Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs-Reference-Cited by-同舟云学术

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Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs

Published:2017-04-03 Issue:5 Volume:82 Page:1200-1207
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gere Attila¹,Szabó Zsófia²,Pásztor-Huszár Klára²,Orbán Csaba³,Kókai Zoltán¹,Sipos László¹

Affiliation:

1. Sensory Laboratory, Faculty of Food Science; Szent István Univ.; Villányi út 29-43 1118 Budapest Hungary

2. Dept. Refrigeration and Livestock Products Technology, Faculty of Food Science; Szent István Univ.; Ménesi út 43-45 1118 Budapest Hungary

3. Dept. of Dietetics and Nutrition Sciences, Faculty of Health Sciences; Semmelweis Univ.; Vas utca 17 1088 Budapest Hungary

Funder

Emberi Eroforrások Minisztériuma

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13701/fullpdf

Reference23 articles.

1. Fruit fillings development: a multiparametric approach;Agudelo;LWT - Food Sci Technol,2015

2. ASTM MNL-63 2009 Just-about-right (JAR) scales: design, usage, benefits, and risks

3. Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta;Bagdi;LWT - Food Sci Technol,2014

4. Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread;Bagdi;LWT - Food Sci Technol,2016

5. Sensory evaluation of ovine milk yoghurt with inulin addition;Balthazar;Intl J Dairy Technol,2015

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3. Nature versus machine: A pilot study using a semi-trained culinary panel to perform sensory evaluation of robot-cultivated basil affected by mechanically induced stress;International Journal of Gastronomy and Food Science;2022-09

4. A novel application of check‐all‐that‐apply with semi‐trained assessors for tea sensory characterization and preference: Using Longjing tea as a case study;Journal of Sensory Studies;2022-04-13

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