최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Food research international, v.141, 2021년, pp.110140 -
Tzompa-Sosa, Daylan A. (Department of Food Technology, Safety and Health, Food Structure & Function Research Group, Ghent University) , Dewettinck, Koen (Department of Food Technology, Safety and Health, Food Structure & Function Research Group, Ghent University) , Gellynck, Xavier (Department of Agricultural Economics, Ghent University) , Schouteten, Joachim J. (Department of Agricultural Economics, Ghent University)
Abstract Introducing processed insects in food products is seen as a way to lower the barrier for insect consumption by Western consumers. Prior research indicated that crude insect lipids could partially replace butter in bakery products without influencing consumer’s perception, but a compl...
Food Quality and Preference Ares 46 137 2015 10.1016/j.foodqual.2015.07.012 Recommendations for use of balanced presentation order of terms in CATA questions
Chemical Reviews Barham 110 4 2313 2010 10.1021/cr900105w Molecular gastronomy: A new emerging scientific discipline
Foods Cheseto 9 6 2020 10.3390/foods9060800 Chemistry and sensory characterization of a bakery product prepared with oils from African edible insects
Chiang, E. & McGregor, R. G. (2015). New Test Method for Qualifying Consistency of Soft Solid Dips baked goods and vegetables. Ametek Brookfield.
International Journal of Gastronomy and Food Science Cicatiello 21 2020 10.1016/j.ijgfs.2020.100211 How does it taste? Appreciation of insect-based snacks and its determinants
Food Quality and Preference Delicato 79 2020 10.1016/j.foodqual.2019.103755 Consumers’ perception of bakery products with insect fat as partial butter replacement
Dijkstra 133 2014 Fats in food technology 2e Oil modification processes
EuropeanParliament (2017). Regulation 2017/2469 laying down administrative and scientific requirements for applications referred to in Article 10 of Regulation 2015/2283. Official Journal of the European Union.
EyeQuestion. v.4.9.4. Logic8 B.V. https://eyequestion.nl/.
Federaal Agentschap voor de Veiligheid van de Voedselketen, F. (2019). Zijn insecten het vlees van de toekomst? (Vol. 2020).
Journal of the American Oil Chemists Society Gavin 55 11 783 1978 10.1007/BF02682649 Edible oil deodorization
Food Quality and Preference Hartmann 51 118 2016 10.1016/j.foodqual.2016.03.003 Becoming an insectivore: Results of an experiment
Hirschler, R. (2012). Whiteness, yellowness, and browning in food colorimetry. A critical review. In J. Caivano, & M. del Pilar Buera (Eds.), Color in food. Technological and psychophysical aspects (pp. 93-103). Boca Raton: CRC Press.
Food Quality and Preference Jaeger 86 2020 10.1016/j.foodqual.2020.103986 Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability
Food Chemistry Jantzen da Silva Lucas 311 2020 10.1016/j.foodchem.2019.126022 Edible insects: An alternative of nutritional, functional and bioactive compounds
Food Quality and Preference King 21 2 168 2010 10.1016/j.foodqual.2009.02.005 Development of a method to measure consumer emotions associated with foods
European Journal of Lipid Science and Technology Kreps 119 3 1600027 2017 10.1002/ejlt.201600027 Influence of deodorization temperature on formation of tocopherol esters and fatty acids polymers in vegetable oil
Trends in Food Science & Technology Lagast 69 172 2017 10.1016/j.tifs.2017.09.006 Consumers’ emotions elicited by food: A systematic review of explicit and implicit methods
Journal of Sensory Studies Macfie 4 2 129 1989 10.1111/j.1745-459X.1989.tb00463.x Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests
Food Research International Mancini 122 661 2019 10.1016/j.foodres.2019.01.041 European consumers' readiness to adopt insects as food. A review
Food Quality and Preference Menozzi 59 27 2017 10.1016/j.foodqual.2017.02.001 Eating novel foods: An application of the theory of planned behaviour to predict the consumption of an insect-based product
Food Quality and Preference Meyners 30 2 309 2013 10.1016/j.foodqual.2013.06.010 Existing and new approaches for the analysis of CATA data
Monteiro e Silva, S. (2013). On the physical refining of edible oils for obtaining high quality products. (Doctoral dissertation, Ghent University, Ghent, Belgium). Retrieved from https://biblio.ugent.be/publication/3194369/file/4336460.
Food Quality and Preference Ng 29 2 146 2013 10.1016/j.foodqual.2013.03.006 The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations
Food Research International Orsi 125 2019 10.1016/j.foodres.2019.108573 Eating edible insects as sustainable food? Exploring the determinants of consumer acceptance in Germany
Food Quality and Preference Pagès 16 7 642 2005 10.1016/j.foodqual.2005.01.006 Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley
Pages 33 1991 Applied multivariate analysis in SAR and environmental studies Multiple factor analysis : A method to analyse several groups of variables measured on the same set of individuals
Journal of Food Science Peleg 80 9 E1988 2015 10.1111/1750-3841.12971 Crunchiness loss and moisture toughening in puffed cereals and snacks
Appetite Pliner 19 2 105 1992 10.1016/0195-6663(92)90014-W Development of a scale to measure the trait of food neophobia in humans
LWT Ribeiro 89 631 2018 10.1016/j.lwt.2017.11.039 Identification of carotenoid isomers in crude and bleached palm oils by mass spectrometry
Rogers 2003 Diffusion of innovations
10.1006/appe.1999.0232 Roininen, K., LÄHteenmÄKi, L., & Tuorila, H. (1999). Quantification of consumer attitudes to health and hedonic characteristics of foods. Appetite 33(1), 71-88.
Nutrients Schouteten 7 12 10251 2015 10.3390/nu7125533 Impact of health labels on flavor perception and emotional profiling: A consumer study on cheese
Food Quality and Preference Schouteten 52 27 2016 10.1016/j.foodqual.2016.03.011 Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions
Food Quality and Preference Schouteten 68 322 2018 10.1016/j.foodqual.2018.03.005 Emoji as a tool for measuring children's emotions when tasting food
Trends in Food Science & Technology Shelomi 45 2 311 2015 10.1016/j.tifs.2015.06.008 Why we still don't eat insects: Assessing entomophagy promotion through a diffusion of innovations framework
Journal of Cleaner Production Smetana 264 2020 10.1016/j.jclepro.2020.121670 Insect margarine: Processing, sustainability and design
Foods Son 9 1 2020 10.3390/foods9010040 Could defatted mealworm (Tenebrio molitor) and mealworm Oil be used as food ingredients?
Food Quality and Preference Spinelli 42 1 2015 10.1016/j.foodqual.2014.12.009 Emotional responses to branded and unbranded foods
Food Quality and Preference Tan 52 222 2016 10.1016/j.foodqual.2016.05.003 The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food
Food Research International Tuccillo 137 2020 10.1016/j.foodres.2020.109619 Italian consumers’ attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food
Food Research International Tzompa-Sosa 62 1087 2014 10.1016/j.foodres.2014.05.052 Insect lipid profile: Aqueous versus organic solvent-based extraction methods
Journal of Insects as Food and Feed Tzompa Sosa 5 4 279 2019 10.3920/JIFF2018.0020 Four insect oils as food ingredient: Physical and chemical characterization of insect oils obtained by an aqueous oil extraction
Food Research International Varela 48 2 893 2012 10.1016/j.foodres.2012.06.037 Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization
Food Quality and Preference Verbeke 39 147 2015 10.1016/j.foodqual.2014.07.008 Profiling consumers who are ready to adopt insects as a meat substitute in a Western society
Appetite Verneau 106 30 2016 10.1016/j.appet.2016.02.006 The effect of communication and implicit associations on consuming insects: An experiment in Denmark and Italy
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.