Results 51 to 60 of about 4,264 (243)

A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef

open access: yesFoods, 2020
Coupling qualitative and quantitative consumer research methodologies enables the development of more holistic and comprehensive perspectives of consumer responses.
Melindee Hastie   +4 more
doaj   +1 more source

Desenvolvimento de um sistema computadorizado para a coleta e o tratamento de dados sensoriais tempo-intensidade [PDF]

open access: yes, 2005
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciencias Agrarias. Programa de Pós-Graduação em Ciência dos AlimentosA percepção do gosto, sabor, aroma, textura, sensações térmicas e picantes provocadas por alimentos apresentam
Cerqueira Junior, Noel Gonçalves
core  

How does the Kids SIPsmartER program impact the sugar‐sweetened beverage intake of students: An investigation beyond total treatment effect in randomized controlled trial

open access: yesAmerican Journal of Agricultural Economics, EarlyView.
Abstract This study develops and empirically estimates a structural framework to decompose the causal pathways of multilevel behavioral interventions targeting adolescent health behaviors. We apply this framework to the Kids SIPsmartER (KSS) program, a 6‐month, school‐based intervention evaluated through a clustered randomized controlled trial in rural
Naveen Abedin   +5 more
wiley   +1 more source

Natural Aging of Biomaterials in Ambient and Physiological Environments

open access: yesAdvanced NanoBiomed Research, EarlyView.
Biomaterials used in biomedical applications can change their physical properties over time, even under ambient and physiological conditions. This review highlights key studies on the natural aging of materials ranging from soft hydrogels to metals and ceramics, emphasizing how time‐dependent changes influence function and performance.
Shuyu Zhang, Anne E. Staples
wiley   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana   +5 more
wiley   +1 more source

Mapping the Preferences of Adult and Child Consumers for California-grown Navel Oranges

open access: yes, 2018
Citrus consumers from Northern California–235 adults (age 18+) and 106 children (ages 8–12)–rated their overall liking and liking for appearance, flavor, and texture, as well as adequacy of sweetness, sourness, firmness, and juiciness for 10 commercially
Tyler Simons   +2 more
core   +1 more source

Evaluation of beef eating quality by Irish consumers [PDF]

open access: yes, 2017
Funding was received from the Irish Department of Agriculture Food and the Marine, through the Food Institutional Research Measure (FIRM), grant number 04/R&D/TN/256.peer-reviewedA consumer's decision to purchase beef is strongly linked to its sensory ...
S.N. McCarthy   +9 more
core   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi   +2 more
wiley   +1 more source

Procedural Priorities of the Pork Loin Supply Chain

open access: yesJournal of Technology Management & Innovation, 2014
The pork meat production industry is facing new challenges as a consequence of consumers’ expectations regarding the quality and safety of food products.
Matheus Dhein Dill   +5 more
doaj   +1 more source

Effects of Grilling Temperature on Tenderness, Juiciness, and Flavor of Ribeye, Strip Loin, and Top Sirloin Steaks [PDF]

open access: yes, 2018
The objective of this study was to characterize the impact of grilling temperature on ribeye, top loin and top sirloin steaks. Boneless ribeye rolls, top loin and top sirloin butt subprimals (n = 16 each, 48 total) were purchased from a local meat ...
Wall, Kayley Rhian
core  

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