000150092 001__ 150092
000150092 005__ 20250131123450.0
000150092 0247_ $$2doi$$a10.1016/j.lwt.2015.10.048
000150092 0248_ $$2sideral$$a99379
000150092 037__ $$aART-2016-99379
000150092 041__ $$aeng
000150092 100__ $$0(orcid)0000-0002-2713-5939$$aResconi, V.C.$$uUniversidad de Zaragoza
000150092 245__ $$aRice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole musle cooked hams: Sensory analysis and consumer preferences
000150092 260__ $$c2016
000150092 5203_ $$aSensory characteristics and visual acceptability of cooked hams with rice starch (RS) and fructo-oligosaccharides (FOS) as substitutes for, respectively, sodium tripolyphosphate (STPP) and dextrose (Dex), were evaluated. Replacement of STPP with RS is associated with hams being less juicy, salty and springy, but more adhesive and could negatively affect appearance; but replacement of Dex by FOS had minimal sensory influence. The relative importance of product appearance, pack labels and price information cues in simulated purchasing decisions was also investigated. Consumer purchase choices were more influenced by product appearance than by pack labels referring to additives or price. Including labelling information regarding reduction or exclusion of phosphates may be more important than labels regarding a reduction in salt. For the Irish consumers studied here, the use of phosphates in cooked hams sounds artificial, unhealthy and unknown, whereas dietary fibre was perceived as healthy, natural and improving of the eating quality.
000150092 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000150092 590__ $$a2.329$$b2016
000150092 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b32 / 127 = 0.252$$c2016$$dQ2$$eT1
000150092 592__ $$a1.352$$b2016
000150092 593__ $$aFood Science$$c2016$$dQ1
000150092 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000150092 700__ $$aKeenan, D. F.
000150092 700__ $$0(orcid)0000-0002-7922-1601$$aBarahona, M.$$uUniversidad de Zaragoza
000150092 700__ $$aGuerrero, L.
000150092 700__ $$aKerry, J. P.
000150092 700__ $$aHamil, R.
000150092 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000150092 773__ $$g66 (2016), 284-292$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000150092 8564_ $$s1363394$$uhttps://zaguan.unizar.es/record/150092/files/texto_completo.pdf$$yVersión publicada
000150092 8564_ $$s2535901$$uhttps://zaguan.unizar.es/record/150092/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000150092 909CO $$ooai:zaguan.unizar.es:150092$$particulos$$pdriver
000150092 951__ $$a2025-01-31-12:02:06
000150092 980__ $$aARTICLE