Results 31 to 40 of about 284,156 (313)

Consumers’ sensory acceptability of pork from immunocastrated male pigs [PDF]

Meat Science, 2008
Boar taint is the off-odour or off flavour of cooked pork. Currently, the most common method of controlling boar taint is surgical castration. However, immunocastration has been used in some parts of the world as an alternative to surgical castration. The aim of this study was to evaluate the sensory acceptability of meat from immunocastrated pigs (IM)
Font i Furnols, Maria, Gispert Martinell, Marina, Guerrero Asorey, Lluís, Velarde Calvo, Antonio, Tibau i Font, Joan, Soler Soler, Joaquim, Hortós i Bahí, Maria, García Regueiro, José Antonio, Pérez, J., Suárez, P., Oliver i Pratsevall, Maria Angels   +10 more
openaire   +4 more sources

A taste of cell-cultured meat: a scoping review

Frontiers in Nutrition
Cell-cultured meat (CM) is a novel meat product grown in vitro from animal cells, widely framed as equivalent to conventional meat but presented as produced in a more sustainable way.
K. V. To, C. C. Comer, S. F. O’Keefe, J. Lahne   +3 more
doaj   +1 more source

Mind-reading versus neuromarketing: how does a product make an impact on the consumer? [PDF]

, 2014
Purpose – This research study aims to illustrate the mapping of each consumer’s mental processes in a market-relevant context. This paper shows how such maps deliver operational insights that cannot be gained by physical methods such as brain imaging.
Booth, David A, Freeman, Richard P J
core   +1 more source

Qualidade física e sensorial de biscoitos doces com fécula de mandioca Physical and sensorial quality of sweet cookies with cassava starch

Ciência Rural, 2010
Neste trabalho, foi avaliada a substituição de 5, 10 e 15% de farinha de trigo por fécula de mandioca na elaboração de biscoito doce. Ambas, farinha e fécula, foram submetidas à caracterização físico-química, reológica e análise térmica diferencial (DTA).
Jucyanne Carvalho Vieira, Flávio Martins Montenegro, Alessandra Santos Lopes, Rosinelson da Silva Pena   +3 more
doaj   +1 more source

Structural equation model of sensory preferences, acceptance, and purchase intentions of a novel food product and their relationship to emotional responses: the case of an instant congee product mixed with cricket protein powder

Cogent Business & Management
Sensory perceptions significantly influence consumer acceptance of innovative food products, including alternative protein sources like house cricket powder.
Peerapong Wongthahan, Amporn Sae-Eaw, Apirachai Wongsriworapon, Phurit Ngoenchai, Sarawut Chandeewanta, Lakkana Hengboriboon   +5 more
doaj   +1 more source

Elaboration of sausage using minced fish of Nile tilapia filleting waste

Brazilian Archives of Biology and Technology, 2010
The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties.
Paulo Roberto Campagnoli de Oliveira Filho, Flavia Maria Netto, Kazumi Kawazaki Ramos, Marco Antônio Trindade, Elisabete Maria Macedo Viegas   +4 more
doaj   +1 more source

Predicting Successful Introduction of Novel Fruit to Preschool Children [PDF]

, 2012
Background: Few children eat sufficient fruits and vegetables despite their established health benefits. The feeding practices used by parents when introducing novel foods to their children, and their efficacy, require further investigation.
Addessi, Aldridge, Aresu, Bante, Beauchamp, Birch, Blissett, Bourcier, Brown, Cashdan, Clark, Cooke, Cooke, Coulthard, Field, Fisher, Galloway, Gerrish, Harris, Haycraft, Hendy, Kalat, Maier, Maynard, Moore, Newman, Nicklaus, Northstone, Orrel-Valente, Patrick, Skinner, Smith, Wardle, Wardle   +33 more
core   +1 more source

Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending

OENO One, 2023
Proline has recently been found to direct several sensory attributes in red wine, including viscosity, fruit flavour and sweetness. We sought to investigate whether a red wine, deemed ‘flavour deficient’ by a producer, from a warm inland region could be ...
Damian Espinase Nandorfy, Desireé Likos, Simone Lewin, Sheridan Barter, Stella Kassara, Shaoyang Wang, Allie Kulcsar, Patricia Williamson, Keren Bindon, Marlize Bekker, John Gledhill, Tracey Siebert, Robert A. Shellie, Russell Keast, Leigh Francis   +14 more
doaj   +1 more source

Sensory acceptance of organic and conventional food by children in the age of 2 to 7 years [PDF]

, 2007
This study is initialized to find out which sensory factors might influence the acceptance of organic food by young children. 138 children aged from 2 to 7 years were recruited at the German Research Institute of Child Nutrition in Dortmund.
Busch-Stockfisch, M., Gieland, A., Hilbig, A., Kersting, M., Kunert, J., Sailer, O.   +5 more
core  

Imaging of High‐Risk Neuroblastoma: Recommendations From SIOPEN Radiology and Nuclear Medicine Specialty Committees

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Neuroblastoma is the most common extracranial solid tumor in early childhood. Its clinical behavior is highly variable, ranging from spontaneous regression to fatal outcome despite intensive treatment. The International Society of Pediatric Oncology Europe Neuroblastoma Group (SIOPEN) Radiology and Nuclear Medicine Specialty Committees ...
Annemieke Littooij, Catia Olianti, Herve Brisse, Pier Luigi Di Paolo, Maria Garganese, Tejas Kapadia, Jurgen Schaefer, Hugh Wallace, Simon Wan, Bart de Keizer, Irmina Sefic Pasic, Julian Rogasch   +11 more
wiley   +1 more source