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 …

Sugar, as an essential component of beverages, not only provides sweetness in beverages
but also plays a significant role in their flavor, texture, and preservation. In recent years …

Although people's perception of fruits and vegetables is green, healthy and nutritious, the
consumption of fruits and vegetables for most people around world still does not meet the …

Naringenin (NG) is a flavonoid with many bioactive properties, however, its bitterness limits
its use in foods. It is known that complex formation with proteins can mask this undesirable …

Fruits and vegetables tend to have very limited shelf life due to its perishable nature. In order
to preserve, they are processed to Ready to Serve (RTS) beverages. RTS beverage is a non …

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel
Foods and Food Allergens (NDA) was asked to deliver an opinion on dried fruits of …

The miracle plant Synsepalum dulcificum is a multipurpose natural sweetener and a
promising West African orphan fruit shrub candidate for genetic improvement. Unfortunately …

Taste disorders (TDs) are common among systemically treated cancer patients and
negatively impact their nutritional status and quality of life. The novel food approved by the …

Abstract Purpose of Review The miracle fruit contains the glycoprotein miraculin which can
modify the taste perception of food and beverages at low pH conditions, altering the …

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 …