D3.8 Sensory quality of the UCs derived products

Diana Moreira; Carla Santos; Marta Nunes Silva; Rafaela Geraldo; Gabriela Saavedra; Beatriz Silva; Frank Schilling; Martina Kießling; Luise Wockenfuss; Murali Srinivaas; Eva Sinast; Reiner Stolzenberger; Maria Bolie; George Lyras; Janos-Istvan Petrusan; Marta W. Vasconcelos

doi:10.5281/zenodo.15301616

D3.8 Sensory quality of the UCs derived products

Diana Moreira
, Carla Santos
, Marta Nunes Silva
, Rafaela Geraldo
, Gabriela Saavedra
, Beatriz Silva
, Frank Schilling
, Martina Kießling
, Luise Wockenfuss
, Murali Srinivaas
, Eva Sinast
, Reiner Stolzenberger
, Maria Bolie
, George Lyras
, Janos-Istvan Petrusan
, Marta W. Vasconcelos

Resultado de pesquisa

Resumo

In this deliverable sensory tests were applied at the DIL FoodSense Lab and at UCP’s Sensorial Analysis Lab to investigate the consumers’ perception and acceptability for five to six UCs based prototypes (1 meat analogue, 1 dairy analogue, 1 bread, 1 small confectionery, 1 pasta and 1 snack) selected on the basis of the results obtained from the nutritional quality and functional feature characterisation.

Idioma original	English
DOIs	https://doi.org/10.5281/zenodo.15301616
Estado da publicação	Publicado - 29 abr. 2025

Acesso ao documento

10.5281/zenodo.15301616

1 Terminados
1 Ativos

CBQF - Centre for Biotecnology and Fine Chemistry: UID/50016/2025. Pluriannual 2025-2029
Pintado, M. M. (PI)
1/01/25 → 31/12/29
Projeto
RADIANT: ReAlising DynamIc vAlue chaiNs for underuTilised crops
Vasconcelos, M. (PI), Pinto, E. (Investigador), Santos, C. S. D. (Investigador), Silva, M. N. D. (Investigador) & Cortez, J. (Outra carreira/categoria no setor público)
European Commission
1/09/21 → 31/08/25
Projeto

Citação

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title = "D3.8 Sensory quality of the UCs derived products",

abstract = "In this deliverable sensory tests were applied at the DIL FoodSense Lab and at UCP{\textquoteright}s Sensorial Analysis Lab to investigate the consumers{\textquoteright} perception and acceptability for five to six UCs based prototypes (1 meat analogue, 1 dairy analogue, 1 bread, 1 small confectionery, 1 pasta and 1 snack) selected on the basis of the results obtained from the nutritional quality and functional feature characterisation.",

author = "Diana Moreira and Carla Santos and Silva, \{Marta Nunes\} and Rafaela Geraldo and Gabriela Saavedra and Beatriz Silva and Frank Schilling and Martina Kie{\ss}ling and Luise Wockenfuss and Murali Srinivaas and Eva Sinast and Reiner Stolzenberger and Maria Bolie and George Lyras and Janos-Istvan Petrusan and Vasconcelos, \{Marta W.\}",

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doi = "10.5281/zenodo.15301616",

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T1 - D3.8 Sensory quality of the UCs derived products

AU - Moreira, Diana

AU - Santos, Carla

AU - Silva, Marta Nunes

AU - Geraldo, Rafaela

AU - Saavedra, Gabriela

AU - Silva, Beatriz

AU - Schilling, Frank

AU - Kießling, Martina

AU - Wockenfuss, Luise

AU - Srinivaas, Murali

AU - Sinast, Eva

AU - Stolzenberger, Reiner

AU - Bolie, Maria

AU - Lyras, George

AU - Petrusan, Janos-Istvan

AU - Vasconcelos, Marta W.

PY - 2025/4/29

Y1 - 2025/4/29

N2 - In this deliverable sensory tests were applied at the DIL FoodSense Lab and at UCP’s Sensorial Analysis Lab to investigate the consumers’ perception and acceptability for five to six UCs based prototypes (1 meat analogue, 1 dairy analogue, 1 bread, 1 small confectionery, 1 pasta and 1 snack) selected on the basis of the results obtained from the nutritional quality and functional feature characterisation.

AB - In this deliverable sensory tests were applied at the DIL FoodSense Lab and at UCP’s Sensorial Analysis Lab to investigate the consumers’ perception and acceptability for five to six UCs based prototypes (1 meat analogue, 1 dairy analogue, 1 bread, 1 small confectionery, 1 pasta and 1 snack) selected on the basis of the results obtained from the nutritional quality and functional feature characterisation.

U2 - 10.5281/zenodo.15301616

DO - 10.5281/zenodo.15301616

M3 - Commissioned report

BT - D3.8 Sensory quality of the UCs derived products

ER -

D3.8 Sensory quality of the UCs derived products

Resumo

Acesso ao documento

Impressão digital

Projetos

CBQF - Centre for Biotecnology and Fine Chemistry: UID/50016/2025. Pluriannual 2025-2029

RADIANT: ReAlising DynamIc vAlue chaiNs for underuTilised crops

Citação