Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Hilde Kraggerud"'
Publikováno v:
Food Quality and Preference. 104:104742
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92030d40a33aee3a72bd325468b83b22
https://doi.org/10.1016/j.foodqual.2022.104742
https://doi.org/10.1016/j.foodqual.2022.104742
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.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f1596399a2a26b7d6080ef77e940dd7
https://doi.org/10.1080/10454446.2015.1048025
https://doi.org/10.1080/10454446.2015.1048025
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e528b261ae191e8dfd5555439afd4d2f
https://doi.org/10.1016/j.idairyj.2015.10.005
https://doi.org/10.1016/j.idairyj.2015.10.005
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::255f587d68e0196a4988b2377bb8f443
https://doi.org/10.1016/j.idairyj.2013.07.008
https://doi.org/10.1016/j.idairyj.2013.07.008
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66c5e9691f384ba53a145a04d60ccc8f
https://doi.org/10.1016/j.foodqual.2012.11.008
https://doi.org/10.1016/j.foodqual.2012.11.008
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34fb9d3a0bd28e9c71ffd27c7899ea51
https://doi.org/10.1016/j.foodqual.2012.04.006
https://doi.org/10.1016/j.foodqual.2012.04.006
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ed3d31d23e5c26e3222f5a14860ffa2
https://doi.org/10.1111/j.1471-0307.2009.00478.x
https://doi.org/10.1111/j.1471-0307.2009.00478.x
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02743ffd3b214184872d8e6619533f28
https://doi.org/10.1016/j.idairyj.2007.11.003
https://doi.org/10.1016/j.idairyj.2007.11.003