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View article: An Investigation Into the Sensory Properties of Cookies Made With Luffa Seed Powder
An Investigation Into the Sensory Properties of Cookies Made With Luffa Seed Powder Open
The seeds are currently a waste product from the luffa sponge (exfoliator) production. Luffa seeds could be a new and innovative sustainable ingredient as they offer nutritional benefits. Before they can be considered for use in different …
View article: The Cross‐Modal Interaction of White Pepper Included in a Bread Formulation: An Investigation Using Hedonic Scales and Rate‐All‐That‐Apply
The Cross‐Modal Interaction of White Pepper Included in a Bread Formulation: An Investigation Using Hedonic Scales and Rate‐All‐That‐Apply Open
White pepper is a chemical irritant identified to increase saltiness perception in a liquid food matrix (soup). However, it also leads to off‐flavors and bitterness in soup. The objective of this study was to evaluate the feasibility of us…
View article: An Investigation into the Sensory Properties of Luffa (Luffa cylindrica (L.)) Fruit Powder
An Investigation into the Sensory Properties of Luffa (Luffa cylindrica (L.)) Fruit Powder Open
Luffa fruit is an underutilized and novel ingredient in North America. To increase the shelf life of luffa fruit, this study evaluated the creation of luffa fruit powder using three different drying temperatures (40 °C, 50 °C, and 60 °C). …
View article: Consumer Perception of Plant‐Based Chocolate Bars Using Static and Dynamic Sensory Methodologies
Consumer Perception of Plant‐Based Chocolate Bars Using Static and Dynamic Sensory Methodologies Open
The plant‐based chocolate market has been growing in recent years due to consumer preference for environmentally friendly plant‐based foods, as well as those who are avoiding milk ingredients due to lactose intolerance. The study aimed to …
View article: Consumer perception of meal replacement beverages: A comparison between younger adults and older adults
Consumer perception of meal replacement beverages: A comparison between younger adults and older adults Open
Meal replacement beverages (MRBs) are consumed by a wide variety of consumers for different reasons. This study evaluated how younger adults ( n = 62; aged 18–35) and older adults ( n = 63; aged 65 or older) perceive MRBs. The participants…
View article: Consumer Perception of Sugar Kelp (Saccharina latissima) Addition to Soup
Consumer Perception of Sugar Kelp (Saccharina latissima) Addition to Soup Open
Seaweed is a sustainable and nutritionally beneficial ingredient; however, consumers do not regularly eat it in North America. Sugar kelp is one variety of seaweed that is presently underutilized and this study will evaluate Atlantic Canad…
View article: A Preliminary Investigation Into the Use of <scp>AI</scp>‐Generated Food Images in a Survey Asking About Consumer Perception of Appeal, Naturalness, Healthiness, and Willingness to Consume
A Preliminary Investigation Into the Use of <span>AI</span>‐Generated Food Images in a Survey Asking About Consumer Perception of Appeal, Naturalness, Healthiness, and Willingness to Consume Open
Food images generated using artificial intelligence (AI) are becoming more common in research, and in the everyday world. The objective of this study was to identify how consumers' perception of a food image (AI‐generated or a genuine imag…