Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Damir Dennis Torrico"'
Publikováno v:
Foods, Vol 12, Iss 17, p 3152 (2023)
With the growing demand for sustainable practises, the food industry is increasingly adopting circular economy approaches. One example is recycling the symbiotic culture of bacteria and yeast (SCOBY) used in kombucha fermentation to create value-adde
Externí odkaz:
https://doaj.org/article/ec6ef2b8a86f432bba58659631f75e4c
Autor:
Nadeesha M. Gunaratne, Sigfredo Fuentes, Thejani M. Gunaratne, Damir Dennis Torrico, Caroline Francis, Hollis Ashman, Claudia Gonzalez Viejo, Frank R. Dunshea
Publikováno v:
Heliyon, Vol 5, Iss 6, Pp e01696- (2019)
Packaging is the first impression consumers have of food products which determines likelihood of purchasing. Therefore, the objective of this study was to evaluate the effect of chocolate packaging design on sensory liking and willingness to purchase
Externí odkaz:
https://doaj.org/article/f701f299843e4d20b9f10af6cdd3f5b2
Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy Drinks
Autor:
Annu Mehta, Chetan Sharma, Madhuri Kanala, Mishika Thakur, Roland Harrison, Damir Dennis Torrico
Publikováno v:
Foods, Vol 10, Iss 2, p 330 (2021)
Emotional responses elicited by foods are of great interest for new product developers and marketing professionals, as consumer acceptance proved to be linked to the emotions generated by the product in the consumers. An emotional measurement is gene
Externí odkaz:
https://doaj.org/article/6a4d0488029c4c3f944598803508f76b
Autor:
Damir Dennis Torrico, Wannita Jirangrat, Jing Wang, Penkwan Chompreeda, Sujinda Sriwattana, Witoon Prinyawiwatkul
Publikováno v:
Foods, Vol 7, Iss 11, p 186 (2018)
Sensory biases caused by the residual sensations of previously served samples are known as carryover effects (COE). Contrast and convergence effects are the two possible outcomes of carryover. COE can lead to misinterpretations of acceptability, due
Externí odkaz:
https://doaj.org/article/851fd0fabd394c70a858a60525feaf49
Publikováno v:
Sustainable Development Goals Series ISBN: 9783031123573
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a15856ea0693bb12447ec7345c3eb12b
https://doi.org/10.1007/978-3-031-12358-0_1
https://doi.org/10.1007/978-3-031-12358-0_1
Publikováno v:
Food Research International. :113058
Autor:
Melindee Hastie, Minh Ha, Robin Henry Jacob, Graham Hepworth, Damir Dennis Torrico, Robyn Dorothy Warner
Publikováno v:
Meat science. 189
To compare the eating quality (EQ) of wet (WA) and dry aged (DA) mutton longissimus thoracis et lumborum (LTL) and semimembranosus (SM), bone-in leg and loin primals from 81 merino cull ewes were WA or DA for 14, 28, 42 or 56 days. Untrained consumer
Autor:
Melindee Hastie, Damir Dennis Torrico, Graham Hepworth, Robin Jacob, Minh Ha, Rod Polkinghorne, Robyn D. Warner
Publikováno v:
Meat Science. 192:108890
Dry ageing of mutton may enhance mutton's consumer appeal; however, consumer acceptance of mutton is heterogeneous. To identify which consumers prefer dry aged mutton, dry (DA) and wet aged mutton (WA) loin and topside were rated by consumers (n = 54
Autor:
Annu Mehta, Luca Serventi, Lokesh Kumar, Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir Dennis Torrico
Publikováno v:
Food Packaging and Shelf Life. 33:100926
Autor:
Frank R. Dunshea, Phuong-Thanh Nguyen, Sigfredo Fuentes, Damir Dennis Torrico, Behannis Mena, Claudia Gonzalez Viejo, Tianyu Li
Publikováno v:
LWT. 102:347-355
High sodium intake is associated with increasing risks of cardiovascular diseases. This research evaluated sodium chloride (NaCl) reduction and potassium chloride (KCl) replacement on acceptability and quality of potato chips. Brine solutions of NaCl