Artikuluak-Gastronomia: Azken bidalketak
63-tik 61-63 emaitza erakusten
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Consumer insights to eco-design a hot sauce: understanding household use for product optimization through focus groups and a Home-Use-Test study
(MDPI, 2024)Promoting sustainable choices requires making food with proper environmental performance readily available to consumers, but these products must be appealing to ensure market success. The aim of the present study was to ... -
Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product
(Elsevier, 2020)New foods development is always challenging, and including consumers’ opinion during the design process is crucial to increase a successful welcome of the product in the market. During the present study, a whole product ... -
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials
(MDPI, 2023)The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was ...
