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2020
The diet of Western societies is regarded as overly high in refined sugars and fat. Among the chief sources of dietary fat are meat, fats and cooking oils, and dairy products, including milk, cheese, and frozen desserts. Added sugars, mainly sucrose and fructose, are provided by discretionary table use, sweetened beverages, bakery goods, and ...
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The diet of Western societies is regarded as overly high in refined sugars and fat. Among the chief sources of dietary fat are meat, fats and cooking oils, and dairy products, including milk, cheese, and frozen desserts. Added sugars, mainly sucrose and fructose, are provided by discretionary table use, sweetened beverages, bakery goods, and ...
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The safety and social acceptance of novel foods
International Journal of Food Microbiology, 1999The regulatory processes employed in the UK and the European Union to assess the safety of novel foods and novel food ingredients, including those resulting from the application of recombinant DNA technology (genetically modified foods), are described.
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Influences on acceptance of bitter foods and beverages
Physiology & Behavior, 1994Bitterness is generally viewed as an undesirable attribute of foods and beverages, yet segments of the population regularly ingest items with a prominent bitter taste. The influence of taste sensitivity, exposure, selected personality traits (i.e., neophobia, variety seeking, sensation seeking) and pharmacological reactivity on alcohol and caffeine ...
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Journal of Texture Studies, 1974
AbstractA survey is made of factors contributing to food texture (atoms, molecules, structure, mechanics) together with factors leading to food texture acceptance (stimulus‐response, preferences), and a formula is developed for the relations among all these factors. An extension to general acceptance, involving all sensory quality factors, is also made.
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AbstractA survey is made of factors contributing to food texture (atoms, molecules, structure, mechanics) together with factors leading to food texture acceptance (stimulus‐response, preferences), and a formula is developed for the relations among all these factors. An extension to general acceptance, involving all sensory quality factors, is also made.
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The Quest for Children's Food Acceptance
Journal of the Academy of Nutrition and Dietetics, 2013Ellyn, Satter, Barbara, Lohse
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Acceptability of Irradiated Foods—II
Journal of the American Dietetic Association, 1956V E, MCGARY, M E, SHIPMAN
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