Results 1 to 10 of about 284,037 (194)
Frog meat products: Acceptance or aversion sensory?
Future Foods, 2022 This study investigated whether intrinsic and extrinsic characteristics influence frog-meat based products acceptance. Focus group was held with frog meat products to define the main attributes to be used in CATA (Check-all-that-apply) list.
Ana Paula de Oliveira Sancio +5 more
doaj +2 more sources
Consumer acceptance and sensory profiling of reengineered kitoza products [PDF]
Food Chemistry, 2015 Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process.
Costa, Ana I.A. +12 more
core +9 more sources
How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp [PDF]
Ciência e Agrotecnologia, 2020 The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar sensory characteristics. Here we aimed to evaluate the sensory profile of mangaba pulp subjected to three treatments (unpasteurized and pasteurized pulps; frozen ...
Gilma Auxiliadora Santos Gonçalves +5 more
doaj +1 more source
Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product [PDF]
Anais da Academia Brasileira de Ciências, 2023 This study aimed to develop and evaluate bread with the use of pulp and flours of pequi, in partial replacement of water and wheat flour, to develop a bakery product with good technological, nutritional and sensorial qualities.
MARIANA C. DA CUNHA +10 more
doaj +1 more source
Evaluation of sensory characteristics of strawberry flavored dairy beverages
Revista do Instituto de Latícinios Cândido Tostes, 2022 In recent years the food industry has been experiencing a paradigm shift concerning the new profile of consumers, who are increasingly informed and critical.
Glaciela Cristina Rodrigues da Silva Scherer +6 more
doaj +1 more source
Foods, 2023 Sensory parameters as well as the volatile and non-volatile compound profiles of sixteen carrot cultivars were recorded to obtain insight into consumer preference decisions.
Thomas Nothnagel +3 more
doaj +1 more source
Chemical characterization and sensory potential of Brazilian vanilla species
Pesquisa Agropecuária Brasileira, 2023 The objective of this work was to evaluate the chemical and sensory profile, as well as the acceptability, of Brazilian vanilla species. The evaluated vanilla species were Vanilla planifolia, Vanilla chamissonis, Vanilla bahiana, and Vanilla pompona. For
Fernanda Nascimento da Silva +8 more
doaj +1 more source
Sensory Profile and Acceptability of HydroSOStainable Almonds [PDF]
Foods, 2019 Fresh water availability is considered highly risky because it is a finite resource, and a deficiency in water leads to numerous economic and environmental issues. Agriculture is one of the main consumers of fresh water in practices such as irrigation and fertilization.
Lipan, Leontina +9 more
openaire +6 more sources
Oregano essential oil: effect on sensory acceptability [PDF]
Nutrition & Food Science, 2015 Purpose – This paper aimed to evaluate sensory acceptability of salad dressing formulated with different quantities of oregano essential oil (OEO) and salt as a starting point for the use of the spice as a natural preservative in food. Design/methodology/approach –
Cattelan, Marília Gonçalves +4 more
openaire +3 more sources
The sensory acceptance of fibre-enriched cereal foods:a meta-analysis [PDF]
, 2015 Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies ...
Brennan, Charles S. +3 more
core +3 more sources