Results 11 to 20 of about 284,156 (313)
The impact of calorie and physical activity labelling on consumer’s emo-sensory perceptions and food choices [PDF]
, 2020 Providing labelling information is one of the strategies used to help consumers make healthier choices. However, although the type of information has the potential to assist consumers, it is important to evaluate their sensory and emotional perceptions ...
De Steur, Hans +4 more
core +1 more source
Consumer Acceptability and Sensory Profile of Sustainable Paper-Based Packaging [PDF]
Foods, 2021 Sustainability appears to be increasingly important to consumers. In order for companies to reach their sustainability targets and offer more environmentally friendly solutions to consumers, food producers and retailers have begun to change their packaging to more recyclable, bio-based and biodegradable packaging.
Stella Lignou, Omobolanle O. Oloyede
openaire +3 more sources
Use of relative risk test to evaluate the influence of the brand on beer acceptability
Semina: Ciências Agrárias, 2014 The acceptance of the product is very complex and it involves not only its sensory attributes but also non-sensory characteristics, often presented in the packaging or related to concepts regarding the consumer.
Suzana Maria Della Lucia +4 more
doaj +1 more source
Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters [PDF]
, 2018 The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein ...
Cavenaghi, Daniela Fernanda Lima de Carvalho +6 more
core +5 more sources
, 2020 Starting from the assumption that Kant allows for the possible existence of conscious sensory states in non-rational animals, I examine the textual and philosophical grounds for his acceptance of the possibility that such ...
McLear, Colin
core +1 more source
Sensory analysis and acceptance of feijoa fruit
Scientia Agraria Paranaensis, 2021 The southern region of Brazil is home of a myriad of native species which have high organoleptic potential, and among those species the feijoa fruit (Feijoa sellowiana) stands out. This species has an incipient production chain; however, the promotion of the species to the consumers can increase the fruit’s consumption, stimulate its production, in ...
Karine Louise Santos +5 more
openaire +1 more source
Sensory Acceptability of Puréed Foods
EDIS, 2013 It is important that we enjoy the food we eat. This makes for a better quality of life. This is no different for those people needing to be on puréed diets due to swallowing problems. And just like you wouldn’t want to serve guests a recipe without trying it first, you don’t want to serve a puréed food without knowing that it is appealing.
Wendy J. Dahl, Jamila R. Lepore
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Alternative yeasts as microbial agents for wines produced from non-Vitis vinifera grapes: A sensometric approach. Part I: BRS Núbia [PDF]
Ciência e AgrotecnologiaWines are produced from Vitis vinifera or American/hybrid grapes as a result of alcoholic fermentation and this bioprocess is modulated by yeasts of the Saccharomyces or non-Saccharomyces species.
Danieli Cristina Alves +2 more
doaj +1 more source
Dyna, 2019 The objective of this research was to evaluate the sensory acceptance and shelf life of a fresh cheese using dry bromelain extract as a coagulating agent. The dry bromelain extract was used in three concentrations (5%, 10% and 15% w / w) and the milk was
Windy Yolani Vergara Alvarez +2 more
doaj +1 more source
Carbonated Yogurt—Sensory Properties and Consumer Acceptance
Journal of Dairy Science, 1999 Abstract Sweetened low fat (1%) plain yogurt and low fat Swiss-style strawberry and lemon yogurts were manufactured using cream, nonfat dry milk, sugar, stabilizer (a blend of modified food starch, carrageenan, and pectin), and skim milk. After addition of the yogurt cultures and Lactobacillus acidophilus and Bifidobacterium longum , yogurt samples
Karagul-Yuceer, YONCA +3 more
openaire +2 more sources