Tag: acceptability

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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The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods

Pubblicato il di sensory

Pagliarini, E., Proserpio, C., Spinelli, S., Lavelli, V., Laureati, M., Arena, E., Di Monaco, R., Menghi, L., Gallina Toschi, T., Braghieri, A., Torri, L., Monteleone, E., & Dinnella, C. (2021). The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods. Food Quality and Preference, 93, 104250. https://doi.org/10.1016/j.foodqual.2021.104250 Among factors influencing food […]

Categoria:Food sustainability, PRIN, Research projects, Ricerca, Scientific Publications, Taste perception
Tagacceptability, cluster, food choice, food familiarity, food preferences, liking, plant based diet, taste perception
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Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol-enriched plant-based food

Pubblicato il di sensory

Proserpio, C., Fia, G., Bucalossi, G., Zanoni, B., Spinelli, S., Dinnella, C., Monteleone, E., & Pagliarini, E. (2020). Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol-enriched plant-based food. Antioxidants, 9(8), 661. https://doi.org/10.3390/antiox9080661 One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain […]

Categoria:Food sustainability, PRIN, Research projects, Ricerca, Scientific Publications, sustainable foods
Tagacceptability, antioxidants, consumers, expectations, food preferences, grapes, phenols, sustainability, winemaking byproducts
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Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability

Pubblicato il di sensory

Proserpio, C., Lavelli, V., Laureati, M., & Pagliarini, E. (2019). Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability. Food science & nutrition, 7(2), 730-737. https://doi.org/10.1002/fsn3.917 Abstract Pleurotus ostreatus is an edible mushroom with interesting nutritional properties, which is able to grow on agri‐food waste and could in turn be used […]

Categoria:Food sustainability, Scientific Publications, sustainable foods
Tagacceptability, pleurotus ostreatus, sensory perception, sensory properties, vegetable soup
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Application of the check-all-that-apply method (CATA) to get insights on children’s drivers of liking of fiber-enriched apple purees

Pubblicato il di sensory

Laureati, M., Cattaneo, C., Lavelli, V., Bergamaschi, V., Riso, P., & Pagliarini, E. (2017). Application of the check‐all‐that‐apply method (CATA) to get insights on children’s drivers of liking of fiber‐enriched apple purees. Journal of Sensory Studies, 32(2). https://doi.org/10.1111/joss.12253 Abstract Developing food products for children requires their involvement since their needs differ from those of adults. […]

Categoria:Childhood behavior, Scientific Publications
Tagacceptability, by-products, CATA, children, descriptive methods, liking, novel food, product, rapid methods, sensory properties
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