Results 21 to 30 of about 209,257 (210)
Foods, 2023 The hamburger has been targeted for substitution by numerous plant-based alternatives. However, many consumers find the taste of these alternatives lacking, and thus we proposed a hybrid meat and plant-based burger as a more acceptable alternative for ...
Bjørn Petrat-Melin, Svend Dam
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Foods, 2020 Oats are increasingly popular among consumers and the food industry. While data exist on sensory characteristics of oats as such, previous studies focusing on the pleasantness of oats, and especially investigations of a wide range of oat products by ...
Oskar Laaksonen +5 more
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Aroma Perception of Rose Oxide, Linalool and α-Terpineol Combinations in Gewürztraminer Wine
Fermentation, 2022 Cis-Rose oxide was found to be an important chiral compound in Gewürztraminer wine, with an enantiomeric ratio range from 76 to 58%. The enantiomeric ratio showed an important influence on white wine aroma when other monoterpenes were present. The aim of
Mildred Melina Chigo-Hernandez +2 more
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Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine
Foods, 2023 Aromatic white wines contain monoterpenes that can alter aroma qualities based on their concentration and enantiomeric ratios. Limonene has been identified as a monoterpene that is used to differentiate monovarietal white wines. The aim of this study was
Mildred Melina Chigo-Hernandez +1 more
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Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat
Poultry ScienceWhite striping (WS) is an anomaly characterized by the appearance of white striations in the Pectoralis major muscles. This study aimed to evaluate the effect of animal fat replacement (chicken skin) with hydrolyzed collagen (HC, 0, 50 and 75%) on the ...
Ana Clara L. Pavanello +10 more
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Scientia Agricola, 2022 Ultra-refined yerba mate (URYM), with a final particle size of 5 to 12 microns, is an innovation in the market that aims to diversify and increase the consumption of yerba mate ( Ilex paraguariensis St.
Viviane Miki Ohtaki +5 more
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Beverages, 2022 The use of the descriptor “minerality” in a wine has increased in the last few years. This term is frequently used to describe wines closely associated with their terroir.
Elvira Zaldívar Santamaría +2 more
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Beverages, 2020 The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS)
Lydia Hayward +2 more
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Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China
BeveragesConsumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties.
Niina Kelanne +5 more
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Emotional Response to Different Types of Cakes through Visual Assessment
Biology and Life Sciences Forum, 2021 Thinking of present gastronomic trends is inevitable when talking about innovation in Haute Pastry. Despite the rising demand for new creations, launching a successful product that meets the high expectations of consumers is increasingly complex.
Jose Alba-Martínez +4 more
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