Results 221 to 230 of about 4,823 (247)

Effect of Incorporating Natural Sweeteners in Jams on Appetite, Palatability and Consumers’ Acceptance

2021
This study aims to assess the effect of partial substitution of sucrose by natural sweeteners strawberry low sugar jams on appetite, palatability and consumers’ acceptance. The study design was a randomized, single-blind, cross-over study. After overnight fasting, 14 recruited healthy subjects consumed low sugar jams containing no sweetener (control ...
May Ouhaibi, Sarra Jribi, Hajer Debbabi
openaire   +1 more source

Measuring palatability of pet food products: Sensory components, evaluations, challenges, and opportunities

Journal of Food Science
The pet food industry is a growing business launching a variety of new products in the market. The acceptability or preference of pet food samples has traditionally been measured using either one-bowl or two-bowl tests.
Han-Seok Seo
exaly   +3 more sources

Reduced acceptance of saccharin solutions by rats previously consuming more highly palatable solutions.

Physiology & Behavior, 2020
Rats first given 24-h access to 10% sucrose for 4 or 12 days (Stage 1) were then switched to a saccharin solution for a 12-day Stage 2. The initial result of this switch was that these Sucrose groups drank less saccharin than Water groups that had been given only water to drink in Stage 1.
Robert A, Boakes, Simone, Rehn, Connie, Badolato, Kieron B, Rooney   +3 more
openaire   +2 more sources

PALATABILITY AND VISUAL ACCEPTANCE OF DARK, NORMAL AND PALE COLORED PORCINE M. LONGISSIMUS

Journal of Food Science, 1976
ABSTRACT Pork loins from carcasses weighing 68–75 kg were compared for quality characteristics. A total of 120 loins, with equal numbers of pale and watery, normal and dark colored loins, were evaluated. Pale chops had a significantly higher cooking loss than normal or dark colored chops.
D. G. TOPEL, J. A. MILLER, P. J. BERGER, R. E. RUST, F. C. PARRISH, K. ONO   +5 more
openaire   +1 more source

GENDER AND DIET INFLUENCES ON PORK PALATABILITY AND CONSUMER ACCEPTANCE. I. FLAVOR AND TEXTURE PROFILES AND CONSUMER ACCEPTANCE¹

Journal of Muscle Foods, 1999
ABSTRACT Ninety intact male, 89 castrated male, and 60 female pigs were slaughtered at a mean market weight of 95.7 kg and a mean age of 151.5 days. All pigs were housed in groups of four and were fed ad libitum either a corn or wheat based ration, until 24 h preslaughter, at which time feed, but not water was withheld.
L.E. JEREMIAH, A.P. SATHER, E.J. SQUIRES
openaire   +1 more source

The acceptability of intelligible cleft palate speech

1985
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Vieregge, W.H., Erp, A.A.M. van
openaire   +1 more source

The acceptability and palatability of certain feeds, diluents, and poisons to pitymys, microtus, and peromyscus

2022
Among the mice trapped for use in cage trials, gravid females were caught from January through August. Pine mice, intergradations between Pitymys pinetorum scalopsoides and P. pinetorum pinetorum, were found most easily trapped from January through June. The time and energy involved in trapping pine mice for experimental use made laboratory breeding of
openaire   +1 more source

Acceptability, Swallowability, Palatability, and Safety of Multiple Film-Coated Mini-Tablets in Children Aged ≥2–<7 Years: Results of an Open-Label Randomised Study

Pharmaceutics, 2023
Juliane Munch, Hans Martin Bosse, Viviane Klingmann   +2 more
exaly  

BEEF COLOR AS RELATED TO CONSUMER ACCEPTANCE AND PALATABILITY

Journal of Food Science, 1972
L. E. JEREMIAH, Z. L. CARPENTER, G. C. SMITH   +2 more
openaire   +1 more source

Bulls Versus Steers. II. Palatability and Retail Acceptance

Journal of Animal Science, 1977
J. A. Jacobs, J. C. Miller, E. A. Sauter, A. D. Howes, A. A. Araji, T. L. Gregory, C. E. Hurst   +6 more
openaire   +1 more source