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View article: Uruguayan perceptions of plant-based cheese alternatives: consumer segmentation, sensory drivers of liking and conceptual associations
Uruguayan perceptions of plant-based cheese alternatives: consumer segmentation, sensory drivers of liking and conceptual associations Open
View article: Consumer Willingness to Pay for Food Products Enriched with Brewers’ Spent Grain: A Discrete Choice Experiment
Consumer Willingness to Pay for Food Products Enriched with Brewers’ Spent Grain: A Discrete Choice Experiment Open
Brewers’ spent grain (BSG), a nutrient-rich by-product, offers the food industry a sustainable opportunity. This study explores consumer willingness to pay (WTP) for food products enriched with BSG, focusing on the influence of sustainabil…
View article: High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life
High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life Open
The present investigation studied the protein quality of cookies developed for undernourished adolescents, following the storage stability of the cookies in different packaging materials and storage conditions. A total of 18 Sprague Dawley…
View article: Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies
Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies Open
One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on severa…