Tag: texture

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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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
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Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

Pubblicato il di sensory

Cattaneo, C., Liu, J., Bech, A. C., Pagliarini, E., & Bredie, W. L. (2020). Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors. Food Quality and Preference, 80, 103803. https://doi.org/10.1016/j.foodqual.2019.103803 Cultural and genetic differences in consumer populations across the world are important determinants for food preferences. The present study investigated differences […]

Categoria:Scientific Publications, texture
TagChinese, cross-cultural, cross-population, danish, perception, prop, tactile sensitivity, texture
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