Results 11 to 20 of about 17,322,931 (348)
Foods, 2021 Sensory evaluation plays an important role in New Product Development (NPD) in food industry. In the present study, the current trends of using sensory evaluation in NPD in the food industry in countries that belong to EIT Regional Innovation Scheme (RIS)
Katarzyna Świąder +1 more
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Updating descriptive sensory evaluation of chicken: proposing new protocols and statistical analysis [PDF]
Poultry ScienceDescriptive sensory chicken evaluations are mostly conducted using prepared sous-vide breasts. Sustainable poultry systems in response to climate change and biodiversity loss require a closer examination of existing sensory evaluation methods. To address
Claire Siebenmorgen +4 more
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Consumer Preferences for Low-Amylose Rice: A Sensory Evaluation and Best–Worst Scaling Approach [PDF]
FoodsThis study investigates the influence of sensory evaluation results on consumer preference, specifically focusing on salted rice balls made from low-amylose rice, which is suitable for chilled rice applications. Sensory evaluations were conducted through
Asato Mizuki, Hiroyuki Yasue
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The Theory and Practice of Sensory Evaluation of Vinegar: A Case of Italian Traditional Balsamic Vinegar [PDF]
FoodsSensory analysis is a very powerful and useful tool that is used for a variety of foods. But for vinegar, the relevant sensory evaluation system is not satisfactory since there are still some issues, such as the tendency for score conservatism ...
Fusheng Chen +3 more
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Foods, 2023 Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of ...
Swati Kumari +5 more
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Canadian Journal of Infectious Diseases and Medical Microbiology, 2022 Antibiotic-associated diarrhea (AAD) is a common morbidity caused by antibiotic use and is characterized by the dysbiosis of the gut microbiota. Several clinical trials have shown that probiotics can prevent AAD.
Ni Yang +5 more
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Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers
Food Quality and Preference, 2022 This study assessed the effect of providing information on the consumers’ sensory evaluation of three burgers: 100% beef, 100% plant-based and a hybrid (60% beef and 40% vegetables). A total of 99 UK consumers with balanced age and gender were recruited.
S. Grasso +4 more
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Design aspects of vaginal applicators that influence acceptance among target users
Scientific Reports, 2021 Although sensory-guided product design is most traditionally used by food and beverage companies, the approach has widespread application for many other products, including pharmaceuticals and medical devices. Previously, our team used sensory methods to
Alyssa J. Bakke +4 more
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Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies
Applied Sciences, 2022 Bakery products are an important sector of the food industry globally and are part of the regular diets of many people. Texture encompasses many product characteristics and plays a pivotal role in consumer acceptance.
R. Guiné
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Foods, 2022 In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase ...
Deepak Koli +3 more
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