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Acta Alimentaria
Authors:
R. Habibi
,
A. Khosrowshahi Asl
,
L. Roufegarinejad
,
S. Zomorodi
, and
N. Asefi

and oat malt but the phenolic content was higher in oat malt than in the oats ( Song et al., 2024 ). 3.3 Colour indices Colour is an important agent in all types of cheese as directly affects consumer preference. According to the results, intensities

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Progress in Agricultural Engineering Sciences
Authors:
Attila Gere
,
Abdul Hannan Bin Zulkarnain
,
Dorina Szakál
,
Orsolya Fehér
, and
Zoltán Kókai

sensory analysis (in booth environment). Consumer preference is influenced by its intrinsic (e.g. colour, taste and smell) and extrinsic factors (e.g. packaging, nutritional label and ingredient list). This experiment was conducted by involving two

Open access
Acta Alimentaria
Authors:
B. Csehi
,
B. Salamon
,
T. Csurka
,
E. Szerdahelyi
,
L. Friedrich
, and
K. Pásztor-Huszár

use (even for food industry), or innovation of blood-based food products should be encouraged. Consumer preferences are significantly influenced by the colour of meat and meat products ( Claus and Du, 2013 ). Therefore, it is essential that the colour

Open access
Acta Alimentaria
Authors:
M. Mardani
,
L. Somogyi
,
I. Szedljak
,
I. Prauda
,
J. Farmani
, and
K. Badakné Kerti

been restricted because of their potential carcinogenic effects and toxicity ( Hou, 2003 ). Therefore, there is a trend in consumer preference for natural ingredients, such as phenolic compounds found in plants instead of synthetic compounds, which are

Open access

complement Napping tests, – Hedonic scales: shows consumer preference, thus provides important feedback for marketing, – CATA/RATA: facilitates the involvement of untrained panelists, as they do not have to rely on their own terms. It is also easier to

Open access

advantages, food scientists have been continuously trying to develop new poultry based ready-to-eat (RTE) meals that meet the consumer preferences and expectations. In this sense, sous-vide method has gained tremendous popularity in the recent years in the

Open access

content: a qualitative study on European consumer preferences and perceptions . Appetite , 125 : 233 – 243 , https://doi.org/10.1016/j.appet.2018.01.034 . 10.1016/j.appet.2018.01.034 Barbosa-cánovas , G.V. , Ghani , A. , Juliano , P. , and

Open access

by preventing oxidative stress related diseases. Recently, there is a growing demand for natural antioxidants due to both consumers' preference and side effects linked with the use of synthetic antioxidants. On the other hand, the emergence of

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trial. 2.10 Determination of sensory properties Freeze-dried turkey meat products were analysed by expert profile analysis (dimensionless scale) and additional consumer preference studies using PSA System3 2.04 software. As the appropriate commercially

Open access

. Also, they have lipid peroxidation ( Socrier et al., 2018 ), digestive enzymes ( Prpa et al., 2020 ; Ayua et al., 2021 ), and platelet aggregation ( Bojić et al., 2019 ; Prpa et al., 2020 ) inhibition strength. More so, due to consumers' preference

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