Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Laura Vázquez‐Araújo"'
Autor:
María Mora, Elena Romeo-Arroyo, Francisco José Pérez-Elortondo, Iñaki Etaio, Laura Vázquez-Araújo
Publikováno v:
Beverages, Vol 10, Iss 3, p 74 (2024)
This study aimed to evaluate consumer perception and acceptance of non-alcoholic cocktails compared to their traditional alcoholic counterparts in a restaurant setting. Three popular cocktails—gintonic, mojito, and mule—and their non-alcoholic ve
Externí odkaz:
https://doaj.org/article/8a85d1ea653a405aaac872d94061a8e4
Publikováno v:
Foods, Vol 13, Iss 6, p 945 (2024)
Promoting sustainable choices requires making food with proper environmental performance readily available to consumers, but these products must be appealing to ensure market success. The aim of the present study was to investigate the acceptability
Externí odkaz:
https://doaj.org/article/d7604e2b813b41d683cc1b1e0ad6442c
Publikováno v:
Foods, Vol 13, Iss 5, p 664 (2024)
Plant-based products are currently gaining consumers’ attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative processes utilizing dairy milk and a rice beverage was conducted in t
Externí odkaz:
https://doaj.org/article/6028bac212ff49daa21ae29895defb6c
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100432- (2023)
Food pairing is a relevant tool for the food industry and for culinary professionals to develop successful flavor combinations and memorable experiences, but it could also be useful for encouraging consumers to adhere to a healthier diet. The general
Externí odkaz:
https://doaj.org/article/0e7a37cecf454fb4a2bb79cb1d29a9f5
Autor:
Paula Torán-Pereg, Shuyana Deba-Rementeria, Olaia Estrada, Guillermo Pardo, Laura Vázquez-Araújo
Publikováno v:
Foods, Vol 12, Iss 19, p 3536 (2023)
The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for pr
Externí odkaz:
https://doaj.org/article/177160e1037e443ab76f0489a1667e0d
Autor:
Laura Vázquez-Araújo
Publikováno v:
Foods, Vol 12, Iss 19, p 3635 (2023)
Fermented foods from different raw materials (fruits, cereals, milk, etc [...]
Externí odkaz:
https://doaj.org/article/e8e8881c89db48d9bccc8a90469aac68
Publikováno v:
Beverages, Vol 9, Iss 3, p 75 (2023)
Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture
Externí odkaz:
https://doaj.org/article/ff225202600946f1b10da02f7f0e632b
Autor:
Elena Romeo-Arroyo, Javier Soria, María Mora, Francisco Laport, Aitor Moreno-Fernandez-de-Leceta, Laura Vázquez-Araújo
Publikováno v:
Sensors, Vol 22, Iss 18, p 6787 (2022)
Using implicit responses to determine consumers’ response to different stimuli is becoming a popular approach, but research is still needed to understand the outputs of the different technologies used to collect data. During the present research, e
Externí odkaz:
https://doaj.org/article/a50c1e25d56b4a7d8ac29b0c9fed6b7c
Autor:
Laura Vázquez-Araújo
Publikováno v:
Beverages, Vol 8, Iss 3, p 37 (2022)
Sensory science is a young discipline that has proven to be very useful for the food and beverage industry, not only to guarantee the quality of the organoleptic properties of raw materials and processed foods/beverages, but also to increase the prob
Externí odkaz:
https://doaj.org/article/9d7144449f9c46aa978cd94c21e06bbf
Autor:
Mohammad Hojjati, Marisa Speziale, Laura Vázquez-Araújo, Antonio Mincione, Angel Antonio Carbonell-Barrachina
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 1, Iss 2, Pp 91-96 (2018)
The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different instrumental tests: puncture, cutting, and Texture Profile Analysis (
Externí odkaz:
https://doaj.org/article/7525c4ff8ac549358a9156f63cee0ca7