Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Hilde Kraggerud"'
Publikováno v:
Food Quality and Preference. 104:104742
Publikováno v:
Journal of Food Products Marketing. 23:570-590
This study has investigated the domestic food choices of consumers in an affluent protectionist market, and the role of consumer ethnocentrism in relation to those choices. A short focus group method called CurroCus-groups were chosen for the study.
Publikováno v:
International Dairy Journal. 54:43-49
The microflora of a semi-hard, washed curd, Norwegian cheese with an added adjunct culture of propionic acid bacteria (PAB) was investigated throughout ripening by phenotypic and physiological tests, API test and 16S rRNA sequencing. Cheeses were mad
Publikováno v:
International Dairy Journal. 34:6-18
Norvegia cheese samples (459 in total) were analysed during maturation using a broad range of analytical methods. From eight to 24 and 40 weeks there was a highly systematic development in chemical and sensory attributes. Chemical data and Fourier tr
Publikováno v:
Food Quality and Preference. 28:429-440
The objective of this article is to present a new statistical approach for the study of consumer liking. Total liking data are extended by incorporating liking for specific sensory properties. The approach combines different analyses for the purpose
Publikováno v:
Food Quality and Preference. 26:221-230
The objective of this paper was to evaluate the relevance of data from quality scoring methodology of ISO/IDF performed by expert assessors for the sensory quality control of cheese. The approach to this evaluation was comparison of quality scoring w
Publikováno v:
International Journal of Dairy Technology. 62:147-153
There is demand for non-destructive monitoring of eye formation in cheese during ripening. The objective of this work was to develop a simple method based on existing equipment in the dairy industry. Images were acquired using a conventional, low res
Publikováno v:
International Dairy Journal. 18:801-810
The influence of ripening temperature and seasonality on sensory attributes during maturation of cheese was studied in two different semi-hard, washed curd, commercial Norwegian cheese varieties with similar gross composition. Multivariate models der
Autor:
Nguyen, Quoc Cuong1,2 (AUTHOR) nqcuong@hcmut.edu.vn, Asioli, Daniele3 (AUTHOR), Varela, Paula4 (AUTHOR), Næs, Tormod4 (AUTHOR)
Publikováno v:
Journal of Sensory Studies. Aug2023, Vol. 38 Issue 4, p1-14. 14p.
Autor:
Vabø, Mette1 (AUTHOR) Mette.vabo@tine.no, Hansen, Håvard1 (AUTHOR), Hansen, Kai Victor2 (AUTHOR), Kraggerud, Hilde3 (AUTHOR)
Publikováno v:
Journal of Food Products Marketing. Jul2017, Vol. 23 Issue 5, p570-590. 21p.