...). Each batch of bread was baked no more than 24 h before sensory evaluation to ensure freshness, based on literature indicating a typical room-temperature shelf-life of 2 days for bread (Galić et al., 2009). Loaves were stored in a darkroom at room temperature until slicing. Table 1...

... Emerald Publishing Limited Licensed re-use rights only Gender dynamics Sensory evaluation Blind tasting Austrian wines German wines Sensory evaluation is a cornerstone of the food and beverage industry, fundamentally influencing product development, quality control and consumer...

..., such as dose-over-threshold (Dot) factors, catechin quality index (CQI), phenol/amino ratio (PAR) and non-esterified/esterified catechins ratio (NER). Additionally, sensory evaluation is conducted. Findings FTL-GT exhibits high CQI (256.38) and NER (0.58) and low PAR (5.37), indicating its suitability...

... 2024 20 04 2024 © Emerald Publishing Limited 2024 Emerald Publishing Limited Licensed re-use rights only Imperfect produce Stigma theory Sensory evaluation Triangle test Sustainability On-site foodservice management However, considering that a significant portion...

... value of actual tasting chocolate while prior research focuses either just names or just sensory evaluation. Also, this paper further explores to which extent flavour, gender, consumption habits and attitude impact the emotional associations of chocolate. Chocolate Consumer Sensory evaluation...

... product Sensory evaluation Vitis vinifera L. Vitis labrusca L. Federal University of Parana (UFPR) 501100008223 The meat-rich diet is prevalent in the population's lifestyle as meat is a highly nutritious source of proteins and micronutrients (Jiang and Xiong, 2016...

... increased with the increase in the proportion of seaweed powder added. The specific volume, bulk density and firmness of the soft rolls ranged from 3.01 to 5.48 cm³/g, 0.18 to 0.33 g/cm³ and 1.86 to 20.63 N, respectively. Sensory evaluation results showed that the mean score...

... © Emerald Publishing Limited 2021 Emerald Publishing Limited Licensed re-use rights only Indigenous Milk cake Shelf life Modified atmosphere packaging Physicochemical properties Sensory evaluation Department of Science and Technology DST-SP/YO/080/2016 From the above...

...) provided the best conditions for the sausages in terms of pH, lipid oxidation, moisture retention capacity and cooking losses. In addition, the characteristics of texture and color, as well as the sensory evaluation, showed the best values for this OMP and SP ratio, meaning a substitution of sodium...

... Publishing Limited 2020 Emerald Publishing Limited Licensed re-use rights only Brown rice Extrusion cooking Central composite rotatable design (CCRD) White rice Proximate composition Pasting profile Sensory evaluation Rice (Oryza sativa) being a well-known staple food provides almost...

... the functional potential of cookie enhanced with Strobilanthes crispus (SC) and to evaluate its physicochemical and organoleptic properties. Design/methodology/approach Sensory evaluation was carried out using nine-point hedonic and line scales and the ranking test amongst consumer panels...

... organoleptic profile. The organoleptic attributes and melting properties of the chosen DFIC products were assessed by using descriptive sensory evaluation and their meltability was assessed using the Arnott test, respectively. Findings 109 different DFICs were found; most of them (74%) presented coconut...

.... Three samples of 0.50 g tempered chocolate were taken in small plastic flasks for each chocolate for PSD determination. Chocolate Sensory evaluation Particle size EU 10.13039/501100010790 501100010790 Chocolate snacks and desserts are the most widespread food products around...

... and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread. Findings The recipe for wheat bread that included 15% proportion of oat flour supplement was found...

... Emerald Publishing Limited 2019 Emerald Publishing Limited Licensed re-use rights only Organic food Alcoholic drinks Sensory evaluation Soft drinks Product information Consumer choice Test bottles of all brands were placed in a refrigerator at least 12 hours before the test. Samples...

... per litre of juice. The measurement of pH was conducted using SevenCompact pH meter (Mettler Toledo). TA and pH were performed on juices without any preparation. Quality control Sensory evaluation Regression analysis Fruit Drinks Food testing The consumption of fruit juices has...

.../methodology/approach In total, 16 different food products with up to 18 per cent fermented rapeseed presscake were developed. Three types of vegetarian spreads and one type of bread were formulated, and consumer acceptance was assessed by sensory evaluation, questionnaires and in a focus group. Findings...

... Emerald Publishing Limited 2019 Emerald Publishing Limited Licensed re-use rights only Brazil Sensory evaluation Labelling Consumer attitudes Organic food Willingness to buy The research had a cross-sectional design and was carried out from February 2017 to July 2017 in the city...

... 28 03 2019 01 05 2019 © Emerald Publishing Limited 2019 Emerald Publishing Limited Licensed re-use rights only Consumer preference Coffee Sensory evaluation Gelato Hedonic claim Coffee is one of the most popular hot drinks worldwide, being the world’s second most...

.... , Pongborn , R.M. and Roessler , E.B. (1965), Principles of Sensory Evaluation of Food , Academic Pres , New York, NY . Antonacopoulos , N. and Vyncke , W. (1989), “ Determination of volatile basic nitrogen in fish: a third collaborative study by the West European fish technologists...