Results 21 to 30 of about 143,592 (268)

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Foods, 2021
Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment.
Rajesh Kumar, Edgar Chambers, Delores H. Chambers, Jeehyun Lee   +3 more
doaj   +1 more source

Customer Engagement in Multi-Sensory Virtual Reality Advertising: The Effect of Sound and Scent Congruence

Frontiers in Psychology, 2022
Despite the power of VR in immersing viewers in an experience, it generally only targets viewers via visual and auditory cues. Human beings use more senses to gather information, so expectedly, the full potential of this medium is currently not yet ...
Malaika Brengman, Kim Willems, Kim Willems, Laurens De Gauquier   +3 more
doaj   +1 more source

Commercial Advertisements and Their Role in Consumer Behavior

الاكاديمي
The problem of the research tagged (commercial advertisements and their role on consumer behavior) was how to effectively influence consumer behavior.
Abdul Khaleq Samin Fattah
doaj   +1 more source

Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

Foods, 2020
Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system.
Soonsil Chun, Edgar Chambers, Delores H. Chambers   +2 more
doaj   +1 more source

A cross-cultural comparison to find the most promising protein sources for milk and cheese alternatives among four European countries

Future Foods
The transition to more sustainable diets can be facilitated by substituting milk and cheese with plant-based alternatives. To increase the consumption of milk and cheese alternatives, it is important to understand which protein sources are most accepted ...
Kirsten Pronk, Bruno Etter, Fabienne Michel, Michael Siegrist   +3 more
doaj   +1 more source

Consumers’ Behavior toward Plant-Based Milk Alternatives

Proceedings
In recent years, more people have expressed interest in Plant-Based Milk Alternatives (PBMAs). Our research focused on Greek consumers to examine consumer behavior regarding PBMAs.
Dimitris Alexandridis, Christina Kleisiari, George Vlontzos   +2 more
doaj   +1 more source

Development and Validation of a Recipe Method for Doughs

Foods, 2018
Recipes have a great impact on consumers’ behavior in the kitchen; building a recipe requires the understanding of the potential user. The objective of this study was to develop and evaluate different recipe styles for the preparation of doughs by ...
Adriana Lezama-Solano, Edgar Chambers
doaj   +1 more source

Information Is (Only) Probability

Proceedings, 2022
Is information a real entity, or is it only a useful mathematical notion? Shannon’s equation and a consolidated tradition have led many scientists and laymen to consider information as some kind of physical, additive quantity.
Riccardo Manzotti
doaj   +1 more source

Lifestyle Behaviors and Cardiotoxic Treatment Risks in Adult Childhood Cancer Survivors

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Background Higher doses of anthracyclines and heart‐relevant radiotherapy increase cardiovascular disease (CVD) risk. This study assessed CVD and CVD risk factors among adult childhood cancer survivors (CCSs) across cardiotoxic treatment risk groups and examined associations between lifestyle behaviors and treatment risks.
Ruijie Li, Raquel Revuelta Iniesta, Alan R. Barker, Dimitris Vlachopoulos, Tomáš Sláma, Christina Schindera, Fabiën N. Belle   +6 more
wiley   +1 more source

Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia

Beverages, 2022
Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensory drivers of ...
Edgar Chambers, Jane Mertz Garcia, Han Li   +2 more
doaj   +1 more source