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Abstract

Because of the well-established effect of food neophobia on children's variety of food consumption, the availability of valid measures of food neophobia in young children is necessary. We studied a Portuguese version of the Child's Food Neophobia Scale (CFNS), assessing its validity and...

Author(s)
Gomes, A. I.; Barros, L.; Pereira, A. I.; Roberto, M. S.; Mendonça, M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2018, 63, pp 151-158
Abstract

Changes in food preferences and chemosensory function are frequently reported during chemotherapy, but the nature of these changes are largely unknown. We followed and characterized food preferences, taste and smell function over chemotherapy treatment in breast cancer patients and compared to...

Author(s)
Vries, Y. C. de; Winkels, R. M.; Berg, M. M. G. A. van den; Graaf, C. de; Kelfkens, C. S.; Kruif, J. Th. C. M. de; Göker, E.; Grosfeld, S.; Sommeijer, D. W.; Laarhoven, H. W. M. van; Kampman, E.; Boesveldt, S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2018, 63, pp 135-143
Abstract

The effect of portion size on long-term acceptability was examined in two types of novel green-tea drinks containing flavors (passion-fruit flavor or osmanthus flavor). The drinks were formulated by adding each flavor to green-tea infusion and served at 10±2°C. For passion-fruit drink, two groups...

Author(s)
Jeon SeonYoung; Kim KwangOk
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2018, 63, pp 63-72
Abstract

Experimental studies are important in the process of gaining a better understanding of people's food choices. The present study, which tested the validity of a virtual food buffet, delivers a proof of concept. The proposed method uses virtual reality to simulate a buffet with three different foods...

Author(s)
Ung ChinYih; Menozzi, M.; Hartmann, C.; Siegrist, M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2018, 63, pp 12-17
Abstract

The objective of this study was to determine the potential use of Trans-cinnamaldehyde (TC), (-)-Epigallocatechin gallate (EGCG) and [10]-Gingerol (GI) to inhibit the growth of B. cereus in infant rice cereal reconstituted with infant formula. Samples were inoculated with either vegetative cells or ...

Author(s)
Cetin-Karaca, H.; Newman, M. C.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2018, 69, pp 189-195
Abstract

Concerns for health can lead to healthier food choices, especially if the consumer is well informed. This study aimed to evaluate the importance of package and health-related claims on Brazilian consumers' acceptance of snack bars. In order to evaluate package attributes, in focus groups...

Author(s)
Pinto, V. R. A.; Freitas, T. B. de O.; Dantas, M. I. de S.; Lucia, S. M. D.; Melo, L. F.; Minim, V. P. R.; Bressan, J.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2017, 101, pp 103-113
Abstract

This study compares the quality of extrudates made from corn grits with the addition of up to 8% of spirulina powder. The sensory properties (shape, color, aroma, taste and crispness), chemicals (content of water, protein, fat, ash, fiber, carbohydrates, carotenoids, chlorophyll and phycocyanin)...

Author(s)
Tańska, M.; Konopka, I.; Ruszkowska, M.
Publisher
Springer, Amsterdam, Netherlands
Citation
Plant Foods for Human Nutrition, 2017, 72, 3, pp 250-257
Abstract

Substance use disorders are diagnosed as a manifestation of inappropriate behavioral allocation toward abused drugs and away from other behaviors maintained by more adaptive nondrug reinforcers (e.g., money and social relationships). Substance use disorder treatment goals include not only...

Author(s)
Banks, M. L.
Publisher
Wiley, Boston, USA
Citation
Annals of the New York Academy of Sciences, 2017, 1394, pp 92-105
Abstract

The overarching goal of nutrition labelling is to transform intrinsic credence attributes into searchable cues, which would enable consumers to make informed food choices at lower search costs. This study estimates the impact of nutrition label usage on Canadian consumers' (n=8,114) perceived...

Author(s)
Anders, S.; Schroeter, C.
Publisher
Wiley, Oxford, UK
Citation
International Journal of Consumer Studies, 2017, 41, 5, pp 534-544
CABI Book Chapter Info
Cover for Characteristics of Japanese green tea.

Tea has been served as a non-alcoholic beverage for centuries, and has long been considered a source of health benefits. Many different types of tea have been developed over the years, depending on the variety of tea leaves, the harvest season, and the methods of cultivation and manufacture....

Author(s)
Nakamura, Y.
ISBN
2017 CABI (H ISBN 9781786392398)
Type
Book chapter

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