Reynaldo J. Silva-Paz
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View article: Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review.
Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review. Open
Background Three-dimensional (3D) food printing is an emerging technology with potential applications in personalized nutrition and sustainable food production. However, its success hinges critically on consumer acceptance, which is predom…
View article: Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya
Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya Open
Fresh-cut pitahaya ( Selenicereus spp. ) faces significant postharvest challenges due to rapid quality deterioration. This study evaluated the effects of combined preservation treatments (ascorbic acid, calcium chloride, and UV-C light) o…
View article: Sensory perception and digestibility of a protein pudding-type dessert with an omega-3 nanoemulsion designed for older adults
Sensory perception and digestibility of a protein pudding-type dessert with an omega-3 nanoemulsion designed for older adults Open
View article: Rapid Descriptive Methodologies in Food Sensory Analysis: CATA, Free Choice Profile and Flash Profile
Rapid Descriptive Methodologies in Food Sensory Analysis: CATA, Free Choice Profile and Flash Profile Open
This chapter explores rapid descriptive sensory analysis methodologies (Check-All-That-Apply (CATA), Free Choice Profile (FCP), Flash Profile (FP), Pivot Profile, and Napping®) as efficient alternatives to traditional methods. These techni…
View article: Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins
Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins Open
Sensory evaluation is essential to understand consumer perception. This study compared three descriptive methods (Check-All-That-Apply (CATA), Flash Profile, and Pivot Profile) to characterize muffins formulated with alternative flours (pu…
View article: Effect of Germination on the Nutritional, Physical, Chemical and Sensory Characteristics of Multigrain Pita Bread Made from Legumes And Cereals
Effect of Germination on the Nutritional, Physical, Chemical and Sensory Characteristics of Multigrain Pita Bread Made from Legumes And Cereals Open
Germination is known to modify the bioavailability of nutrients and enhance the antioxidant potential of grains. In this research, pita bread made from germinated grains (GGB) was compared to non-germinated (NGB) counterparts to assess cha…
View article: Mindfulness influence on psychological wellbeing: in search of cultural adaptations
Mindfulness influence on psychological wellbeing: in search of cultural adaptations Open
Introduction In the last decade, mindfulness-based programs have been assimilated among educational staff to cultivate socio-emotional skills and mental resilience. Most mindfulness programs use generic international models, omitting expli…
View article: Andean Pseudocereal Flakes with Added Pea Protein Isolate and Banana Flour: Evaluation of Physical–Chemical, Microstructural, and Sensory Properties
Andean Pseudocereal Flakes with Added Pea Protein Isolate and Banana Flour: Evaluation of Physical–Chemical, Microstructural, and Sensory Properties Open
In order to obtain a highly nutritious extrudate, a combination of pseudocereals, vegetable protein, and banana flour, a fruit with high sensory acceptability, was used. The objective of the research was to produce a multi-component extrud…
View article: Nutritious corn extrudates enriched with Andean Lupin and pecan nut: Physicochemical, textural, nutraceutical and sensory properties
Nutritious corn extrudates enriched with Andean Lupin and pecan nut: Physicochemical, textural, nutraceutical and sensory properties Open
View article: Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties
Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties Open
Canola oil, extracted from Brassica napus, is appreciated for its nutritional profile, but its use in the food industry is limited by its susceptibility to oxidation. This study aimed to evaluate the nanoemulsion of canola oil by sonicatio…
View article: Effect of label elements in bottled water: Impact on consumer preferences, purchase intentions and health perception through affective sensory tests
Effect of label elements in bottled water: Impact on consumer preferences, purchase intentions and health perception through affective sensory tests Open
View article: The effect of ballot design for strawberry yogurt analysis using CATA (check-all-that-apply)
The effect of ballot design for strawberry yogurt analysis using CATA (check-all-that-apply) Open
Sensory evaluation of food is a constantly evolving field, where recently developed analysis methods are on their way to be consolidated. Check-All-That-Apply (CATA) is a rapid method used to describe sensory characteristics of a product t…
View article: Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking
Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking Open
The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characterist…
View article: Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour
Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour Open
This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads. The raw and popped amaranth grain flours of four Peruvian v…
View article: Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru
Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru Open
In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and tra…
View article: Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes Open
In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour…
View article: Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Descriptive Sensory Profile and Overall Liking with Consumers
Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Descriptive Sensory Profile and Overall Liking with Consumers Open
The aims of this research were to know the physicochemical parameters, texture properties and sensory profile of vegetarian sausages through the flash profile, overall liking and purchase intention. Additionally, protein, fat and carbohydr…
View article: Food grain quality: Analysis of physical, biometric, and colorimetric properties to promote consumption
Food grain quality: Analysis of physical, biometric, and colorimetric properties to promote consumption Open
This research focused on analyzing the biometric, colorimetric and morphological characteristics of thirty seeds, covering legumes, cereals and oilseeds. Thirteen legumes, fourteen cereals and three oilseeds were collected from three diffe…
View article: Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures
Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures Open
Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enric…
View article: Influence of organic compost treatment on biometric patterns and sensory attributes of fresh green beans (Phaseolus vulgaris L.)
Influence of organic compost treatment on biometric patterns and sensory attributes of fresh green beans (Phaseolus vulgaris L.) Open
Organic production is nowadays more important for the care of the environment. Therefore, fresh horticultural products such as green beans produced with organic compost are healthier and are influenced by their sensory characteristics. The…
View article: Impact of Social Isolation Produced by Covid-19 on Eating Habits and Emotional States in Perú
Impact of Social Isolation Produced by Covid-19 on Eating Habits and Emotional States in Perú Open
COVID-19 pandemic changed our life. Though isolation and confinement help to reduce the spread of disease, remaining isolated for long periods brings negative consequences on mental health. This study describes the impact on dietary habits…
View article: Evaluation of the physicochemical and sensory characteristics of gluten-free cookies
Evaluation of the physicochemical and sensory characteristics of gluten-free cookies Open
The increasing prevalence of celiac disease and gluten intolerance has led to an increased demand for gluten-free food products in Peru. The research objective was to develop gluten-free cookies from substitute flours, evaluating their phy…
View article: Dehydration of Suillus luteus mushroom at different drying temperature, drying method, and pretreatment
Dehydration of Suillus luteus mushroom at different drying temperature, drying method, and pretreatment Open
The aim of this research was to assess the influence of drying temperature, drying method, and pretreatment on the dehydration of the edible mushroom Suillus luteus, focusing on its physical, functional, and sensory characteristics. Suillu…
View article: Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss)
Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss) Open
This study aimed to evaluate the effect of five cooking methods (steam, grill, oven, frying and microwave) on farm-raised rainbow trout's sensory acceptability, physicochemical characteristics, and nutritional value. A survey was conducted…
View article: Mathematical Modelling of Muña Leaf Drying (Minthostachys mollis) for Determination of the Diffusion Coefficient, Enthalpy, and Gibbs Free Energy
Mathematical Modelling of Muña Leaf Drying (Minthostachys mollis) for Determination of the Diffusion Coefficient, Enthalpy, and Gibbs Free Energy Open
In Peru, there are more than four thousand plants with medicinal properties, including muña, which helps digestion and improves health. The way to preserve these plants is drying up. The objective of this research was to investigate the co…
View article: Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours
Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours Open
Enrichment is the addition of nutrients to a food that does not contain them naturally, which is conducted in a mandatory manner and in order to solve a nutritional deficiency in the population. Enriched petipan are products that contain h…
View article: EFFECT OF BIOFERTILIZERS AND HUMIC ACIDS ON THE GROWTH OF THREE COFFEE VARIETIES AT THE NURSERY LEVEL IN CHANCHAMAYO, CENTRAL JUNGLE OF PERU
EFFECT OF BIOFERTILIZERS AND HUMIC ACIDS ON THE GROWTH OF THREE COFFEE VARIETIES AT THE NURSERY LEVEL IN CHANCHAMAYO, CENTRAL JUNGLE OF PERU Open
In recent years, escalating chemical fertilizer costs have imperiled the economic feasibility of coffee cultivation in Peru, resulting in reduced yields across plantations. This study aimed to assess biofertilizers' effect on the growth an…
View article: Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn
Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn Open
The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein usin…
View article: Secado de hojas de muña (minthostachys mollis): Modelado, cinética y propiedades termodinámicas
Secado de hojas de muña (minthostachys mollis): Modelado, cinética y propiedades termodinámicas Open
La hoja de muña se utiliza como infusión, posee propiedades farmacológicas y se usa para aliviar los síntomas digestivos y respiratorios. Por lo que, el secado es importante para la conservación y almacenamiento hasta su uso o procesamient…
View article: Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone
Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone Open
In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evalua…