Abstract

A ready meal based on precooked gluten-free pasta with a yogurt-based sauce enriched with probiotic bacteria was developed and optimized from both the nutritional and sensory point of view. Conceptually, the work aims at understanding the innovation stress in consumers and check whether the “perfect beauty” of a complex food product innovation, which is extremely admirable from a food technology point of view, could be effectively appreciated by consumers. In other words, we are interested in knowing whether there exists a gap between science-based or ”innovation-leading” technologists’ food preferences and consumers’ preferences, which are taste, information, price and promotion driven.

Autore Pugliese

• Pilone Vittoria

Tutti gli autori

• Conte A. , Stasi A. , Pilone V. , Gammariello D. , Padalino L. , Bimbo F. , Lopolito A. , Del Nobile M.A.

Titolo volume/Rivista

JOURNAL OF FOOD RESEARCH

Anno di pubblicazione

2012

ISSN

1927-0887

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile