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Abstract

Objective: Following migration, pregnant immigrant women may encounter social, cultural, and economic challenges that negatively affect their food choices and subsequent health outcomes. Culturally appropriate health care is crucial during the perinatal period to ensure the health of immigrant...

Author(s)
Higginbottom, G. M. A.; Vallianatos, H.; Shankar, J.; Safipour, J.; Davey, C.
Publisher
Routledge, Abingdon, UK
Citation
Ethnicity & Health, 2018, 23, 5, pp 521-541
Abstract

PrefQuest is a web-based questionnaire that measures the liking for sweet, fatty-sweet, salty, and fatty-salty sensations using combinations of images of French food items. We adapted the original PrefQuest questionnaire for Japanese respondents (J-PrefQuest). J-PrefQuest comprises 17 Japanese food ...

Author(s)
Nakano, Y.; Wakita, A.; Kasamatsu, C.; Nonaka, M.; Kasai, M.; Schlich, P.
Publisher
Wiley, Boston, USA
Citation
Journal of Sensory Studies, 2018, 33, 1, pp e12306
Abstract

Background & aims: In type 2 diabetic patients, a casein-based protein hydrolysate has been shown to increase plasma insulin and to lower plasma glucose. In the present study, we examined the acute and prolonged effects of protein hydrolysate on postprandial glucose, insulin and C-peptide responses ...

Author(s)
Saleh, L.; Schrier, N. L.; Bruins, M. J.; Steegers, E. A. P.; Meiracker, A. H. van den; Visser, W.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Clinical Nutrition, 2018, 37, 3, pp 878-883
Abstract

With an increasingly competitive global market, understanding consumer emotional response to products can provide a different perspective to identify drivers of consumer food choice behaviour beyond traditional hedonic measurement. This study investigated how two taste phenotypes (Thermal taster...

Author(s)
Yang Qian; Dorado, R.; Chaya, C.; Hort, J.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2018, 68, pp 420-430
Abstract

Tools that specifically measure food disgust sensitivity are scarce. This gap has been successfully filled with the recently developed eight-item version of the Food Disgust Scale (FDS short). In the present study, we tested the validity of this measure with three behavioural tasks that we...

Author(s)
Ammann, J.; Hartmann, C.; Siegrist, M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2018, 68, pp 411-414
Abstract

3D printing, also known as additive manufacturing, offers a wide range of new possibilities within the food industry. From the realisation of complex food designs to the automated preparation of personalised meals, 3D printers promise many innovations in the food manufacturing, retail and catering...

Author(s)
Brunner, T. A.; Delley, M.; Denkel, C.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2018, 68, pp 389-396
Abstract

Consumers' emotional evaluation of food products has gathered interest among sensory scientists and food companies as a means to gain additional insights beyond hedonic measurements. While recent work shows that emotional profiling can also be performed with children and teenagers, concerns have...

Author(s)
Schouteten, J. J.; Verwaeren, J.; Lagast, S.; Gellynck, X.; Steur, H. de
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2018, 68, pp 322-331
Abstract

Bread, and especially whole grain bread is an important source of dietary fibers. It was tested with behavioral and fMRI measures whether bread becomes more attractive when it is presented with bread aroma. Twenty-eight healthy normal-weight women were exposed to images of bakery products (brown...

Author(s)
Wijk, R. A. de; Smeets, P. A. M.; Polet, I. A.; Holthuysen, N. T. E.; Zoon, J.; Vingerhoeds, M. H.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2018, 68, pp 304-314
Abstract

A global dietary transition, associated with negative effects on health and environment and characterized by an increase of animal-based diets to the detriment of plant-based diets, has occurred in the last few decades. Many factors (biological, physiological, psychological and socio-cultural), are ...

Author(s)
Cliceri, D.; Spinelli, S.; Dinnella, C.; Prescott, J.; Monteleone, E.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2018, 68, pp 276-291
Abstract

Meals and snacks are conceptualized differently. Meals are structured while snacking often is not. Food choices for meals, thus, are expectedly different from food choices for snacks. By using three approaches incorporating two psychological perspectives, top-down and bottom-up, this research...

Author(s)
Phan, U. T. X.; Chambers, E., IV
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2018, 68, pp 267-275

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