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Farinha de melão Charentais (var. Cantaloupensis Naud): obtenção, caracterização e formulação de biscoito sem glúten
(Universidade Federal do Rio Grande do NorteBrasilUFRNNutrição, 2018)
Escala fuzzy não balanceada para tratamento de preferências alimentares em modelagem matemática
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilPrograma de Pós-Graduação em Engenharia de ProduçãoUTFPR, 2019-10-30)
Mathematical models for dieting are a useful tool for determining menus in a specific population. Much optimization research using mathematical modeling has already been done to solve the diet problem taking into account ...
Perception of other customers’ presence and its relationship with emotions and hedonic shopping valuePercepción de la presencia de los otros consumidores y su relación con emociones y valor hedónico de compraPercepção da presença dos outros consumidores e sua relação com emoções e valor hedônico de compra
(RAE - Revista de Administracao de EmpresasRAE - Revista de Administração de EmpresasRAE-Revista de Administração de Empresas, 2015)
Ouvindo o silêncio: a construção identitária por meio da prática do mergulho scuba como consumo hedônico
(2008)
This work aims to explore the context and emotions related to the experience of scuba diving as hedonic consumption, as well as to understand in which conditions the benefit arising from the regular practice of this activity ...
Aplicação de metodologia de preços hedônicos ao mercado brasileiro de serviços de comunicação e mídia
(2009)
The Brazilian market of multimedia services presents one of the highest growth rates among all countries in the world. A large part of this growth can be attributed to technological developments and recent changes in the ...
Elaboración de cremas para pastelería mediante la utilización de leches vegetales de almendra, nuez y mani, Riobamba. 2014
(Escuela Superior Politécnica de Chimborazo, 2015)
The objective of this research was to use almond, nuts and peanut milks, in the preparation of pastry cream and custard for application in obtaining a product similar to the cow in the area of quality control of the modern ...
Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?
(2018-01-01)
The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C, and D) on the overall liking was evaluated, as well the influence of the intrinsic sensory characteristics of the products. The ...