are safe for human health and the environment. For new food technologies (such as nanotechnology) that are still recent, communication is very important, being decisive for the consolidation of consumer perceptions, and consequently for the acceptance of these innovations on the market.

100 citations

Journal ArticleDOI
TL;DR: Nutritional enrichment of ice cream proved to be an effective strategy to increase the perception of health among all groups formed, and for maintaining the intent to purchase in relation to traditional ice cream for a specific group.

54 citations

Journal ArticleDOI
TL;DR: This work aimed to characterize the physical and chemical quality and the genetic diversity of Spondias dulcis fruits harvested in different accessions in the municipality of Jataí – GO and presented genetic variability.
Abstract: Among the less exploited Brazilian native fruit trees, the Spondias dulcis (cajá-manga) has many uses, being their fruits appreciated in fresh consumption and its pulp used in popsicles, ice-creams, and jellies production. However, there is a lack of research on this species, being necessary more studies. This work aimed to characterize the physical and chemical quality and the genetic diversity of Spondias dulcis fruits harvested in different accessions in the municipality of Jataí – GO. The experiment was carried out in a completely randomized design with six treatments (accessions), ten replications with ten fruits per plot, totaling a sample of 600 fruits. The fruits were evaluated for pulp and peel color, pulp yield, soluble solids content, titratable acidity, soluble solids content/titratable acidity ratio, and vitamin C content. The fruits from accessions M4 and M5 presented physical and chemical characteristics higher than the other plants. The evaluated accessions presented genetic variability, being the methodology employed efficiently to indicate this variability, in which the accession M2 was the most divergent. native fruit multivariate analysis.
Journal ArticleDOI
TL;DR: In this paper , the influence of exposure to calcium carbide on the anticipation and standardization of postharvest ripening of cajá-manga fruits was evaluated, and it was shown that the concentrations of 20, 40, 80, and 120 g m-3 allowed the fruit to complete maturation within four days during storage.
Abstract: Abstract Fruit ripening promoted by the exogenous application of ethylene analogs, such as calcium carbide, has commercial advantages. Thus, the knowledge of the responses of fruits treated with ethylene-inducing agents is essential to optimize the use of these substances. This work aimed to evaluate the influence of exposure to calcium carbide on the anticipation and standardization of postharvest ripening of cajá-manga fruits. Physiologically mature fruits were exposed to calcium carbide for 24 hours at concentrations 0, 20, 40, 80, and 110 g m-3. The fruits were stored at a temperature of 28±2 °C and evaluated at 0, 2, 4, and 6 days for the loss of fresh mass, color of the epidermis and pulp given by the CIELAB color space, titratable acidity, soluble solids content, the ratio between soluble solids content and titratable acidity, and vitamin C content. Cajá-manga fruits treated with different concentrations of calcium carbide had their ripening anticipated without compromising their characteristics. The concentrations of 20, 40, and 80 g m-3 of calcium carbide allowed the anticipation and standardization of fruit ripening within four days during storage, while for the highest concentration (110 g m-3), complete maturation was accelerated, occurring between two and four days of storage.

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Journal ArticleDOI
TL;DR: In this article, a consumer preference study of the craft beer industry is presented, where the authors compare the commercial beer consumer profile with that of commercial beer consumers who have already tasted craft beers.

223 citations

Journal ArticleDOI
TL;DR: In this paper, the authors evaluated the relative influence of socio-demographic and psychological features that rule the extent to which consumers engage in the circular economy, purchasing waste-to-value (WTV) food enriched with ingredients otherwise wasted in the supply chain.

128 citations

Journal ArticleDOI
18 Sep 2020-Foods
TL;DR: Factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development and can impact positively successful product development and enhance the company’s financial performance.
Abstract: New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company's financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers' willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.

97 citations

Journal ArticleDOI
TL;DR: The findings suggest the potential of free listing as sensory descriptive methodology in the development of reformulated food products with respect to sodium reduction.

94 citations

Journal ArticleDOI
01 Jun 2018-Appetite
TL;DR: Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded, and which combination of protein type and food carrier closer to conventional foods received more acceptance.

89 citations