Within the last year
Within the past 3 years
1 - 9 of 9 articles
The influence of information on the fibre content of plain, wholemeal and fibre-enriched (resistant starch) muffins were studied in 102 consumers. Sensory acceptability, health and nutrition questions and consumption and purchase intentions were evaluated with and without label information about...
In preference mapping, mean liking scores of the products often appear to be the resultant of diverging opinions that need to be summarized with a small number of homogeneous consumer clusters. For doing so, the common practice of most consumer research agencies is to use hierarchical clustering...
The general purpose of this study is to describe and explain attitudes and intention to consume a new fish product by using the general framework from the theory of planned behaviour (TPB) in a multi-group context. The field experiments were performed in Norway with 110 adolescents and young...
Food intake regulation comprises numerous components from peripheral and central pathways, including sensory and cognitive elements. This study investigated if congruency in different aroma–texture combinations within a dairy product influences satiation and food consumption in humans. Among...
Consumers’ perceptions of conventional (regular plain yogurt, low-calorie and low-fat yogurt) and functional yogurts (enriched with fibre and antioxidants) were studied using word association and hard laddering. Both methodologies provided similar results, being consumers’ perceptions of...
Acceptance and preference of the sensory properties of foods are among the most important criteria for determining food choice. Although consumer acceptance and preference testing are now widely applied, it is still a matter of opinion as to how best testing should be done, including what...
The relations between the sensory quality of 24 different carrot genotypes and content of dry matter, non-volatile and volatile compounds were studied using a multi-block approach called LS-parPLS. The prediction of five sensory attributes; bitterness, sweetness, terpene flavour, green flavour...
Save this article to read later. You can see your Read Later on your DeepDyve homepage.
To save an article, log in first, or sign up for a DeepDyve account if you don't already have one.
Sign Up Log In
To subscribe to email alerts, please log in first, or sign up for a DeepDyve account if you don't already have one.
Read and print from thousands of top scholarly journals.
Sign up with Facebook
Sign up with Google
Already have an account? Log in
To get new article updates from a journal on your personalized homepage, please log in first, or sign up for a DeepDyve account if you don't already have one.