Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

Product reformulation for obtaining “free-from” or “healthy choice” versions may confer
significant changes in sensory characteristics which could not meet consumer expectations …

Sensory responses dynamically change while eating foods. Temporal dominance of
sensations (TDS) methods record temporal evolution and have attracted attention in the last …

Temporal dominance of sensations (TDS) is a rapid descriptive method that offers a different
magnitude of information to traditional descriptive analysis methodologies. This …

It is well known that perception of food and drink is a temporal phenomenon. And it is under
this premise that several temporal methods have been developed in the past 50 years trying …

The effects of different freezing methods and long‐term frozen storage on quality of
strawberry and raspberry were investigated, that is, the retention of initial property and free …

Uvaia is a highly perishable exotic fruit. The use of preservation techniques is an important
strategy to make uvaia pulp consumption and commercialization viable. This study aimed to …

The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar
sensory characteristics. Here we aimed to evaluate the sensory profile of mangaba pulp …

Various factors need to be taken into account when reformulating a food or beverage. The
food components, not only macronutrients but also minor ingredients such as flavoring …

Backgound: The mangaba, an exotic fruit of the Brazilian Cerrado, has high nutritional and
bioactive value, but processing can induce changes to these characteristics. Objective …