Zobrazeno 1 - 10
of 137
pro vyhledávání: '"Attila Gere"'
Autor:
Mehak Ahsan, Humaira Ashraf, Iahtisham-Ul-Haq, Anum Liaquat, Gulzar Ahmad Nayik, Seema Ramniwas, Saleh Alfarraj, Mohammad Javed Ansari, Attila Gere
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101539- (2024)
The study addresses global fruit waste concerns in the food industry by extracting pectin from both ripe and unripe banana peels at varying pH levels and time intervals using hydrochloric acid. The best results were observed for unripe banana peel pe
Externí odkaz:
https://doaj.org/article/e7a1ae40ebac45aeb6827636b438fcc4
Publikováno v:
MethodsX, Vol 12, Iss , Pp 102631- (2024)
Sensory booths enhanced with VR technology have displayed promising potential for improving sensory evaluation, perception research, and educational experiences. However, there remains an insufficient of data on VR's utilization in sensory science. I
Externí odkaz:
https://doaj.org/article/385edf7b06eb47baaf4b201247ae4c49
Publikováno v:
Heliyon, Vol 10, Iss 3, Pp e25498- (2024)
As technology advances in the field of food sciences, the sensory experience of food consumption remains complex and influenced by various factors. Traditional consumer testing, often conducted in isolated booth environments, presents challenges in t
Externí odkaz:
https://doaj.org/article/e2c7948ccfa24dd0b102e38521ca5779
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100834- (2024)
Augmented Virtuality (AV) is a concept that merges components of Augmented Reality (AR) and Virtual Reality (VR), incorporating real elements into a virtual environment. This review analyses the influence of AV technology on sensory science and consu
Externí odkaz:
https://doaj.org/article/2ba9c08f311e429097c14fd2383adc9a
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100698- (2024)
Sensory analysis is crucial for optimizing experiences in various fields, including food, cosmetics, and product design. Traditional methods can be inefficient and imprecise. This study introduces a novel approach by blending Virtual Reality (VR) tec
Externí odkaz:
https://doaj.org/article/a884342b179b48a8aceaa64b1ad5142c
Publikováno v:
Foods, Vol 13, Iss 3, p 375 (2024)
Virtual reality (VR) technology has gained significant attention in various fields, including education for health professionals, sensory science, psychology, and consumer research. The first aim of the paper is to explore the self-assessed experienc
Externí odkaz:
https://doaj.org/article/4c04e6f097b6467db66e8d3656f5144e
Autor:
Attila Gere
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100522- (2023)
Choosing the proper hierarchical clustering algorithm and number of clusters is always a key question in consumer sensory projects. In many cases, researchers do not publish any reason why it was chosen a given distance measure and linkage rule along
Externí odkaz:
https://doaj.org/article/d4e51822af9043709d046a9d11f08db8
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100508- (2023)
Playing ethnic music in restaurants increases consumer experience. Studies show, furthermore, that ethnic congruence of music and food affects food selection but not the liking of customers. An eye-tracking study was completed with 104 participants t
Externí odkaz:
https://doaj.org/article/07befedd829e4d968c85cab140e7cd0c
Publikováno v:
Israel Journal of Health Policy Research, Vol 10, Iss 1, Pp 1-12 (2021)
Abstract Background Physical distancing contains the corona virus, but compliance with physical distancing across religious minorities in Israel has been shown to be relatively poorer than in the majority population. This study tests the power of mes
Externí odkaz:
https://doaj.org/article/fd9e00d573ef4a92a14e2cfc3af0ad43
Autor:
Weizhe Sun, Quang D. Nguyen, Botond Kálmán Süli, Firas Alarawi, Anett Szécsi, Vijai Kumar Gupta, László Ferenc Friedrich, Attila Gere, Erika Bujna
Publikováno v:
Microorganisms, Vol 11, Iss 4, p 947 (2023)
Microencapsulation is an up-and-coming technology for maintaining the viability of probiotics. However, the effect of core-to-wall ratios and ratios of polysaccharides on the protection of the Lactiplantibacillus plantarum 299v strain has not been de
Externí odkaz:
https://doaj.org/article/fbe32a3176e54707b57bdbdcc95b545d