Results 131 to 140 of about 4,264 (243)

A juicy future for functional beverages : analysis of the main drivers of the purchase intention for functional fruit and vegetable mixed juices in Italy : evaluating consumer attitudes, demographics and segmentation

, 2017
A mudança dos hábitos de consumo de bebidas por parte dos consumidores e a procura de bebidas mais saudáveis com benefícios “funcionais” resultaram no lançamento de uma bebida inovadora: sumos funcionais de frutas e vegetais misturados vulgarmente conhecidos como “Sumos Detox”.Lançar um novo produto na categoria alimentar é sempre desafiador e, para ...
openaire   +1 more source

Diet has minimal impact on Australian consumer palitability

, 2017
This study tested the palatability of lamb meat derived from pasture versus grain finishing systems. The loin and topside muscles from 105 lambs were collected. Sensory scores were generated using untrained consumers who tasted 5 day aged grilled steaks,
Geenty, K., Gardner, G., Zhao, L., Pethick, D.W., Pannier, L., Brown, D.J.   +5 more
core  

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Evaluation of 3 Compression Forces Using Pressed Juiced Percentage (PJP) and the Relationship to Consumer Juiciness Ratings

Meat and Muscle Biology, 2017
M. M. Kline, K. V. McKillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, E. A. E. Boyle, J. A. Unruh, T. G. O’Quinn   +7 more
openaire   +1 more source

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source

Preference and acceptance of fresh rabbit, pork and chicken meat sausages among young consumers

The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries.
Fierro-Raya, María, González-Redondo, Pedro   +1 more
core   +1 more source

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

Advancing forward osmosis predictions: A deep learning‐based surrogate modeling approach

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study presents a deep learning‐based surrogate model for the rapid and accurate prediction of forward osmosis (FO) performance under diverse operating conditions. To assess the applicability of data‐driven approaches, several machine learning models – decision tree, random forest, support vector machine, and deep neural network
Hyeon Woo Park, Woo‐Ju Kim
wiley   +1 more source

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Sensory Acceptability of Buffalo Meat and Beef in Young Consumers

Background: The aim of this study was to evaluate the sensory acceptability of buffalo meat compared to beef, as well as to evaluate the perception of buffalo meat.
de la Cruz-Cruz, Luis A., Roldán-Santiago, Patricia, Rodríguez-Florentino, René, Larrondo, Cristian   +3 more
core