Results 101 to 110 of about 36,131 (309)

Memory-dependent effects on palatability in mice

, 2016
While palatability depends on the properties of particular foods, it is also determined by prior experience, suggesting that memory affects the hedonic value of a substance.
Austen, J. M., Sanderson, David J., Sanderson, D. J., Austen, Joseph M., Strickland, Jasmin A., Strickland, J. A.   +5 more
core   +1 more source

Nutrient composition and heavy metal accumulation in water hyacinth [Eichhornia crassipes (Mart.) Solms] and water lettuce (Pistia stratiotes L.) from the Dande River, Nepal: Implications for use as alternative feed resources

JSFA reports, EarlyView.
Abstract Background The proliferation of invasive aquatic macrophytes poses a significant ecological challenge globally, while many tropical regions face chronic shortages of affordable livestock feed. This study addresses this dual problem by assessing two invasive species, water hyacinth (Eichhornia crassipes) and water lettuce (Pistia stratiotes ...
Anish Balchhaudi, Aanchal Shrestha, Akash Adhikari, Sujan Adhikari, Abhishek Adhikari, Rabin Acharya   +5 more
wiley   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction

In a study of beef quality, consumers tasted steak samples and participated in an experimental auction to determine their willingness to pay. Steaks differed in marbling, tenderness, country of origin, and aging method.
Umberger, Wendy J., Calkins, Chris R., Feuz, Dillon M., Sitz, Bethany M.   +3 more
core  

The palatability of pound cakes

, 2018
Pound cake is a traditional, baked, French sweet, whose main ingredient is butter. In recent years, however, many of the commercially available pound cakes use vegetable oil, instead.
中條, 祥子, 4024, 4025, 桑野, 恵理子, 4026, 4027, 4028, 栗原, 幸子, 佐藤, 幸子, 長岡, 麻紀   +9 more
core   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Oral formulations for paediatrics: palatability studies

, 2015
The palatability of paediatric medicines is one of the most important formulation factors with potential to influence adherence to therapeutic regimens and outcomes.1 Palatability has been defined as, “the overall appreciation of a (often oral) medicine ...
Batchelor, Hannah, Venables, Rebecca, Ranmal, Sejal, Tuleu, Catherine   +3 more
core  

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

Attitudes and behaviours of consumers towards plant‐based yoghurt alternatives: a cross‐cultural study

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Increased awareness of sustainable food production and vegan, vegetarian and flexitarian diets are driving the growth in dairy substitutes, particularly plant‐based yoghurts. To understand consumer perception or mind‐set and facilitate adoption of plant‐based yoghurt products, a multi‐phase study using both qualitative and ...
Mitali K Gupta, Jeremy J Cottrell, Damir D Torrico, Melindee Hastie, Sally L Gras, Frank R Dunshea, Jing Lei   +6 more
wiley   +1 more source

The Effect of Dietary Protein Hydrolysate from Black Soldier Fly Larvae and Schizochytrium on Palatability, Nutrient Metabolites and Health Status in Beagle Dogs

Metabolites
Protein hydrolysate from black soldier fly larvae (BSFP) has garnered great attention with its lower allergenicity, high amount of essential amino acids, and small bioactive peptides.
Yu Wei, Lingfeng Xue, Deying Ma, Yuxiao Weng, Mingkang Liu, Luyang Li, Ziyi Dai, Ziyun Zhao, Haifeng Wang, Xiao Xu   +9 more
doaj   +1 more source