Results 151 to 160 of about 1,044,444 (201)

ACCEPTED foods.

Journal of the American Medical Association, 2004
  +16 more sources

Consumer Acceptance of Foods Lower in Sodium

Journal of the American Dietetic Association, 1995
To assess the magnitude of sodium reduction that can be made without significantly changing the perception of saltiness and acceptability of a broad range of common food items.The investigation was carried out in two phases. Military and civilian volunteers (N = 190 in study 1; N = 380 in study 2) from the US Army Natick Research, Development and ...
S O, Adams, O, Maller, A V, Cardello
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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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Acceptance of a Soya Food by Infants

Archives of Pediatrics & Adolescent Medicine, 1959
From October, 1955, to May, 1957, an investigation of a new protein food for infants was undertaken. Because of the paucity of published information of attempts to evaluate the acceptance of infant solid foods, it was thought of interest to report such an appraisal.
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Time of day influences food acceptability

Appetite, 1984
To 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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The Acceptable Daily Intake of Food Additives

CRC Critical Reviews in Toxicology, 1973
The Joint FAGWHO Expert Committee on Food Additives has evaluated in the past 15 years the acceptable daily intake of more than 200 food additives. This outstanding piece of work of major importance has marked a turning point in the field of the national and international public health policies concerning the control of the use of food additives and ...
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Children's acceptance of xylitol‐based foods

Community Dentistry and Oral Epidemiology, 2000
Abstract – 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, C A, Riedy, S E, Coldwell, P, Milgrom, R, Craig   +4 more
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Food acceptance and acculturation

Journal of Foodservice, 2006
AbstractDespite 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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Food Additives and Food Acceptability

Open Access Journal of Frailty Science
The 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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Food Acceptance and Genetic Variation in Taste

Journal of the American Dietetic Association, 2000
To determine if individuals who taste 6-n-propylthiouracil (PROP), one marker of genetic variation in taste, as exceptionally bitter can also perceive sugars as sweeter, other bitters as more intense, and dietary fats as more creamy and/or viscous than do individuals who taste PROP as weakly bitter.
V B, Duffy, L M, Bartoshuk
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