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Article(4)
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Ciencia de los alimentos(2)
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scopus(4)
Coeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages
ArticleAbstract: The aim of this work was to investigate coeliac consumers' expected acceptability and trust in commePalabras claves:Coeliac consumers, Expected acceptance, Eye-tracking, gluten-free bread, trustAutores:Badia-Olmos C., Carrillo E., Cristina M. Rosell, Laguna L., Puerta P., Tárrega A.Fuentes:scopusComparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis
ArticleAbstract: The purpose of this work was to compare carrots with similar firmness cooked by traditional cookingPalabras claves:Carrots, Cook-vide, Cooking treatments, Response Surface Methodology, Sensorial analyses, Sous-videAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes:scopusAdvantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects
ArticleAbstract: The comparison between equivalent cooking treatments should be applied in a systematic way. This stuPalabras claves:ANTHOCYANINS, COLOR, FIRMNESS, Response Surface Methodology, Sensory analysesAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes:scopusPhotograph based evaluation of consumer expectation on healthiness, fullness, and acceptance of sandwiches as convenience food
ArticleAbstract: Sandwiches are the most common “casual-food” consumed by all age groups in Spain. Due to the importaPalabras claves:acceptance, Consumer expectations, Healthiness, Sandwiches, visual assessmentAutores:Martínez‐monzó J., P. García-Segovia, Pagán-Moreno M.J., Tárrega A.Fuentes:scopus