Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sens...

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Detalles Bibliográficos
Autores principales: Głuchowski, Artur, Czarniecka-Skubina, Ewa, Kostyra, Eliza, Wasiak-Zys, Grażyna, Bylinka, Kacper
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826582/
https://www.ncbi.nlm.nih.gov/pubmed/33435148
http://dx.doi.org/10.3390/foods10010133

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826582/
https://www.ncbi.nlm.nih.gov/pubmed/33435148
http://dx.doi.org/10.3390/foods10010133

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