Search Results - "Fiszman, S"

The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers by Laguna, L., Fiszman, S., Puerta, P., Chaya, C., Tárrega, A.

“…•The COVID-19 crisis was studied regarding food, using different information sources.•Google searches regarding COVID-19 were analysed.•The most-watched videos…”
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Hydrocolloids in fried foods. A review by Varela, P., Fiszman, S.M.

“…Many food ingredients and additives can be used to improve fried food, but hydrocolloids are the principal category of functional agents that have been used…”
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Oral processing and dynamics of texture perception in commercial gluten-free breads by Puerta, P., Laguna, L., Villegas, B., Rizo, A., Fiszman, S., Tarrega, A.

“…[Display omitted] •Commercial gluten-free breads differed in mechanical properties and oral behaviour.•Breads with low hardness and high springiness were…”
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Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients by Varela, P., Fiszman, S.M.

“…Consumer perceptions and resulting actions determine the commercial future of any food ingredient. Food safety affects consumer food choice in ways that are…”
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Consumers’ perception of symbols and health claims as health-related label messages. A cross-cultural study by Carrillo, E., Fiszman, S., Lähteenmäki, Liisa, Varela, P.

“…The package is the first contact between the food and the consumer and an excellent vehicle for communication with the consumer. Visual cues (symbols) on the…”
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Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception by Morell, P., Fiszman, S.M., Varela, P., Hernando, I.

“…Satiety expectations can be closely related to the structural changes that take place in the mouth. An important role of hydrocolloids is to impart viscosity,…”
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Relating texture perception of cooked ham to the bolus evolution in the mouth by Rizo, A., Peña, E., Alarcon-Rojo, A.D., Fiszman, S., Tarrega, A.

“…The aim of the present study was to characterize the dynamics of the bolus formation that take place during mastication of commercial cooked ham samples. In…”
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Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks by Albert, A., Salvador, A., Schlich, P., Fiszman, S.

“…► The performance of Temporal Dominance of Sensations (TDS) and Key-Attribute Sensory Profiling (KASP) was studied. ► We evaluated fish sticks cooked by three…”
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Packaging information as a modulator of consumers’ perception of enriched and reduced-calorie biscuits in tasting and non-tasting tests by Carrillo, E., Varela, P., Fiszman, S.

“…► Innovative use of projective mapping technique for food packaging. ► Very different consumers’ perception is observed in tasting and non-tasting tests. ►…”
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Influence of fading duration on TCATA evaluation by Rizo, A., Vidák, K., Fiszman, S., Tarrega, A.

“…•The influence of fading duration in TCATA was evaluated in three different studies.•The number of selections for an attribute did not much vary with the…”
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Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage by Salvador, A, Fiszman, S M

“…A study of refrigerated storage (10 degrees C for 91 d) of whole and skimmed flavored set-type yogurt was made. Comparison with storage at 20 degrees C for 21…”
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Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response by Sanz, T., Salvador, A., Baixauli, R., Fiszman, S. M.

“…In this study, the influence of the addition of four types of resistant starch containing ingredients on texture, colour and consumer acceptability of muffins…”
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Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training by Albert, A., Varela, P., Salvador, A., Hough, G., Fiszman, S.

“…► Three sensory descriptive methodologies (QDA, flash profiling and projective mapping). ► Panels with different degrees of training. ► Suitability on a hot…”
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Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose by Martínez-Cervera, S., Sanz, T., Salvador, A., Fiszman, S.M.

“…A study was made of the structure, texture, appearance, colour and consumer sensory analysis of low-sucrose muffins in which the sucrose had been totally or…”
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Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption by Tarancón, P., Fiszman, S.M., Salvador, A., Tárrega, A.

“…The objective of this work was to study the changes in sensory properties of biscuits when using new oil/hydrocolloid systems and/or when reducing fat to…”
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Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch by Baixauli, R, Salvador, A, Fiszman, S. M

“…The effect on baked muffins of progressively replacing wheat flour with resistant starch (RS) (26/0, 21/5, 16/10, 11/15 and 6/20) was studied. In this study,…”
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Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz) by García-Segovia, P., Urbano-Ramos, A.M., Fiszman, S., Martínez-Monzó, J.

“…Concern for the nutritional quality of chips is growing due to rising consumption, motivating research and development of new snack products that contribute to…”
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How is an ideal satiating yogurt described? A case study with added-protein yogurts by Morell, P., Piqueras-Fiszman, B., Hernando, I., Fiszman, S.

“…Protein is recognized as the macronutrient with the highest satiating ability. Yogurt can be an excellent basis for designing satiating food as it is…”
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Why buying functional foods? Understanding spending behaviour through structural equation modelling by Carrillo, E., Prado-Gascó, V., Fiszman, S., Varela, P.

“…The market for functional foods has been growing steadily in recent years, as it is linked to a healthier diet and adds value to food products. However, more…”
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Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches by Arocas, A., Sanz, T., Fiszman, S.M.

“…The effect of adding xanthan gum and locust bean gum at low concentrations (0.15% w/w) on the freeze/thaw stability of white sauces prepared with native…”
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