Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey

Autor: Małgorzata Starowicz, Paweł Hanus, Grzegorz Lamparski, Tomasz Sawicki

Publikováno v: Molecules, Vol 26, Iss 11, p 3410 (2021)

Bee products are a well-known remedy against numerous diseases. However, from the consumers’ perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed to evaluate the volatile and sensory prof

Externí odkaz: https://doaj.org/article/e9d721a831bb4c2ea11c8b63a6ff2927

Diversité organoleptique des produits fermiers : relation entre savoir-faire des producteurs, caractéristiques sensorielles des produits et préférences des consommateurs. Le cas des saucissons secs fermiers du Massif Central

Autor: Rason, Jonathan

Publikováno v: Alimentation et Nutrition. Université Blaise Pascal-Clermont-Ferrand II; Université d'Auvergne-Clermont-Ferrand I, 2005. Français. ⟨NNT : 2005CLF21608⟩

Traditional products are an interesting purchase option for the consumers confronted with the standardization of industrial products and the manufacture of these traditional products allows the producers to have more incomes in order to perpetuate th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c1dd4adc83d54b59c1ce4b0058f4d5d7
https://theses.hal.science/tel-00683634