Credit to Makame et al. (2023) for their textural analysis of commercially available complementary foods for babies aged 6 to 24 months in southern Africa. These products are intended for an early stage of life when nutrition is critical, but the nutrition profiles of these product were hit and miss. Many of the commercially available dry and ready-to-eat products that were tested under-delivered on energy content. The authors raise the concern that product textures tended to be thick, sticky, grainy and slimy, which might reduce food intake and nutritional benefits. Obviously, nutrition in a food that is not eaten doesn’t count for much. Read more about this and other studies from members of the academic consortium.
Title : Nutrient density and oral processing properties of common commercial complementary porridge samples used in Southern Africa: effect on energy and protein intakes among children aged 6–24 months
Authors : James Makame, Henriette De Kock, Naushad M. Emmambux
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/jtxs.12753
Title : Salt origin and their saltiness: A time-intensity sensory characterization
Authors : Ngoc Thuc Trinh Doan, Huu Lan Nguyen, Thi Ngoc Huong Nguyen, Huu Thinh Pham, Quoc Dat Lai, Hoang Dung Nguyen
Title : Improving simulated consumption context with virtual Reality: A focus on participant experience
Authors : Qian Yang, Marit Nijman, Martin Flintham, Paul Tennent, Claire Hidrio, Rebecca Ford
Link : Improving simulated consumption context with virtual Reality: A focus on participant experience
Title : Lexicon development and quantitative descriptive analysis of Chinese steamed bread
Authors : Yuan-Hui Wang, Yue-Ying Yang, Fei Xu, Qi-Dong Zhang, Xiao-Kang Wang, Hang Xu
Link : Lexicon development and quantitative descriptive analysis of Chinese steamed bread
Title : Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer
Authors : Ashly Kumar, Andrea Warburton, Patrick Silcock, Phil J. Bremer, Graham T. Eyres
Link : Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer
Title : Factors Affecting BMI Changes in Mothers during the First Year Postpartum
Authors : Alissa D. Smethers, Jullian C. Trabulsi, Virginia A. Stallings, Mia A. Papas, Julie A. Mennella
Link : Factors Affecting BMI Changes in Mothers during the First Year Postpartum
Title : Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts
Authors : Rebekah E. Orr, Caroline Giezenaar, A. Johnathan R. Godfrey, Joanne Hort
Link : https://onlinelibrary.wiley.com/doi/full/10.1111/joss.12824
Title : Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition
Authors : Paula Calvo López-Dávalos, Teresa Requena, M. Ángeles Pozo-Bayón, Carolina Muñoz-González
Title : What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers
Authors : Maija Greis, Alissa A. Nolden, Amanda J. Kinchla, Sari Puputti, Laila Seppä, Mari Sandell
Title : Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese
Authors : Gabriele Busetta, Raimondo Gaglio, Guido Mangione, Giuliana Garofalo, Elena Franciosi, Riccardo Gannuscio, Margherita Caccamo, Massimo Todaro, Rosalia Di Gerlando, Luca Settanni, Giuseppe Licitra
Title : Physicochemical Attributes, Volatile Profile and Sensory Quality of Organic Crimson Crisp Apples during On-Tree Maturation
Authors : Niklas Pontesegger, Thomas Rühmer, Barbara Siegmund
Title : Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods
Authors : L.C. Corcoran, P Schlich, A.P. Moloney, E. O'Riordan, Millar K, C. Botinestean, E. Gallagher, M.G. O' Sullivan, E.C Crofton
Title : Perceptions of plant-based fish among Atlantic Canadians
Authors : Mackenzie Gorman, Rachael Moss, Cassie Fisher, Sophie Knowles, Christopher Ritchie, Kaelyn Schindell, Matthew B. McSweeney
Link : https://ift.onlinelibrary.wiley.com/doi/pdfdirect/10.1111/1750-3841.16546
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Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
Discrimination test methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, Paired Comparison, etc.
Discrimination testing methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, and Paired Comparison test methods.
Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
