Zobrazeno 1 - 10
of 266
pro vyhledávání: '"food evaluation"'
Autor:
Laila Rahmawati, Hari Hariadi
Publikováno v:
Agrointek, Vol 17, Iss 4, Pp 844-853 (2023)
Food adulteration is one of the biggest concerns of quality control. Food adulteration is adding or replacing a product with one or more similar products to increase economic value. Unwanted food adulteration in bean flour was mixing beans with other
Externí odkaz:
https://doaj.org/article/a4d1bb9c85614c7caea514444312afff
Publikováno v:
Canadian Food Studies, Vol 9, Iss 3, Pp 147-175 (2022)
Healthy eating in school-aged children supports optimal growth and learning; however, diet quality and food insecurity are a source of concern for many school-aged children in Canada. Canadian school-aged children’s diets are a concern. In 2019 the
Externí odkaz:
https://doaj.org/article/a0570cae15274049b1842c4a44bdb790
Autor:
Haruka Hiraguchi, Erik van der Burg, Ivo V. Stuldreher, Alexander Toet, Sebastien Velut, Elizabeth H. Zandstra, Demi van Os, Maarten A. Hogervorst, Jan B. F. van Erp, Anne-Marie Brouwer
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 36 (2023)
We examined the effects of an informative pitch and multisensory contexts as potential factors influencing individuals’ experience of tofu with soy sauce and the amount consumed outside the lab. Two hundred and sixteen participants watched one of t
Externí odkaz:
https://doaj.org/article/73b316688014476da2e21cfafaa2177e
Publikováno v:
British Food Journal, 2019, Vol. 122, Issue 1, pp. 14-25.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-02-2018-0100
Publikováno v:
Frontiers in Computer Science, Vol 3 (2021)
The appearance of food affects its taste. Many studies have examined how to improve the taste of foods by manipulating their appearance. Most of those studies have focused on static appearances, such as color and texture; however, the impact of the d
Externí odkaz:
https://doaj.org/article/31a17ae03cc44a48a47d0d5644741062
Publikováno v:
International Journal of Automation Technology. 16(4):421-426
Food texture is one of the most important factors in determining the personal palatability of foods, so food companies require food texture measurement and evaluation in developing novel food products. However, instruments are not fast enough or stro
The present study investigates the role of virtual contextual information, including affective information, in gustatory perception of crisps (fried potato chips). In a first preliminary experiment, we evaluated the association among three augmented
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6b37bbfed5647569b6a46ccab880383
https://hdl.handle.net/10807/228032
https://hdl.handle.net/10807/228032
Publikováno v:
Frontiers in Human Neuroscience, Vol 11 (2017)
The easy availability of food has caused a shift from eating for survival to hedonic eating. Women, compared to men, have shown to respond differently to food cues in the environment on a behavioral and a neural level, in particular to energy rich (c
Externí odkaz:
https://doaj.org/article/6e18ee480905411db08d19718cd0c18e
Autor:
Lauwereyns, Johan, Ma, Chunyu
In human perceptual decision-making, the speed-accuracy tradeoff establishes a causal link between urgency and reduced accuracy. Less is known about how urgency affects subjective decision-making, when there is no obvious analogue of accuracy.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9799fa25e2f615ab64d7785d3363305