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In September we had a total of 8 publications come from the Academic Consortium. Please see all of the publications listed below!
Title : The visual measurement of the degree of clumping of dairy powders using photo standards
Authors : R. Traill, L. Thomasen, R. Turnbull, T. Coolbear
Link : https://www.sciencedirect.com/science/article/abs/pii/S0958694621002260
Title : Muscle Activity During Oral Processing of Sticky-Cohesive Foods
Authors : Seyed Mostafa Kazemeini, Daniel Prado Campos, Andrew J. Rosenthal
Link : https://www.sciencedirect.com/science/article/pii/S0031938421002699
Title : Plating Puree: A Study of the Effect of the Presentation of Pureed Meals on Liking and Emotions
Authors : Elizabeth Muggah
Link : https://atrium.lib.uoguelph.ca/xmlui/handle/10214/26385
Title : Contribution of Lipids to Taste and Mouthfeel Perception in a Model Wine Solution
Authors : Quynh Phan, Samuel Hoffman, and Elizabeth Tomasino
Link : https://pubs.acs.org/doi/abs/10.1021/acsfoodscitech.1c00159
Title : Using in-depth interviews to explore perceptions and opinions in men's skin care
Authors : Grace Deubler, Marianne Swaney-Stueve, Kadri Koppel
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12716
Title : External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice
Authors : Paula Tarancón, Amparo Tárrega, Mónica González, Cristina Besada
Title : Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)
Authors : Nur Azlin Razali, Steven A. Sargent, Charles A. Sims, Jeffrey K. Brecht, Adrian D. Berry, Guiwen Cheng
Title : Sensory Perception of an Oral Rehydration Solution during Exercise in the Heat
Authors : Olivia Kitson, Kay Rutherfurd-Markwick, Andrew Foskett, Jason Kai Wei Lee, Charles Diako, Maria Wong, Ajmol Ali
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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.
