The objective of this study was to identify the sensory characteristics of gluten-free cookies
made from alternative flours and to identify the influence of the sensory attributes on liking …

Looking to supply a gluten-free product with improved acceptance, and that promote a
possible increase in the absorption of calcium in individuals with celiac disease, gluten-free …

This research paper analyzes consumer expectations and priorities concerning
environmental indicators within the food industry. The study's overall objective was to …

This article aims at identifying the factors affecting the buying behaviour of the consumers for
health and wellness food products in India, based on a structured primary survey of 218 …

Abstract Coffee by-products (CBP), non-processed and modified by dynamic high-pressure
technology (DHP–100 MPa, 1 pressure cycle and 25° C), were incorporated in 3% and 6 …

Background: This research investigates the web-based communication and promotion
strategies applied by a sample of selected chocolatiers in Piedmont, a region in the …

The objective of this study was to investigate the effect of different storage conditions on
physicochemical stability assessment of gluten-free rice-buckwheat cookies. Second order …

The chemical composition, physical characteristics, and sensory attributes of gluten-free
cookies made from blends of rice and soy protein flour were evaluated. Nerica 7 and Faro …

Актуальность темы. Повышение продолжительности жизни населения Российской
Федерации–одна из главных стратегических задач, поставленными Президентом …

The influence of storage time, temperature, and packaging on some physicochemical
characteristics of gluten-free rice-buckwheat cookies was studied. Shelf life markers, such as …