John Wolodko
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View article: A Conjoint Analysis Evaluation of Consumer Perspectives on Cricket-Based Snacks: A Case Study for Alberta, Canada
A Conjoint Analysis Evaluation of Consumer Perspectives on Cricket-Based Snacks: A Case Study for Alberta, Canada Open
Insects have been proposed as a sustainable protein alternative to conventional meat sources. However, consumer acceptance of edible insects is still low in the Western Hemisphere. This study examined how product characteristics and consum…
View article: Development of an Expert System for Assessing Failures in Oil and Gas Pipelines Due to Microbiologically Influenced Corrosion (Mic)
Development of an Expert System for Assessing Failures in Oil and Gas Pipelines Due to Microbiologically Influenced Corrosion (Mic) Open
View article: Barriers and Opportunities of Carbon Utilizing Mineralization Technologies in Canada
Barriers and Opportunities of Carbon Utilizing Mineralization Technologies in Canada Open
View article: Effect of Labelling and Information on Consumer Perception of Foods Presented as 3D Printed
Effect of Labelling and Information on Consumer Perception of Foods Presented as 3D Printed Open
Labelling and information have been shown to increase acceptance of novel food technologies. The novel technology of 3 Dimensional Printing (3DP) of foods is not well known among consumers. The study aim was to investigate the effect of th…
View article: Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates
Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates Open
Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived swee…
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…