Background: Replacement of the gluten is one of the challenging issues in the food industry, since producing nutritious and functionally acceptable gluten-free foods is difficult. The cake is a cereal-based product that attracts the consumers due to its various flavors, long shelf-life, and relatively low cost. Considering the competition in markets and the increased demand for functional and n...

BACKGROUND COPD is a civilization disease. It affects up to 8%-10% of population >30 years of age. Coexistence of depression occurs in 20%-40% of patients with COPD. Depression and anxiety reduce compliance and worsen prognosis. OBJECTIVE The aims of this study were to determine the degree of illness acceptance among patients with COPD, to examine the relation between disease acceptance and p...

This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, te...

Logistic regression was used to quantify and characterize the effects of changes in marbling score, Warner-Bratzler shear force (WBSF), and consumer panel sensory ratings for tenderness, juiciness, or flavor on the probability of overall consumer acceptance of strip loin steaks from beef carcasses (n = 550). Consumers (n = 489) evaluated steaks for tenderness, juiciness, and flavor using nine-p...

OBJECTIVE To examine the variability in accepting different types of gifts by clinical specialty as well as job rank among physicians working in Saudi Arabia. METHODS This cross-sectional study was carried out between March and July of 2012 in different regions of Saudi Arabia. A self-administrated questionnaire was developed and administered to all participants, both in paper and electronic ...