Combining absolute and relative evaluations for determining sensory food quality : analysis and prediction Universiteit Gent
Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates? Universiteit Gent
Purpose - The purpose of this paper is to examine the influence of anticipated emotions (AE) on behavioural intention and behaviour to consume filled chocolates and to give an indication on the possible differences in consumer behaviour between two countries. Design/methodology/approach - The theory of planned behaviour (TPB) was used to explain the consumption of chocolate. In this study, TPB is extended with a construct for AE. Findings - A ...
Potential of insect-derived ingredients for food applications Universiteit Gent
Date fruit ( Phoenix dactylifera L.) : an underutilized food seeking industrial valorization Universiteit Gent
Quality evaluation of coffee-like beverage from date seeds (Phoenix dactylifera, L.) Universiteit Gent
To poison or not?: a proteomic approach to quantify enterotoxins produced from Bacillus cereus Universiteit Gent
Interactions between wheat starch, hydroxypropyl methyl-cellulose (HPMC) and psyllium seed husk in gluten-free breadmaking Universiteit Gent
Hydroxypropyl methylcellulose (HPMC) and psyllium seed husk (PSH) have been described as possible network forming components in gluten-free bread. However, there is still a lack of knowledge about their functionality in gluten-free breadmaking. In this study, the interactions between HPMC and PSH in a gluten-free model system with wheat starch were studied. Their functionality was investigated through rheology, cryo-scanning electron microscopy ...