Results 11 to 20 of about 15,553,091 (376)

Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement

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, S. Rudra, A. Bhowmik, S. Pabbi   +3 more
semanticscholar   +1 more source

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, Toral Zaveri, Molly J. Higgins, Gregory R. Ziegler, John E. Hayes   +4 more
doaj   +1 more source

Recent Applications of Potentiometric Electronic Tongue and Electronic Nose in Sensory Evaluation

Preventive Nutrition and Food Science, 2022
Electronic tongue (e-tongue) and electronic nose (e-nose) have been widely used to determine food products’ taste, aroma, and flavor profiles. Several researchers and industries have recently attempted to find relationships between these e-senses and ...
Sungeun Cho, M. Moazzem
semanticscholar   +1 more source

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Foods, 2021
Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical ...
Erin C Short, A. Kinchla, Alissa A. Nolden   +2 more
semanticscholar   +1 more source

The Process of Creating a New Brand Name for a Fruit Variety: A Review and Suggested Improvements

Horticulturae, 2022
In an effort to protect intellectual property beyond patent and plant breeders’ rights and as a marketing tool to increase and maintain sales, the creation and trademarking of brand names for fruit is growing and gaining importance in the fruit industry.
Jennifer Arthur, Masoumeh Bejaei
doaj   +1 more source

A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt

Journal of Dairy Research, 2022
Greek yogurt is one of the fastest growing products in the dairy industry. It is also known as strained yogurt, which is obtained after draining the whey.
R. Gyawali, Xi Feng, Y. Chen, J. Lorenzo, S. Ibrahim   +4 more
semanticscholar   +1 more source

The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing

Frontiers in Food Science and Technology, 2023
The 9-point hedonic scale is the most widely used scale for consumer acceptance testing globally. The scale has nine categories with verbal anchors which are converted to a numerical scale with numbers assigned at equal intervals so that the ...
Emmanuel Addo-Preko, Joris Gerald Niilante Amissah, Maame Yaakwaah Blay Adjei   +2 more
doaj   +1 more source

Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation

Foods, 2022
This study investigated the volatile composition and aromatic features of passion fruit wines using a combination of gas chromatography–quadrupole mass spectrometry (GC-qMS), gas chromatography–Orbitrap–mass spectrometry (GC-Orbitrap-MS), electronic nose
Ruojin Liu, Yaran Liu, Yuxuan Zhu, M. Kortesniemi, B. Zhu, Hehe Li   +5 more
semanticscholar   +1 more source

The impact of sensory attributes of mandarins on consumer perception and preferences

Journal of Agriculture and Food Research, 2021
Although the sensory characterization of mandarins has usually been performed by trained assessors, in recent years, the methodologies that depict sensory descriptions from the perception of consumers, such as the check-all-that-apply (CATA ...
Adriana Gámbaro, Antonella Roascio, Natalia Hodos, Ignacio Migues, Joanna Lado, Horacio Heinzen, Fernando Rivas   +6 more
doaj   +1 more source

Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides)

Journal of Food Quality, 2022
Texture is an important factor in evaluating the quality of aquatic products. To evaluate the texture properties of cured large mouth bass, edible sodium chloride (0, 1.0, 2.0, and 3.0%) was smeared to the bass meat.
Meijin Li, Jiajun Huang, Yanan Chen, Xiao-yan Zu, Guangquan Xiong, Hailan Li   +5 more
semanticscholar   +1 more source