HASKAP BERRY – A SOURCE OF PHENOLIC COMPOUNDS FOR DEVELOPING FUNCTIONAL FOOD WITH ACCEPTABLE SENSORY PROPERTIES

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-30.2025
Primary Topic
Sensory Analysis and Statistical Methods
Type
article
Field-Weighted Citation Impact
0.00

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article

HASKAP BERRY – A SOURCE OF PHENOLIC COMPOUNDS FOR DEVELOPING FUNCTIONAL FOOD WITH ACCEPTABLE SENSORY PROPERTIES

Sensory Analysis and Statistical Methods
article

HASKAP BERRY – A SOURCE OF PHENOLIC COMPOUNDS FOR DEVELOPING FUNCTIONAL FOOD WITH ACCEPTABLE SENSORY PROPERTIES

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Zero hunger
Openalex Percentile: Top 82%
Sensory Analysis and Statistical Methods
DOIOpen Access PDFOpenAlex
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HASKAP BERRY – A SOURCE OF PHENOLIC COMPOUNDS FOR DEVELOPING FUNCTIONAL FOOD WITH ACCEPTABLE SENSORY PROPERTIES · (2025) | TGRS Research Map | TGRS