...Daria Semenova; Anna Radygina; Julia Zaripova; Petr Mashchenko; Lyudmila Karpova; Sofya Kulikova Purpose This study aims to investigate how objective (chemical composition, processing method) and subjective (perceived fat content) milk characteristics influence taste perception. Design...

... diabetes is increasing worldwide and poses a significant burden on human health. A number of studies have demonstrated the importance of quality of food in obese and Type 2 diabetic individuals. This study aims to assess eating and taste preferences and determines any existing associations with biochemical...

...Maija Kontukoski; Harri Luomala; Bruno Mesz; Mariano Sigman; Marcos Trevisan; Minna Rotola-Pukkila; Anu Inkeri Hopia Purpose – This paper aims to extend current understanding concerning the cross-modal correspondences between sounds and tastes by introducing new research tools and experimental...

...Laurence Fillion; Stacey Arazi As the demand for organic foods has grown globally, disputes have arisen on whether organic foods are more nutritious, safer, and better for the environment. To many consumers, though, a major issue is whether organic foods taste different and, especially...

... is put at present is to chew it as a stimulant. Kolanut is generally believed to develop a milder and more acceptable taste after being stored for about 2‐12 months in Aframonium, mitrage and banana leaves. It is believed that small doses of kolanut increase mental activities, reduce the need for sleep...

... measurements, and included sound emitted during fracture. Consumers had a clearer understanding of the nature of crunchiness, in contrast with crispness, and good correlations were found with the instrumental parameter, fracture toughness. © MCB UP Limited 2001 Consumer attitudes Taste Fruit...

... containing approximately 10 percent fat and 4 percent cereal products ”, International Congress of Meat Science and Technology , The Hague, The Netherlands. Taste Food Meat For many years the Meat and Livestock Commission (MLC) has been encouraging and assisting the UK meat industry...

...Nazlin Imram Discusses the role appearance plays in influencing consumer perception and subsequent acceptance of a food product. Texture and flavour have long since been known to exert an effect on consumer perception. However, the “first taste is almost always with the eye”. This is especially...

... 1999 Attributes 1 to 6 are colour attributes, 7 to 10 are gloss and opacity attributes, 11 to 20 are visual texture attributes while 21 to 26 are visual flavour attributes. Consumer attitudes Food Taste The food product system under investigation in this study is a dairy dessert...

... and Technology , Vol. 7 , pp. 387 ‐ 9 . Linforth , R.S.T. and Taylor , A.J. (1997 , “ Apparatus and methods for the analysis of trace constituents in gases ”, European Patent Application EP 0819 937 A2. Noble , A.C. (1996 , “ Taste‐aroma interactions ”, Trends in Food Science...

...; changes in food consumption/nutritional intake, food acceptability, flavour and taste intensities. Nineteen subjects assembled for three days at sea level for baseline measurements consuming a diet of dehydrated rations. This regimen was repeated 18 days later in the Bolivian Andes at approximately 5,600m...

... pastry structures. © MCB UP Limited 1994 Chemicals Food Food industry Health Nutrition Taste To continue this series of articles examining some of the chemical and physical reactions taking place in food preparation this article takes a look at pastry products by comparing the two...

... the factors influencing long‐term dietary change. These are issues which research in nutrition and food science can and should address. © MCB UP Limited 1994 Consumer behaviour Diet Food Social class Taste United Kingdom There is a strong case for a predominant role of learning processes...

...Helen Conn Umami (the so‐called fifth basic taste in addition to sweet, sour, salt and bitter) is the descriptive term given to glutamate found naturally in foods or added as the flavour‐enhancer monosodium glutamate, as well as other combinations of glutamate and nucleotides. Discusses...

...Nina Hughes Describes how and where we perceive the sense of taste, the traditional four basic taste sensations, and why different parts of the mouth are more or less sensitive to a particular one. Outlines types of compounds having a particular taste with some relationships between and anomalies...