Results 31 to 40 of about 286,732 (309)

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

Effects of Lipids and Emulsifiers on the Physicochemical and Sensory Properties of Cosmetic Emulsions Containing Vitamin E

Cosmetics, 2015
Sensory properties are fundamental in determining the success of a cosmetic product. In this work, we assessed the influence of different oils and emulsifiers on the physicochemical and sensory properties of anti-ageing cosmetic O/W emulsions containing ...
Lucia Montenegro, Lucia Rapisarda, Carmen Ministeri, Giovanni Puglisi   +3 more
doaj   +1 more source

Cherry and fresh market tomatoes: Differences in chemical, morphological, and sensory traits and their implications for consumer acceptance [PDF]

, 2019
The tomato commercial groups cherry and fresh market, mainly classified by fruit size, have clearly segregated markets. We aimed to estimate the variation within and between these groups and to analyze factors that impact consumer acceptance. To this end,
Casals Missio, Joan, Rivera Pinzano, Ana Isabel, Romero del Castillo Shelly, Mª del Rosario, Sabaté Reboll, José, Simó Cruanyes, Joan   +4 more
core   +2 more sources

Increasing food familiarity without the tears. A role for visual exposure? [PDF]

, 2011
Research has established the success of taste exposure paradigms as a means of increasing children’s acceptance, and liking, of previously unfamiliar or disliked foods.
Heath, Philippa, Houston-Price, Carmel, Kennedy, Orla B.   +2 more
core   +1 more source

Profiling of Consumer Perception and Acceptance of Indigenous Jamu Beverages

Beverages
Jamu is a traditional Indonesian herbal beverage widely consumed for its perceived health benefits; however, its broader acceptance is often constrained by intense sensory characteristics.
Reggie Surya, Dian Aruni Kumalawati, Felicia Tedjakusuma, Dionysius Subali, Antonello Santini, Fahrul Nurkolis   +5 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

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, Goreti Botelho, Ana Gaspar, Rui Costa   +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

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