There has been a noticeable increase of interest in research on multisensory flavour
perception in recent years. Humans are visually dominant creatures and a growing body of …

Future long-term human exploration of space will need a supply of resources for astronauts,
including fresh food from space farms. This means it is necessary to identify combinations of …

A Review of Color Flavor Interaction in Food and its Application in Food Product Development
Page 1 ADVANCES IN FOOD TECHNOLOGY AND NUTRITIONAL SCIENCES PUBLISHERS …

Organic acids are essential constituents of bran vinegar, significantly influencing its sensory
quality and functional characteristics. However, until now, little has been known about …

Consumers are becoming more health-conscious and have less time to prepare meals.
They are often confused about which time and cooking method are adequate to preserve …

This work aimed to develop a pigment from black sapote (Diospyros digyna) using lactic
acid bacteria or yeasts for fermentation for use as a pigment in gummy bear formulations …

Our environment is surrounded by appetizing food stimuli that contribute to an increase in
health problems such as obesity and overweight. Understanding the cognitive factors …

This study reports on the development of a process to objectively evaluate color using
descriptive analysis. Panelists established a color lexicon (hue, lightness, evenness) and a …

Penelitian ini bertujuan untuk mengkaji pembelajaran notasi balok pada ekstrakurikuler
ansambel musik di SMPN 3 Sleman dengan menggunakan media warna untuk …

The study aimed to evaluate the effects of process parameters (time and raw material weight
(RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous …