Publications by authors named "Michele Scarton"
Article Synopsis
- Sensory and consumer research is crucial for improving gluten-free (GF) products, as many consumers remain dissatisfied despite market growth.
- Recent studies highlight the use of sensory analysis in nearly half of GF product articles and emphasize new techniques like social media surveys for collecting consumer feedback.
- The review identifies ongoing challenges in sensory analysis and suggests a combination of methods to enhance product development, address quality control, and tackle issues like technology, nutrition, and shelf life.
breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory quality and preservation against microbiological deterioration. This study aimed to evaluate the effect of lime juice (0, 10.
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