17 documents found, page 1 of 2

Improving formulation of innovative edible insect-based crispbread containing T...

Abstract One of the critical factors in increasing consumer acceptance of edible insects is the development of appropriate products that lead to satisfactory sensory experiences. This way, the negative associations with entomophagy can be hampered, and developed products can be more successfully integrated into consumers' diets. This research aimed to integrate consumers into the food product development proces...

Evaluation of innovative insect-based products by Portuguese consumers using a ...

In an era of considerable environmental pressures, edible insects have demonstrated their ability to integrate innovative and sustainable food production methods. Nonetheless, there are clear obstacles to their acceptance, particularly in Western countries. With a view to a longitudinal analysis of the consumption moment, the study's main goal was to assess how the repeated exposure approach can impact consumer...

Consumer sensory profiling and liking of bolognese-type sauces: how do insect a...

Meeting global targets for healthier and more sustainable diets calls for a substantial reduction of meat consumption in Western nations, especially red and processed meat. This requires a transition to the large-scale production, marketing, and adoption of alternative proteins. The current state of development of new plant- and insect-based foods holds good promise, but optimizing their sensory quality to the ...

Isoenzyme electrophoretic patterns in discus fish (Symphysodon aequifasciatus P...

The discus is a very popular and expensive aquarium fish belonging to the family Cichlidae, genus Symphysodon, formed by three Amazon basin endemic species: Symphysodon aequifasciatus, S. discus and S. tarzoo. The taxonomic status of these fish is very controversial, with a paucity of molecular research on their population genetic structure and species identification. Information on molecular genetic markers, e...

Maternal depression and anxiety predicts the pattern of offspring symptoms duri...

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Increasing phenolic and aromatic compounds extraction and maximizing liking of ...

Herbal infusions are a new emerging trend among consumers, appearing in the market in many different forms. Due to intense competition, the commercial success of herbal infusions largely depends on flavour. The identification of the best combinations of steeping time and water temperature for the preparation of Aloysia triphylla infusions using a central composite design and response surface methodology was per...

Integration of partial resistance, plant density and use of fungicide for manag...

In-row plant densities have not been studied for common beans with type II growth habit and contrasting reactions to white mould. Advanced breeding lines with partial resistance or susceptibility to white mould were combined with 4, 7, 10 or 13 plants mÀ1 and with or without fungicide at a constant between-row spacing of 0.5 m in five sprinkler- irrigated field trials conducted during the autumn–winter season i...

Implicit evaluation of the emotional response to premium organic herbal infusio...

One of the greatest challenges when designing research on emotions is the conception of an efficient tool for their measurement. The FaceReader™ emerged as an implicit tool capable of analysing facial expression patterns whether in recorded or real-time videos. This software produces large datasets on temporal variation of the intensity of basic emotions. The main goals of this research were: (i) to develop a n...

Influence of storage conditions on polyphenolic, terpenoids and sensory profile...

Impact of design, prize, information and price on the consumers' preferences fo...

The aim of this research was to investigate the impact of different packaging characteristics on consumers' preferences for lemon thyme loose leaf herbal teas