---
res:
  bibo_abstract:
  - Sustainability in the food chain and the prevention of food losses is an issue
    of increasing importance. There is a large number of processing by-products where
    innovative strategies are helpful for transferring these losses into a consumable
    state. In a step-by-step approach, this current study focused on the sensory properties
    of blends of sunflower press cake and whey, fermented with different consortia
    of microorganisms and intended for being used as a basis for a savory spread.
    In the first part of the work, blends fermented with six co-cultures from lactic
    acid bacteria and yeasts were characterized by free choice profiling and quantitative
    descriptive analysis. The respective results were used to modify the formulation
    and to select the fermentation cultures that were promising from a sensory point
    of view. Subsequent investigations allowed reducing sample dimensionality further,
    and the study was concluded by affective hedonic tests and a check-all-that-apply
    set-up performed by consumers. The final experiment also comprised a just-about-right
    approach performed for specifically evaluating spreadability. The outcome of the
    entire study indicates that it is possible to tailor attractive foods from by-products,
    provided that the need for final optimizations regarding palatability is considered.@eng
  bibo_authorlist:
  - foaf_Person:
      foaf_givenName: Harald
      foaf_name: Rohm, Harald
      foaf_surname: Rohm
  - foaf_Person:
      foaf_givenName: Sophie
      foaf_name: Morejón Caraballo, Sophie
      foaf_surname: Morejón Caraballo
  - foaf_Person:
      foaf_givenName: Ana
      foaf_name: Salvador, Ana
      foaf_surname: Salvador
  - foaf_Person:
      foaf_givenName: Sofia
      foaf_name: Mendo, Sofia
      foaf_surname: Mendo
  - foaf_Person:
      foaf_givenName: Empar
      foaf_name: Llorca, Empar
      foaf_surname: Llorca
  - foaf_Person:
      foaf_givenName: Stefano
      foaf_name: Cattaneo, Stefano
      foaf_surname: Cattaneo
  - foaf_Person:
      foaf_givenName: Ivano
      foaf_name: De Noni, Ivano
      foaf_surname: De Noni
  - foaf_Person:
      foaf_givenName: Susanne
      foaf_name: Struck, Susanne
      foaf_surname: Struck
      foaf_workInfoHomepage: http://www.librecat.org/personId=85030
    orcid: https://orcid.org/0000-0002-1281-5966
  - foaf_Person:
      foaf_givenName: Roberto
      foaf_name: Foschino, Roberto
      foaf_surname: Foschino
  - foaf_Person:
      foaf_givenName: Isabel
      foaf_name: Hernando, Isabel
      foaf_surname: Hernando
  bibo_doi: 10.3390/foods14091489
  bibo_issue: '9'
  bibo_volume: 14
  dct_date: 2025^xs_gYear
  dct_isPartOf:
  - http://id.crossref.org/issn/2304-8158
  dct_language: eng
  dct_publisher: MDPI AG@
  dct_subject:
  - food losses
  - sustainability
  - by-product utilization
  - spreadability
  dct_title: Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey@
...