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Evaluative Conditioning of Food Technologies
Psychology & Marketing, 2015ABSTRACTConsumer attitudes play an important role in the acceptance of new technologies. The success of food innovations depends on understanding how consumers form and change attitudes toward food technologies. Earlier post hoc explanations suggest that evaluative conditioning can change consumer attitudes toward food technologies.
Loebnitz, Natascha +1 more
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SENSORY EVALUATION OF FOOD FIRMNESS
Journal of Texture Studies, 1969AbstractHow people test foods for firmness without eating them, was studied using 131 respondents and 9 different pairs of foods representing a wide range of firmness. The results were related to correctness of judgment and objective characterization by the Instron machine.
Alina S, Szczesniak, Malcolm C, Bourne
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JAMA: The Journal of the American Medical Association, 1952
To the Editor:— A question frequently asked, mostly by laymen, pertains to the relative value of different foods: "Are carrots a better food than potatoes?" "Do beets have much food value?" "How do spinach and kale compare in food value?" Obviously, if one were completely or largely on a potato diet, carrots in the diet would have a far greater value ...
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To the Editor:— A question frequently asked, mostly by laymen, pertains to the relative value of different foods: "Are carrots a better food than potatoes?" "Do beets have much food value?" "How do spinach and kale compare in food value?" Obviously, if one were completely or largely on a potato diet, carrots in the diet would have a far greater value ...
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Identifying Retail Food Stores to Evaluate the Food Environment
American Journal of Preventive Medicine, 2010The availability of food stores is the most frequently used measure of the food environment, but identifying them poses a technical challenge.This study evaluated eight administrative lists of retailers for identifying food stores in an urban community.Lists of inspected food stores (IFS), cigarette retailers, liquor licenses, lottery retailers ...
Akiko S, Hosler, Aliza, Dharssi
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Contamination Evaluation of Lyophilizated Processed-Foods
Epidemiology, 2006The new technological acquisitions in alimentary field have encouraged researchers to study those transformation processes useful to the conservation of foodstuffs without losing their nourishing value and their microbiological safety. One of the conservation techniques is lyophilizing, which offers the advantage of remarkably reducing food volume ...
FERRANTE, Margherita +12 more
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The mechanics of stickiness evaluation in foods
Biorheology, 1975The force developed during stickiness measurements with an Instron machine has been studied at several crosshead speeds using a fast response (u.v.) recorder. In one series of tests the steel plate attached to the underside of the crosshead was pre-wetted with human saliva.
J V, Boyd, P, Sherman
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Diagnostic Testing in the Evaluation of Food Allergy
Pediatric Clinics of North America, 2011Food-related symptoms are frequent in childhood, and pediatricians are often requested to initiate a food allergy diagnostic workup. A careful history is the cornerstone for assessing whether tests are needed and which diagnostic procedures are most appropriate.
Eigenmann, Philippe +2 more
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Evaluation of plastics for food packaging
Food Additives and Contaminants, 1994One of the principal aims of the regulations for food contact materials and articles is the protection of the consumer. In order to fulfil this goal many analytical questions must be answered in the next few years. Of great help in the evaluation procedures can be theoretical predictions of migration based on empirical data for partition and diffusion ...
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