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[Display omitted] • Structured Projective Mapping (S-PM) and Sorting were used to assess the nutritional perception of participants. • The holistic sensory methods showed similar perception among regular and food addicts participants. • Sorting and S-PM showed highly similar spatial configurations for the stimuli used. • S-PM limits the differentiation of stimuli in two dimensions, neglecting factors that would enrich comprehension. • Both methods can help to elucidate the complexity involved in choosing foods The relationship between the consumption of hyper-palatable ultra-processed foods and the process of addiction gains notoriety due to its relationship with obesity. Food addiction is a complex phenomenon intrinsically related to the individual's behavioral, emotional, and subjective aspects. Therefore, using classical approaches to sensory science may be insufficient to understand better the individual's sensory experience with hyper-palatable foods. In this context, sensory and consumer science techniques with holistic approaches have been aimed at accessing more subjective consumer perceptions. This study used the Yale Food Addiction Scale (YFAS 2.0) to investigate the prevalence of food addiction and the Structured Projective Mapping (S-MP) and Sorting techniques to verify how individuals with and without food addiction perceive and understand different types of food. The prevalence of food addiction was 21.77% (n = 59 out of 271) and was associated with a higher BMI but not with sociodemographic aspects. Projective Mapping (RV = 0.937) and Sorting (RV = 0.934) indicated that perception in relation to attributes such as health and pleasure was similar for all investigated foods in individuals with or without food addiction. The presence of addictive eating behavior does not seem to be related to the way individuals perceive foods from different categories, for example, minimally or highly processed and hyper-palatable foods. [ABSTRACT FROM AUTHOR]

• Blueberry flavoured dairy desserts were submitted to different electric fields. • Improved processing performance. • High electric field strength favoreced the bioactive compounds levels. • No effect on the lipid indexes and diversified volatile profiling was observed. • The electric fields changed the colour and rheology differently. The effect of ohmic heating (OH) (1.82, 3.64, 5.45, 7.30, 9.1 V cm−1, 90 °C/3 min) and conventional pasteurization in the parameters of quality of dairy desserts with blueberry flavor was investigated. Processes performances (heating rate, thermal load and energy consumption), physicochemical characteristics (fatty acids profile, volatile compounds, rheological assay and color parameters) and bioactive compounds (total phenolics, anthocyanins, antioxidant activity, inhibition of α-glycosidase, α-amylase, and angiotensin-converting enzymes) were evaluated. OH technology proportionated decreased heat generation, energy consumption and heat rate compared to conventional process. OH-treated dairy desserts subjected to higher electric field strength greater inhibition of α-glucosidase and ACE enzymes, without difference in fatty acid profile; however negative effects were observed in color parameters, volatiles profiling and rheological behavior. Overall, the results suggest the influence of ohmic heating on blueberry dairy processing is multidimensional, being the conditions of operation should be carefully chosen to keep the functional and structural aspects of the product. [ABSTRACT FROM AUTHOR]