Results 81 to 90 of about 9,688 (269)
Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent [PDF]
Asian-Australasian Journal of Animal Sciences, 2019 Objective We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships.
Sawankamol Noidad +3 more
doaj +1 more source
Stabilization Strategies for Catechins and Epicatechins: Recent Advances
Food Chemistry International, EarlyView.Oxidation, epimerization, polymerization, and hydrolysis, driven by heat, pH, and oxygen, are pathways. Nano‐/microencapsulation maintains integrity with 70%–95% efficiency; biopolymer nanoparticles, starch/polysaccharide nanocarriers improve stability and dispersion. Lipid nanocarriers enhance bioavailability but raise oxidation risk.
Nuzhat Shamim +5 more
wiley +1 more source
Future Postharvest and Food, EarlyView.Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku +2 more
wiley +1 more source
Food, Families, and Parental Perfectionism: A Rejoinder to Clayton
Journal of Applied Philosophy, EarlyView.ABSTRACT This article considers the prerogatives that parents have to shape their children's identity by adopting a dietary regime that gives expression to the conception of the good embraced by parents. It examines Matthew Clayton's recent claim that respect for the independence of children requires that parents set aside religious, aesthetic, and ...
Colin M. Macleod
wiley +1 more source
JSFA reports, EarlyView.Abstract Food processing can improve safety, shelf life, digestibility and sensory quality, but it can also alter the food matrix, remove microbiota‐accessible substrates and introduce additives or heat‐derived compounds that modify host–microbe interactions.
Elijah Kolawole Oladipo +10 more
wiley +1 more source
Drug Development and Industrial PharmacyObjective This pilot study aimed to develop a liquid formulation of tenapanor and evaluate taste and palatability with different sweetener and flavor combinations.
A. Sawant +5 more
semanticscholar +1 more source
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
Meat and Muscle Biology, 2019 Beef rectus abdominis muscles (n = 100; 20/treatment) were assigned randomly to 1 of 5 treatments: untreated control (Control, No Treatment; CNT), vacuum tumbled control without marinade (Tumbled Control, No Treatment; TCNT), vacuum tumbled with marinade
Andrea J. Garmyn +4 more
doaj +2 more sources
European journal of pharmaceutics and biopharmaceuticsThis study aimed to investigate the suitability and possible correlation of three different methods for evaluating the intake process of oral tablet formulations: (i) objective assessment of swallowability and palatability (acceptability as composite ...
S. Spittel +8 more
semanticscholar +1 more source
, 2023 This study investigated the acceptability and palatability of Saba Peels ( Musa acuminate x balbisiana) as a plant-based meat substitute along phytochemical, food safety (E. coli and Salmonella Detection Tests), Food Quality (Spoilage Investigation), and Palatability Testing in terms of Appearance, Aroma, Taste, and Texture ...
Nardito Jr. Mediana +5 more
openaire +1 more source