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Zafar U, Hameed A, Amjad A, Javed MS, Afzal MI, Umer M, Al-Serwi RH, Batool Qaisarani T, Imran M, Hussain M, Anwar MJ, Siddique F, Suleman R, AL JBawi E. Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023; 26:1177-1189. [DOI: 10.1080/10942912.2023.2206064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Accepted: 04/09/2023] [Indexed: 05/18/2024]
Affiliation(s)
- Umrah Zafar
- Department of Food Science and Technology, Faculty of Agriculture & Environmental Science, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
| | - Aneela Hameed
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Adnan Amjad
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Sameem Javed
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Inam Afzal
- Department of Biosciences, COMSATS University Islamabad, Islamabad, Pakistan
| | - Muhammad Umer
- Department of Biosciences, COMSATS University Islamabad, Islamabad, Pakistan
| | - Rasha Hamed Al-Serwi
- Department of Basic Dental Sciences, College of Dentistry, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Tahira Batool Qaisarani
- Department of Agriculture, Engineering and Technology, Ghazi University, Dera Ghazi Khan, Pakistan
| | - Muhammad Imran
- Department of Food Science and Technology, University of Narowal-Pakistan,Narowal, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Junaid Anwar
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Farzana Siddique
- Institute of Food Science and Nutrition, Faculty of Agriculture, University of Sargodha, Sargodha, Punjab, Pakistan
| | - Raheel Suleman
- Institute of Food Science and Nutrition, Faculty of Agriculture, University of Sargodha, Sargodha, Punjab, Pakistan
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Khalid N, Sammi S, Miskeen S, Khan I, Inam-u-llah, Liaquat M, Anwar K, Khan A, Shah AM, Shah AS, Al-Judaibi AAM, Ha JW, Jahangir M. Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature. Food Sci Biotechnol 2023; 32:1281-1296. [PMID: 37362809 PMCID: PMC10289965 DOI: 10.1007/s10068-023-01261-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 01/05/2023] [Accepted: 01/16/2023] [Indexed: 02/16/2023] Open
Abstract
Salicylic acid (SA) in different concentration were used to assess its individual effect as well as combined impact with 3% calcium chloride (CaCl2) on Swat No. 8 variety of peach stored at refrigerated temperature (6 ± 2 °C) for 21 days. Interestingly, the results revealed that applying 2 mmol L-1 SA with 3% CaCl2 maintained maximum nutritional value and least decay percent (44.1%) as compared to other treatments during storage. Moreover, this combination also exhibited significant weight loss and chilling injury at 6 ± 2 °C whereas increased levels of total phenolic, flavonoids, tannin, alkaloid, ascorbic acid, and antioxidant activity were observed as compared to other treatments. The combination treatment (2 mmol L-1 SA with 3% CaCl2) maintained other sensory attributes of peach fruit during refrigerated storage, therefore, its commercial use was recommended to store peach fruit for up to three weeks without any significant nutritional and physical loss.
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Affiliation(s)
- Nosheen Khalid
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Shehla Sammi
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Sumaira Miskeen
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Imran Khan
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Inam-u-llah
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Muhammad Liaquat
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Khurshid Anwar
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Adnan Khan
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
- Kyber-Pakhtunkhwa Food Safety and Halal Food Authority, Peshawar, Pakistan
| | - Abdul Majeed Shah
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Abdul Sattar Shah
- Kyber-Pakhtunkhwa Food Safety and Halal Food Authority, Peshawar, Pakistan
- Department of Agricultural Sciences, University of Swabi, Swabi, Pakistan
| | | | - Jae-Won Ha
- Department of Food Science & Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-Si, South Korea
| | - Muhammad Jahangir
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
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Krajewska A, Dziki D. Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes. Molecules 2023; 28:molecules28104005. [PMID: 37241744 DOI: 10.3390/molecules28104005] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/07/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a trend towards enriching food with fruit additives, which increase the health-promoting properties of the products. The aim of this study was to examine current trends in fortifying cookies with fruits and their byproducts, with a particular focus on the changes in chemical composition, antioxidant properties, and sensory attributes. As indicated by the results of studies, the incorporation of powdered fruits and fruit byproducts into cookies helps to increase their fiber and mineral content. Most importantly, it significantly enhances the nutraceutical potential of the products by adding phenolic compounds with high antioxidant capacity. Enriching shortbread cookies is a challenge for both researchers and producers because the type of fruit additive and level of substitution can diversely affect sensory attributes of cookies such as color, texture, flavor, and taste, which have an impact on consumer acceptability.
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Affiliation(s)
- Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
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Santana SA, Batista SA, da Costa Maynard D, Ginani VC, Zandonadi RP, Botelho RBA. Acceptability of School Menus: A Systematic Review of Assessment Methods. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:2242. [PMID: 36767608 PMCID: PMC9914958 DOI: 10.3390/ijerph20032242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
The school meal promotes healthy eating habits through nutritionally adequate preparations. Consequently, it prevents obesity and malnutrition, favoring learning. This systematic review aimed at investigating the methods for evaluating the acceptance of school menus offered by school feeding programs (SFPs) around the world. Specific search strategies were conducted on PubMed, Lilacs, Web of Science, Scopus, Embase, Google Scholar, and ProQuest Global. The methodological quality of the included studies was assessed using the Meta-Analysis Statistical Assessment and Review Instrument. A total of 89 studies were included. The countries with the highest number of studies were Brazil (n = 42), South Korea (n = 13), and the United States (n = 12). The most used methods (69.66%) were numerical scales, with a higher prevalence for the 5-point scale (50.56%). Other methods included questionnaires and/or interviews with objective and/or subjective questions (44.94%); and mathematical formulas and/or visual estimates evaluating the consumption of food and leftovers (40.45%). The prevalent use of the 5-point hedonic scale may be due to its low cost, simplicity, ease of elaboration, application speed, and student understanding. Mathematical formulas and/or visual estimation were used by about 40% of the studies, but it is difficult to compare studies.
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Sangija F, Martin H, Matemu A. Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade. Food Sci Nutr 2022; 10:3128-3142. [PMID: 36171781 PMCID: PMC9469868 DOI: 10.1002/fsn3.2912] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 03/29/2022] [Accepted: 04/17/2022] [Indexed: 12/19/2022] Open
Abstract
African nightshade (ANS) is among many underexploited and neglected indigenous vegetables. This study assessed the effect of lactic acid fermentation (LAF) on nutritional and sensory quality in Solanum villosum (Sv) and Solanum scabrum (Ss). Spontaneously fermented (SF) and controlled fermented (CF) conditions using Lactobacillus plantarum LP90 and Leuconostoc mesenteroides LM58 were employed for 15 days and 120 h. From the fermented pickles, relish products were prepared using cooking oil and a variety of spices. The relish products were subjected to a consumer acceptability test. Results show a significant drop in pH to <3.5, increasing titratable acidity (TTA) to around 0.6 after 120 h and 15 days of CF and SF, respectively. LAF resulted in a 2.6-5 and 1.6-4.8-fold significant rise in β-carotene in pickles and their relish products. All pickles and relish products exhibited a significant decrease (p < .05) in vitamin C by 88.33%-95.90%. LAF significantly reduced total phenolic (26%- 43%) and Chlorophyll (16.45%-39.25%). On the other hand, LAF showed improvement in minerals content (P, Ca, Fe, and Zn) and reduction of tannin (76.27%-92.88%) and oxalate (77.33%-90%) levels. LAF relish products were highly preferred by the consumers, with S. villosum controlled fermented relish (SvCFR) leading. All fermented relishes were stable at ambient (27°C) and refrigeration (4°C) temperatures after 6 months of storage. Generally, LAF is an effective method for ANS preservation, with improved nutritional quality and safety. LAF can therefore be recommended to small-scale farmers, processors, and households for ANS preservation. Ultimately, this method enhances the nutrition and sensory quality, safety, and livelihood.
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Affiliation(s)
- Frank Sangija
- Department of Food Biotechnology and Nutritional SciencesNelson Mandela African Institution of Science and TechnologyArushaTanzania
| | - Haikael Martin
- Department of Food Biotechnology and Nutritional SciencesNelson Mandela African Institution of Science and TechnologyArushaTanzania
| | - Athanasia Matemu
- Department of Food Biotechnology and Nutritional SciencesNelson Mandela African Institution of Science and TechnologyArushaTanzania
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Idowu‐Adebayo F, Fogliano V, Oluwamukomi MO, Oladimeji S, Linnemann AR. Food neophobia among Nigerian consumers: a study on attitudes towards novel turmeric-fortified drinks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3246-3256. [PMID: 33222201 PMCID: PMC8247281 DOI: 10.1002/jsfa.10954] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 09/30/2020] [Accepted: 11/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Knowledge on food neophobia among African consumers is scarce. Yet a good understanding in this area is essential to support the acceptance of new foods, for instance, when fortifying familiar foods to improve the health and nutritional status of the populace. In this paper, food neophobia among Nigerian consumers was assessed by their attitudes towards unfamiliar beverages, namely turmeric-fortified drinks. Turmeric was chosen as the Nigerian government is stimulating its production for income generation, but the spice is not commonly used in Nigerian foods and drinks. RESULTS Familiar street-vended drinks, i.e. soymilk and the hibiscus-based drink zobo, were fortified with turmeric. Respondents (483) were allowed to try both the familiar and unfamiliar (turmeric-fortified) drinks. Subjects also filled in a 20-item questionnaire concerning attitudes toward food and eating. Food neophobia was measured by the Food Attitude Survey (FAS) instrument ratings. Using the FAS, people who reported liking the fortified drinks ('likers') were compared with those who disliked the drinks ('dislikers') and those who were unwilling to try the drinks ('will not tryers'). Males were found to be more food neophobic than females. Middle-class income earners, the age group of 26-35 years and respondents with the highest education levels also showed a more food neophobic attitude towards turmeric-fortified drinks. CONCLUSION Practical insights are given regarding the introduction of novel foods to Nigerian consumers by paying attention to attitudes from respondents with different demographic characteristics. The use of influencers seems to be a promising approach to address food neophobia in Nigeria. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Folake Idowu‐Adebayo
- Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
- Department of Food science and TechnologyFederal University Oye‐EkitiOyeNigeria
| | - Vincenzo Fogliano
- Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
| | - Matthew O Oluwamukomi
- Department of Food science and TechnologyFederal University of TechnologyAkureNigeria
| | - Segun Oladimeji
- Department of Food science and TechnologyFederal University Oye‐EkitiOyeNigeria
| | - Anita R Linnemann
- Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
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da Rocha Neves GA, Machado AR, Santana JF, da Costa DC, Antoniosi Filho NR, Viana LF, Silva FG, Spinosa WA, Soares Junior MS, Caliari M. Vinegar from Anacardium othonianum Rizzini using submerged fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2855-2862. [PMID: 33145766 DOI: 10.1002/jsfa.10916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 09/21/2020] [Accepted: 11/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding production of vinegar from the pulp. This work aims to investigate the production of A. othonianum Rizzini vinegar using submerged fermentation. RESULTS The density, alcohol content, proximal composition, pH, color coordinates, and chromatographic profile of the volatile compounds were analyzed in the slurry, fermented juice, and vinegar produced from the corpulent parts of A. othonianum Rizz. Sensory acceptance and willingness to pay were also assessed with vinegar at 4% and 6% of total acidity. The results indicated compliance with European legislation and the presence of volatile compounds such as carbon dioxide, acetic acid, ethanol, and acetaldehyde in the analyzed vinegars. Our results indicate the potential of vinegar production from A. othonianum, with 74% and 86% willingness to pay. CONCLUSIONS The process of transformation of the fruit pulp into new products can contribute to fruit valorization and consequent preservation of the plant in the Cerrado biome. To the best of our knowledge, this is the first report of volatile compounds and minerals in A. othonianum Rizz. slurry. Our observations can be used as a basis for future studies regarding the preparation of vinegars from this species and for investigating their application in cooking and guiding consumer perception. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Glenda A da Rocha Neves
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Adriana R Machado
- Departamento de Pesquisa, Collaborative Laboratory Towards Circular Economy, Oliveira do Hospital, Portugal
| | - Jeisa F Santana
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Dayane C da Costa
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Nelson R Antoniosi Filho
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Leticia F Viana
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Fabiano G Silva
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Wilma A Spinosa
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, Brazil
| | - Manoel S Soares Junior
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Márcio Caliari
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
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Starowicz M, Lamparski G, Ostaszyk A, Szmatowicz B. Quality evaluation of polish honey:
On‐line
survey, sensory study, and consumer acceptance. J SENS STUD 2021. [DOI: 10.1111/joss.12661] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food Institute of Animal Reproduction and Food Research Olsztyn Poland
| | - Grzegorz Lamparski
- Sensory Laboratory Institute of Animal Reproduction and Food Research Olsztyn Poland
| | - Anita Ostaszyk
- Sensory Laboratory Institute of Animal Reproduction and Food Research Olsztyn Poland
| | - Beata Szmatowicz
- Sensory Laboratory Institute of Animal Reproduction and Food Research Olsztyn Poland
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Seninde DR, Chambers E. A Comparison of the Percentage of "Yes" (Agree) Responses and Importance of Attributes (Constructs) determined using Check-All-That-Apply and Check-All-Statements (Yes/No) Question Formats in Five Countries. Foods 2020; 9:foods9111566. [PMID: 33126769 PMCID: PMC7692871 DOI: 10.3390/foods9111566] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 10/27/2020] [Accepted: 10/27/2020] [Indexed: 11/16/2022] Open
Abstract
Check All That Apply (CATA) has become a popular type of questionnaire response in sensory/consumer research in recent years. However, some authors have pointed out potential problems with the method. An online survey using either a Check-All-That-Apply (CATA) or Check-All-Statements (CAS) format for questions was conducted to provide a deeper understanding of the response data using the two question formats. With CATA, respondents select all terms or statements that apply from a given list, while, with CAS, respondents must respond (e.g., yes/no or agree/disagree) to each term or statement to show that it applies or does not apply. Respondents from five countries (Brazil, China, India, Spain, and the USA) were randomly assigned one of the two question formats (N = 200 per country per method). Motivations for eating items that belong to five food groups (starchy, protein, dairy, fruits, and desserts) were assessed. Results showed that CAS had higher percentages of “agree” responses than CATA. Also, the response ratio of CAS and CATA data was different, suggesting that interpretations of the data from each response type would also be different. Respondents in the USA, China, and Spain took longer to complete the CAS questionnaire, while respondents in Brazil and India had similar time durations for the two question formats. Overall, the CATA format was liked slightly more than the CAS format and fewer respondents dropped out of the survey when using the CATA response type. These findings suggest that the CATA format is quick and relatively easy for consumers to complete. However, it provokes fewer “apply” responses, which some psychologists suggest underestimates applicable terms or statements and CATA provides a different interpretation of data than the CAS format that requires consumers to respond to each term or statement. Further, CAS may overestimate the applicable terms. Consumer insights collected using CATA and CAS can lead to different decisions due to differences in data interpretation by researchers (e.g., marketers, nutritionists, product developers, and sensory scientists). More investigation is needed for the CATA and CAS question formats.
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Abstract
Due to socioeconomic changes, the demand for and interest in alcoholic beverages have recently been increasing. Among various alcoholic drinks, consumer preference for wine could be varied. It might be related with its complexity, as wine is known to have characteristics that are difficult to understand. Several factors, such as intrinsic or extrinsic factors interact to influence wine complexity and consumer perception. Many studies have been conducted to understand the complexity of wine, allowing deeper insight into its perception by consumers. Studies over the last decade on wine sensory perception using descriptive analysis and consumer tests were reviewed. Additionally, chemical analysis studies were included because flavor constituents information would contribute to a better understanding of sensory perception. Descriptive sensory analysis of wine was reviewed considering panels and flavor characterization for better understanding wine-related research. Several consumer studies regarding liking/preference, emotion, context, and extrinsic factors to understand consumer preference or perception were reviewed. Research on chemical constituents may affect consumer perception and is thus presented in this review. However, most of the research was focused on a narrow range of wine, thus is missing overall wine category evaluations. Furthermore, evaluations were mainly in wine-producing countries, resulting in limited understanding of an emergent market. This review will help guide wine researchers and industry by providing information on factors influencing consumer wine perception.
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Czaja A, Czubaszek A, Wyspiańska D, Sokół‐Łętowska A, Kucharska AZ. Quality of wheat bread enriched with onion extract and polyphenols content and antioxidant activity changes during bread storage. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14418] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Anna Czaja
- Department of Fermentation and Cereals Technology Wrocław University of Environmental and Life Sciences J. Chełmoński St. 37 51‐630 Wrocław Poland
| | - Anna Czubaszek
- Department of Fermentation and Cereals Technology Wrocław University of Environmental and Life Sciences J. Chełmoński St. 37 51‐630 Wrocław Poland
| | - Dorota Wyspiańska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology Wrocław University of Environmental and Life Sciences J. Chełmoński St. 37 51‐630 Wrocław Poland
| | - Anna Sokół‐Łętowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology Wrocław University of Environmental and Life Sciences J. Chełmoński St. 37 51‐630 Wrocław Poland
| | - Alicja Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology Wrocław University of Environmental and Life Sciences J. Chełmoński St. 37 51‐630 Wrocław Poland
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