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pro vyhledávání: '"Vicki Wei Kee Tan"'
Publikováno v:
Foods, Vol 9, Iss 9, p 1318 (2020)
Taste preferences guide food choices and dietary behaviours, yet few studies have shown a relationship between sweet and savoury taste preference and differences in dietary intakes or energy consumed from different “taste clusters”. We investigat
Externí odkaz:
https://doaj.org/article/21d4224a9ea5418fbde0957363f47f3a
Autor:
R. Janani, Vicki Wei Kee Tan, Ai Ting Goh, Michelle Jie Ying Choy, Amanda JiaYing Lim, Pey Sze Teo, Markus Stieger, Ciarán G. Forde
Publikováno v:
Food & Function, 13(18), 9340-9354
Food & Function 13 (2022) 18
Food & Function 13 (2022) 18
Background: Food texture can moderate eating rate and ad libitum energy intake. Many foods are combined with condiments when consumed and the texture and eating properties differ considerably between condiments and carrier foods. Little is known abou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f8670ea22bd3661ea8826c3af1770f8
https://doi.org/10.1039/d2fo00485b
https://doi.org/10.1039/d2fo00485b