Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10749
Abstract: BACKGROUND The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers that avoid food with GMO-derived ingredients, the use of vegetable-based rennet… read more here.
Keywords: rennet; flower extract; rennet substitute; sensory acceptance ... See more keywords
Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12165
Abstract: BACKGROUND Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM… read more here.
Keywords: purple; techno functional; breakfast cereals; sensory acceptance ... See more keywords
Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance
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DOI: 10.1155/2023/6415693
Abstract: Acid oils (AO) are fat by-products of edible oil refining with a high energetic value, being an interesting option for a more sustainable aquaculture nutrition. This study was conducted to evaluate the effects of the… read more here.
Keywords: oil; european seabass; acid; sensory acceptance ... See more keywords
High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance
Sign Up to like & getrecommendations! Published in 2022 at "Food Science and Technology International"
DOI: 10.1177/10820132221085154
Abstract: The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex… read more here.
Keywords: maize biomass; properties sensory; biomass flour; sensory acceptance ... See more keywords
Pork Consumption Frequencies, Attitudes and Sensory Acceptance of Traditional Products in Lithuania
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11203292
Abstract: Finding a niche for the wider use of local pigs highlighted the need for information about consumer attitudes regarding pork and traditional products and the acceptability of fatter meat. With the aim to ascertain pork… read more here.
Keywords: acceptance; traditional products; sensory acceptance; pork consumption ... See more keywords