Results 151 to 160 of about 1,036,239 (204)
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Consumer acceptance of ingenic foods
Biotechnology Journal, 2006AbstractRecent advances in plant molecular biology offer a means of reaping the benefits of biotechnology, while potentially assuaging consumer concerns by re‐inserting native DNA back into plants. Results are presented from nationwide surveys in the U.S.
Lusk, J.L., Rozan, Anne
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European consumers' acceptance of functional foods [PDF]
Annals of the New York Academy of Sciences, 2010 Consumer acceptance of functional foods is analyzed from the perspective of consumer quality perception of food products. Four major dimensions of food quality are identified: taste and other sensory characteristics, healthiness, convenience, and naturalness.
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Time of day influences food acceptability
Appetite, 1984To determine whether a food's acceptability changes with time of day and degree to which a food is appropriate for a given mealtime, preferences were obtained both in the morning and the afternoon for a set of foods which included items appropriate "for breakfast", "for dinner", or for either mealtime.
L L, Birch, J, Billman, S S, Richards
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Food acceptance and acculturation
Journal of Foodservice, 2006AbstractDespite the notion held by many British people that ‘sausages and your joint of beef or your traditional meat and two vegetables or stews, pies that sort of thing’ represents typical British food, it appears that new dishes are replacing the old.
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Consumer Acceptance of Ginseng Food Products
Journal of Food Science, 2011Abstract: Ginseng has been utilized less in food products than in dietary supplements in the United States. Sensory acceptance of ginseng food products by U.S. consumers has not been reported. The objectives of this study were to: (1) determine the sensory acceptance of commercial ginseng food products and (2 ...
Hee Sook, Chung +3 more
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Children's acceptance of xylitol‐based foods
Community Dentistry and Oral Epidemiology, 2000Abstract – Daily consumption of xylitol (5–10 g/day) added to chewing gum and confectionary foods has been previously shown to prevent dental caries in children. Methods: Snack foods containing xylitol were developed and tested for acceptability in a convenience sample of 31 children ages 3 to 6 years.
M, Lam +4 more
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Food allergy: Stakeholder perspectives on acceptable risk
Regulatory Toxicology and Pharmacology, 2010We have reached a point where it is difficult to improve food allergy risk management without an agreement on levels of acceptable risk. This paper presents and discusses the perspectives of the different stakeholders (allergic consumers, health professionals, public authorities and the food industry) on acceptable risk in food allergy.
Madsen, Charlotte B. +13 more
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Childrenʼs Food Acceptance Patterns
Nutrition Today, 1996Although all infants begin life on a milk diet, the diets of adults differ dramatically. These differences are well established by 5 or 6 years of age. This paper focuses on the contribution of early learning and experiences to the development of food acceptance patterns, some of which have been ...
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Food Additives and Food Acceptability
Open Access Journal of Frailty ScienceThe Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly
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