EFFECT OF FUNCTIONAL ADDITIVES AND TRANSGLUTAMINASE ON SENSORY PROPERTIES AND TEXTURE OF BOLOGNESE SAUCES – ANALYSIS OF RECIPE VARIANTS

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/10.30825/4.21-24.2025
Primary Topic
Sensory Analysis and Statistical Methods
Type
article
Field-Weighted Citation Impact
0.00

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article

EFFECT OF FUNCTIONAL ADDITIVES AND TRANSGLUTAMINASE ON SENSORY PROPERTIES AND TEXTURE OF BOLOGNESE SAUCES – ANALYSIS OF RECIPE VARIANTS

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Sensory Analysis and Statistical Methods
article

EFFECT OF FUNCTIONAL ADDITIVES AND TRANSGLUTAMINASE ON SENSORY PROPERTIES AND TEXTURE OF BOLOGNESE SAUCES – ANALYSIS OF RECIPE VARIANTS

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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EFFECT OF FUNCTIONAL ADDITIVES AND TRANSGLUTAMINASE ON SENSORY PROPERTIES AND TEXTURE OF BOLOGNESE SAUCES – ANALYSIS OF RECIPE VARIANTS · (2025) | TGRS Research Map | TGRS