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Updated: May 2, 2026

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
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从消费者期望到感官认可:开发强化果零食的多步骤方法

Karoline Costa Santos1, Alline A L Tribst2, Bianca C Maniglia3

  • 1Department of Food Science and Technology (LCA), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, São Paulo, Brazil.

Journal of texture studies
|January 5, 2026
PubMed
概括

研究人员开发了简单的,低成本的方法来制造富含的果零食,以满足消费者对营养丰富和脆脆的零食的渴望. 优化的工艺使得零食的含量显著提高,并且具有良好的感官吸引力,而不会增加生产成本.

关键词:
和是最重要的.消费者的期望 消费者的期望消费者的感知 消费者的感知过程浸的过程浸.零食 零食 零食 零食质地 质地 质地

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