Cephalic phase insulin release (CPIR) occurs following sensory stimulation with food-related stimuli, and has been shown to limit postabsorptive hyperglycemia. While the specific stimuli that elicit CPIR in humans have not been clearly defined, previous research points to sugars as having potential ...

Objective: Examine the impact of Fuel for Fun: Cooking with Kids Plus Parents and Play (FFF) on children's culinary self-efficacy, attitude, fruit and vegetable (FV) preferences, physical activity (PA), and body mass index. Design: Randomized controlled trial. Setting: Eight elementary schools in 2 ...

Mouthfeel is an important parameter for the total flavour perception of food and beverages. Saliva plays an essential role in oral processing via interaction with food components, which alter the salivary properties. Physiological differences such as age and health influence salivary properties,...

This study explored the concept of gourmetisation, which involved the transformation of a traditional, low-status food item into a sophisticated, high-end cuisine. The patatera, a sausage made from potatoes, minced lean pork meat, lard, and paprika from La Vera, was used as a case study to examine...

Objective: Experience with metabolically distinct sugars, glucose and fructose, enhances attraction to the orosensory properties of glucose over fructose. To gain insight into which sensory signals are affected, we investigated how this nutritive learning reshapes behavioral responding to various...

The study was aimed at investigating practice relating to use of cooking salt in school meal preparation and quality control practices among Food Vendors (FVs) engaged in National Home-Grown School Feeding Programme (NHGSFP) in public primary schools located in Oyo and Ogun States, Southwest...

Children are thought to prefer homogeneous and simple textures that are easy to manipulate in the mouth. Although scientific research has been done on children's acceptance for food textures, there is a lack of knowledge regarding the emotional response elicited by textures in this group of...

Currently, numerous attempts are made to increase the perceived saltiness of food without adding more NaCl. In the present study, a method based on a reminder design and signal detection theory was used to evaluate the effects of cheddar cheese odor, meat odor, and monosodium glutamate (MSG) on the ...

In the present study, we investigated the influence of different mid-stage N compensation timings on agronomic and physiological traits associated with grain yield and quality in field experiments. Two japonica rice cultivars with a good tasting quality (Nangeng 9108 and Nangeng 5055) were examined ...

Currently, the fast pace of life, changes in consumers' habits, and the trend toward a healthy lifestyle around the world create the need for new healthy foods for immediate consumption. In this regard, the production of snacks with high nutritional value, as well as giving them functional...