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 +6 more
openaire +5 more sources
Development of ice cream based sugar cane juice and sensory evaluation with children
Semina: Ciências Agrárias, 2014 Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others.
Vanessa Pedro da Silva +5 more
doaj +1 more source
Faba bean as a novel brewing adjunct:consumer evaluation [PDF]
, 2019 The starch in the grains of legumes, such as faba bean (Vicia faba L.), offers an environmentally sustainable raw material for the brewing industry as their entire nitrogen fertiliser requirement can be provided by the natural process of biological ...
Allison +13 more
core +3 more sources
Nutritional quality and sensory acceptance of biofortified cassava [PDF]
Brazilian Journal of Food Technology, 2021 Abstract It is estimated that the global number of people affected by micronutrient deficiency, known worldwide as hidden hunger, is over two billion and also considered a public health problem. Therefore, this study aimed to evaluate biofortified cassava cultivars in relation to their physical-chemical composition, total carotenoids and to verify ...
Bruna Lago Tagliapietra +4 more
openaire +4 more sources
The effect of the addition of Chlorella and Spirulina powder in the physicochemical properties and sensory acceptance of dried noodles substitute with mocaf flour [PDF]
BIO Web of ConferencesNoodles are popular food products among Indonesian citizens. The development of noodles with the addition of functional ingredients may increase the health benefits and nutritional value of noodle products.
Dwiyantari Widyaningrum +3 more
doaj +1 more source
Impact of health labels on flavor perception and emotional profiling : a consumer study on cheese [PDF]
, 2015 The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers’ interest in more balanced food products, which explains the growing number of health ...
De Bourdeaudhuij, Ilse +5 more
core +2 more sources
Consumer Acceptance of Herbal Drinks as Functional Beverages: Evidence from Generation Z in Indonesia [PDF]
BIO Web of ConferencesThis study investigates consumer acceptance of herbal drinks among Generation Z in Indonesia, examining how demographic factors, prior knowledge, experiences, sensory attributes, and purchasing intentions influence preferences. A sample of 30 respondents
Nurmalasari Ratih +2 more
doaj +1 more source
Sensory acceptability of chocolate with inulin
Acta agriculturae Slovenica, 2004 The objective of this research was to study the influence of inulin on the sensory characteristics of chocolate. Three types of chocolate (milk, hazelnut and rice) where sucrose was replaced by inulin and fructose were studied in comparison to corresponding ordinary chocolates.
Golob, Terezija +3 more
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Methyl-accepting protein associated with bacterial sensory rhodopsin I [PDF]
Journal of Bacteriology, 1988 In vivo radiolabeling of Halobacterium halobium phototaxis mutants and revertants with L-[methyl-3H] methionine implicated seven methyl-accepting protein bands with apparent molecular masses from 65 to 150 kilodaltons (kDa) in adaptation of the organism to chemo and photo stimuli, and one of these (94 kDa) was specifically implicated in phototaxis. The
E N, Spudich +2 more
openaire +2 more sources
Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours
Foods, 2021 The enrichment of semolina pasta with nutritionally rich ingredients has been targeted as a health strategy in recent years. In this work, the storage stability of seaweed-enriched pasta was assessed at different combinations of temperature and relative ...
Ana Ramalho Ribeiro +3 more
doaj +1 more source