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Desenvolvimento de doce de amendoim adicionado de proteína de soro de leite e frutooligossacarídeo = entendendo a experiência sensorial do consumidor e a percepção de alegações de nutrição = Development of peanut candy bar added with whey protein and fructooligosaccharide: understanding consumer's sensory experience and the perception of nutrition claimsDevelopment of peanut candy bar added with whey protein and fructooligosaccharide : understanding consumer's sensory experience and the perception of nutrition claims
Perceptión de la qualite du vin par les consommateurs
In the recent years the wine consumption tends to decline, causing a world wine production surplus. Therefore, the wineries want to diversify their production to wines more qualitativeand therefore more expensive. Thus, ...
Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico
(Sage Publications Ltd, 2020-04)
The aims of this work were to (i) identify the consumers? profile of pulque through their consumption frequency and their sensory perception of this beverage and (ii) identify the factors that contribute to the valorization ...