Results 261 to 270 of about 225,804 (310)
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Appetite, 1988
Preferences for a wide variety of foods were examined in families: 77 students, plus their siblings, mothers and fathers, for a total of 241 subjects. The food preferences of family members were more similar than would be expected by chance. However, this occurred entirely in the comparisons between spouses and between female family members.
A W, Logue +4 more
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Preferences for a wide variety of foods were examined in families: 77 students, plus their siblings, mothers and fathers, for a total of 241 subjects. The food preferences of family members were more similar than would be expected by chance. However, this occurred entirely in the comparisons between spouses and between female family members.
A W, Logue +4 more
openaire +2 more sources
Psychobiology of food preferences
International Journal of Obesity, 2001Investigations with laboratory animals can reveal much about the basic psychobiological determinants of food preference and diet-induced overeating. When offered a choice of foods, rats typically prefer high-fat and/or high-sugar food items over their nutritionally balanced chow diet.
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DEVELOPMENT OF FOOD PREFERENCES
Annual Review of Nutrition, 1999▪ Abstract Using a developmental systems perspective, this review focuses on how genetic predispositions interact with aspects of the eating environment to produce phenotypic food preferences. Predispositions include the unlearned, reflexive reactions to basic tastes: the preference for sweet and salty tastes, and the rejection of sour and bitter ...
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Food Intake and Food Preference
2013The biologic drive to eat results from complex neural and hormonal systems. The selection of one food over another is also complex, a process involving many factors including food availability, social and cultural norms, economic, biologic, and cognitive elements.
Stephanie Stein +5 more
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Preference to Local Food vs. Preference to “National” and Regional Food
Journal of Food Products Marketing, 2017ABSTRACTIn the environment of globalisation and progressive liberalisation of the market, many small local producers were excluded from the market as uncompetitive to the producers realising scale economy due to their presence in large global market and being able to meet requirements of large retailers’ chains.
Kamil Pícha +2 more
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1992
Publisher Summary This chapter explores that humans have receptors for four basic tastes: salt, sour, bitter, and sweet. Initial affective reactions to these four tastes appear to be genetically mediated. Initial reaction to the four basic tastes appears to be genetically mediated, in omnivores such as rats and humans most food preferences are ...
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Publisher Summary This chapter explores that humans have receptors for four basic tastes: salt, sour, bitter, and sweet. Initial affective reactions to these four tastes appear to be genetically mediated. Initial reaction to the four basic tastes appears to be genetically mediated, in omnivores such as rats and humans most food preferences are ...
openaire +1 more source
Food Preference and Length of Life
Science, 1975When random-bred rats were given freedom of dietary choice throughout postweaning life, their life-span correlated with the dietary practices before midlife, particularly those exhibited during early life.
M H, Ross, G, Bras
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Determination of predator food preferences
Journal of Theoretical Biology, 1970Abstract A definition of food preference is developed which is valid over a wide range of predation conditions. The definition agrees with intuitive ideas about preference and readily lends itself to experimental measurement. It implicitly takes into account the ease or difficulty of capture of the various prey species available to the predator ...
D J, Rapport, J E, Turner
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TASTE PREFERENCES AND FOOD INTAKE
Annual Review of Nutrition, 1997▪ Abstract Sensory responses to the taste, smell, and texture of foods help determine food preferences and eating habits. However, sensory responses alone do not predict food consumption. The view that a “sweet tooth” leads to obesity through excess sugar consumption is overly narrow.
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Nutrigenomics of Taste – Impact on Food Preferences and Food Production
2007Food preferences are influenced by a number of factors such as personal experiences, cultural adaptations and perceived health benefits. Taste, however, is the most important determinant of how much a food is liked or disliked. Based on the response to bitter-tasting compounds such as phenylthiocarbamide (PTC) or 6-n-propylthiouracil (PROP ...
El-Sohemy, Ahmed +6 more
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