Results 11 to 20 of about 286,732 (309)

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

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, Gellynck, Xavier, Lagast, Sofie, Rodrigues De Oliveira, Denize, Schouteten, Joachim   +4 more
core   +1 more source

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, Valéria Paula Rodrigues Minim, Carlos Henrique Osório Silva , Luis Antonio Minim, Paula de Aguiar Cipriano   +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, de Barros, Wander Miguel, Navalta, James Wilfred, Pereira, Jeann Marcos Nascimento, Silva, Wanessa Costa, Veggi, Natalie, Voltarelli, Fabrício Azevedo   +6 more
core   +5 more sources

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, Marlise Nara Ciotta, João Batista Tolentino Júnior, Gustavo Eduardo Pereira, Adriana Terumi Itaki, Humberto Nunes Ribeiro   +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
openaire   +5 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., Grigor, John M., Hutchings, Scott C., Rowlands, David S.   +3 more
core   +3 more sources

Alternative yeasts as microbial agents for wines produced from non-Vitis vinifera grapes: A sensometric approach. Part I: BRS Núbia [PDF]

Ciência e Agrotecnologia
Wines 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, Vanildo Luiz Del Bianchi, Maurício Bonatto Machado de Castilhos   +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, WHITE, CH, WILSON, JC, COGGINS, PC   +3 more
openaire   +2 more sources

Sensory Attributes and Consumer Acceptability of 12 Microgreens Species [PDF]

Agronomy, 2020
Microgreens are gaining increasing recognition among consumers, acclaimed for their freshness and health promoting properties associated with densely fortified secondary metabolites. These immature greens enhance human diet and enrich it with sharp colors and flavors.
Francesco Caracciolo, Christophe El-Nakhel, Maria Raimondo, Marios C. Kyriacou, Luigi Cembalo, Stefania De Pascale, Youssef Rouphael   +6 more
openaire   +5 more sources