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Mostrando ítems 1-2 de 2

Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace

Reibner, Anne-Marie; Struck, Susanne; Alba, Katerina; Proserpio, Cristina; Foschino, Roberto; Turner, Charlotta; Hernando Hernando, Mª Isabel; Zahn, Susann; Rohm, Harald (Blackwell Publishing, 2021-10)

[EN] Juice-pressing residues, among them blackcurrant pomace, are valuable materials for being upgraded in food products. Their excellent nutritional profiles in line with their functional properties allow a wide range of ...
Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it

Piqueras Fiszman, Betina; Alcaide Marzal, Jorge; Roura, Elena; Spence, Charles (Elsevier, 2012-04)

Our perception of food is affected by the sensory properties of the food itself, together with our expectations about the food and other contextual factors. The latter are especially relevant in the restaurant setting, ...

Mostrando ítems 1-2 de 2