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Üngüren E, Tekin ÖA, Avsallı H, Kaçmaz YY. Individual Differences in Plate Wasting Behavior: The Roles of Dispositional Greed, Impulsivity, Food Satisfaction, and Ecolabeling. Behav Sci (Basel) 2023; 13:626. [PMID: 37622766 PMCID: PMC10451323 DOI: 10.3390/bs13080626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/18/2023] [Accepted: 07/26/2023] [Indexed: 08/26/2023] Open
Abstract
This study examines the effects of dispositional greed, impulsivity, food satisfaction, and ecolabeling on consumers' plate waste in all-inclusive hotels. Using a moderated mediation research model, a cross-sectional survey was conducted among 1253 tourists of different nationalities, all staying in five-star hotels in Alanya, Türkiye. The results show that both dispositional greed and impulsivity positively predict and significantly contribute to plate waste. Conversely, food satisfaction was found to be an influential variable that moderates the effects of greed and impulsivity on plate waste, highlighting its critical role in waste reduction strategies. Ecolabels, despite their intended purpose, were not found to have a significant impact on consumer attitudes toward plate waste. Future research is encouraged to explore strategies to counteract dispositional greed and impulsivity, given their significant impact on plate waste behavior. At the same time, refining methods to promote food satisfaction and the effective use of ecolabels may contribute significantly to reducing plate waste in all-inclusive resorts. This research contributes to our understanding of the psychological factors that influence consumer behavior in buffet settings and provides guidance to hospitality industry practitioners seeking to reduce waste.
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Affiliation(s)
- Engin Üngüren
- Department of Business Management, Faculty of Economics, Administrative and Social Sciences, Alanya Alaaddin Keykubat University, Antalya 07450, Türkiye;
| | - Ömer Akgün Tekin
- Department of Gastronomy and Culinary Arts, Manavgat Faculty of Tourism, Akdeniz University, Antalya 07600, Türkiye
| | - Hüseyin Avsallı
- Department of Business Management, Faculty of Economics, Administrative and Social Sciences, Alanya Alaaddin Keykubat University, Antalya 07450, Türkiye;
| | - Yaşar Yiğit Kaçmaz
- Department of Tourism Management, Graduate School of Education, Alanya Alaaddin Keykubat University, Antalya 07450, Türkiye;
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2
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Maneesing TU, Dawangpa A, Chaivanit P, Songsakul S, Prasertsri P, Yumi Noronha N, Watanabe LM, Nonino CB, Pratumvinit B, Sae-Lee C. Optimising blood glucose control with portioned meal box in type 2 diabetes mellitus patients: a randomised control trial. Front Nutr 2023; 10:1216753. [PMID: 37533574 PMCID: PMC10390788 DOI: 10.3389/fnut.2023.1216753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Accepted: 07/04/2023] [Indexed: 08/04/2023] Open
Abstract
Background The impact of dietary factors on glycaemic control in type 2 diabetes mellitus (T2DM) is well established. However, the effectiveness of transforming portion control into a practical innovation for glycaemic control in T2DM has not yet been established for counselling in nutrition. The aim of this study was to compare the effect of general counselling in nutrition (GCN) and a portioned meal box (PMB) on fasting blood glucose, glycated haemoglobin (HbA1c) and body composition. Methods A randomised, parallel intervention trial was conducted over 12 weeks, with GCN: carbohydrate portion control concept by using food exchange lists (n = 25) and PMB: portioned meal box was set by energy requirements (n = 25). Results Both GCN and PMB demonstrated reductions in HbA1c levels at the 6th and 12th weeks compared to baseline. However, no significant difference in HbA1c was observed between GCN and PMB at either the 6th or 12th week. Using PMB at least four times a week significantly decreased HbA1c during the intervention period (p = 0.021 and p < 0.001 for weeks 6 and 12 when compared with baseline, respectively). Changes in body composition were observed: body weight decrease in PMB only, body fat decrease and constant muscle mass in both groups. Both methods tended to relieve hunger and increased satiety in both groups. The satisfaction evaluation showed that participants preferred to use PMB over GCN (p = 0.001). Additionally, participants consumed less energy, carbohydrate and fat in PMB (p = 0.001, p = 0.019, and p = 0.001, respectively) and less energy and fat in GCN (p = 0.006 and p = 0.001, respectively). Conclusion A better diet, either through GCN or PMB, can play an important role in improving dietary intake compliance and controlling blood glucose.
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Affiliation(s)
- Tanu-udom Maneesing
- Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand
- Exercise and Nutrition Innovation and Sciences Research Unit, Burapha University, Chonburi, Thailand
| | - Atchara Dawangpa
- Department of Clinical Pathology, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Research Division, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Pechngam Chaivanit
- Department of Internal Medicine, Faculty of Medicine, Burapha University, Chonburi, Thailand
| | - Sudjai Songsakul
- Department of Internal Medicine, Faculty of Medicine, Burapha University, Chonburi, Thailand
| | - Piyapong Prasertsri
- Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand
- Exercise and Nutrition Innovation and Sciences Research Unit, Burapha University, Chonburi, Thailand
| | | | - Lígia Moriguchi Watanabe
- Department of Internal Medicine, Ribeirão Preto Medical School, University of São Paulo, São Paulo, Brazil
| | - Carla Barbosa Nonino
- Department of Health Sciences, Ribeirão Preto Medical School, São Paulo, Brazil
- Department of Internal Medicine, Ribeirão Preto Medical School, University of São Paulo, São Paulo, Brazil
| | - Busadee Pratumvinit
- Department of Clinical Pathology, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Chanachai Sae-Lee
- Department of Clinical Pathology, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Research Division, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
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Chae Y, Lee IS. Central Regulation of Eating Behaviors in Humans: Evidence from Functional Neuroimaging Studies. Nutrients 2023; 15:3010. [PMID: 37447336 PMCID: PMC10347214 DOI: 10.3390/nu15133010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 06/27/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
Neuroimaging has great potential to provide insight into the neural response to food stimuli. Remarkable advances have been made in understanding the neural activity underlying food perception, not only in normal eating but also in obesity, eating disorders, and disorders of gut-brain interaction in recent decades. In addition to the abnormal brain function in patients with eating disorders compared to healthy controls, new therapies, such as neurofeedback and neurostimulation techniques, have been developed that target the malfunctioning brain regions in patients with eating disorders based on the results of neuroimaging studies. In this review, we present an overview of early and more recent research on the central processing and regulation of eating behavior in healthy and patient populations. In order to better understand the relationship between the gut and the brain as well as the neural mechanisms underlying abnormal ingestive behaviors, we also provide suggestions for future directions to enhance our current methods used in food-related neuroimaging studies.
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Affiliation(s)
- Younbyoung Chae
- College of Korean Medicine, Kyung Hee University, Seoul 02447, Republic of Korea
| | - In-Seon Lee
- College of Korean Medicine, Kyung Hee University, Seoul 02447, Republic of Korea
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Is Stress Taking the Pleasure out of Food?—A Characterization of the Food Pleasure Profiles, Appetite, and Eating Behaviors of People with Chronic Stress. Foods 2022; 11:foods11131980. [PMID: 35804795 PMCID: PMC9265269 DOI: 10.3390/foods11131980] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 06/29/2022] [Accepted: 07/01/2022] [Indexed: 12/04/2022] Open
Abstract
Psychological stressors frequently occur in modern society, and are associated with general anhedonic traits (inability to experience pleasure) and altered eating behavior. As eating behavior is largely motivated by a desire for pleasure, the Food Pleasure Scale (FPS) was introduced as a new research tool for investigating aspects of pleasure from food-related experiences. Thereby, insights on whether some aspects of pleasure are more affected by stress than others can be investigated, and can help explain why changes in eating behavior are seen when under the influence of stress. A consumer survey including n = 190 Danish consumers all with moderate or high levels of perceived stress was conducted to explore the perception of pleasure from food, general appetite, meal patterns, as well as specific food preferences. The study showed that the majority found pleasure in the sensory modalities of food, as well as in the ‘comforting’ aspects of food pleasure. Furthermore, the moderately stressed respondents had fewer main meals and more post-dinner snacks and night meals, as compared to before falling ill, whereas the highly stressed group showed signs of anhedonic traits and losing appetite altogether. The present study contributes to our understanding of how a common condition, such as chronic stress, can affect individual, as well as public, health.
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5
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Food pleasure across nations: A comparison of the drivers between Chinese and Danish populations. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104493] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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6
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School lunch acceptance in pre-schoolers. Liking of meals, individual meal components and quantification of leftovers for vegetable and fish dishes in a real eating situation in Italy. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Determinants of quality, specificity, and stability of emotional episodic memories in a fine-dining context. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Sogari G, Li J, Wang Q, Lefebvre M, Huang S, Mora C, Gómez MI. Toward a reduced meat diet: University North American students' acceptance of a blended meat-mushroom burger. Meat Sci 2022; 187:108745. [DOI: 10.1016/j.meatsci.2022.108745] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 11/30/2021] [Accepted: 01/19/2022] [Indexed: 12/17/2022]
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9
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Ghnimi H, Ennouri M, Chèné C, Karoui R. A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Crit Rev Food Sci Nutr 2021:1-24. [PMID: 34875937 DOI: 10.1080/10408398.2021.2012124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The production of biscuit and biscuit-like products has faced many challenges due to changes in consumer behavior and eating habits. Today's consumer is looking for safe products not only with fresh-like and pleasant taste, but also with long shelf life and health benefits. Therefore, the potentiality of the use of healthier fat and the incorporation of natural antioxidant in the formulation of biscuit has interested, recently, the attention of researchers. The determination of the biscuit quality could be performed by several techniques (e.g., physical, chemical, sensory, calorimetry and chromatography). These classical analyses are unfortunately destructive, expensive, polluting and above all very heavy, to implement when many samples must be prepared to be analyzed. Therefore, there is a need to find fast analytical techniques for the determination of the quality of cereal products like biscuits. Emerging techniques such as near infrared (NIR), mid infrared (MIR) and front face fluorescence spectroscopy (FFFS), coupled with chemometric tools have many potential advantages and are introduced, recently, as promising techniques for the assessment of the biscuit quality.
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Affiliation(s)
- Hayet Ghnimi
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France.,Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia.,National Engineering School of Sfax, University of Sfax, LR11ES45, Sfax, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, LR16IO01, Sfax, Tunisia
| | - Christine Chèné
- Tilloy Les Mofflaines, Adrianor, Tilloy-lès-Mofflaines, France
| | - Romdhane Karoui
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France
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A Conceptual Framework for Multi-Dimensional Measurements of Food Related Pleasure-The Food Pleasure Scale. Foods 2021; 10:foods10092044. [PMID: 34574154 PMCID: PMC8469119 DOI: 10.3390/foods10092044] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/19/2021] [Accepted: 08/26/2021] [Indexed: 12/26/2022] Open
Abstract
In modern times, the majority of food intake is believed to be driven by hedonic processes, rather than homeostatic ones. Various factors have been found to influence the hedonic eating experience and thereby influence eating behaviour, and each factor can be regarded a piece that contributes to parts of the total picture of the hedonic response to food. As a result, the literature on the hedonic response to food-related experiences is comprehensive, but at the same time rather fragmented; and importantly, it is not clear how individuals/segments differ in key drivers of their hedonic experience and the extent to which food pleasure is perceived. In this paper, we present a conceptual framework for the development of a scale (self-report questionnaire) to measure the qualitative and quantitative aspects of food-related pleasure, the Food Pleasure Scale. We introduce the concept of (an)hedonia and scales developed in the past for its measurement, identify the spectrum of characteristics influencing food-related pleasure and explain the relevance of developing such a scale. Based on this theoretical framework, a strategy for the development of the Food Pleasure Scale is proposed.
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Appleton KM, Newbury A, Almiron-Roig E, Yeomans MR, Brunstrom JM, de Graaf K, Geurts L, Kildegaard H, Vinoy S. Sensory and physical characteristics of foods that impact food intake without affecting acceptability: Systematic review and meta-analyses. Obes Rev 2021; 22:e13234. [PMID: 33754456 PMCID: PMC8365638 DOI: 10.1111/obr.13234] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 01/27/2021] [Accepted: 02/18/2021] [Indexed: 12/20/2022]
Abstract
This systematic review with meta-analyses aimed to identify the sensory and physical characteristics of foods/beverages which increase satiation and/or decrease/delay subsequent consumption without affecting acceptability. Systematic searches were first undertaken to identify review articles investigating the effects of any sensory and physical food characteristic on food intake. These articles provided some evidence that various textural parameters (aeration, hardness, homogeneity, viscosity, physical form, added water) can impact food intake. Individual studies investigating these effects while also investigating acceptability were then assessed. Thirty-seven individual studies investigated a textural manipulation and provided results on food intake and acceptability, 13 studies (27 comparisons, 898 participants) investigated effects on satiation, and 29 studies (54 comparisons, 916 participants) investigated effects on subsequent intake. Meta-analyses of within-subjects comparisons (random-effects models) demonstrated greater satiation (less weight consumed) from food products that were harder, chunkier, more viscous, voluminous, and/or solid, while demonstrating no effects on acceptability. Textural parameters had limited effects on subsequent consumption. Between-subjects studies and sensitivity analyses confirmed these results. These findings provide some evidence that textural parameters can increase satiation without affecting acceptability. The development of harder, chunkier, more viscous, voluminous, and/or solid food/beverage products may be of value in reducing overconsumption.
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Affiliation(s)
| | - Annie Newbury
- Department of Psychology, Bournemouth University, Bournemouth, UK
| | - Eva Almiron-Roig
- Center for Nutrition Research, University of Navarra, Pamplona, Spain.,Navarra Institute for Health Research (IdiSNa), Pamplona, Spain
| | | | | | - Kees de Graaf
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Lucie Geurts
- Scientific Department, ILSI Europe, Brussels, Belgium
| | | | - Sophie Vinoy
- Nutrition Department, Mondelez International R&D, Saclay, France
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12
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A Detailed Characterisation of Appetite, Sensory Perceptional, and Eating-Behavioural Effects of COVID-19: Self-Reports from the Acute and Post-Acute Phase of Disease. Foods 2021; 10:foods10040892. [PMID: 33921603 PMCID: PMC8072610 DOI: 10.3390/foods10040892] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/14/2021] [Accepted: 04/16/2021] [Indexed: 12/22/2022] Open
Abstract
Sensory perception alterations are common in relation to COVID-19 disease, but less is known about the characteristic of the sensory alterations, and how they associate with alterations in appetite and eating behaviour. The current study aims to investigate the acute and long-term effects of COVID-19 disease on (1) the desire for food, hunger, and satiety sensations; (2) smell, taste, and flavour perception; (3) meals and intake of food types; and (4) the frequency of commonly applied strategies to tackle potential changes in appetite and sensory perception. An online survey was conducted among Danish adults (n = 102) who had experienced changes in appetite, sensory perception, and/or food-related pleasure due to COVID-19 disease. Key results include appetite-altering effects at all times during the day when suffering from COVID-19 and often associated with impaired sensory function. Severe sensory perception alterations were found, namely, for the perception of taste, ageusia > hypogeusia > hypergeusia, and for the perception of smell, anosmia > parosmia > hyposmia > hyperosmia. Eating behavioural changes included alteration in quantitative and qualitative aspects of intake. The effects were, in general, more pronounced during the acute phase of disease than during the post-acute phase. The findings illustrate the complexity by which COVID-19 affects human appetite, sensory perception, and eating behaviour, but also point to strategies to cope with these changes.
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13
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Nespeca LDS, da Silva Paulino HF, Barlati Vieira da Silva T, Bona E, Leimann FV, Marques LLM, Cardoso FAR, Droval AA, Fuchs RHB. How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten‐free chocolate cakes? Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14833] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Lucas de Souza Nespeca
- Department of Food Engineering Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | | | - Tamires Barlati Vieira da Silva
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | - Evandro Bona
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | - Fernanda Vitória Leimann
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança Campus Santa Apolônia Bragança5300‐253Portugal
| | | | - Flávia Aparecida Reitz Cardoso
- Post‐Graduation Program of in Technological Innovations (PPGIT) Federal University of Technology ‐ Paraná Campo Mourão Paraná87301‐005Brazil
| | - Adriana Aparecida Droval
- Department of Food Engineering Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | - Renata Hernandez Barros Fuchs
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
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Role of Sensory Appeal, Nutritional Quality, Safety, and Health Determinants on Convenience Food Choice in an Academic Environment. Foods 2021; 10:foods10020345. [PMID: 33562836 PMCID: PMC7916031 DOI: 10.3390/foods10020345] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/30/2021] [Accepted: 02/03/2021] [Indexed: 11/17/2022] Open
Abstract
The present research aims to investigate the extent to which sensory appeal, nutritional quality, safety, and health determinants influence purchase intention, consumption, and satisfaction of consumers towards convenience food. The non-probability purposive sampling approach was adopted for the recruitment of consumers. A pre-tested questionnaire was used to collect data from 501 consumers. Descriptive statistics, confirmatory factor analysis, and structural equation modeling were adopted to analyze the data. Factor loading, Cronbach’s alpha, composite reliability, average variance extracted, and correlations estimate of constructs revealed good internal consistency and reliability of scale items as well as convergent and discriminant validity of the constructs. The path analysis of structural model demonstrated positive relationship between sensory appeal, nutritional quality, safety attributes, healthiness, and purchase intention of convenience food. Further, the path analysis of structural model revealed that purchase intention with consumption as well as consumption with satisfaction were positively associated for convenience food. Sensory appeal was the key determinant influencing purchase intention, consumption, and satisfaction of consumers towards convenience food. The good taste, pleasant appearance, nice smell, and appealing texture within sensory appeal were the most important factors influencing purchase intention, consumption, and satisfaction of consumers towards convenience food. Further, the consumers in emerging economies such as India focus more on sensory appeal in convenience food choice.
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Piester HE, DeRieux CM, Tucker J, Buttrick NR, Galloway JN, Wilson TD. "I'll try the veggie burger": Increasing purchases of sustainable foods with information about sustainability and taste. Appetite 2020; 155:104842. [PMID: 32810574 DOI: 10.1016/j.appet.2020.104842] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 07/20/2020] [Accepted: 08/13/2020] [Indexed: 10/23/2022]
Abstract
Food production--especially raising animals for meat--has a massive negative impact on the environment and contributes to global warming. To address this, we investigated whether information about food sustainability would increase purchases of sustainable foods by patrons of university cafés. In Study 1, patrons were randomly assigned either to see a menu that had sustainability labels indicating the degree of environmental impact of each item, or to see a menu without labels. Women who saw the labels were significantly more likely to purchase sustainable foods, whereas men were not influenced by the labels. In Study 2 we targeted one sustainable menu item (a veggie burger) and, in a 2 (sustainability) x 2 (taste) design, varied whether patrons learned that the veggie burger was especially sustainable or especially tasty. Women were significantly more likely to purchase the veggie burger if they learned it was sustainable or tasty, but again, the manipulations had no effect on men. We discuss why women are more likely to change their food choices to eat more sustainably than are men.
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Duerlund M, Andersen BV, Wang K, Chan RCK, Byrne DV. Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China. Foods 2020; 9:foods9050617. [PMID: 32403390 PMCID: PMC7278831 DOI: 10.3390/foods9050617] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 05/04/2020] [Accepted: 05/07/2020] [Indexed: 12/28/2022] Open
Abstract
Culture is one of the main factors that influence food assessment. This cross-cultural research aimed to compare Chinese and Danish consumers in their post-ingestive drivers of Post-Ingestive Food Pleasure (PIFP). We define PIFP as a “subjective conscious sensation of pleasure and joy experienced after eating”. We conducted two in-country consumer studies in Denmark (n = 48) and in China (n = 53), measuring post-ingestive sensations and PIFP using visual analogue scale, for three hours following consumption of a breakfast meal. Key results revealed perceived Satisfaction, Mental, Overall and Physical wellbeing to be highly influential on PIFP in both countries. Moreover, Danish consumers perceived appetite-related sensations such as Satiety, Hunger, Desire-to-eat and In-need-of-food to be influential on PIFP, which was not the case in China. In China, more vitality-related sensations such as Energized, Relaxation and Concentration were found to be drivers of PIFP. These results suggest similarities but also distinct subtleties in the cultural constructs of PIFP in Denmark and in China. Focusing on Food Pleasure as a post-ingestive measure provides valuable output, deeper insights into what drives Food Pleasure, and, importantly, takes us beyond the processes only active during the actual eating event.
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Affiliation(s)
- Mette Duerlund
- Food Quality Perception and Society, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; (B.V.A.); (D.V.B.)
- Correspondence: ; Tel.: +45-871-560-00
| | - Barbara Vad Andersen
- Food Quality Perception and Society, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; (B.V.A.); (D.V.B.)
| | - Kui Wang
- Neuropsychology and Applied Cognitive Neuroscience Laboratory, CAS Key Laboratory of Mental Health, Institute of Psychology, Chinese Academy of Sciences, Beijing 100049, China; (K.W.); (R.C.K.C.)
- Department of Psychology, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Raymond C. K. Chan
- Neuropsychology and Applied Cognitive Neuroscience Laboratory, CAS Key Laboratory of Mental Health, Institute of Psychology, Chinese Academy of Sciences, Beijing 100049, China; (K.W.); (R.C.K.C.)
- Department of Psychology, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Derek Victor Byrne
- Food Quality Perception and Society, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; (B.V.A.); (D.V.B.)
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Duerlund M, Andersen BV, Alexi N, Peng M, Byrne DV. Subjective Sensations related to Food as Determinants of Snack Choice. Foods 2020; 9:foods9030336. [PMID: 32178388 PMCID: PMC7143542 DOI: 10.3390/foods9030336] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Accepted: 03/10/2020] [Indexed: 12/21/2022] Open
Abstract
Comprehending the complexity and determinants of food choices can help understand facets of the growing obesity epidemic. Focusing on consumers' subjective sensations as determinants of food choices can provide essential insights into eating behaviors. We explored subjective sensations linked to appetite, desire, wellbeing and energy. This study aims to 1) quantify subjective temporal sensations, and 2) study the effects of these sensations on snack choice. Two-hundred and fifty-three participants (mean age 20.5) evaluated subjective sensations using a visual analogue scale. The choice of one of six snacks was offered to the participants; choices were recorded as implicit choice measures. The results demonstrated that especially sensory specific desire sensations (Salty, Fatty, Sweet desire) affected, either positively or negatively, snack choice. Furthermore, wellbeing sensations (Overall, Mental, Physical wellbeing) also showed significant effects for snack choice. Health-conscious females chose healthy snacks, and males chose unhealthy snacks. Importantly, this research indicates the relevance of subjective sensations in consumer studies that focus on diverse determinants of food choice. Sensory specific desires and wellbeing sensations were notably shown to be important determinants of snack choice. The contribution of different sensations to food choice is imperative, and helps us to understand aspects of snacking behavior. This could have broader implications concerning public health issues and obesity.
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Affiliation(s)
- Mette Duerlund
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, DK 8200 Aarhus N, Denmark; (B.V.A.); (N.A.); (D.V.B.)
- Correspondence: ; Tel.: +45-871-560-00-00
| | - Barbara Vad Andersen
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, DK 8200 Aarhus N, Denmark; (B.V.A.); (N.A.); (D.V.B.)
| | - Niki Alexi
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, DK 8200 Aarhus N, Denmark; (B.V.A.); (N.A.); (D.V.B.)
| | - Mei Peng
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand;
| | - Derek Victor Byrne
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, DK 8200 Aarhus N, Denmark; (B.V.A.); (N.A.); (D.V.B.)
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Duerlund M, Andersen BV, Grønbeck MS, Byrne DV. Consumer reflections on post-ingestive sensations. A qualitative approach by means of focus group interviews. Appetite 2019; 142:104350. [DOI: 10.1016/j.appet.2019.104350] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2018] [Revised: 07/01/2019] [Accepted: 07/03/2019] [Indexed: 01/22/2023]
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Dynamic Changes in Post-Ingestive Sensations after Consumption of a Breakfast Meal High in Protein or Carbohydrate. Foods 2019; 8:foods8090413. [PMID: 31540054 PMCID: PMC6769841 DOI: 10.3390/foods8090413] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 09/08/2019] [Accepted: 09/09/2019] [Indexed: 01/18/2023] Open
Abstract
The obesity epidemic urges exploration of several parameters that play an important role in our eating behaviours. Post-ingestive sensations can provide a more comprehensive picture of the eating experience than mere satiety measurements. This study aimed to (1) quantify the dynamics of different post-ingestive sensations after food intake and (2) study the effect of protein and carbohydrate on hedonic and post-ingestive responses. Forty-eight participants (mean age 20.4) were served a breakfast meal high in protein (HighPRO) or high in carbohydrate (HighCHO) on two separate days using a randomised controlled crossover design. Post-ingestive sensations were measured every 30 min, for 3 h post intake using visual analogue scale (VAS). Results showed a significant main effect of time for all post-ingestive sensations. HighCHO induced higher hedonic responses compared to HighPRO, as well as higher ratings for post-ingestive sensations such as Satisfaction, Food joy, Overall wellbeing and Fullness. HighPRO, on the other hand, induced higher ratings for Sweet desire post intake. The development of sensations after a meal might be important for consumers’ following food choices and for extra calorie intake. More detailed knowledge in this area could elucidate aspects of overeating and obesity.
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Almiron-Roig E, Forde CG, Hollands GJ, Vargas MÁ, Brunstrom JM. A review of evidence supporting current strategies, challenges, and opportunities to reduce portion sizes. Nutr Rev 2019; 78:91-114. [DOI: 10.1093/nutrit/nuz047] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Abstract
Although there is considerable evidence for the portion-size effect and its potential impact on health, much of this has not been successfully applied to help consumers reduce portion sizes. The objective of this review is to provide an update on the strength of evidence supporting strategies with potential to reduce portion sizes across individuals and eating contexts. Three levels of action are considered: food-level strategies (targeting commercial snack and meal portion sizes, packaging, food labels, tableware, and food sensory properties), individual-level strategies (targeting eating rate and bite size, portion norms, plate-cleaning tendencies, and cognitive processes), and population approaches (targeting the physical, social, and economic environment and health policy). Food- and individual-level strategies are associated with small to moderate effects; however, in isolation, none seem to have sufficient impact on food intake to reverse the portion-size effect and its consequences. Wider changes to the portion-size environment will be necessary to support individual- and food-level strategies leading to portion control.
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Affiliation(s)
- Eva Almiron-Roig
- E. Almiron-Roig and M. Ángeles Vargas are with the Centre for Nutrition Research, University of Navarra, Pamplona, Spain
- E. Almiron-Roig is with the Navarra Institute for Health Research (IdiSNa), Pamplona, Spain
| | - Ciaran G Forde
- C.G. Forde is with the Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore
| | - Gareth J Hollands
- G.J. Hollands is with the Behaviour and Health Research Unit, University of Cambridge, Cambridge, United Kingdom
| | - M Ángeles Vargas
- E. Almiron-Roig and M. Ángeles Vargas are with the Centre for Nutrition Research, University of Navarra, Pamplona, Spain
| | - Jeffrey M Brunstrom
- J.M. Brunstrom is with the Nutrition and Behaviour Unit, School of Psychological Science, and the National Institute for Health Research, Bristol Biomedical Research Centre, University Hospitals Bristol NHS Foundation Trust, University of Bristol, Bristol, United Kingdom
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Na-Nakorn K, Kulrattanarak T, Hamaker BR, Tongta S. Starch digestion kinetics of extruded reformed rice is changed in different ways with added protein or fiber. Food Funct 2019; 10:4577-4583. [PMID: 31328214 DOI: 10.1039/c9fo00521h] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
White rice is considered a high glycemic index (GI) food and extruded reformed rice offers the opportunity to design a lower GI product. This study tested the effect of added soy protein isolate (SPI) or dietary fibers [corn bran (CB), resistant maltodextrin (RMD)] to delay in vitro digestion, and on human gastric emptying rate and satiety scoring. Starch digestion using a human simulated system showed a single-phase kinetic pattern for regular reformed rice and two-phase kinetic patterns for 20% supplemented extruded rice, which lowered the estimated glycemic index (eGI). For 20% SPI extruded rice (20SPI-ER), the first-phase rate constant (k1) of cooked extruded rice was higher than its second-phase (k2). Conversely, for 20% corn bran extruded rice (20CB-ER), a low value of k1 and high for k2 and C∞2 were found. The 20% RMD extruded rice (20RMD-ER) and the control exhibited a single-phase kinetic digestion with similar k values. The end-point of the second-phase digestion (C∞2) and the eGI of cooked 20SPI-ER were lower than for fiber addition. These differences were speculated to be due to the heterogeneous matrices of the SPI and CB incorporated kernels, opposed to the homogeneous matrices of the RMD and control. Thus, extruded rice compositions were found that resulted in different starch digestion kinetics [single phase and two-phase (k1/k2) high/low, low/high] and were medium eGI with added protein or fiber. Compared to the control, only 20RMD-ER had lower gastric half-emptying time and 20CB-ER had higher subject satisfaction.
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Affiliation(s)
- Kuenchan Na-Nakorn
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 30000, Thailand.
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Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling? Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.03.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Cheon B, Sim A, Lee L, Forde C. Avoiding hunger or attaining fullness? Implicit goals of satiety guide portion selection and food intake patterns. Appetite 2019; 138:10-16. [DOI: 10.1016/j.appet.2019.03.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 02/18/2019] [Accepted: 03/02/2019] [Indexed: 01/16/2023]
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Hamidi H, Jahanshaheefard M. Essential factors for the application of education information system using mobile learning: A case study of students of the university of technology. TELEMATICS AND INFORMATICS 2019. [DOI: 10.1016/j.tele.2018.10.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.06.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Andersen BV, Brockhoff PB, Hyldig G. The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.07.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Remembered Meal Satisfaction, Satiety, and Later Snack Food Intake: A Laboratory Study. Nutrients 2018; 10:nu10121883. [PMID: 30513882 PMCID: PMC6316284 DOI: 10.3390/nu10121883] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 11/21/2018] [Accepted: 11/21/2018] [Indexed: 11/17/2022] Open
Abstract
It is well established that the satiety providing effects of food can influence meal size and a disparate area of research suggests that memory regarding recent eating informs food intake. Here we examined whether remembered meal satisfaction (encompassing memory for meal liking and satiety) can be manipulated in the laboratory and whether this influences later food intake. Participants (N = 128, body mass index mean = 23.46kg/m2, standard deviation = 4.70) consumed a fixed lunch and then rehearsed the satisfying or dissatisfying aspects of the meal, or a neutral experience (control), in order to manipulate memory for meal satisfaction. Three hours later participants completed a bogus taste-test to measure food intake and meal memory measures. There was no evidence that memory for general satisfaction with the meal was affected by the rehearsal condition. However, in the dissatisfying rehearsal condition, participants remembered being less satisfied with the satiety-providing effects of the lunch meal than in the satisfying and neutral rehearsal conditions. Snack food consumption did not differ across conditions and there was a small negative correlation between how satiating participants remembered their earlier meal to be and later snack food intake (r = −0.16, p = 0.07). The present study did not produce evidence that memory relating to meal satiety affects later food intake but further research is warranted.
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Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues. Appetite 2018; 131:14-27. [DOI: 10.1016/j.appet.2018.08.030] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 07/19/2018] [Accepted: 08/24/2018] [Indexed: 11/17/2022]
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Spencer M, Cienfuegos C, Guinard JX. The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.02.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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31
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Muñoz F, Hildebrandt A, Schacht A, Stürmer B, Bröcker F, Martín-Loeches M, Sommer W. What makes the hedonic experience of a meal in a top restaurant special and retrievable in the long term? Meal-related, social and personality factors. Appetite 2018; 125:454-465. [PMID: 29501681 DOI: 10.1016/j.appet.2018.02.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Revised: 02/19/2018] [Accepted: 02/22/2018] [Indexed: 01/27/2023]
Abstract
Knowing what makes a top gastronomy experience unique and retrievable in the long term is of interest for scientific and economic reasons. Recent attempts to isolate predictors of the hedonic evaluation of food have afforded several factors, such as individual and social attributes, or liking/disliking profiles. However, in these studies relevant variables have been examined in isolation without an integrative perspective. Here we investigated 80 guests enjoying a 23-course meal in a top gastronomy restaurant, in groups of four. Our main question concerned the factors driving the overall evaluation of the meal at its conclusion and after three months. To this aim we administered the Big Five Personality Inventory before the meal, dish-by-dish hedonic ratings, and a multi-dimensional Meal Experience Questionnaire (MEQ) at the end of the meal. Hedonic evaluations of the meal were collected immediately after the meal and three months later. Better immediate overall evaluations were predicted by both the number of peaks in dish-by-dish ratings and by positive ratings of the final dish. Both factors and the number of troughs were also critical for the long-term evaluation after three months. The MEQ dimensions overall interest, valence and distraction predicted immediate evaluations, while the long-term evaluations were determined by interest and high scores on the personality traits agreeableness and conscientiousness. High consistency of the hedonic ratings within quartets indicated the relevance of commensality for the meal experience. The present findings highlight the simultaneous relevance of food- and personality-related factors and commensality for a top gastronomy meal experience in the short and long-run. The uncovered relationships are of theoretical interest and for those involved in designing meals for consumers in various settings.
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Affiliation(s)
- Francisco Muñoz
- Center UCM-ISCIII for Human Evolution and Behavior, Madrid, Spain; Center for Neuroscience Research "El Jardín de Junio", Spain.
| | | | | | - Birgit Stürmer
- International Psychoanalytic University, Berlin, Germany
| | - Felix Bröcker
- Hochschule für Gestaltung Offenbach am Main, Germany
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Cliceri D, Petit E, Garrel C, Monteleone E, Giboreau A. Effect of glass shape on subjective and behavioral consumer responses in a real-life context of drinking consumption. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.09.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Andersen B, Byrne D, Bredie W, Møller P. Cayenne pepper in a meal: Effect of oral heat on feelings of appetite, sensory specific desires and well-being. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.03.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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34
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Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.01.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Kostyra E, Żakowska-Biemans S, Śniegocka K, Piotrowska A. Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences. Appetite 2017; 113:14-22. [DOI: 10.1016/j.appet.2017.02.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Revised: 12/23/2016] [Accepted: 02/05/2017] [Indexed: 10/20/2022]
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36
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Lagerkvist CJ, Normann A, Åström A. Product satisfaction in food choice is multiple-reference dependent: Evidence from an in-store non-hypothetical consumer experiment on bread. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.09.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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37
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Consumer segmentation as a means to investigate emotional associations to meals. Appetite 2016; 105:249-58. [DOI: 10.1016/j.appet.2016.05.034] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 04/25/2016] [Accepted: 05/25/2016] [Indexed: 11/20/2022]
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38
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Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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