BEDNÁROVÁ, Kristína and Jiří ZELENÝ. Extended abstract: The Use of Technological Devices for Water Adjustment as a Product Innovation in Gastronomic Facilities. In International Food Marketing Research Symposium at the University of Bournemouth, United Kingdom. 2018.
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Basic information
Original name Extended abstract: The Use of Technological Devices for Water Adjustment as a Product Innovation in Gastronomic Facilities
Authors BEDNÁROVÁ, Kristína and Jiří ZELENÝ.
Edition International Food Marketing Research Symposium at the University of Bournemouth, United Kingdom, 2018.
Other information
Original language English
Type of outcome Proceedings paper
Field of Study 21101 Food and beverages
Country of publisher United Kingdom of Great Britain and Northern Ireland
Confidentiality degree is not subject to a state or trade secret
WWW URL
Organization unit University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Keywords (in Czech) čaj, filtrace, hédonické hodnocení, káva, kohoutková voda, reverzní osmóza, senzorické hodnocení, trojúhelníková zkouška
Keywords in English coffee, drinking water, filtration, hedonic evaluation, reverse osmosis, sensory tasting, tea, triangle test
Tags International impact, Reviewed
Changed by Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:29.
Abstract
The aim of the research was to compare the sensory differences of selected beverages made from the filtered water by reverse osmosis (RO) and the tap water with no treatment (NT) via sensory evaluation.
Abstract (in Czech)
Cílem výzkumu bylo porovnat senzorické rozdíly vybraných nápojů připravených z filtrované vody pomocí reverzní osmózy (RO) a kohoutkové vody bez úpravy (NT) pomocí senzorické evaluace.
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