From birth, nature teaches us to make judgements on our environment based in large
measure on color. As such, it plays a key role in food choice by influencing taste thresholds …

Highlights•Design Thinking can contribute to innovation in the food industry.•Empathy, rapid
prototy** and collaboration are the core aspects of Design Thinking.•Design Thinking …

Honey-mustard chicken roasting in an oven, fashion models sporting the latest line of
lipstick, blush and balm, and the piercing sound of paper being torn in half may not seem to …

This study aimed to evaluate the effects of the added jujube pulp on the quality
characteristics and antioxidant activities of goat milk yogurt (GMY) during 28 days of …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Descriptive sensory analyses are distinguished from other sensory testing methods in that
they seek to profile a product on all of its perceived sensory characteristics. In this paper, the …

This manual arose from the need to provide guidelines for sensory testing of basic
agricultural products in laboratories where personnel have minimal or no training in sensory …

Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical
and sensory characteristics of low-fat burgers. Five treatments were performed: conventional …

Este manual tiene por finalidad servir como guía técnica básica para los métodos de
evaluación sensorial. Se ha recopilado pensando en las necesidades de los científicos de …

Expected and actual liking for novel and familiar foods were examined under various
conditions of sensory and verbal information with 121 subjects who differed in food …