Blar i NOFIMA vitenarkiv på forfatter "Varela, Paula"
-
Pairing beer and food in social media: Is it an image worth more than a thousand words?
Arellano-Covarrubias, Araceli; Escalona-Buendía, Héctor B.; Gómez-Corona, Carlos; Varela, Paula (Journal article; Peer reviewed, 2022)Food pairing has been widely studied to understand the patterns that explain how people pair different foods and ingredients and, therefore, to obtain successful pairings and good recommendations for consumers. Social media ... -
Portion size selection as related to product and consumer characteristics studied by PLS path modelling
Nguyen, Quoc Cuong; Næs, Tormod; Almøy, Trygve; Varela, Paula (Journal article; Peer reviewed, 2018)Expectations of satiation and satiety have been increasingly investigated because of the interest in how they, along with liking, can modulate portion-size selection. Consumer characteristics can also be important when ... -
Portion size selection as related to product and consumer characteristics studied by PLS path modelling.
Nguyen, Quoc Cuong; Næs, Tormod; Almøy, Trygve; Varela, Paula (Peer reviewed; Journal article, 2020)Expectations of satiation and satiety have been increasingly investigated because of the interest in how they, along with liking, can modulate portion-size selection. Consumer characteristics can also be important when ... -
Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch - An in vitro approach
Gamero, Amparo; Nguyen, Quoc Cuong; Varela, Paula; Fiszman, Susana; Tarrega, Amparo; Rizo, Arantxa (Peer reviewed; Journal article, 2019) -
Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance
Bordim, Jéssica; Lise, Carla Cristina; Marques, Caroline; Oldoni, Tatiane Cadorin; Varela, Paula; Mitterer‐Daltoé, Marina Leite (Peer reviewed; Journal article, 2021)In the present study, the influences of color and awareness of the presence of three different naturally colored antioxidants, were studied using the projective consumer method Word Association. Moringa, propolis, and red ... -
Principal components analysis of descriptive sensory data: Reflections, challenges, and suggestions
Næs, Tormod; Tomic, Oliver; Endrizzi, Isabella; Varela, Paula (Peer reviewed; Journal article, 2021)This article presents a discussion of principal components analysis of descriptive sensory data. Focus is on standardization, many correlated variables, validation, and the use of descriptive data in preference mapping. ... -
Projective mapping based on choice or preference: An affective approach to projective mapping
Varela, Paula; Berget, Ingunn; Hersleth, Margrethe; Carlehög, Mats; Asioli, Daniele; Næs, Tormod (Journal article; Peer reviewed, 2017)This work explores a new affective approach to projective mapping, based on consumers' choices or preferences. Two sessions, one week apart, were performed with the same consumers, using whole bread as a case study. Overall ... -
Projective mapping with food stickers: A good tool for better understanding perception of fish in children of different ages
Daltoe, Marina Mitterer; Breda, Leandra Schuastz; Belusso, A.C.; Nogueira, Barbara Arruda; Rodrigues, Deyse Pegorini; Fiszman, Susana; Varela, Paula (Peer reviewed; Journal article, 2017)The objective of this study was to better understand the perception of fish products among school children of three different age groups, 5–6 years, 7–8 years and 9–0 years. In order to do so, we used Projective Mapping ... -
Segmentation in projective mapping
Berget, Ingunn; Varela, Paula; Næs, Tormod (Journal article; Peer reviewed, 2019)Projective mapping (PM) or napping® has attained much attention in recent literature as a method for fast sensory profiling and measurement of consumer perception. However, little work has been done to understand the ... -
Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception
Velázquez, Ana Laura; Vidal, Leticia; Alcaire, Florencia; Varela, Paula; Ares, Gastón (Peer reviewed; Journal article, 2021)The objective of the present study was to evaluate children's hedonic sensitivity to sugar reduction in three dairy products: vanilla milk desserts, chocolate-flavoured milk, and vanilla yoghurt. For each product, a regular ... -
Sixteen-week multicentre randomised controlled trial to study the effect of the consumption of an oat beta-glucan- enriched bread versus a whole-grain wheat bread on glycaemic control among persons with pre-diabetes: a study protocol of the CarbHealth study
Hjorth, Therese; Schadow, Alena; Revheim, Ingrid; Spielau, Ulrike; Thomassen, Lise M.; Meyer, Klara; Piotrowski, Katja; Rosendahl-Riise, Hanne; Rieder, Anne; Varela, Paula; Lysne, Vegard; Ballance, Simon; Koerner, Antje; Landberg, Rikard; Buyken, Anette E.; Dierkes, Jutta (Peer reviewed; Journal article, 2022)Introduction In 2012, the estimated global prevalence of pre-diabetes was 280 million, and the prevalence is expected to rise to 400 million by 2030. Oat-based foods are a good source of beta-glucans, which have been shown ... -
Sluttrapport VårMat.- VårMat - strategisk satsing på persontilpasset mat 2018-2020
Rognså, Guro Helgesdotter; Ueland, Øydis; Lindberg, Diana; Grini, Ida Synnøve Bårvåg; Alm, Siril; Iversen, Stian Gjerstad; Rosnes, Jan Thomas; Rud, Ida; Varela, Paula (Nofima rapportserie, Research report, 2021)Dette er sluttrapporten for VårMat-satsingen i Nofima - en intern strategisk satsing på persontilpassing av mat, som har gått i perioden 2018 til 2020. Målet for satsingen var å samordne, videreutvikle og øke Nofimas samlede ... -
Structured sorting using pictures as a way to study nutritional and hedonic perception in children
Varela, Paula; Salvador, Ana (Peer reviewed; Journal article, 2014) -
Sugar reduction in products targeted at children: Why are we not there yet?
Velázquez, Ana Laura; Vidal, Leticia; Varela, Paula; Ares, Gastón (Peer reviewed; Journal article, 2021)Sugar intake among children has raised concern worldwide as it exceeds nutritional recommendations. Sugar contributes to the daily energy intake, without providing additional nutritional value and is associated with several ... -
Taste perception and oral microbiota: recent advances and future perspectives
Rud, Ida; Almli, Valerie Isabelle Lengard; Berget, Ingunn; Tzimorotas, Dimitrios; Varela, Paula (Peer reviewed; Journal article, 2023) -
Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties
do Carmo, Cátia Saldanha; Rieder, Anne; Varela, Paula; Zobel, Hanne; Dessev, Tzvetelin; Nersten, Solveig; Mohamed, Sara Mohamed Gaber; Sahlstrøm, Stefan; Knutsen, Svein Halvor (Peer reviewed; Journal article, 2023)Texturized vegetable protein (TVP) from a blend of faba bean protein concentrate and an oat beta-glucan rich fraction was produced by low-moisture extrusion to combine nutritional benefits of both ingredients. The effect ... -
The fourth industrial revolution in the food industry—part II: Emerging food trends
Hassoun, Abdo; Bekhit, Alaa El-Din; Jambrak, Anet Režek; Regenstein, Joe M.; Chemat, Farid; Morton, James D.; Gudjónsdóttir, María; Carpena, Maria; Prieto, Miguel A.; Varela, Paula; Arshad, Rai Naveed; Aadil, Rana Muhammad; Bhat, Zuhaib; Ueland, Øydis (Peer reviewed; Journal article, 2022)The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases ... -
The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor (Journal article; Peer reviewed, 2019)The objective of this study was to explore the production of an expanded snack entirely based on pea- and oatrich fractions using the extrusion technology. The effect of the die temperature, HZ6 (146–175 °C) and blend ... -
The role of food packaging on children's diet: Insights for the design of comprehensive regulations to encourage healthier eating habits in childhood and beyond
Varela, Paula (Peer reviewed; Journal article, 2021)Food packaging design has become a key component of the marketing mix of companies to ensure the long-term success of their products, and to convey information that set apart their products from competitors. The aim of ... -
Thinking outside the booth: when Covid-19 pushed sensory testing to remote options
Varela, Paula (Peer reviewed; Journal article, 2022)This commentary addresses the issue of remote testing with sensory and consumer panels, within the VSI Covid-19 and Sensory Science in Food Quality and preference. In particular, two papers on the topic will be discussed: ...