S
Sandra Helena Prudencio
Researcher at Universidade Estadual de Londrina
Publications - 89
Citations - 1578
Sandra Helena Prudencio is an academic researcher from Universidade Estadual de Londrina. The author has contributed to research in topics: Lactobacillus paracasei & Inulin. The author has an hindex of 17, co-authored 86 publications receiving 1262 citations. Previous affiliations of Sandra Helena Prudencio include University of Western Ontario.
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Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?
TL;DR: Viscosity and smoothness of mouthcoating positively influenced consumer liking of strawberry-flavored yogurts and whey beverages with different fat contents that were sweetened with sugar or nonsugar sweeteners.
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Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type
TL;DR: In this paper, the authors evaluated the effect of the supplementation of clarified apple juice with probiotic Lactobacillus paracasei ssp. and/or oligofructose (prebiotic and sugar substitute) on the physicochemical characteristics, probiotic viability and on the acceptability during refrigerated storage in plastic or glass packages.
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Changes in the Functional Properties and Antinutritional Factors of Extruded Hard-to-Cook Common Beans (Phaseolus vulgaris, L.)
TL;DR: It is shown that it is possible to produce new extruded products with good functional and biochemical properties from these common bean cultivars and the WS, WAI, and in vitro protein and starch digestibility were improved by the extrusion process.
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Dry-fermented chicken sausage produced with inulin and corn oil: physicochemical, microbiological, and textural characteristics and acceptability during storage.
TL;DR: Fermented chicken sausages produced with standard amounts of corn oil, reduced amounts ofcorn oil, and inulin as a partial oil replacement remained stable without a significant loss of physical, chemical, microbiological, or sensory attributes during storage at 4 °C for 45 days.
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Proposing a ranking descriptive sensory method
Vanessa Bragato Richter,Tereza Cristina Avancini de Almeida,Sandra Helena Prudencio,Marta de Toledo Benassi +3 more
TL;DR: In this paper, the authors compared Free-Choice Profiling (FCP) and Quantitative Descriptive Analysis (QDA) with four chocolate puddings as samples.