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Toplam kayıt 3, listelenen: 1-3
Perception of creaminess in foods
(Wiley, 2020)
Food texture and mouthfeel play a crucial role in product and consumer acceptability. Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral ...
Chocolate aroma: Factors, importance and analysis
(Elsevier Science London, 2020)
Background: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various ...
Review of menu management process model with a case study
(Akdeniz Univ Ziraat Fak, 2020)
This study examines how the Menu Management Process Model is realized in practice. To the best of the author's knowledge, this study is the first to evaluate this model empirically by applying the case study method to a ...