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Abstract

Iron deficiency is the most prevalent mineral deficiency in the world. Food fortification offers an alternative to standard oral iron therapy, which often causes unpleasant side effects. In this study, bread was fortified with either ferrous sulphate or ferrous fumarate. To prevent undesired...

Author(s)
Bryszewska, M. A.; Tomás-Cobos, L.; Gallego, E.; Villalba, M.; Rivera, D.; Saa, D. L. T.; Gianotti, A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 431-437
Abstract

Although brewing beer with cereals other than barley malt is an established trend, producing a tasty product in this manner represents an ongoing research challenge. Rice malt beer represents a gluten-free beverage for individuals with celiac disease. Previous research on rice malt beer has shown a ...

Author(s)
Ceccaroni, D.; Sileoni, V.; Marconi, O.; Francesco, G. de; Lee EungGwan; Perretti, G.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 299-305
Abstract

As a result of sensory specific satiation, liking of a food decreases with its consumption. However, food liking is most often assessed once for a small quantity of products. In adults, new techniques have been developed to record changes in liking during consumption of a full portion of food....

Author(s)
Lange, C.; Chabanet, C.; Nicklaus, S.; Visalli, M.; Schwartz, C.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2019, 71, pp 510-516
Abstract

Consumers report difficulties when trying to make healthy food choices in supermarkets due to environmental cues that favour the acquisition of unhealthy food items. This study's objective was to investigate food selection in a supermarket to prepare a last minute meal by consumers with different...

Author(s)
Botelho, A. M.; Camargo, A. M. de; Dean, M.; Fiates, G. M. R.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2019, 71, pp 431-437
Abstract

Mindfulness, commonly associated with Buddhism, refers to the state of being aware, taking note of what is going on within oneself and outside of the world. In the current research, we examine the possible impact of mindfulness on willingness to try insect foods. We present the results of three...

Author(s)
Chan, E. Y.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2019, 71, pp 375-383
Abstract

Nursing homes, school lunch programs, institutional cafeterias, and households often struggle with balancing the cost of adding more variety with what consumers need to be satisfied. But we were unaware of any studies examining what people consider satisfactory variety within and across meals,...

Author(s)
Wisdorf, L. E.; Redden, J. P.; Mann, T.; Vickers, Z. M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2019, 71, pp 286-290
Abstract

Time scarcity is an important driver for food choices. Despite this, little research has been conducted on the preferences of consumers and their willingness to pay for reduced food preparation times. We have explored consumer preferences with respect to saving time in cooking, using a payment card ...

Author(s)
Casini, L.; Boncinelli, F.; Contini, C.; Gerini, F.; Scozzafava, G.; Alfnes, F.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2019, 71, pp 233-241
Abstract

There is increasing demand for organic food products throughout the Western world. Health concerns have frequently been found to be the main motivation of consumers purchasing organic products, but the literature on consumer preferences and behavior is less clear about what 'health' means to...

Author(s)
Ditlevsen, K.; Sandøe, P.; Lassen, J.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2019, 71, pp 46-53
Abstract

Based on the multi-item Food Choice Questionnaire (FCQ) originally developed by Steptoe and colleagues (1995), the current study developed a single-item FCQ that provides an acceptable balance between practical needs and psychometric concerns. Studies 1 (N=1851) and 2 (2a (N=3290), 2b (N=4723), 2c...

Author(s)
Onwezen, M. C.; Reinders, M. J.; Verain, M. C. D.; Snoek, H. M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2019, 71, pp 34-45
News Article

Greater sensitivity to caffeine's bitterness is linked to drinking more coffee.

Date
30 November 2018

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