Zobrazeno 1 - 10
of 116
pro vyhledávání: '"external preference mapping"'
Publikováno v:
Foods, Vol 13, Iss 17, p 2853 (2024)
Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent
Externí odkaz:
https://doaj.org/article/759b4e02be954498bcb13fcf1b806645
Autor:
Phanlert Promsakha na Sakon Nakhon, Montakan Aimkaew, Saynamphung Tongsai, Wannarat Leesuksawat
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21937- (2023)
The addition of sweeteners and fructooligosaccharides (FOS) to partially reduced-sugar syrup allows for the development of high-sugar egg-based desserts, which are a healthier alternative with good consumer acceptance. This study aimed to analyze the
Externí odkaz:
https://doaj.org/article/71827e845a5446c9a8a88328ff2091d6
Publikováno v:
Scientia Agropecuaria, Vol 14, Iss 3 (2023)
It is important to identify the emotional response and sensorial needs of consumers to get commercial success of the alimentary sector in order to improve the consumption experience. Obtaining attractive characteristics through the application of the
Externí odkaz:
https://doaj.org/article/e84d4d6b160b45a4850af002d964f32f
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Akademický článek
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Publikováno v:
Journal of the Science of Food and Agriculture. 102:198-205
BACKGROUND Kale and arugula are leafy green vegetables whose sensory properties have not been extensively explored. The objective was to assess the sensory properties and consumer acceptability of commercially available kale and arugula while also di
Publikováno v:
Journal of Food Science. 86:194-205
Brewing is the final and key step in the production of the coffee beverage. Extraction related metrics such as the total dissolved solids (TDS), percentage extraction yield (PE) of solutes, and brew temperature (BT) are widely believed to govern the
Autor:
Lorena Guadalupe Ramón-Canul, Adán Cabal‐Prieto, Manuel Octavio Ramírez-Sucre, José Andrés Herrera-Corredor, Rogelio Limón‐Rivera, Ingrid Mayanin Rodríguez-Buenfil, Diana Laura Margarito‐Carrizal, Uriel Alejandro Morales‐Carrrera, Emmanuel de Jesús Ramírez-Rivera
Publikováno v:
Journal of the Science of Food and Agriculture. 101:3298-3307
Background External preference mapping is a powerful tool to explain consumer preference or rejection. Combining the technique for order of preference by similarity to ideal solution (TOPSIS) multicriteria analysis with rapid descriptive techniques c
Akademický článek
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Autor:
Angeline van Biljon, Arnold Hugo, Lucil Hiscock, Willem Sternberg Jansen van Rensburg, C. Bothma
Publikováno v:
J Food Sci Technol
Hedonic assessment and sensory characteristics of 13 Amaranthus genotypes, stewed with onions, tomatoes and potatoes, were evaluated. 50 consumers ranked their preference on a nine-point hedonic scale to determine overall acceptability of the stewed