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- Perez-Cueto, Federico J.A.; Dos Santos, Quenia; Nielsen, Belinda; Dinnella, Caterina; Monteleone, Erminio; Giboreau, Agnès; Saulais, Laure; Depezay, Laurence; Hartwell, Heather; Appleton, Katherine
- International journal of gastronomy and food science 2017 v.9 pp. 29-33
- adolescence; adolescents; adulthood; attitudes and opinions; canning; carrots; cauliflower; corn; food choices; freezing; frozen vegetables; gastronomy; girls; green beans; healthy diet; menu planning; peas; raw vegetables; squashes; vegetable consumption
- ... Food choices in adolescence usually track into adulthood and are determinants of health outcome later in life. Efforts to promote vegetables consumption (as marker of healthy eating) have been implemented with limited success. Vegetables furthermore are perishable, but shelf-lives can be extended thanks to canning and freezing. The objective of this paper is to identify the influence that familiar ...
- Mouritsen, Ole G.; Duelund, Lars; Calleja, Ghislaine; Frøst, Michael Bom
- International journal of gastronomy and food science 2017 v.9 pp. 16-28
- aspartic acid; chemical analysis; cuisine; dairy products; fermentation; fermented fish; fish sauce; free amino acids; fungi; gastronomy; glutamic acid; grasshoppers; koji; mackerel; meat; molluscs; moths; nucleotides; peas; pheasants; prediction; sensory evaluation; shellfish; taste; umami
- ... Fermentation of dairy products, legumes, fish, shellfish, molluscs, and meat are considered to lead to some of the most flavourful products in cuisines across the world. The deliciousness of these fermented products is to a large extent due to compounds like free amino acids and free nucleotides, formed during fermentation, which impart umami taste, often in a synergistic fashion. We have prepared ...