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EU-FarmBook is an online platform that gathers and shares practical knowledge in agriculture, forestry, and broader rural development. All content is provided by research and innovation projects funded by the European Union. Learn more about this project on our website.

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or European Commission. Neither the European Union nor the European Commission can be held responsible for them.

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    Filters

    166 results

      Taste Lasko: Connecting Local Producers to Market

      document
      Jan 08, 2022
      -
      Connecting COnsumers and producers to REbalance farmers’ position through AmbassaDOrs trainings
      Tanja Dergan+ 1
      • local food producers
      • food supply chain
      • rural development
      • Taste Lasko
      • STIK Lasko
      • COCOREADO project
      • Horizon 2020
      • local food branding
      • farm-to-fork
      • agricultural innovation

      Regional tasting labs for diverse cereal products: sensory analysis

      document
      Feb 01, 2025
      -
      Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
      Alba Pietromarchi+ 1
      • resilient cereals
      • sensory analysis
      • climate change adaptation
      • biodiversity
      • consumer acceptance
      • MEB Furat
      • Tuscan region
      • organic agriculture
      • gluten content
      • SeedLinked app

      Taste of the Region: Coreado Project for Local Food Innovation

      document
      Jan 01, 2023
      -
      Connecting COnsumers and producers to REbalance farmers’ position through AmbassaDOrs trainings
      Miķelis Grīviņš
      • Farm to Fork
      • local producers
      • food supply chain
      • high-quality products
      • public procurement
      • traceability
      • youth engagement
      • agricultural innovation
      • rural development
      • AKIS

      Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

      document
      Feb 11, 2023
      -
      Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
      Alba Pietromarchi
      • sensory analysis
      • biscuit attributes
      • descriptive statistics
      • organic baking
      • biodynamic agriculture
      • aroma
      • intensity
      • taste
      • consistency
      • FIRAB

      Conciling pleasure and nutrition: PNNS working groups on fats and taste

      document
      Jan 02, 2010
      -
      Innovations agronomiques
      Souliac L., Bizet G., Remy S.
      • fats
      • taste
      • nutrition
      • PNNS
      • AFSSA
      • lipides
      • plaisir
      • oméga-3
      • acides gras trans
      • consommation alimentaire

    Relevant projects

    We found some projects that might be relevant for you, based on your search-query.

      Oral physiology and food perception: individual variability in aroma and taste release

      document
      Jun 01, 2014
      -
      Innovations agronomiques
      Gilles FERON et Elisabeth GUICHARD
      • salivary flow
      • masticatory efficiency
      • aroma release
      • taste perception
      • inter-individual variability
      • food bolus
      • oral physiology
      • salivary composition
      • APCI-MS
      • sensory perception

      Oro-sensory detection of dietary lipids and its impact on eating behavior and metabolic health

      document
      Jan 02, 2010
      -
      Innovations agronomiques
      Martin C., Chevrot M., Passilly-Degrace P., Besnard P.
      • lipides
      • goût
      • comportement alimentaire
      • obésité
      • détection gustative
      • acides gras longs chaînes
      • CD36
      • GPR120
      • GPR40
      • perception sensorielle

      Simple Classification of Beer Styles

      video
      Jan 27, 2021
      -
      BirrAroma_Production of niche plant species for the aromatization of beers
      Stefano Bona
      • birra
      • stili birrari
      • birra belga
      • birra inglese
      • birra lager
      • birra americana
      • birra artigianale
      • birra aromatica
      • birra di alta qualità
      • degustazione birra

      Badania innowacji marketingowych i promocji serów dojrzewających

      document
      Sep 30, 2023
      -
      "Green Milk" Innovations in the production of raw cow's milk, its processing and launching of ripening cheese with increased nutritional values
      LGD Sandry Brdy
      • mleko krowie
      • ser dojrzewający
      • produkcja mleka
      • innowacje marketingowe
      • przetwórstwo mleka
      • Zielone Mleko
      • tasting serów
      • Radzyń Podlaski
      • Unia Europejska
      • projekt wspierany przez UE

      Oral Breakdown and Consumer Acceptance of Fibre-Enriched, Reduced-Salt Breads

      document
      Jun 01, 2014
      -
      Innovations agronomiques
      Fabien LE BLEIS, Ludivine BILLY, Luc SAULNIER et Guy DELLA VALLE,
      • sourdough
      • salt reduction
      • fibre-enriched bread
      • bolus viscosity
      • starch plasticisation
      • oral breakdown
      • particle size distribution
      • glycemic index
      • consumer acceptance
      • capillary rheometry
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