Lipid oxidation and its implications to meat quality and human health
X Huang, DU Ahn - Food science and biotechnology, 2019 - Springer
Lipid oxidation not only negatively influences the sensory characteristics but also the
functional characteristics of meat. During the process, various primary and secondary by …
functional characteristics of meat. During the process, various primary and secondary by …
Potential applications for virtual and augmented reality technologies in sensory science
EC Crofton, C Botinestean, M Fenelon… - Innovative Food Science …, 2019 - Elsevier
Sensory science has advanced significantly in the past decade and is quickly evolving to
become a key tool for predicting food product success in the marketplace. Increasingly …
become a key tool for predicting food product success in the marketplace. Increasingly …
Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumers
This research evaluated the effects of product familiarity on the sensory acceptability and
physiological responses of consumers toward different food stimuli using two populations …
physiological responses of consumers toward different food stimuli using two populations …
Development of low-fat/reduced-fat processed meat products using fat replacers and analogues
Y Kumar - Food Reviews International, 2021 - Taylor & Francis
High-fat content is required during the manufacturing of processed meat products with
desired quality characteristics; but due to the recent concern over the negative health …
desired quality characteristics; but due to the recent concern over the negative health …
Application of fuzzy logic in sensory evaluation of food products: A comprehensive study
Sensory evaluation plays a vital role in the assessment of acceptance of novel food products
and preferences for different cuisines. This process provides significant and valuable …
and preferences for different cuisines. This process provides significant and valuable …
Meat tenderness: Underlying mechanisms, instrumental measurement, and sensory assessment
Meat tenderness is a quality trait critical to consumer acceptance and determines
satisfaction, repeat purchase, and willingness to pay premium prices. The aim of this review …
satisfaction, repeat purchase, and willingness to pay premium prices. The aim of this review …
Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties
Comminuted meat products represent a diverse class of meat products that are popular for
their characteristic texture and flavor. Comminuted meat products are incorporated with …
their characteristic texture and flavor. Comminuted meat products are incorporated with …
New methods to assess sensory responses: A brief review of innovative techniques in sensory evaluation
Highlights•Sensory evaluation incorporates new technologies from different
disciplines.•Novel methods have been developed to capture holistic sensory responses.• …
disciplines.•Novel methods have been developed to capture holistic sensory responses.• …
[HTML][HTML] Perceived healthiness of foods: A systematic review of qualitative studies
Perceived healthiness (PH) has been the subject of intensive research over the last years,
mainly due to its huge impact on food choice. Nonetheless, consumers' perceptions of …
mainly due to its huge impact on food choice. Nonetheless, consumers' perceptions of …
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification
M Cardona, D Izquierdo, JM Barat… - … Food Research and …, 2023 - Springer
The aim of this work was to determine the main sensory and non-sensory attributes that
influence choice of meat and meat products, and to review the latest trends in sensory …
influence choice of meat and meat products, and to review the latest trends in sensory …