Tag: liking

Nutritional Characterization and Novel Use of “Copafam” Bean (Phaseolus coccineus L.) for the Sustainable Development of Mountains Areas

Pubblicato il di sensory

Pedrali D, Proserpio C, Borgonovi SM, Zuccolo M, Leoni V, Borgonovo G, Bernardi AM, Scarafoni A, Pagliarini E, Giorgi A, Giupponi L. Nutritional Characterization and Novel Use of “Copafam” Bean (Phaseolus coccineus L.) for the Sustainable Development of Mountains Areas. Sustainability. 2022; 14(20):13409. https://doi.org/10.3390/su142013409 Agrobiodiversity conservation includes strategies and actions to be taken to prevent landrace loss, […]

Categoria:Food sustainability, MINDFoodsHUB, Research projects, Ricerca, sustainable foods
TagBean, consumer science, Copafam, liking, Mountains areas, sensory properties
Scrivi un commento
Leggi tutto

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
Scrivi un commento
Leggi tutto

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Pubblicato il di sensory

Proserpio, C., Bresciani, A., Marti, A., & Pagliarini, E. (2020). Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?. Foods, 9(11), 1680. https://doi.org/10.3390/foods9111680 The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well […]

Categoria:Food sustainability, Scientific Publications, sustainable foods, texture
TagCATA, chickpea, extruded snacks, green peas, legume bran, legume flour, liking, pulses, rice, sustainability, texture
Scrivi un commento
Leggi tutto

Exploring Drivers of Liking of Low-Phenylalanine Products in Subjects with Phenyilketonuria Using Check-All-That-Apply Method

Pubblicato il di sensory

Proserpio, C., Pagliarini, E., Zuvadelli, J., Paci, S., Re Dionigi, A., Banderali, G., … & Verduci, E. (2018). Exploring drivers of liking of low-phenylalanine products in subjects with phenyilketonuria using check-all-that-apply method. Nutrients, 10(9), 1179. https://doi.org/10.3390/nu10091179 Abstract The aim of the present study was to apply the Check-all-that-apply (CATA) method in an ambulatory context involving […]

Categoria:PKU, Scientific Publications
Tagaroma, GMP, liking, phenylalanine, phenylketonuria, PKU
Scrivi un commento
Leggi tutto

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
7 commenti
Leggi tutto