A5078130255- Sensory Analysis and Statistical Methods
- Spectroscopy and Chemometric Analyses
- Postharvest Quality and Shelf Life Management
- Organic Food and Agriculture
- Color perception and design
- Wine Industry and Tourism
- Biochemical Analysis and Sensing Techniques
- Design Education and Practice
- Phytochemicals and Antioxidant Activities
- Consumer Behavior in Brand Consumption and Identification
- Cognitive and psychological constructs research
- Agricultural Practices and Plant Genetics
- Open Source Software Innovations
- Nanocomposite Films for Food Packaging
- Meat and Animal Product Quality
- Culinary Culture and Tourism
- Quality Function Deployment in Product Design
- Diverse Academic Research Areas
- Advanced Chemical Sensor Technologies
- Big Data and Business Intelligence
- Consumer Packaging Perceptions and Trends
- Consumer Attitudes and Food Labeling
- Semantic Web and Ontologies
- Potato Plant Research
- Multisensory perception and integration
Experimental Station for the Food Preserving Industry
2008-2022
Tata Steel (India)
2013
1H NMR spectroscopy was applied to discriminate triple concentrated tomato paste coming from two different countries. Notwithstanding cultivars and ripening stages employed obtain the final product, significant discrimination between Italian Chinese samples obtained by combining data principal component analysis. Supervised orthogonal projection latent structure discriminant analysis (OPLS-DA) technique used build robust classification models, while S-plot identify statistically variables...
The aim of this paper is to understand the consumer's attitude towards alcohol free beers in Italy by using a quantitative concept analysis. method uses conjoint analysis with consumers Italian beer, living different geographical areas. Results show that packaging (RI = 56.24%) main attribute considered, followed price, flavour, claims and colour. As far as part-worths are concerned, glass twist-off caps utilities most increase preference. They malty fruity characters, price less than 0.80...
Aim of this study was to assess how different preparation methods influence the hedonic response vegetables preschoolers aged four five. Children (n = 52) scored for liking on a 5-point non gender facial scale six (carrot, tomato, zucchini, spinach, fennel and Catalogna chicory) prepared in three ways: raw, boiled oven-baked. A trained sensory panel determined profile vegetable dishes. Significant differences (P < 0.001) were found across Vegetable depended significantly type, method which...
ABSTRACT The hedonic response of preschoolers to six Protected Denomination Origin Italian cheeses has been investigated. Cheese samples were Mozzarella di bufala, Parmigiano Reggiano, Fontina, Taleggio, Gorgonzola and Pecorino Romano. Sensory tests revealed that bufala Reggiano the most liked cheeses. was least appreciated cheese. Patterns preference for cheese not linear, depending on joint effect gender variety eaten. Hierarchical Cluster Analysis data identified five groups children with...
Abstract Preschoolers’ hedonic response to fish dishes was investigated by actual tasting in a natural environment of consumption. Cod with tomato sauce ( CTS ), plaice PTS ) and oven‐baked breaded OBBP were scored during school lunch 90 preschoolers on 5‐point nongender facial scale. Liking varied significantly P < 0.001) across dishes. highly appreciated preferred , which disliked. Cluster analysis identified four groups children homogeneous preference patterns. Nearly 4 out 10 equally...
Nuclear magnetic resonance (NMR) is nowadays largely used as valid tool in metabolomic applications. In this study, the metabolite content of Italian and Chinese tomato paste at different concentration rates two production years (2007 2008) was investigated with aim building a robust geographical differentiation statistical model. A total 119 samples were analyzed by 1H NMR multivariate data analysis tools, particular using bidirectional orthogonal projection to latent...
Abstract In this study, 60 Italian preschoolers evaluated individual components of five multicourse sit‐down meals on liking a five‐point scale by actual tasting in the natural setting school canteen. Descriptive Analysis quantified sensory characteristics these items with panel trained assessors to illustrate differences among dishes. Food neophobia and familiarity dishes were measured test whether traits significantly influenced liking. The results showed that varied ( p < .001) across...
Abstract The quality perception of gluten‐free beer was explored using conjoint analysis with a panel Polish millennials (n = 200; aged 20 to 35), who were given 64 concepts evaluate and score on 9‐point scale interest (1 not interested at all; 9 extremely interested). constituent factors the alcohol content, color, type malt, price, drinking location occasion, bottle size, label claims, farming, brewer, closure. Consumers judged price (38.4%) (28.8%) five times more important than other...
Abstract Ketchups of various brand names and produced both in the USA Italy were analysed for physicochemical properties. The profiles subsequently developed using a method evaluation based on quantitative descriptive analysis. This has proved particularly useful defining differences between products examined.
Summary Methods commonly used in quality control analysis of tomato paste were compared as a means selecting improved specification for trade. studied included reducing sugars using Fehling's reagent, HPLC, and enzymatic analysis; total acidity by volumetric titration (with indicator combined electrode); volatile with two different steam distillation apparatus separation columns; citric acid HPLC methods. The use nonspecific methods analysis, such method phenolphtalein determination, causes...
Summary The characteristics of high‐quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% juice as packing medium) canned enriched by ultrafiltration medium were compared those covered conventional vacuum‐concentrated juice. Both hot‐ and cold‐break products prepared containing 20% serum‐reduced proved to be the best, showing no signs syneresis on storage improvements in sensory properties, colour non‐enzymatic browning; some volatile components reduced.
This study explored the interest for Gluten-Free Beer (GFB) in a panel of beer drinkers. The authors adopted conjoint rating experiment and respondents were given sixty-four concepts to evaluate score on 9-point scale interest. Each concept included eleven factors (alcohol content, colour, type malt, price, drinking location, occasion, bottle size, label claims, farming, brewer, closure) varied at different levels. results showed that consumers placed greatest importance alcohol content...
Summary The quality of tomato purèe prepared from transgenic fruits ( Lycopersicon esculentum ) which had reduced amounts polygalacturonase (PG) activity, were evaluated. application genetic modification yields products have lower Bostwick consistency values (from 35 to 55%), serum separation c . 40%) and better sensory appearance acceptability in comparison with their conventional counterparts. A new way producing high using genetically modified together mild heat treatments is described.