Categoria: Quality optimization

Identification of desirable mechanical and sensory properties of bread for the elderly

Pubblicato il di sensory

Moretton, M., Cattaneo, C., Mosca, A. C., Proserpio, C., Anese, M., Pagliarini, E., & Pellegrini, N. (2023). Identification of desirable mechanical and sensory properties of bread for the elderly. Food Quality and Preference, 104, 104716. https://doi.org/10.1016/j.foodqual.2022.104716 The aim of this study was to define the desirable sensory and mechanical properties that a bread targeting elderly consumers should […]

Categoria:Quality optimization, Scientific Publications, Taste perception, texture
TagCheck-all-that-apply, older consumers, Sensory-hedonic methods, Texture analysis
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Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization

Pubblicato il di sensory

Rabitti NS, Appiani M, Marti A, Buratti S, Benedetti S, Chiodaroli G, Proserpio C, Laureati M. Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization. Foods. 2022; 11(21):3442.  https://doi.org/10.3390/foods11213442 In recent years, increasing attention has been addressed to buckwheat, an interesting minor crop with an excellent nutritional […]

Categoria:Food sustainability, MINDFoodsHUB, Quality optimization, Research projects, Scientific Publications, sustainable foods
Taggluten-free, polenta, pseudocereals, sensory profile, texture
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Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response

Pubblicato il di sensory

Bresciani, A., Vanara, F., Pagliarini, E., Locatelli, M., Proserpio, C., Travaglia, F., Blandino, M. & Marti, A. (2023). Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response. Food Chemistry, 398, 133936. https://doi.org/10.1016/j.foodchem.2022.133936 This study investigated the impact of seed coats from peas (PC) and chickpeas (CC) […]

Categoria:Food sustainability, Quality optimization, Scientific Publications, sustainable foods
Tagacceptability, flavonoids, pea and chickpea seed coats, snacks
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