Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 442973
Title Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes
Author(s) Bongoni, R.; Steenbekkers, L.P.A.; Verkerk, R.; Boekel, M.A.J.S. van; Dekker, M.
Source Trends in Food Science and Technology 33 (2013)2. - ISSN 0924-2244 - p. 139 - 145.
DOI https://doi.org/10.1016/j.tifs.2013.08.004
Department(s) Food Quality and Design
CS OnderwijsinstituutOnderwijsinstituut
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) different cooking methods - brassica vegetables - red cabbage - broccoli - degradation - kinetics - chain
Abstract The domestic preparation of vegetables induces a significant change in their sensory and health attributes. The preparation of vegetables by consumers is likely to be controlled by assessing perceivable (sensory) quality attributes such as colour and texture because other quality attributes, including the phytochemical content (health), cannot be directly assessed. ‘Consumer-Oriented Food Technology’ is introduced herein as a research approach for the ‘multi-criteria optimisation’ of vegetable quality after domestic preparation. Mathematical modelling for ‘multi-criteria optimisation’ is proposed as a tool to meet consumer sensory preferences while optimising health benefits. This approach is valuable for consumer-based strategies for healthy, tasty vegetables.
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