D3.8. Sensory quality of the UCs derived products
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.
Institutions
- Universidade Católica Portuguesa (PT)
- German Institute of Food Technologies (DE)
- Baker Engineering (United States) (US)
Publication Details
- Journal
- Zenodo (CERN European Organization for Nuclear Research)
- Published
- 2025-04-29
- DOI
- https://doi.org/10.5281/zenodo.15301615
- Primary Topic
- Sensory Analysis and Statistical Methods
- Type
- article
- Field-Weighted Citation Impact
- 0.00