Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Ryan, Ardoin"'
Publikováno v:
Foods, Vol 13, Iss 3, p 479 (2024)
As a source of protein and other nutrients for a growing population, edible insect production offers environmental and sustainability advantages over traditional meat production. Although around 2 billion people consume insects worldwide, Western con
Externí odkaz:
https://doaj.org/article/7c6f7fec059441f2ab9feae068b4fdfa
Publikováno v:
Foods, Vol 12, Iss 7, p 1536 (2023)
Catfish (Ictalurus punctatus) skins, as filleting byproduct, were developed into a crispy snack food via air-frying. Consumers rated catfish skin chips (CSC) across sensory modalities (9-point hedonic scales, a just-about-right scale, and “yes/no
Externí odkaz:
https://doaj.org/article/5ee62f648f894065853535e492aeb6d4
Publikováno v:
Foods, Vol 12, Iss 6, p 1313 (2023)
With increasing global demand for seafood, seafood byproducts (SB) utilization can contribute to a more sustainable food supply chain through waste-to-value food product development. However, consumer perceptions of SB (e.g., fish skin and bones) are
Externí odkaz:
https://doaj.org/article/9e47e1c2815148828b02801a66ba1136
Publikováno v:
Foods, Vol 11, Iss 13, p 1875 (2022)
An analysis of instrumental texture differences between channel (Ictalurus punctatus) and hybrid (female channel × male blue, I. furcatus) catfish fillets is presented. Factors including cold-storage type (fresh, frozen, or individually quick frozen
Externí odkaz:
https://doaj.org/article/412240061d0f48eab50df78ce86601da
Publikováno v:
Journal of Food Science. 88:952-961
Publikováno v:
Foods, Vol 11, Iss 4, p 540 (2022)
Catfish are the predominant U.S. aquacultural product. However, byproducts from filleting, including bones that are high in calcium, typically go to waste or are sold as a low-valued feed. This research evaluated the potential use of catfish bone pow
Externí odkaz:
https://doaj.org/article/7071d66cb1d144bf94a47520716964e8
Autor:
Ryan Ardoin, Brennan Smith, Jeanne Lea, Stephen Boue, Dmitriy Smolensky, Adina L. Santana, Jaymi Peterson
Publikováno v:
Journal of Food Science.
Publikováno v:
Foods, Vol 9, Iss 10, p 1352 (2020)
Recently, sensory threshold concepts have been expanded to include affective perceptions of foods and beverages, especially measures of product rejection; however, each threshold interpretation depends largely on the methodology employed. By substitu
Externí odkaz:
https://doaj.org/article/57121b8465ed40a1b4c8b2ab2841adc4
Autor:
Pitchayapat Chonpracha, Ryan Ardoin, Yupeng Gao, Pamarin Waimaleongora-ek, Georgianna Tuuri, Witoon Prinyawiwatkul
Publikováno v:
Foods, Vol 9, Iss 4, p 396 (2020)
With increasing demand for ready-to-eat (RTE) fresh vegetables, it is important to understand how visual information cues, both intrinsic and extrinsic, affect consumer perception of these products. This study developed an emotional and wellness lexi
Externí odkaz:
https://doaj.org/article/bd8c612a73a14d06a106cc3bee546219
Publikováno v:
Aquaculture. 571:739458