| 1. |
- Forghani Targhi, Bita, 1973, et al.
(författare)
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Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study
- 2023
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Ingår i: ACS Sustainable Chemistry and Engineering. - : American Chemical Society. - 2168-0485. ; 11:17, s. 6523-
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Tidskriftsartikel (refereegranskat)abstract
- A novel integrated process for recovery of protein-enriched biomasses from 5% presalting brines and spice brines of herring (Clupea harengus) was investigated by combining carrageenan- and/or acid-driven flocculation (F) plus dissolved air flotation (DAF). The F-DAF technique with carrageenan resulted in protein and lipid recoveries from 5% presalting brine of 78 and 38%, respectively. Without flocculation or with only acidification, protein and lipid recoveries in DAF were only 13 and 10%, respectively. Low protein and lipid recoveries, 8-12 and 1.8-8.2%, respectively, were also obtained when spice brine was subjected to only acidification and DAF. The protein content in dry biomasses from 5% presalting brine and spice brine was 36-43 and 13-16%, respectively. The corresponding lipid levels were 23-31 and 9-18%, respectively, with ash levels of 11-20 and 38-45%, respectively. Biomass proteins contained ≤45% essential amino acids, and the lipids had ≤16% long-chain n-3 polyunsaturated fatty acids. Freeze-dried spice brine biomasses were characterized by anchovy- and spice-related sensory attributes. 5% presalting brine biomasses were connected to fish and seafood attributes and showed gel forming capacity. The outlined F-DAF recovery system can thus recover both nutrients and interesting flavors from the herring process waters, which are currently lost from the food chain. © 2023 The Authors.
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| 2. |
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| 3. |
- Garrido Banuelos, Gonzalo, et al.
(författare)
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Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers
- 2023
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Ingår i: Journal of texture studies. - : John Wiley and Sons Inc. - 0022-4901 .- 1745-4603. ; 54:4, s. 532-
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Tidskriftsartikel (refereegranskat)abstract
- Textural properties play an essential role in the development of food products. The complexity of textural attributes has been traditionally overcome with extensive panelist training and the use of generic descriptive analysis. A better understanding on the use of rapid methods with naïve consumers to evaluate texture attributes in complex food products is still needed. The present study aimed to investigate the (i) role of different continuous phases and particle properties (i.e., size and hardness) on the mouthfeel perception of root vegetable purées and (ii) the effect of panel expertise (sensory experts vs. naïve consumers) using Rate-All-That-Apply (RATA). The study included six purées made of two different continuous phase (based on Jerusalem artichoke which is rich in inulin and, parsnip which is rich in starch) and three types of beetroot particles (raw, cooked, and comminuted beetroot). Results showed that both panels were able to discriminate and profile in a similar manner. However, sensory experts showed higher ability to discriminate between samples regarding the particle's attributes whereas consumer's sample discrimination was influenced by attributes such as “ease of swallow” and “creaminess.” For the expert panel, the presence of hard particles was a clear factor driving the differences between samples. Our results highlighted the contribution of both continuous and dispersed phases to design the texture profile of particulate semisolid plant-based foods. © 2023 The Authors.
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| 4. |
- Kim, Ansung, 1992-, et al.
(författare)
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Consumers' attachment to meat : Association between sensory properties and preferences for plant-based meat alternatives
- 2024
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Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 116
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Tidskriftsartikel (refereegranskat)abstract
- For the sake of both the environment and human health, it is necessary to reduce meat consumption. However, increased consumer adoption of plant-based meat alternatives (PBMAs) will only occur when such products are attractive. PBMAs with meat-like sensory attributes and those that can be cooked similarly to meat are known to be preferred, but the preference for meat-likeness varies depending on the consumer's attitude towards meat. This study determined the relationship between consumers' level of meat attachment (MA) on their sensory perceptions of and preference for commercial PBMAs, and their drivers of liking. MA was measured by the Meat Attachment Questionnaire (MAQ); consumers with either low or high MA (LMA and HMA, respectively) were invited to participate in the study (n = 99). The sensory characteristics of seven PBMAs were evaluated using a rate-all-that-apply (RATA) questionnaire, along with an ideal profile and product hedonics. Consumers with LMA had significantly higher overall, aroma, and taste liking, compared with consumers with HMA. Both LMA and HMA consumers similarly discriminated among the sensory properties of PBMAs and the ideal profile. Nevertheless, a further adapted penalty analysis showed subtle differences in consumers' penalisation of sensory attributes depending on MA level. These findings could be used for future research and the development of PBMAs based on consumers' MA; they could also be extended for application in a meal context where the PBMAs are consumed.
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| 5. |
- Mihnea, Mihaela, 1983-, et al.
(författare)
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Impact of panelist's age on the ease of swallow and sensory perception of texture-modified broccoli purees
- 2022
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Ingår i: Journal of sensory studies. - : John Wiley and Sons Inc. - 0887-8250 .- 1745-459X. ; 37:6
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Tidskriftsartikel (refereegranskat)abstract
- Swallowing disorders affect approximately 8% of the global population. It is more prevalent in the elderly, leading to malnutrition and dehydration. Different strategies have been investigated to design new texture-modified food products that would reduce or mitigate the suffering from these swallowing disorders. Despite the recent interest and research in this area, there are, however, still a lot of unknowns regarding the specific sensory insights by this targeted group. The aim of this work was to understand if the ease of swallow and related sensory characteristics are perceived differently by “young” and “elderly” healthy individuals. Broccoli purees with different textural properties were created by changing the fluid component (water or xanthan solution) or processing conditions. Samples were evaluated by an elderly panel (n = 19, average age = 68.9 years) and a young panel (n = 16, average age = 25.4 years). Multivariate data analysis strategies were used to understand the intrapanel sample discrimination and to compare between panels. Results showed a similar overall discrimination between samples between young and elderly panels. The use of xanthan improved the ease of swallow in both age groups. In the absence of xanthan gum, processing conditions determined the ease of swallow, which was related to the particle size distribution. Nevertheless, small differences were found between panels. For example, the elderly panel was more sensitive when discriminating samples based on the ease of swallow (p =.005). Therefore, panelist age seems to be relevant when designing tailored foods enhancing the ease of swallow for the elderly populations. Practical Applications: The present study highlights new insights on the relevance of age and sensory capabilities when designing new texture-modified food products. It also provides new insights regarding the key sensory attributes to consider and how these are affected by the type of food processing. © 2022 The Authors.
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| 6. |
- Niimi, Jun, et al.
(författare)
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Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?
- 2022
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Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 99
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Tidskriftsartikel (refereegranskat)abstract
- Encouraging consumers to reduce their meat consumption is imperative in mitigating climate change effects related to the food industry. For some, transitioning away from meat may be facilitated by meat substitutes. However, these are not always accepted as suitable alternatives to meat due to a combination of psychological, situational, and sensorial aspects. The influence of factors such as cooking ability on hedonics and sensory discrimination of meat and meat substitutes is currently under-researched. The present study investigated such effects. Consumers (N = 101) of varying cooking ability and food neophobia (measured using questionnaires) tasted and evaluated six mince products (one beef and five meat substitutes - three soybean-based, one mycoprotein-based, and one oat-based) prepared in a Bolognese sauce. They rated liking for overall, appearance, aroma, taste/flavour, and texture, and profiled the products sensorially using check-all-that-apply (CATA). It was found that meat substitutes can be liked just as much as, if not more than, beef in the application of Bolognese sauce. No main effects of cooking ability were found for any modality of liking, though an interaction between cooking ability and sample was found for liking of flavour/taste. Consumers' ability to sensorially discriminate between the Bolognese sauces was not dependent on their cooking ability. Several attributes that contributed to (dis)liking were identified. An additional online sample (N = 288) completed only the cooking ability and food neophobia questionnaires. A negative relationship was detected between cooking ability and food neophobia for the combined consumer and online datasets (total N = 389).
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| 7. |
- Chatzipetrou, Panagiota, Assistant Professor, 1984-, et al.
(författare)
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Component attributes and their importance in decisions and component selection
- 2020
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Ingår i: Software quality journal. - : Springer Science and Business Media LLC. - 0963-9314 .- 1573-1367. ; 28, s. 567-593
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Tidskriftsartikel (refereegranskat)abstract
- Component-based software engineering is a common approach in the development and evolution of contemporary software systems. Different component sourcing options are available, such as: (1) Software developed internally (in-house), (2) Software developed outsourced, (3) Commercial off-the-shelf software, and (4) Open-Source Software. However, there is little available research on what attributes of a component are the most important ones when selecting new components. The objective of this study is to investigate what matters the most to industry practitioners when they decide to select a component. We conducted a cross-domain anonymous survey with industry practitioners involved in component selection. First, the practitioners selected the most important attributes from a list. Next, they prioritized their selection using the Hundred-Dollar ($100) test. We analyzed the results using compositional data analysis. The results of this exploratory analysis showed that cost was clearly considered to be the most important attribute for component selection. Other important attributes for the practitioners were: support of the component, longevity prediction, and level of off-the-shelf fit to product. Moreover, several practitioners still consider in-house software development to be the sole option when adding or replacing a component. On the other hand, there is a trend to complement it with other component sourcing options and, apart from cost, different attributes factor into their decision. Furthermore, in our analysis, nonparametric tests and biplots were used to further investigate the practitioners’ inherent characteristics. It seems that smaller and larger organizations have different views on what attributes are the most important, and the most surprising finding is their contrasting views on the cost attribute: larger organizations with mature products are considerably more cost aware.
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| 8. |
- Garrido Banuelos, Gonzalo, et al.
(författare)
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Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies
- 2021
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Ingår i: Beverages. - : MDPI. - 2306-5710. ; 7:4
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Tidskriftsartikel (refereegranskat)abstract
- The continuous increase of online data with consumers' and experts' reviews and preferences is a potential tool for sensory characterization. The present work aims to overview the Swedish beer market and understand the sensory fingerprint of Swedish beers based on text data extracted from the Swedish alcohol retail monopoly (Systembolaget) website. Different multivariate strategies such as heatmaps, correspondence analysis and hierarchical cluster analysis were used to understand the sensory space of the different beer styles. Additionally, sensory space for specific hop cultivars was also investigated. Results highlighted Gothenburg as the main producing area in Sweden. The style Indian Pale Ale (IPA) is the largest available at the retail monopoly. From a sensory perspective, commonalities and differences were found between beer types and styles. Based on the aroma description, different types of ale and lager can cluster together (such as Porter and Stout and Dark lagers). Additionally, an associative relationship between specific aromas and hop cultivars from text data information was successfully achieved.
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| 9. |
- Kolkowska, Ella, 1972-, et al.
(författare)
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To capture the diverse needs of welfare technology stakeholders – Evaluation of a value matrix
- 2017
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Ingår i: Third International Conference, ITAP 2017, Held as Part of HCI International 2017, Vancouver, BC, Canada, July 9-14, 2017: Proceedings, Part II, Springer, 2017, 404-419 s.. - Cham : Springer International Publishing. - 9783319585352 ; , s. 404-419
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Konferensbidrag (refereegranskat)abstract
- Welfare technology (WT) is often developed with a technical perspective, which does not involve important ethical considerations and different values that come up during the development and implementation of WT within elderly care. This paper presents a study where we have applied an ethical value matrix to support systematic ethical assessments of WT intended for personal health monitoring. The matrix consists of values in a checklist and a number of stakeholders and it is possible to analyze which values are emphasized by which stakeholders. The aim was to assess the matrix and find out how the matrix supports identification of values and interests that drive the various stakeholders in the development and implementation of WT. We have realized that several values specified by different actors as especially important were not included in the matrix and that the values in the matrix did not visualize or enable identification of value conflicts.
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| 10. |
- Prenkert, Frans, 1969-, et al.
(författare)
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Resource interaction: Key concepts, relations and representations
- 2022
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Ingår i: Industrial Marketing Management. - : Elsevier BV. - 0019-8501 .- 1873-2062. ; 105, s. 48-59
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Tidskriftsartikel (refereegranskat)abstract
- Value co-creation is a core focus area in both B2B marketing and strategy research, necessitating resource utilization within and across organizational boundaries. In the Industrial Marketing and Purchasing (IMP) group, scholars have focused on the interactions among resources as one important way to analyze central questions about resources in business relationships and networks. This has produced a breadth of investigations and concepts that are locally defined and utilized. This may hamper further theoretical development and inhibit analytical precision. The purpose of this paper is to develop a more general shared understanding of resource interaction by identifying and explicating the key concepts used, and to assess its status as an approach. The paper synthesizes 20 years of research to identify key concepts and the relationships across concepts. This provides both a platform for further conceptual and empirical research within IMP and potential for crossfertilization with parallel B2B areas.
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