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1. Development and Optimization of Peanut-Based Beverages: A Malawian Consumer-Driven Approach

Author:
Aggrey Pemba Gama; Koushik Adhikari
Source:
Foods 2022 v.11 no.3 pp. -
ISSN:
2304-8158
Subject:
consumer acceptance,   etc   ; beverages; dried milk; markets; model validation; models;     Show all 6 Subjects
Abstract:
... Development studies of peanut-based beverages have been ongoing for many years, but there are still challenges, especially with their sensory properties and, ultimately, consumer acceptability. As a result, peanut-based beverages are rarely found on the market, even in developed countries. The current study used mixture design and product matching approaches to develop and optimize peanut-based be ...
DOI:
10.3390/foods11030267

2. Chemical Composition of Lupin (Lupinus spp.) as Influenced by Variety and Tillage System

Author:
Katarzyna Panasiewicz
Source:
Agriculture (Basel) 2022 v.12 no.2 pp. -
ISSN:
2077-0472
Subject:
consumer acceptance,   etc   ; Lupinus; agriculture; amino acid composition; crude protein; tillage;     Show all 6 Subjects
Abstract:
... Lupins are an important source of domestic protein in many countries, and are often considered as an alternative to soybeans, given their elevated and high-quality protein content, suitability for sustainable production and consumer acceptability. The aim of the research was to determine the effect of the variety (indeterminate and determinate) and tillage system (conventional—CT, reduced tillage— ...
DOI:
10.3390/agriculture12020263

3. Identification of volatile compounds correlated with consumer acceptability of strawberry preserves: Untargeted GC–MS analysis

Author:
Geoffrey A. Dubrow; Diana Paola Forero; Devin G. Peterson
Source:
Food chemistry 2022 v.378 pp. 132043
ISSN:
0308-8146
Subject:
consumer acceptance,   etc   ; food chemistry; linalool; odors; strawberries; tandem mass spectrometry;     Show all 6 Subjects
Abstract:
... Volatile compounds that impact the acceptability of strawberry preserves were investigated by untargeted GC–MS flavoromics analysis. Chemical profiles for fifteen strawberry preserves were modeled against consumer liking scores by orthogonal partial least squares (OPLS) with good fit (R²Y = 0.998) and predictive ability (Q² = 0.853). Ten highly predictive compounds were selected, nine of which wer ...
DOI:
10.1016/j.foodchem.2022.132043

4. The lesser evil: Consumer acceptance of X-ray irradiation compared with alternative phytosanitary treatments

Author:
Denise M Conroy; Catherine Frethey-Bentham; Caixia Gan; Amy Errmann; Jennifer Young
Source:
Appetite 2022 v.175 pp. 106085
ISSN:
0195-6663
Subject:
consumer acceptance,   etc   ; X-radiation; appetite; irradiation; methyl bromide; New Zealand;     Show all 6 Subjects
Abstract:
... X-ray irradiation is becoming a mainstream phytosanitary food treatment that is compatible with solving sustainability challenges. However, understanding how consumers respond to X-ray irradiation is still underdeveloped in research. In two studies, the current research sheds light on the acceptance of X-ray irradiation by New Zealand consumers, compared with an existing treatment, methyl bromide. ...
DOI:
10.1016/j.appet.2022.106085

5. Variations in consumer acceptance, sensory engagement and method practicality across three remote consumer-testing modalities

Author:
Marta Albiol Tapia; Soo-Yeun Lee
Source:
Food quality and preference 2022 v.100 pp. 104616
ISSN:
0950-3293
Subject:
consumer acceptance,   etc   ; COVID-19 infection; cookies; food quality; hedonic scales;     Show all 5 Subjects
Abstract:
... In the context of the COVID-19 pandemic, it has become challenging for sensory scientists to conduct in-person sensory tests, particularly large central location tests. Sensory literature comparing central location and home use tests shows no clear consensus about how each methodology affects sample ratings and panelist engagement. Research on instructional delivery suggests that the most effectiv ...
DOI:
10.1016/j.foodqual.2022.104616

6. Determinants of adoption intention of battery swap technology for electric vehicles

Author:
Gibbson Adu-Gyamfi; Huaming Song; Emmanuel Nketiah; Bright Obuobi; Mavis Adjei; Dan Cudjoe
Source:
Energy 2022 v.251 pp. 123862
ISSN:
0360-5442
Subject:
consumer acceptance,   etc   ; batteries; energy; fossil fuels; issues and policy; pollution; China;     Show all 7 Subjects
Abstract:
... There are growing concerns worldwide about the release of harmful gases from fossil-fueled vehicles into the environment, motivating the emergence of electric vehicles (EVs). However, consumers are hesitant to adopt EVs as they are scared of the long charging times and being stranded midway through a journey. Addressing this concern is the introduction of Battery swap technology (BST). BST assures ...
DOI:
10.1016/j.energy.2022.123862

7. Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach

Author:
Lary Souza Olegario; Alberto González-Mohino; Mario Estévez; Marta Suely Madruga; Sonia Ventanas
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.162 pp. 113430
ISSN:
0023-6438
Subject:
consumer acceptance,   etc   ; lactose; lactose free diet; sensation; sensory evaluation; sourness; yogurt;     Show all 7 Subjects
Abstract:
... This paper aims to evaluate the impact of lactose free yogurt version on dynamic sensory perception and consumer acceptability. A total of 46 participants evaluated classical (SNY) and lactose-free (SLF-Y) commercial version of yogurts using the multiple-intake TDS technique, providing information about the dominant sequence of six flavor and texture sensory attributes. Moreover, information regar ...
DOI:
10.1016/j.lwt.2022.113430

8. Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process

Author:
Yong Yu; Mi Tang; Hongjie Dai; Xin Feng; Liang Ma; Yuhao Zhang
Source:
Food chemistry 2022 v.388 pp. 132881
ISSN:
0308-8146
Subject:
consumer acceptance,   etc   ; fish; food chemistry; freshness; hardness; heat; hydrogen; muscles; protein conformation;     Show all 9 Subjects
Abstract:
... The quality characteristics of fish products are a key factor influencing consumer acceptance and preference. This study was aimed to investigate the relationship among quality characteristics, protein structural changes and water migration of mandarin fish with different freshness during heating process. The results showed that the protein structure tended to unfold and more loosen in low freshne ...
DOI:
10.1016/j.foodchem.2022.132881

9. Exploring bioactive peptides as potential therapeutic and biotechnology treasures: A contemporary perspective

Author:
Prasanna J. Patil; Shubham S. Sutar; Muhammad Usman; Devashree N. Patil; Maruti J. Dhanavade; Qayyum Shehzad; Arshad Mehmood; Haroon Shah; Chao Teng; Chengnan Zhang; Xiuting Li
Source:
Life sciences 2022 v.301 pp. 120637
ISSN:
0024-3205
Subject:
consumer acceptance,   etc   ; COVID-19 infection; biotechnology; disease control; intestinal microorganisms; peptides; therapeutics;     Show all 7 Subjects
Abstract:
... In preceding years, bioactive peptides (BAPs) have piqued escalating attention owing to their multitudinous biological features. To date, many potential BAPs exhibiting anti-cancer activities have been documented; yet, obstacles such as their safety profiles and consumer acceptance continue to exist. Moreover, BAPs have been discovered to facilitate the suppression of Coronavirus Disease 2019 (CoV ...
DOI:
10.1016/j.lfs.2022.120637

10. Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study

Author:
Hanieh Amani; László Baranyai; Katalin Badak-Kerti; Amin Mousavi Khaneghah
Source:
Foods 2022 v.11 no.3 pp. -
ISSN:
2304-8158
Subject:
consumer acceptance,   etc   ; cakes; cheeses; chewiness; cohesion; hardness; image analysis; porosity; temperature; texture;     Show all 10 Subjects
Abstract:
... Pogácsa is a high-demand bakery product with a unique texture, where crumb structure is a determining factor for its textural quality and consumer acceptability. At present, there is no non-destructive in-line inspection method for textural quality assessment of pogácsa. Therefore, this study was aimed to evaluate the texture of pogácsa using the image processing technique, which was prepared usin ...
DOI:
10.3390/foods11030321

11. Investigating the motivations driving meat analogue purchase among middle-income consumers in Mbombela, South Africa

Author:
C. Z. Tsvakirai; N. M. Zulu
Source:
Agrekon 2022 v.61 no.2 pp. 138-150
ISSN:
2078-0400
Subject:
consumer acceptance,   etc   ; meat; niche markets; principal component analysis; probability; surveys; South Africa;     Show all 7 Subjects
Abstract:
... Meat analogues are becoming widely accepted in high-income countries as substitutes for meat. As consumer acceptance of faux meat is beginning to follow a similar trend in South Africa, this study investigated the aspects of the product’s positioning that could be used to further grow the product’s market. Using data collected from 130 middle-income consumers in Mbombela, the study determined cons ...
DOI:
10.1080/03031853.2022.2065322

12. Research Note: L*a*b* color space for prediction of eggshell pigment content in differently colored eggs

Author:
Lingsen Zeng; Guiyun Xu; Caiyun Jiang; Junying Li; Jiangxia Zheng
Source:
Poultry science 2022 v.101 no.8 pp. 101942
ISSN:
0032-5791
Subject:
consumer acceptance,   etc   ; color; colorimetry; eyes; humans; olives; poultry science; prediction; protoporphyrin; spectrophotometers;     Show all 10 Subjects
Abstract:
... Eggshell color is the most intuitive external feature that affects consumer acceptance. Different eggshell colors are mainly determined by protoporphyrin IX and biliverdin content. The selection of eggshell color by the human eye with an eggshell color fan can be roughly classified. Although more technologically advanced, a colorimeter or spectrophotometer might be of limited use when observing a ...
DOI:
10.1016/j.psj.2022.101942

13. Would you eat a burger made in a petri dish? Why people feel disgusted by cultured meat

Author:
Daniel L. Rosenfeld; A. Janet Tomiyama
Source:
Journal of environmental psychology 2022 v.80 pp. 101758
ISSN:
0272-4944
Subject:
consumer acceptance,   etc   ; animals; cultured meat; greenhouse gases; meat; people; psychology; total nitrogen;     Show all 8 Subjects
Abstract:
... Cultured meat—real animal flesh produced from in vitro cell cultures, without the need to raise animals—is now poised to become publicly available. Compared to conventional meat, cultured meat offers environmental benefits in its production using less water and yielding fewer greenhouse gas emissions. However, many people find cultured meat too disgusting to eat. Through three preregistered studie ...
DOI:
10.1016/j.jenvp.2022.101758

14. Sustainable Intensification of Aquaculture through Nutrient Recycling and Circular Economies: More Fish, Less Waste, Blue Growth

Author:
Camilla Campanati; David Willer; Jasmin Schubert; David C. Aldridge
Source:
Reviews in fisheries science & aquaculture 2022 v.30 no.2 pp. 143-169
ISSN:
2330-8257
Subject:
consumer acceptance,   etc   ; bioaccumulation; biofilters; byproducts; energy; fish; food safety; seafoods; wastes; wastewater treatment;     Show all 10 Subjects
Abstract:
... Aquaculture has grown rapidly to play a crucial economic and social role and meet the increasing global demand for seafood. As aquaculture intensifies, there is increasing pressure to find more sustainable practices that save resources and reduce waste. Major wastes and by-products from aquaculture were quantified across a full range of farming types. Key opportunities for wastewater treatment and ...
DOI:
10.1080/23308249.2021.1897520

15. Consumer perception of natural hot-pepper cheeses

Author:
C.M. Racette; M.A. Drake
Source:
Journal of dairy science 2022 v.105 no.3 pp. 2166-2179
ISSN:
0022-0302
Subject:
consumer acceptance,   etc   ; Cheddar cheese; color; consumer attitudes; dairy science; heat; hot peppers; pepper; surveys;     Show all 9 Subjects
Abstract:
... Hot-pepper cheese (HPC) is a growing category of flavored natural cheese. The objective of this study was to evaluate consumer perception of HPC using a combination of quantitative survey methods and consumer evaluation of HPC. An online survey (n = 510) was conducted to understand drivers of purchase for the HPC category. Consumers of HPC answered maximum difference exercises and an adaptive choi ...
DOI:
10.3168/jds.2021-20808

16. Conventional and emerging approaches for reducing dietary intake of salt

Author:
K. Vinitha; Priyanka Sethupathy; J.A. Moses; C. Anandharamakrishnan
Source:
Food research international 2022 v.152 pp. 110933
ISSN:
0963-9969
Subject:
consumer acceptance,   etc   ; food industry; food intake; food research; human health; immunity; salt content; sodium;     Show all 8 Subjects
Abstract:
... High dietary intake of sodium is associated with several non-communicable diseases and depleting immunity. In recent years, with emergent regulations and increasing awareness about the role of diet on human health, there has been significant research and commercial interest in salt reduction approaches. Nevertheless, lowering the level of salt while maintaining the physicochemical properties, sens ...
DOI:
10.1016/j.foodres.2021.110933

17. Effects of Postharvest Handling and Storage on Pecan Quality

Author:
Himanshu Prabhakar; Shruti Sharma; Fanbin Kong
Source:
Food reviews international 2022 v.38 no.7 pp. 1485-1512
ISSN:
1525-6103
Subject:
consumer acceptance,   etc   ; chemical constituents of plants; color; industry; oils; pecans; phytochemicals; temperature; texture; transportation;     Show all 10 Subjects
Abstract:
... The United States is the world’s leading producer, consumer and exporter of pecans and currently experiencing high demand for pecans from countries around the world. Environmental factors such as temperature, RH, light, etc., under pecan storage, transportation, and distribution can adversely affect its quality attributes such as color, texture, oil quality, and phytochemical content. The diminish ...
DOI:
10.1080/87559129.2020.1817066

18. The impact of applied labeling context on consumer acceptance of differently valenced products

Author:
Maria T. Cotter; Morgan Whitecotton; Devin G. Peterson; Christopher T. Simons
Source:
Food quality and preference 2022 v.97 pp. 104491
ISSN:
0950-3293
Subject:
consumer acceptance,   etc   ; consumer attitudes; food industry; food quality; markets; prices; product development; sensory evaluation;     Show all 8 Subjects
Abstract:
... Product failure continues to impact the food industry, even with rigorous sensory and consumer testing taking place prior to product launch. Unidentified drivers of disliking may be responsible for some of these failures. Standard sensory evaluation practices advise to exclude contextual confounders such as brands and price information to eliminate the potential for bias while holding constant oth ...
DOI:
10.1016/j.foodqual.2021.104491

19. Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects

Author:
Dafna Meshulam-Pascoviche; Tatyana David-Birman; Gil Refael; Uri Lesmes
Source:
Trends in food science & technology 2022 v.122 pp. 265-274
ISSN:
0924-2244
Subject:
consumer acceptance,   etc   ; allergenicity; animals; bioavailability; digestion; entomophagy; fermentation; heart; insect-based foods; protein value; toxicity;     Show all 11 Subjects
Abstract:
... Edible insects gain soaring interest as promising alternative sources of nutrients and other functional materials. Yet, their consumer acceptance is still a challenge, due to numerous reasons, ranging from cultural taboos to safety concerns over possible toxicity, allergenicity, or microbial loads. In order to extend insect consumption, efforts are made to eliminate the insect appearance and incor ...
DOI:
10.1016/j.tifs.2022.02.012

20. Heat-induced changes in the sensory properties of milk

Author:
Tim Coolbear; Nathalie Janin; Rachel Traill; Rebecca Shingleton
Source:
International dairy journal 2022 v.126 pp. 105199
ISSN:
0958-6946
Subject:
consumer acceptance,   etc   ; UHT treatment; dairy industry; heat; liquids; milk; pasteurization; shelf life; supply chain; temperature;     Show all 10 Subjects
Abstract:
... Heat treatment of milk to extend its shelf life by reducing the potential of microorganisms and enzymes to make the product unsafe or spoil has consequences on its organoleptic qualities. The greater the heat load, the greater are the consequences; the different combinations of time and temperature applied in the creation of the range of liquid milk products manufactured by the dairy industry pres ...
DOI:
10.1016/j.idairyj.2021.105199