A5053922678- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Food composition and properties
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Meat and Animal Product Quality
- Consumer Attitudes and Food Labeling
- Olfactory and Sensory Function Studies
- Multisensory perception and integration
- Microbial Metabolites in Food Biotechnology
- Botanical Research and Applications
- Dysphagia Assessment and Management
- Agriculture Sustainability and Environmental Impact
- Food Chemistry and Fat Analysis
- Organic Food and Agriculture
- Advanced Chemical Sensor Technologies
- Postharvest Quality and Shelf Life Management
- Consumer Packaging Perceptions and Trends
- Phytochemicals and Antioxidant Activities
- Tracheal and airway disorders
- Seed and Plant Biochemistry
- Microencapsulation and Drying Processes
- Fermentation and Sensory Analysis
- Advanced Cellulose Research Studies
- Child Nutrition and Feeding Issues
Instituto de Agroquímica y Tecnología de Alimentos
2016-2025
Consejo Superior de Investigaciones Científicas
2009-2020
Université de Bourgogne
2007-2019
Centre National de la Recherche Scientifique
2010-2019
Centre des Sciences du Goût et de l'Alimentation
2010-2019
Instituto de Física Corpuscular
2016-2018
University of Nottingham
2015-2017
Loughborough University
2015
Institut National de la Recherche Agronomique
2013
Institut Agro Dijon
2009-2011
Abstract Hybrid meat analogues, whereby a proportion of has been partially replaced by more sustainable protein sources, have proposed to provide means for diets in the future. Consumer testing was conducted determine consumer acceptability different formulations beef burgers and pork sausages comparison with both meat‐free commercial products. Acceptability data were generated using 9‐point hedonic scale. Check‐all‐that‐apply ( CATA ) questioning used sensory attributes perceived each...
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality plant-based products on market, currently led by soy pea. This study compares techno-functional properties seven vegetable flours (chickpea, lentil, red white bean, quinoa, amaranth, oat) rheological their flour pastes gels. All significantly (α = 0.05) varied depending type flour. Among studied, highest swelling capacity was for bean lowest chickpea lentil. Water holding high oat low Oat...
The principal motivations for the worldwide trend towards reducing meat consumption are health, environment and animal welfare. present study investigated willingness of omnivores to introduce mixed (beef-vegetable protein) 100% vegetable protein products into their diet. participants (n = 251) were young adult who consumed at least once a week. stimuli images six different representing two beef burgers, mixed-protein burgers (50% 50% seitan or soy) (seitan soy). asked write down spontaneous...
The COVID-19 pandemic and especially the lockdowns coming with it have been a disruptive event also for food consumption. In order to study impact of on eating habits, self-reported changes in food-related behaviours were investigated ten European countries by means an online survey. A latent class cluster analysis distinguished five clusters showed that different types consumers can be based how they react as regards their habits. While resilient 60% sample, another 35% reported more...