IMPROVING THE CONSUMER PROPERTIES OF FOOD PRODUCTS: MODERN STRATEGIES, TECHNOLOGIES, AND EVALUATION METHODS
Keywords:
Consumer properties; edible coatings; functional foods; sensory analysis; quality management; food additives.Abstract
This article presents a comprehensive analysis of modern approaches to improving the consumer properties of food products. Three key areas are considered: the use of edible coatings to preserve the quality of fruit and vegetable products, the use of secondary food industry resources to enrich traditional products, and the implementation of innovative quality management methods (QFD, qualimetric forecasting). Particular attention is paid to methods for assessing sensory characteristics and studying consumer preferences. This work is based on an analysis of relevant scientific publications (2019–2026) and contains practical recommendations for food manufacturers.
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