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Fortification of Ground Roasted Coffees with Iron, Zinc and Calcium: Evaluating the Impact of Quality and Roast Degree on Sensory Responses

by Angela Soares, Nathalia M. Barros, Luciana Costa, Tatiana D Saint´ Pierre, Carmen Donangelo, Rosires Deliza and Adriana Farah

Journal of Food and Nutrition Research. 2020, 8(2), 110-120. DOI: 10.12691/jfnr-8-2-6
Pub. Date: February 23, 2020Views: 7166 Downloads: 8186Like: 0

coffee fortification calcium minerals consumer acceptance CATA

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Sensory Evaluation of Bakery and Confectionery Products Prepared through Semi-Industrial and Artisanal Processes

by Paula Becker Pertuzatti, Simone Messias Rodrigues Esteves, Jakline Estfane Alves, Luciana Costa Lima and Jonatas Emmanuel Borges

American Journal of Food Science and Technology. 2015, 3(4A), 32-36. DOI: 10.12691/ajfst-3-4A-6
Pub. Date: September 17, 2015Views: 31973 Downloads: 22676Like: 9Citations: 1

baking sensory analysis acceptance

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This article belongs to the Special Issue Challenge and Trends in Food Processing

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