Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Kevin C. Deegan"'
Publikováno v:
Food Quality and Preference. 53:117-126
The effects of sensory quality and various consumer characteristics on consumer acceptance of berry fruits were studied. Voluntary respondents (n = 357) first filled an online questionnaire rating the liking, familiarity and usage of 14 different ber
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6945f129be4049ea21eb9ffda5d0d8e
https://doi.org/10.1016/j.foodqual.2016.06.004
https://doi.org/10.1016/j.foodqual.2016.06.004
Autor:
Kevin C. Deegan, Ritva Serimaa, Jose Martin Ramos Diaz, Hely Tuorila, Jussi-Petteri Suuronen, Kirsi Jouppila
Publikováno v:
LWT - Food Science and Technology. 64:1047-1056
Amaranth, quinoa and kaniwa are the most consumed Andean grains in Latin America, and possess high nutritional value as gluten-free substitutes for conventional cereals. The aim of this research was to examine the impact of these Andean grains on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82ca07acf72cc833588911798e10a6e6
https://doi.org/10.1016/j.lwt.2015.07.011
https://doi.org/10.1016/j.lwt.2015.07.011
Publikováno v:
Food Quality and Preference. 40:68-76
Acceptance of foods is affected by a multitude of factors, not least information. The objective was to ascertain the effect of description on the acceptance of a novel Emmental-type cheese. Participants ( n = 229, 19–63 years) completed a questionn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77bf62ee08c7d63c2b8cfec204cb93a9
https://doi.org/10.1016/j.foodqual.2014.09.004
https://doi.org/10.1016/j.foodqual.2014.09.004
Publikováno v:
Deegan, K C, Holopainen, U, McSweeney, P L H, Alatossava, T & Tuorila, H 2014, ' Characterisation of the sensory properties and market positioning of novel reduced-fat cheese ', Innovative Food Science and Emerging Technologies, vol. 21, pp. 169-178 . https://doi.org/10.1016/j.ifset.2013.10.003
Reduced-fat cheese may suffer from flavour and texture problems. The improvement of such aspects using low-pressure homogenisation in a pre-processing routine in cheesemaking was investigated. Reduced- and full-fat Finnish Emmental cheeses were produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed13e3ffc1d9846aaf67210cfbbc010b
https://doi.org/10.1016/j.ifset.2013.10.003
https://doi.org/10.1016/j.ifset.2013.10.003
Autor:
Noora Heikintalo, Tiina Ritvanen, Hely Tuorila, Jyri Rekonen, Tapani Alatossava, Tiina Putkonen, Kevin C. Deegan, Paul L.H. McSweeney
Publikováno v:
Innovative Food Science & Emerging Technologies. 19:104-114
The study investigated the effects of a pre-processing routine on the sensory and chemical properties of Emmental cheese and the suitability of temporal dominance of sensations (TDS) in analysing dynamic sensory changes during mastication. Cheeses we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34b87043e2cd4d635f46f40a9ceb7068
https://doi.org/10.1016/j.ifset.2013.04.008
https://doi.org/10.1016/j.ifset.2013.04.008
Effects of low-pressure homogenisation pre-treatment of cheesemilk on the ripening of Cheddar cheese
Autor:
Kevin C. Deegan, Paul L.H. McSweeney
Publikováno v:
Dairy Science & Technology. 93:641-655
Homogenisation of milk breaks the protective fat globule membrane, allowing access of indigenous lipoprotein lipase and hydrolysis of free fatty acids (FFA) from triglycerides. The use of homogenisation in cheesemaking is limited due to the deleterio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aba8ca60eed2041d3735019ad88ae1f2
https://doi.org/10.1007/s13594-013-0139-0
https://doi.org/10.1007/s13594-013-0139-0
Publikováno v:
LWT - Food Science and Technology. 43:393-400
Sorting method, a simple procedure to evaluate sensory differences in cucumbers and tomatoes, requiring minimal training and labour, was applied to cucumbers and tomatoes grown under natural and artificial light in Finland and natural light in Spain,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3f681dd5511f8a5aa161bf8d790c20d
https://doi.org/10.1016/j.lwt.2009.08.014
https://doi.org/10.1016/j.lwt.2009.08.014
Publikováno v:
Dairy Science & Technology. 90:99-109
The effect of pasteurization of cheese milk and cooking temperature of the curd on proteolysis of Malatya cheese was examined during ripening. The cheeses that were characterized by the scalding of curd in hot whey were manufactured from raw or paste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f615a99bec7e295eb6c3708ad23a1fa8
https://doi.org/10.1051/dst/2009052
https://doi.org/10.1051/dst/2009052
Publikováno v:
LWT - Food Science and Technology. 41:1323-1334
The chemistry, biochemistry and volatile compounds of Kuflu cheese, a Turkish mould-ripened variety were studied. A total of 29 samples were analysed and the titratable acidity, moisture, salt-in-moisture, fat-in-dry matter and total protein contents
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f8aa0ec4297adb55a445a6dcd2f8051
https://doi.org/10.1016/j.lwt.2007.08.020
https://doi.org/10.1016/j.lwt.2007.08.020
Publikováno v:
Journal of dairy science. 90(3)
Tulum cheeses were manufactured from raw ewe's milk and ripened in goat's skin bags (tulums) or plastic containers to understand the effect of ripening container on the chemical composition, biochemistry, microbiology, and volatile composition of Tul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4259a1f6487f654977797370f27baf48
https://pubmed.ncbi.nlm.nih.gov/17297085
https://pubmed.ncbi.nlm.nih.gov/17297085