This review summarises the main sensory methods (traditional techniques and the most
recent ones) together with consumer research as a key part in the development of new …

Highlights•Reformulation of dry-cured and processed meat products with metallic-based
salts.•The maintenance of ionic strength results in a technologically feasible …

Consumer evaluation has been used extensively over the past decades to evaluate
acceptability and quality of food products. New methods have been developed to overcome …

Abstract Rate-all-that-apply (RATA) questions are a variation of check-all-that-apply (CATA)
questions in which consumers are asked to indicate whether terms from a list apply to …

The effects of edible chitosan (CTS) coatings (0, 1, 2, and 3%) on Harbin red sausage
storage stability at room temperature compared to vacuum packaging are discussed. The …

Product characterization has been a primary concern for the food industry, and
methodologies based on consumers' perceptions have become popular and widely used by …

Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with
addition of lysine and/or liquid smoke as flavor enhancers. The influence of sodium …

The objective of this study was to evaluate the effects of the partial replacement of NaCl by
blends of KCl and CaCl 2 on the physicochemical, microbiological, and sensory properties …

Edible coating solutions, containing antioxidant and antimicrobial agents, were developed
from mixture of apple peel powder and carboxymethylcellulose (CMC). Microfluidization, a …

Abstract Tibetan Qingke Jiu is the most important alcoholic beverage in the daily life of
Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic …