Sensory science provides objective information about the consumer understanding of a
product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It …

The practice of sourdough bread-making is an ancient science that involves the
development, maintenance, and use of a diverse and complex starter culture. The …

The main objective of this study was to investigate the feasibility of production of meat
analogues from a faba bean protein concentrate (obtained from dry fractionation) using high …

Sensory quality is the ultimate measure of product quality and success. Sensory analysis
comprises a variety of powerful and sensitive tools to measure human responses to foods …

Whole Pacific oysters (Crassostrea gigas) were processed using high‐pressure processing
(HPP) treatment from 207 to 310 MPa at 0, 1, and 2 min and stored at< 4° C and evaluated …

Insect proteins have an earthy-like flavor and have not shown great flavor potential for food
applications so far. In this study, insect proteins of cricket Acheta domesticus and mealworm …

Plant‐based meat alternatives have been studied for decades, but have recently gained
more attraction in the food industries and research communities. Concern about animal …

The German bread market is considered one of the most developed and diverse bread
markets worldwide. However, until so far no empirical evidence exists with respect to …

Rooibos samples were collected throughout the 2009 harvesting season from different
geographic areas in the Western Cape, South Africa, and from different producers to capture …

The aversive bitter taste of pea protein ingredients limits product acceptability. Compounds
contributing to the bitter perception of pea protein isolates were investigated. Off-line multi …