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1. Do men and women really live in different taste worlds?

Author:
Spence, Charles
Source:
Food quality and preference 2019 v.73 pp. 38-45
ISSN:
0950-3293
Subject:
nutritive value,   etc   ; hedonic scales; men; taste; women;     Show all 5 Subjects
Abstract:
... In this review, I highlight what is currently known about the sensory, psychological, and physical/nutritional, differences between men and women in terms of their sensory-discriminative and hedonic responses to multisensory tasting experiences. However, despite the evidence for there being numerous individual differences in tasting, few neatly support the claim that men and women live in differen ...
DOI:
10.1016/j.foodqual.2018.12.002

2. A CRISPR Way for Fast-Forward Crop Domestication

Author:
Khan, Muhammad Zuhaib; Zaidi, Syed Shan-e-Ali; Amin, Imran; Mansoor, Shahid
Source:
Trends in plant science 2019 v.24 no.4 pp. 293-296
ISSN:
1360-1385
Subject:
nutritive value,   etc   ; crops; domestication; gene editing; plant breeding; tomatoes;     Show all 6 Subjects
Abstract:
... Precision crop breeding, using genome editing tools such as clustered regularly interspaced short palindromic repeats (CRISPR) systems to improve useful traits in crop plants, holds great potential for the future of agriculture. Using CRISPR-Cas9, recent studies have engineered domestication traits in wild-relative species of tomato crop for higher nutritive value and better adaptation to diverse ...
DOI:
10.1016/j.tplants.2019.01.011

3. Content Analysis of TV Food Advertising Using Climate Impact and a Nutritional Impact Index

Author:
Annala, Milla; Vinnari, Markus
Source:
Ecological economics 2019 v.159 pp. 68-74
ISSN:
0921-8009
Subject:
nutritive value,   etc   ; breads; cheeses; climate; environmental indicators; food advertising; public health; television; yogurt;     Show all 9 Subjects
Abstract:
... In this study, we conducted a comprehensive content analysis of the distribution of television advertising time among various food items from the perspective of sustainability. We employed the food item sustainability index published by van Dooren et al. in 2017 that uses climate impact as the ecological indicator and nutritional characteristics as the public health indicator. For a period of 12 m ...
DOI:
10.1016/j.ecolecon.2019.01.017

4. Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro-nasal odors

Author:
Han, Pengfei; Fark, Therese; de Wijk, Rene A.; Roudnitzky, Natacha; Iannilli, Emilia; Seo, Han-Seok; Hummel, Thomas
Source:
Food quality and preference 2019 v.73 pp. 1-7
ISSN:
0950-3293
Subject:
nutritive value,   etc   ; cheeses; flavor; foods; lipid content; odors; sensation; sensory evaluation; texture; women;     Show all 10 Subjects
Abstract:
... Cross-modal sensory integration plays a key role in food flavor perception and acceptance during consumption. The current study investigated the effect of a butter odor, delivered at various stages of the oral processing cycle, on modulating the sensory properties of cheese. Twenty healthy volunteers (aged between 25 and 29 years, 12 women) were measured for their detection thresholds for the butt ...
DOI:
10.1016/j.foodqual.2018.11.019

5. Consumer expectations for vegetables with typical and atypical colors: The case of carrots

Author:
Schifferstein, Hendrik N.J.; Wehrle, Theresa; Carbon, Claus-Christian
Source:
Food quality and preference 2019 v.72 pp. 98-108
ISSN:
0950-3293
Subject:
nutritive value,   etc   ; carrots; color; consumer attitudes; freshness; fruit products; functional properties; radishes; supermarkets; taste; turnips;     Show all 11 Subjects
Abstract:
... The variety of fruits and vegetables in today’s supermarkets is enormous. We investigated how color may lead consumers to anticipate differences in product properties. Forty volunteers rated the expected properties for carrots with different colors presented in pictures, together with their familiarity, purchase intention, and intended preparation method on 7-point scales. We found most positive e ...
DOI:
10.1016/j.foodqual.2018.10.002

6. Implications nutritionnelles des directives françaises sur l’offre alimentaire en restauration scolaire et place des plats protidiques

Author:
Vieux, Florent; Dubois, Christophe; Duchêne, Christelle; Darmon, Nicole
Source:
Cahiers de nutrition et de diététique 2019 v.54 no.1 pp. 22-34
ISSN:
0007-9960
Subject:
nutritive value,   etc   ; children; compliance; elementary schools; fatty acids; fish; guidelines; meat; nutrients; school meals; sugars;     Show all 11 Subjects
Abstract:
... The French guidelines for school meals provide for a series of 20 consecutive meals the compliance of 15 criteria related to the frequency of service of certain dishes. The objective of this study was to estimate how compliance or non-compliance with these criteria, particularly those relating to the protein dish, affects overall nutritional quality. Starting from 40 series of 20 consecutive meals ...
DOI:
10.1016/j.cnd.2018.09.002

7. Justifying by “healthifying”: When expected satisfaction from consumption closure increases the desire to eat more and biases health perceptions of unhealthy leftovers

Author:
Ilyuk, Veronika; Block, Lauren; Haws, Kelly L.
Source:
Appetite 2019 v.133 pp. 138-146
ISSN:
0195-6663
Subject:
nutritive value,   etc   ; eating habits; food intake; foods; health beliefs; obesity; snacks;     Show all 7 Subjects
Abstract:
... Given ongoing concerns about worldwide obesity, a rapidly growing body of research has sought to identify factors that drive consumption of energy-dense foods and snacks with little nutritional value. The present research contributes to this literature by exploring the role of consumption closure—a state characterized by perceiving a given eating occasion as finished or complete—on people's desire ...
DOI:
10.1016/j.appet.2018.10.030

8. Influences on plant nutritional variation and their potential effects on hominin diet selection

Author:
Henry, Amanda G.; Hutschenreuther, Antje; Paine, Oliver C.C.; Leichleiter, Jennifer; Codron, Daryl; Codron, Jacqui; Loudon, James; Adolph, Stephanie; Sponheimer, Matt
Source:
Review of palaeobotany and palynology 2019 v.261 pp. 18-30
ISSN:
0034-6667
Subject:
nutritive value,   etc   ; antifeedants; diet; foods; habitats; nutrient availability; wild plants; South Africa;     Show all 8 Subjects
Abstract:
... The selection of foods in any environment depends on a variety of factors, including the nutrient availability and antifeedant loads in the component habitats. How these nutritional properties vary and covary in time and space is not well known, particularly among wild plant species. We collected plant samples from several habitats within the Cradle of Humankind World Heritage Site in South Africa ...
DOI:
10.1016/j.revpalbo.2018.11.001

9. Innovative refractance window drying technology to keep nutrient value during processing

Author:
Bernaert, Nathalie; Van Droogenbroeck, Bart; Van Pamel, Els; De Ruyck, Hendrik
Source:
Trends in food science & technology 2019 v.84 pp. 22-24
ISSN:
0924-2244
Subject:
nutritive value,   etc   ; antioxidant activity; carotenoids; food processing; freeze drying; fruits; nutrient content; nutrients; polyphenols; vegetables;     Show all 10 Subjects
Abstract:
... The evaluation of the impact of food processing on the nutrients and health benefits of vegetables and fruits is of high practical importance. In this short literature overview the refractance window drying (RWD) technology, a novel contact drying technique, was compared with other drying techniques as the freeze drying technique to stabilize fruits and vegetables. The antioxidant capacity, phenol ...
DOI:
10.1016/j.tifs.2018.07.029

10. Natural antioxidants used in meat products: A brief review

Author:
Ribeiro, Jéssica Souza; Santos, Maria José Missão Cordeiro; Silva, Larissa Kauly Rosa; Pereira, Luíza Carla Lavinscky; Santos, Ingrid Alves; da Silva Lannes, Suzana Caetano; da Silva, Marcondes Viana
Source:
Meat science 2019 v.148 pp. 181-188
ISSN:
0309-1740
Subject:
nutritive value,   etc   ; active food packaging; antioxidants; meat products; mechanism of action; natural additives; oxidation; pigments; proteins;     Show all 9 Subjects
Abstract:
... The lipoperoxidation and the oxidation of pigments and proteins reduces the quality and nutritional value of meat products. The use of antioxidants slows down this reaction, preserving the characteristics of the product during its storage and prolonging its useful life. The use of synthetic antioxidants in food products has been the subject of several toxicological studies. Currently, the call for ...
DOI:
10.1016/j.meatsci.2018.10.016

11. Organic and conventional food: Comparison and future research

Author:
Suciu, Nicoleta Alina; Ferrari, Federico; Trevisan, Marco
Source:
Trends in food science & technology 2019 v.84 pp. 49-51
ISSN:
0924-2244
Subject:
nutritive value,   etc   ; carbon; consumer attitudes; environmental impact; human health; organic foods; prices; uncertainty;     Show all 8 Subjects
Abstract:
... Organic food is generally considered as having healthier properties as consequence of the environmental-friendly management if compared with conventional food. However, there is a lack of strong scientific evidences that organic food is significantly different from the conventional regarding nutritional properties, environmental and human health impacts.The main scope of the present review is to a ...
DOI:
10.1016/j.tifs.2018.12.008

12. Spanish traditional tomato. Effects of genotype, location and agronomic conditions on the nutritional quality and evaluation of consumer preferences

Author:
Asensio, Esther; Sanvicente, Izarbe; Mallor, Cristina; Menal-Puey, Susana
Source:
Food chemistry 2019 v.270 pp. 452-458
ISSN:
0308-8146
Subject:
nutritive value,   etc   ; beta-carotene; consumer preferences; crops; cultivars; genotype; lycopene; phenolic acids; risk; sensory properties; tomatoes;     Show all 11 Subjects
Abstract:
... Traditional tomatoes are highly valued for their organoleptic quality and cultural links with a territory. At present, strong competition has put these crops at risk, and it is necessary to differentiate the local cultivars and improve their nutritional value.This work focused on the nutritional study of four selected lines of a local tomato grown in two locations and in two agronomic conditions t ...
DOI:
10.1016/j.foodchem.2018.07.131

13. Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health

Author:
Verruck, Silvani; Dantas, Adriana; Prudencio, Elane Schwinden
Source:
Journal of functional foods 2019 v.52 pp. 243-257
ISSN:
1756-4646
Subject:
nutritive value,   etc   ; allergenicity; digestibility; goat milk; health promotion; human health; milk; models; prebiotics; probiotics; therapeutics;     Show all 11 Subjects
Abstract:
... The growing consumer interest in goat’s milk and dairy products is related to nutritive values and positive health benefits attached to these products. Goat’s milk is known for its lower allergenic potential and better digestibility, when compared to bovine milk, as well as the presence of health-promoting compounds. Therefore, goat milk can be used in the manufacture of a wide variety of products ...
DOI:
10.1016/j.jff.2018.11.017

14. Impacts of some factors that effect spoilage of silage at the periphery of the exposed face of corn silage piles

Author:
Okatsu, Y.; Swanepoel, N.; Maga, E.A.; Robinson, P.H.
Source:
Animal feed science and technology 2019 v.247 pp. 234-247
ISSN:
0377-8401
Subject:
nutritive value,   etc   ; acetic acid; affordability; air; corn silage; lactic acid bacteria; pH; spoilage; temperature; California;     Show all 10 Subjects
Abstract:
... Preserving silage in large piles is popular due to its flexibility and affordability that allows storage of large amounts of silage with low facility investment. Management of silage piles during feed-out impacts silage spoilage since, once the plastic covers are removed and silage near the exposed silage ‘face’ is exposed to air, undesirable microbes can proliferate to negatively impact its hygie ...
DOI:
10.1016/j.anifeedsci.2018.11.018

15. Impact of cooking competence on satisfaction with food-related life: Construction and validation of cumulative experience & knowledge scales

Author:
Bech-Larsen, Tino; Tsalis, George
Source:
Food quality and preference 2018 v.68 pp. 191-197
ISSN:
0950-3293
Subject:
nutritive value,   etc   ; cooking; focus groups; interviews; surveys;     Show all 5 Subjects
Abstract:
... Research into consumers’ cooking competences mostly focuses on the nutritional qualities of the resulting meals and relies on non-cumulative measures of cooking skills. In response, the current article reports on several studies designed to construct and validate a set of cumulative scales to measure consumers’ cooking knowledge and experience as well as the link to consumers’ food-related life sa ...
DOI:
10.1016/j.foodqual.2018.02.006

16. Improvement of nutritional quality of soybean meal by Fe(II)-assisted acetic acid treatment

Author:
Huang, Lu; Xu, Yong; Zhou, Yanmin
Source:
Food chemistry 2019 v.283 pp. 475-480
ISSN:
0308-8146
Subject:
nutritive value,   etc   ; acetic acid; acid treatment; allergens; antinutritional factors; hydrophobicity; iron; protein isolates; soy protein; soybean meal; trypsin inhibitors; wavelengths;     Show all 12 Subjects
Abstract:
... We investigated the effect of Fe(II)-assisted acetic acid treatment on improvement of nutrition quality of soybean meal (SBM) by degrading antinutritional factors (ANFs) and maintaining initial nutrition quality. Fe(II)-assistance reduced trypsin inhibitor (TI) content significantly from 5.20 to 0.86 mg/g, and allergenic proteins were completely degraded at 55 °C, due to changes in the conformatio ...
DOI:
10.1016/j.foodchem.2019.01.085

17. Seasonal effect in nutritional quality and safety of the wild sea urchin Paracentrotus lividus harvested in the European Atlantic shores

Author:
Rocha, Filipa; Rocha, A. Cristina; Baião, Luís F.; Gadelha, Juliana; Camacho, Carolina; Carvalho, M. Luísa; Arenas, Francisco; Oliveira, Ana; Maia, Margarida R.G.; Cabrita, Ana R.; Pintado, Manuela; Nunes, M. Leonor; Almeida, C. Marisa R.; Valente, Luisa M.P.
Source:
Food chemistry 2019 v.282 pp. 84-94
ISSN:
0308-8146
Subject:
nutritive value,   etc   ; Paracentrotus lividus; carotenoids; color; firmness; gastronomy; gonads; harvesting; polyunsaturated fatty acids; seasonal variation; seawater; spawning; texture; winter; Europe;     Show all 15 Subjects
Abstract:
... Paracentrotus lividus gonads are gastronomic delicacies widely appreciated in Europe. Two commercially exploited populations of sea urchins were characterized, for the first time, in terms of gonad quality (market-related traits such as colour, texture and nutritional value) and safety (contaminants levels) to define the best season for harvesting this valuable resource. Spawning occurred between ...
DOI:
10.1016/j.foodchem.2018.12.097

18. Inulin enrichment of gluten free breads: Interaction between inulin and yeast

Author:
Morreale, Federico; Benavent-Gil, Yaiza; Rosell, Cristina M.
Source:
Food chemistry 2019 v.278 pp. 545-551
ISSN:
0308-8146
Subject:
nutritive value,   etc   ; baking; beta-fructofuranosidase; breadmaking; enzyme activity; gluten-free foods; hydrolysis; inulin; polymerization; prebiotics; rice flour; texture; yeasts;     Show all 13 Subjects
Abstract:
... Inulin can improve the nutritional quality of gluten free (GF) bread and have a prebiotic activity. However, breadmaking might frustrate the enrichments efforts due to inulin loss. In this study we aimed at studying the inulin enrichment of GF bread. Two different yeasts [having normal (Y1) or reduced (Y2) invertase activity] were used to leaven the breads enriched with five marketed inulins, whic ...
DOI:
10.1016/j.foodchem.2018.11.066

19. The effect of the health star rating on consumer decision-making

Author:
Anderson, Catherine L.; O'Connor, Erin L.
Source:
Food quality and preference 2019 v.73 pp. 215-225
ISSN:
0950-3293
Subject:
nutritive value,   etc   ; decision making; grain products; nutrition information; nutrition knowledge; nutritional status; public policy; willingness to pay;     Show all 8 Subjects
Abstract:
... This study investigated how the Australian voluntary Health Star Rating (HSR) influences consumer decision-making across different comparative processing contexts. The study extended upon research suggesting that consumers misinterpret the presence of the HSR as an indicator of superior nutritional quality. Further, the study assessed whether a mandatory HSR system would increase healthy decision- ...
DOI:
10.1016/j.foodqual.2018.11.005

20. Dietary oils modify lipid molecules and nutritional value of fillet in Nile tilapia: A deep lipidomics analysis

Author:
Liu, Yan; Jiao, Jian-Gang; Gao, Shuang; Ning, Li-Jun; Mchele Limbu, Samwel; Qiao, Fang; Chen, Li-Qiao; Zhang, Mei-Ling; Du, Zhen-Yu
Source:
Food chemistry 2019 v.277 pp. 515-523
ISSN:
0308-8146
Subject:
nutritive value,   etc   ; Oreochromis niloticus; dietary fat; fatty acids; fish; fish fillets; glycerol; human health; oils; phosphatidylcholines; phosphatidylethanolamines; triacylglycerols;     Show all 12 Subjects
Abstract:
... The nutritional value of fish fillet can be largely affected by dietary oils. However, little is known about how dietary oils modify lipid molecules in fish fillets. Through biochemical and lipidomics assays, this study demonstrated the molecular characteristics of fillet lipids in Nile tilapia fed with different oils for six weeks. High 18:2n-6 and low 18:3n-3 deposition in phosphoglycerides resu ...
DOI:
10.1016/j.foodchem.2018.11.020