Sensory science provides objective information about the consumer understanding of a
product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It …

Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …

Consumer interest in plant-based cheeses (PBCs) has increased in the last few years due to
consumer concern for animal welfare, environmental impact, and health. In order to increase …

Background Mozzarella, a stretched curd cheese obtained from buffalo or bovine milk,
densely packed with saturated dairy fats, is extensively used in pizza toppings due to the …

Abstract The chestnut (Castanea sativa Mill) is a nut with single nutritional and sensory
properties that play an essential role in human nutrition, especially in celiac patients, where …

The present study aimed to investigate changes of physicochemical and functional
properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) …

Chinese mitten crab (Eriocheir sinensis) needs sensory evaluation for grading. This study
compared data mining (DM) and sensory panel evaluation (SPE), using data visualization …

The development and scope of using various food preservation methods depends on the
level of consumers' acceptance. Despite their advantages, in the case of negative attitudes …

In the past, cheese was produced on a small scale on farms; today, it is produced on a
global level, either for consumption as a food on its own or as a food ingredient. In this …

In the food industry, thermal treatments are generally an essential step to increase the shelf
life of the products. This is especially true for milk and dairy products in which heat …