Amparo Tárrega
YOU?
Author Swipe
View article: Understanding young consumers' attitudes towards plant-based products: A structural equation modelling analysis approach
Understanding young consumers' attitudes towards plant-based products: A structural equation modelling analysis approach Open
View article: In vitro shear and compression protocols to evaluate the effects of oral processing on purées intended for dysphagia patients
In vitro shear and compression protocols to evaluate the effects of oral processing on purées intended for dysphagia patients Open
Bolus viscosity before swallowing is critical in dysphagia patients. Only a few works have assessed this viscosity using real boli expectorated by humans. However, this may be a risk for dysphagia patients, and it could be avoided by using…
View article: The thirst-quenching capacity of carbonated thickened drinks
The thirst-quenching capacity of carbonated thickened drinks Open
Thickened drinks can be prescribed to ensure the safety of individuals with swallowing difficulties. However, these beverages, especially those with starch-based thickeners, are often less appealing because of their texture and taste. Prev…
View article: How do Spanish consumers perceive different lettuce cultivation systems? Insights from explicit and implicit methods
How do Spanish consumers perceive different lettuce cultivation systems? Insights from explicit and implicit methods Open
View article: Perception of elderly people with swallowing disorders on food served in hospital: an exploratory study using eye tracker and emotional face reader methodology to identify challenges and opportunities
Perception of elderly people with swallowing disorders on food served in hospital: an exploratory study using eye tracker and emotional face reader methodology to identify challenges and opportunities Open
Background: Individuals afflicted with dysphagia must modify the consistency of their diet, as there is no other viable option. The patient's acceptance of the diet may not have been given enough attention. This study examined the use of a…
View article: Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults
Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults Open
Background/Objectives: The increase in the older adult population worldwide and the need to switch to vegetal-origin protein consumption for environmental sustainability point to legumes and pseudocereals as alternative ingredients in new …
View article: Exploring the impact of bubble type on sensory stimulation in drinks
Exploring the impact of bubble type on sensory stimulation in drinks Open
This study explores the impact of various types of carbonation on sensory stimulation in the mouth, salivary secretion and the neurotransmitter substance P (SP), as well as body responses such as heart rate (HR) and Galvanic Skin Response …
View article: A comparative study of vegetable flours as alternative protein sources of interest for food industry
A comparative study of vegetable flours as alternative protein sources of interest for food industry Open
The influence of protein and starch profiles of chickpea, lentil, red lentil, white bean, quinoa, amaranth and oat flours on their techno-functional properties was studied in detail. Proteome of flours was approached through an affordable …
View article: The difficult decision of buying food for others: Which puree will my baby like?
The difficult decision of buying food for others: Which puree will my baby like? Open
When selecting commercial baby food, parents make the initial decision, but the baby's approval ultimately determines the likelihood of repurchasing. However, discerning what babies prefer and enjoy can be challenging for food developers b…
View article: New Ways to Evaluate Dysphagia Purées Before Swallowing Through in Vitro Analysis: Shearing or Uniaxial Force?
New Ways to Evaluate Dysphagia Purées Before Swallowing Through in Vitro Analysis: Shearing or Uniaxial Force? Open
View article: How Do Spanish Consumers Perceive Different Types of Agriculture?
How Do Spanish Consumers Perceive Different Types of Agriculture? Open
View article: Foaming Purees as a Strategy to Modify Oral Processing Time
Foaming Purees as a Strategy to Modify Oral Processing Time Open
View article: Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties
Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties Open
View article: Effect of pH and Calcium on the Techno Functional Properties of Different Pulse Flours, Pastes, and Gels
Effect of pH and Calcium on the Techno Functional Properties of Different Pulse Flours, Pastes, and Gels Open
View article: Thirstiness, body hydration and thickened water: A study about their relationship
Thirstiness, body hydration and thickened water: A study about their relationship Open
View article: Mechanical and Sensory Properties of Pulse Gels in the Development of New Plant Based Food
Mechanical and Sensory Properties of Pulse Gels in the Development of New Plant Based Food Open
The shift towards healthier and sustainable food consumption requires a greater variety of plant-based products. This study aimed to determine how the mechanical and sensory properties of three different pulse gels (chickpea, lentil, or re…
View article: Classification trees as machine learning tool to explore consumers’ purchasing decision pathway. A case-study on parent’s perception of baby food jars
Classification trees as machine learning tool to explore consumers’ purchasing decision pathway. A case-study on parent’s perception of baby food jars Open
View article: Early changes in elderly food habits related to reduced protein intake
Early changes in elderly food habits related to reduced protein intake Open
Age-related loss of muscle mass and function is a leading cause of frailty in elderly people. Changes in adult lifestyle (diet and physical activity) are highlighted as some causes and modifiable factors that can be challenged. The objecti…
View article: Techno-Functional and Rheological Properties of Alternative Plant-Based Flours
Techno-Functional and Rheological Properties of Alternative Plant-Based Flours Open
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable…
View article: Brewer’s Spent Grain Used in Fiber-Enriched Burgers—Influence of Sustainability Information on Consumer Responses
Brewer’s Spent Grain Used in Fiber-Enriched Burgers—Influence of Sustainability Information on Consumer Responses Open
Brewer’s spent grain (BSG) is the main brewery by-product, whose main use is animal feed but its incorporation into food can improve nutritional quality and sustainability. However, consumers base food preferences on packaging cues that as…
View article: Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade
Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade Open
This work aimed to study the response of Uruguayan consumers to cheeses with different nutritional and commercial characteristics and determine changes over the last decade. Conjoint analysis was used to establish the value that consumers …
View article: Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?
Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful? Open
Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscom…
View article: Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products
Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products Open
The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention …
View article: Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins
Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins Open
Obtaining superior quality varieties are one of the main objectives of fruit breeding programs worldwide. In this study, we investigate employing check-all-that-apply (CATA) questions, which include the ideal product, as a method to select…
View article: No lockdown in the kitchen: How the COVID-19 pandemic has affected food-related behaviours
No lockdown in the kitchen: How the COVID-19 pandemic has affected food-related behaviours Open
View article: External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice
External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice Open
In a pre-purchase situation, consumer perception of mandarin quality is almost exclusively based on fruit appearance. Determination of consumer requirements in this regard is needed to preserve the current success of this crop in markets w…
View article: Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions
Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions Open
View article: Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food
Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food Open
Sandwiches are the most common “casual-food” consumed by all age groups in Spain. Due to the importance of visual appearance to promote unplanned or impulse buying, foodservice and hospitality companies focus on improving the visual impres…
View article: Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre
Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre Open
The use of apple pomace flour (APF) as a fibre enrichment strategy was investigated. The aim of this study was to evaluate consumers’ response to intrinsic and extrinsic properties of a bakery premix product when using APF. Apple pomace, a…
View article: Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS
Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS Open
[ES] En este estudio, la composición volátil de seis muestras de chocolate negro con distinto tiempo de tostado del cacao (30.5, 34.5 y 38.5 min) y origen geográfico (Ecuador y Ghana), se caracterizaron con micro extracción en fase sólida …