By Armand V. Cardello (auth.), H. L. Meiselman, H. J. H. MacFie (eds.)

ISBN-10: 1461285186

ISBN-13: 9781461285182

It is necessary for the nutrients to take care of a present knowing of the standards affecting meals selection, popularity and intake for the reason that those impression all points of its actions. This topic has matured lately and, for the 1st time, this publication brings jointly a coherent physique of data which pulls at the reviews in business and educational settings of a global staff of authors. Written for nutrients technologists and marketeers, the publication is additionally an important reference for all these keen on the industrial, social, and mental elements of the subject.

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Extra resources for Food choice, acceptance and consumption

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Although expectations play an important role in food acceptance, the mechanism by which the effects are mediated is clearly cognitive in nature. The reader is referred to several recent volumes on the role of expectations and other cognitive and psychological variables on food acceptance (Shepherd, 1989; McBride and MacFie, 1990; MacFie and Thomson, 1994). 3 The role of somesthesis and kinesthesis in food acceptance Physical contact with a food or beverage comes through biting or sipping it. ) and its thermal properties.

The arrows reflect the direction from the origin for each of the bipolar sensory descriptors used to describe the products. As can be seen, the two major dimensions that underlie the perception of these foods are: (i) sweet-sour (which in these data corresponds to a pleasantness/unpleasantness dimension and, as noted previously, is a common dimension that falls out of MDS analyses of food); and THE ROLE OF THE HUMAN SENSES IN FOOD ACCEPTANCE 29 Heavy Fattening ~ I Oily Solid sweet. condo mil k evap.

The perceived tastes of these compounds were shown to decrease continuously with increasing viscosities of CMC from 1 to 1000cps (Moskowitz and Arabie, 1970) and again from 1 to 10000cps (Arabie and Moskowitz, 1971). Pangborn et al. (1973), working with extremely low viscosities of gum, found that the sweetness of sucrose, the bitterness of caffeine, and the sourness of citric acid all decreased at viscosities greater than 16cps. However, she also found that the sweetness of sodium saccharin increased with increasing viscosity in gums that contained sodium ions.

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Food choice, acceptance and consumption by Armand V. Cardello (auth.), H. L. Meiselman, H. J. H. MacFie (eds.)

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