Results 31 to 40 of about 18,636 (185)

Perspektif konsumen pada food pairing less sugar tea RTD dan makanan pendamping dengan metode check all that apply (CATA)

Agrointek
Ready-to-drink tea (RTD) is packaged tea that is widely available in supermarkets, one form of which is less sugar tea. Less sugar tea RTD had low sugar claims, ready to serve-consume, and was also consumed with various complementary foods.
Ayunda Rachmawati, Dase Hunaefi, Dede Robiatul Adawiyah   +2 more
doaj   +1 more source

Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material

Foods, 2021
Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive oil
Maria Piochi, Giorgia Cabrino, Luisa Torri   +2 more
doaj   +1 more source

Discrimination Ability of Assessors in Check-All-That-Apply Tests: Method and Product Development

Foods, 2021
Binary similarity measures have been used in several research fields, but their application in sensory data analysis is limited as of yet. Since check-all-that-apply (CATA) data consist of binary answers from the participants, binary similarity measures ...
Attila Gere, Dávid Bajusz, Barbara Biró, Anita Rácz   +3 more
doaj   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties. [PDF]

J Sci Food Agric
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Viana LM, Carvalho CWP, Martino HSD, Galvão MT, Felisberto MHF, de Barros FAR.   +5 more
europepmc   +2 more sources

When CSR Gaps Become Competitive Signals: How CEO Motivation Shapes Competitive Dissimilarity

Corporate Social Responsibility and Environmental Management, EarlyView.
ABSTRACT Prior research has primarily examined corporate social responsibility (CSR) directed toward stakeholders such as investors, consumers, and regulators, signaling trustworthiness and positive moral character. However, nonmarket strategies such as CSR may also be interpreted by firms in relation to competitors, suggesting that CSR may influence ...
Sascha P. Klein
wiley   +1 more source

Engineering Nanoclay Edges to Construct Effective Polysulfide‐Trapping Interface for Markedly Enhanced Electrochemical Energy Storage

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
A capsule‐shaped silicate clay (H‐ATP‐N2) rich in protonated edge hydroxyl groups (‐OH2+) is synthesized through a two‐step process involving microwave‐assisted acid treatment and N2 plasma etching to fibrous natural attapulgite. The H‐ATP‐N2 host inhibits the shuttle effect owing to the dominant adsorption mechanism–Lewis acid–base interaction between
Hongjie Xu, Chenggong Zheng, Xiaofeng Zhu, Yalu Li, Zhongzheng Yang, Xiao Wang, Yuping Tong, Xi Chen, Yangyu Liu, Shilin Zhang, Junhua Hu, Guosheng Shao   +11 more
wiley   +1 more source

Consumers' sensory assessments of bigleaf maple (Acer macrophyllum) syrup give way to a promising artisan industry

JSFA reports, Volume 5, Issue 3, Page 113-124, March 2025.
Abstract Background Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (Acer saccharum). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple.
Ann E. Colonna, Eric T. Jones, Kent Wheiler   +2 more
wiley   +1 more source

Attitudes and behaviours of consumers towards plant‐based yoghurt alternatives: a cross‐cultural study

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Increased awareness of sustainable food production and vegan, vegetarian and flexitarian diets are driving the growth in dairy substitutes, particularly plant‐based yoghurts. To understand consumer perception or mind‐set and facilitate adoption of plant‐based yoghurt products, a multi‐phase study using both qualitative and ...
Mitali K Gupta, Jeremy J Cottrell, Damir D Torrico, Melindee Hastie, Sally L Gras, Frank R Dunshea, Jing Lei   +6 more
wiley   +1 more source

Exploring sensory profiling with rate-all-that-apply in comparison to check-all-that-apply with and without just-about-right in product development

Applied Food Research
Combining rapid sensory profiling methods Check-All-That-Apply (CATA) or Rate-All-That-Apply (RATA) with Just-About-Right (JAR) might provide insights on attribute presence and intensity, which can be useful during product development.
Vera van Stokkom, Safira Benguedda, Elise Pelgrim, Marieke Nijmeijer   +3 more
doaj   +1 more source

Consumer perception of biodegradable packaging for food [PDF]

Polímeros
Most of the discarded plastics originate mainly from food and beverage packaging, thus the consumer's perception of biodegradable packaging must be understood.
Ana Carolina Salgado de Oliveira, Michele Nayara Ribeiro, Julio Cesar Ugucioni, Roney Alves da Rocha, Soraia Vilela Borges   +4 more
doaj   +1 more source