Results 11 to 20 of about 174 (109)
How Consumers Make Sense of Hybrid Dairy‐Based Foods: A Multistakeholder Qualitative Study
Journal of Sensory Studies, Volume 40, Issue 6, December 2025.ABSTRACT This study employed a qualitative approach to investigate perceptions of hybrid products that combine dairy and plant‐based ingredients. To this end, five virtual focus groups were conducted, involving different stakeholders related to the hybrid products market, including groups of omnivorous individuals, vegetarians, lactose‐intolerant ...
Igor Souza de Brito +8 more
wiley +1 more source
International Journal of Dairy Technology, Volume 78, Issue 4, October–December 2025.This review highlights microwave and ohmic heating as promising alternatives to conventional dairy processing. It critically evaluates their efficiency, equipment design, cost and integration potential. Emphasising sustainability and quality preservation, the article offers forward‐looking insights into hybrid systems, AI and renewable energy for ...
Dominic Buchanan +3 more
wiley +1 more source
Journal of Sensory Studies, Volume 40, Issue 5, October 2025.ABSTRACT Front‐of‐package labeling (FoPL) systems often use text and visuals to help communicate information about nutrients potentially linked to chronic diseases. While systems like the European Nutri‐Score and the Latin black octagon emphasize clear warnings, the magnifying glass, adopted in Brazil and Canada, lacks clarity in its semiotic ...
Paulo Rodrigo Porto da Silva +10 more
wiley +1 more source
Journal of Texture Studies, Volume 55, Issue 4, August 2024.Influence of the composition and structural attribute of different hazelnut/cocoa spread on sensory perception, evaluating rheology, tribology, and quantitative descriptive analysis. Rheology and tribology well correlated with sensorial analysis, while the adhesive and lubrication properties are affected by the presence of milk powder and the addition ...
Laura Principato +5 more
wiley +1 more source
Plant‐based meat analogues marketed in Catalonia: evaluation of the nutritional profile
Food Risk Assess Europe, Volume 2, Issue 3, July 2024.Abstract In later years, a growing trend is apparent of vegetarian or vegan diets attributable to a number of causes, among of others, consumers’ concern for animal welfare, climate change and, to a lesser degree, for health‐related issues. On a par to this growth, availability of meat analogues in the market has also been on the rise. In this context,
Judit Costa Català +4 more
wiley +1 more source
Food Risk Assess Europe, Volume 2, Issue 3, July 2024.Abstract The latest barometer of food safety in Catalonia conducted by the Catalan Food Safety Agency (ACSA for its initials in Catalan) in 2021 shows that 28.7% of the population consumes meat analogues (substitutes). The main reasons for consuming this type of food are animal welfare, followed by environmental and health reasons.
Martí Nadal Lomas +5 more
wiley +1 more source
‘BEST FOR FOODIES’: Food, Digital Media and Planetary Gentrification
International Journal of Urban and Regional Research, Volume 48, Issue 1, Page 74-93, January 2024.Abstract Leisure activities, including place‐based food experiences, have become central to defining urban identities and branding places. Mobile and affluent urbanites’ search for authentic and cosmopolitan experiences is increasingly guided by corporate digital media such as apps and websites that direct them to previously ignored working‐class ...
Pascale Joassart‐Marcelli +1 more
wiley +1 more source
Dulces de leche utilizando lactosuero
, 2018 La Resolución 02310 de 1986 [MinSalud, 1986] define al lactosuero (LS) como el producto residual obtenido a partir de la leche en la elaboración del queso o la mantequilla. Aproximadamente 90% del total de la leche utilizada en la industria quesera es eliminada como LS.
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, 2018 En Colombia el dulce de leche se conoce con el nombre de are-quipe y se define como el producto higienizado obtenido por la concentración térmica de una mezcla de leche y azúcares. Debe estar exento de sustancias tales como grasa vegetal o animal diferente a la láctea.
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Rheological Characterization of Dulce de Leche, a Confectionery Dairy Product
Journal of Dairy Science, 1990 Abstract The rheological behavior of 16 samples of Dulce de Leche (milky taffy or caramel jam) was studied. Their flows were characterized by two types of mathematical models, Casson's and Herschel and Bulkley's, and a structural model of Michaels-Bolger.
Miguel Pauletti +3 more
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