Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Leena Lilleberg"'
Autor:
Mario Zannoni, Tuomo Tupasela, M. Ojeda, Dominique Valentin, Iñaki Etaio, Leena Lilleberg, F.J. Pérez-Elortondo, Catherine Dacremont
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2021, 87, pp.104047. ⟨10.1016/j.foodqual.2020.104047⟩
Food Quality and Preference, Elsevier, 2021, 87, pp.104047. ⟨10.1016/j.foodqual.2020.104047⟩
We aim at studying consumers’ Perceived Sensory Quality (PSQ) concept. We manipulated a priori both familiarity (contrast local vs. foreign cheeses) and quality level (contrast PDO or traditional cheeses vs. their non-PDO and/or industrial counterp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e92edda4fed278bbb1b50b842a948fc
https://hal.inrae.fr/hal-02982955
https://hal.inrae.fr/hal-02982955
Autor:
Tiina Ritvanen, Kimmo Peltonen, U. Suhonen, Tuomo Tupasela, Tiina Putkonen, Susanna Eerola, Leena Lilleberg
Publikováno v:
Journal of Dairy Science. 93:5039-5047
In Finland, official recommendations state that reduced-fat cheese should be used in the everyday diet. Finnish consumers are increasingly willing to consume food with a reduced fat content, and sales of reduced-fat cheeses have been increasing. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0575be1959416e1526374540454c3eb
https://doi.org/10.3168/jds.2010-3304
https://doi.org/10.3168/jds.2010-3304
Autor:
Tiina Ritvanen, Soili Lampolahti, Susanna Eerola, Merja Isoniemi, Tapani Lyytikäinen, Leena Lilleberg, Ulla Appelbye, Esko Uusi-Rauva, Tuomo Tupasela
Publikováno v:
Food Quality and Preference. 16:479-492
The aim of the present study was to relate sensory attributes to consumer liking in cheeses with different fat content. The chemical composition of cheeses was analysed in order to evaluate its effect on sensory quality. The cheeses studied were Finn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b96a33c512e714883f81d253b2405757
https://doi.org/10.1016/j.foodqual.2004.10.001
https://doi.org/10.1016/j.foodqual.2004.10.001