Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Karrie Kam"'
Publikováno v:
Food Quality and Preference. 61:74-77
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ef6a505e9aaa8ad8fdb87ab7fb409e1
https://doi.org/10.1016/j.foodqual.2016.11.004
https://doi.org/10.1016/j.foodqual.2016.11.004
Autor:
Felipe Reis, Benedicte Pineau, Sara R. Jaeger, Karrie Kam, Sok L. Chheang, Susana Fiszman, Rosires Deliza, Gastón Ares
Publikováno v:
Food Quality and Preference. 56:138-148
This research contributes new understanding of the role of consumption context. 12 studies involving 1727 consumers were conducted as central location tests (CLT). Using between-subjects experimental designs, the influence of evoked contexts relative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93314a28be5bc366a6238e3fdfc6ca20
https://doi.org/10.1016/j.foodqual.2016.10.003
https://doi.org/10.1016/j.foodqual.2016.10.003
Publikováno v:
Food Quality and Preference. 56:38-48
Measurement of consumers’ emotional associations to food/beverage stimuli is one way to obtain product insights that extend beyond hedonic responses. Survey methods are a popular way to obtain direct responses from consumers, but concerns over thei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a30f3e126865836558b85b121dc3dc1
https://doi.org/10.1016/j.foodqual.2016.09.005
https://doi.org/10.1016/j.foodqual.2016.09.005
Autor:
Karrie Kam, Denise C. Hunter, Felipe Reis, Ana Giménez, Sok L. Chheang, Amy G. Paisley, Leticia Vidal, Denize Oliveira, David Jin, Sara R. Jaeger, Lucía Antúnez, Michelle K. Beresford, Gastón Ares, Christina M. Roigard
Publikováno v:
Food Quality and Preference. 46:137-141
Balancing presentation order of the terms of a CATA question between and within participants has been recommended to minimize the influence of primacy bias on consumer responses and maintain their attention throughout the task. Compared to balancing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c71f3be6cf812c22136e294d22f280a
https://doi.org/10.1016/j.foodqual.2015.07.012
https://doi.org/10.1016/j.foodqual.2015.07.012
Autor:
Christina M. Roigard, Sok L. Chheang, Michelle K. Beresford, David Jin, Karrie Kam, Amy G. Paisley, Denise C. Hunter, Gastón Ares, Sara R. Jaeger
Publikováno v:
Food Quality and Preference. 44:70-74
The concurrent use of CATA questions (check-all-that-apply) with hedonic scaling in product research with consumers has gained acceptance in recent years. However, CATA questions do not enable product developers to identify consumers’ preferred int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb74b5dbc85fff617da407e58a7e2265
https://doi.org/10.1016/j.foodqual.2015.04.001
https://doi.org/10.1016/j.foodqual.2015.04.001
Publikováno v:
Journal of Cereal Science. 56:587-594
Parboiling was used as a technique for folic acid fortification in brown rice. A range of parboiling conditions (i.e. 70 °C soaking for 1, 2 and 3 h with 0.15, 0.3, 0.6 and 1.2 g folic acid/300 g brown rice and milled for 0, 60 and 120 s) were studi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d81fcfb2367e453ba34faa2663918eeb
https://doi.org/10.1016/j.jcs.2012.08.010
https://doi.org/10.1016/j.jcs.2012.08.010
Publikováno v:
Food Research International. 49:354-363
Folic acid fortification through parboiling of rice significantly increases folic acid content in both uncooked and cooked milled grains. However, parboiling concurrently changes the characteristics of rice which may alter consumers' acceptance of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d2dbe186860294a3235b4f0434cbcb3
https://doi.org/10.1016/j.foodres.2012.07.064
https://doi.org/10.1016/j.foodres.2012.07.064
Publikováno v:
Journal of Food Engineering. 108:238-243
Folic acid fortification of parboiled rice has been systematically studied to obtain quantitative insights into the role of key process variables. Parboiling was conducted with brown rice soaked at 70 °C for 1, 2 and 3 h with four different fortific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::084ce688f0a6fea2e6662b3aeb00dfdc
https://doi.org/10.1016/j.jfoodeng.2011.07.032
https://doi.org/10.1016/j.jfoodeng.2011.07.032
Autor:
Michelle K. Beresford, Sara R. Jaeger, David Yin, Rafael Silva Cadena, Leticia Vidal, Karrie Kam, Ana Giménez, Sok L. Chheang, Miriam Torres-Moreno, Gastón Ares, Lucía Antúnez, Amy G. Paisley, Denise C. Hunter
Publikováno v:
RIUVic. Repositorio Institucional de la Universidad de Vic
instname
instname
The application of check-all-that-apply (CATA) questions for sensory product characterisation is gaining acceptance and popularity. This question format has been reported to be a quick and reliable means of gathering sensory profiles from consumers,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6318708bf539675accb80568c7c3df01
https://doi.org/10.1016/j.foodqual.2014.02.004
https://doi.org/10.1016/j.foodqual.2014.02.004
