Sensory evaluation techniques to promote extruded soy foods consumption and increase consumer acceptance
ACS Symposium Series, ISSN: 1947-5918, Vol: 1059, Page: 323-338
2010
- 10Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
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- Readers10
- 10
Conference Paper Description
Healthy extruded soy foods are of interest to many researchers and food companies, and have therefore been evaluated extensively using a variety of sensory techniques. The literature shows that although soy snacks and cereals have generally had trouble gaining marketshare in the past due to poor consumer acceptance, some recent attempts have been able to better understand the drivers of liking for extruded soy foods, thereby allowing a directed approach to improving the products. By applying the appropriate sensory evaluation techniques, such as preference mapping and conjoint analysis, one can tailor the products to a specific target consumer group and achieve strong consumer acceptance. © 2010 American Chemical Society.
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