Consumer's acceptability and health consciousness of probiotic and prebiotic of non-dairy products.
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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
Effect of Amaranthus leaf powder addition on the nutritional composition, physical quality and consumer acceptability of instant noodles
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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
Evaluation of Consumer Acceptability of Meat Processing Methods
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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
Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
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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
Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties
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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
Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response
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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