Protocol on the characterization of the FOODLAND novel raw materials, ingredients, and food products (D5.15)

This deliverable includes the description of the analytical methods (procedures, techniques, tools, target properties) that have been, are and will be used in the relevant project Food Hubs for the characterization of the new raw materials, ingredients, food products developed by FoodLAND. In particular, the aim is to determine the composition, functional and sensory properties and nutritional characteristics of the realized products.

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Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2025-06-30
DOI
https://doi.org/10.5281/zenodo.14945116
Primary Topic
Sensory Analysis and Statistical Methods
Type
article
Field-Weighted Citation Impact
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article

Protocol on the characterization of the FOODLAND novel raw materials, ingredients, and food products (D5.15)

Zenodo (CERN European Organization for Nuclear Research)
Sensory Analysis and Statistical Methods
article

Protocol on the characterization of the FOODLAND novel raw materials, ingredients, and food products (D5.15)

article en

Abstract

This deliverable includes the description of the analytical methods (procedures, techniques, tools, target properties) that have been, are and will be used in the relevant project Food Hubs for the characterization of the new raw materials, ingredients, food products developed by FoodLAND. In particular, the aim is to determine the composition, functional and sensory properties and nutritional characteristics of the realized products.

Zenodo (CERN European Organization for Nuclear Research)
Sokoine University of Agriculture (TZ)
Zero hunger
Openalex Percentile: Top 47%
Sensory Analysis and Statistical Methods
DOIOpen Access PDFOpenAlex
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Protocol on the characterization of the FOODLAND novel raw materials, ingredients, and food products (D5.15) · Zenodo (CERN European Organization for Nuclear Research) (2025) | TGRS Research Map | TGRS