Results 11 to 20 of about 209,257 (210)

Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys

Methods and Protocols, 2020
Question formats are critical to the collection of consumer health attitudes, food product characterizations, and perceptions. The information from those surveys provides important insights in the product development process.
Denis Richard Seninde, Edgar Chambers
doaj   +1 more source

Commercial fermented milk: study with consumers

Revista do Instituto de Latícinios Cândido Tostes, 2020
Understanding how consumers perceive food products is crucial. Besides knowing how much they like a product, food companies need information about the sensorial characteristics that people expect to find in a product.
Michelle Antunes de Alvarenga e Silva, Keila de Matos Silva, Marlon Dias de Castro, Maria Clara Saraiva Souza, Paloma Caroline de Lima Campos, Larissa de Oliveira Ferreira Rocha   +5 more
doaj   +1 more source

Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings

Polish Journal of Food and Nutrition Sciences, 2023
The objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking.
Ervina Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, Wahyudi David   +3 more
doaj   +1 more source

Consumer evaluation of meat quality from barrows, immunocastrates and boars in six countries

Animal, 2022
The practice of surgical castration of piglets and its alternatives is still under debate. Production of boars may impair meat quality due to boar taint and reduced tenderness compared to meat from surgically castrated male pigs, while immunocastration ...
M. Aluwé, E. Heyrman, E. Kostyra, S. Żakowska-Biemans, J. Almeida, J. Citek, M. Font-i-Furnols, O. Moreira, K. Zadinová, L. Tudoreanu, L. Lin-Schistra, A. Van den Broeke   +11 more
doaj   +1 more source

Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice

Foods, 2020
Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds.
Shady Afrin Jeesan, Han-Seok Seo
doaj   +1 more source

A dataset of consumer perceptions of gustometer-controlled stimuli measured with three temporal sensory evaluation methods

Data in Brief, 2023
This paper describes data on the consumer sensory perception of liquid mixtures including sapid and aromatic compounds. A total of 149 consumers participated in this study. They were randomly assigned to one of three panels.
Noëlle Béno, Léna Nicolle, Michel Visalli   +2 more
doaj   +1 more source

Packagings for the transportation of persimmon and their effects on sensory characteristics [PDF]

Pesquisa Agropecuária Brasileira, 2019
: The objective of this work was to evaluate the effect of different packagings for the transportation of the Rama Forte persimmon (Diospyros kaki) cultivar on the sensory characteristics and consumer acceptance of the product during storage. Three types
Maristella Martineli, Claudia Moraes de Rezende, Marcos José de Oliveira Fonseca, Antonio Gomes Soares, Rosires Deliza   +4 more
doaj   +2 more sources

Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread

Foods, 2022
This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory ...
Fernanda Laignier, Rita de Cássia de Almeida Akutsu, Bernardo Romão de Lima, Renata Puppin Zandonadi, António Raposo, Ariana Saraiva, Raquel Braz Assunção Botelho   +6 more
doaj   +1 more source

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Animals, 2021
Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets.
Sylwia Żakowska-Biemans, Eliza Kostyra, Martin Škrlep, Marijke Aluwé, Marjeta Čandek-Potokar   +4 more
doaj   +1 more source

Development of Emotion Lexicons to Describe Sugar-Free Chocolate According to Consumers’ PROP Taster Status

Applied Sciences, 2023
Taste sensitivity can have a significant impact on consumers’ food choices. Consumers’ taster status and emotions can be guided by sensory information of sugared products.
Telana van Zyl, Annchen Mielmann, Neoline le Roux   +2 more
doaj   +1 more source