Articles with "consumer acceptability" as a keyword



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Consumer's acceptability and health consciousness of probiotic and prebiotic of non-dairy products.

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Published in 2022 at "Food research international"

DOI: 10.1016/j.foodres.2021.110842

Abstract: Human gut microbiota is a protective agent of intestinal and systemic health, and its modulation is of great interest for human wellbeing. In the world of biotics, besides probiotics, prebiotics, and synbiotics, also appears the… read more here.

Keywords: dairy; consumer acceptability; health; non dairy ... See more keywords
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Effect of Amaranthus leaf powder addition on the nutritional composition, physical quality and consumer acceptability of instant noodles

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Published in 2021 at "South African Journal of Botany"

DOI: 10.1016/j.sajb.2021.01.022

Abstract: Abstract Noodles are a popular starchy food among youth and children. However, they are not nutritionally adequate as a single meal. The aim of the study was to determine the effect of Amaranthus leaf powder… read more here.

Keywords: nutritional composition; physical quality; alp; consumer acceptability ... See more keywords
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Evaluation of Consumer Acceptability of Meat Processing Methods

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Published in 2017 at "Proceedings of the Nutrition Society"

DOI: 10.1017/s0029665117001410

Abstract: T. Lu, P. Wall, M. Burke, N. McCaffrey and A.G.M. Scannell School of Public Health, Physiotherapy and Sports Science, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Belfield, Dublin… read more here.

Keywords: consumer acceptability; evaluation consumer; ireland; processing methods ... See more keywords
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Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

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Published in 2017 at "Food Science and Technology International"

DOI: 10.1590/1678-457x.27716

Abstract: Abstract Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented… read more here.

Keywords: consumer acceptability; texture consumer; yogurts supplemented; acceptability yogurts ... See more keywords
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Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties

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Published in 2022 at "Foods"

DOI: 10.3390/foods11060777

Abstract: Hulls are the principal almond by-products and are rich in bioactive compounds, such as polyphenols and fibre. Generally, hulls are used as animal feed; however, because of their valuable chemical composition, alternative applications as a… read more here.

Keywords: consumer acceptability; bread containing; consumer; physico chemical ... See more keywords
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Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response

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Published in 2018 at "Foods"

DOI: 10.3390/foods7020017

Abstract: Matcha green tea powder (MGTP) is made with finely ground green tea leaves that are rich in phytochemicals, most particularly catechins. Shortbread biscuits were enriched with MGTP and evaluated for consumer acceptability and potential functional… read more here.

Keywords: matcha green; consumer acceptability; tea; green tea ... See more keywords