Work

D3.8. Sensory quality of the UCs derived products

Year: 2025

Type: article

Abstract: In this deliverable sensory tests were applied at the DIL FoodSense Lab and at UCP’s Sensorial Analysis Lab to investigate the consumers’ perception and acceptability for five to six UCs based prototypes (1 meat analogue, 1 dairy analogue, 1 bread, 1 small confectionery, 1 pasta and 1 snack) selected on the basis of the results obtained from the nutritional quality and functional feature characterisation.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.15301615

Authors: Moreira, Diana, Santos, Carla, Silva, Marta Nunes, Geraldo, Rafaela, Saavedra, Gabriela, Silva, Beatriz, Schilling, Frank, Kießling, Martina, Wockenfuss, Luise, Murali, Srinivaas, Sinast, Eva, Stolzenberger, Reiner, Bolie, Maria, Lyras, George, Petrusan, Janos-Istvan, Vasconcelos, Marta W.

Institutions: Universidade Católica Portuguesa, German Institute of Food Technologies

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funder: European Commission

Award: ReAlising DynamIc vAlue chaiNs for underuTilised crops

OpenAlex ID: W6968514000

FWCI:

Cites:

Cited by:

Related to: