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Food menus evaluation for most liked products in children from Puna, region of Argentina
(Elsevier, 2013-10)
The aim of this study was to investigate the acceptability of varied food menus, preferred by children of 11–14 years located at Puna (3500 m.a.s.l.), in young urban people. The children drew “the preferred menu” which ...
An experimental evidence on public acceptance of genetically modified food through advertisement framing on health and environmental benefits, objective knowledge, and risk reduction
(MDPI, 2021)
Owing to the emerging challenges on global food security and the decade of controversies
over genetically modified food (hereafter GMF), the present study aims to explore the effects of
advertisement framing on health ...
Effect of a salt-reduction strategy on blood pressure and acceptability among customers of a food concessionaire in Lima, Peru.
(Wiley, 2018)
AIM: Limited information exists regarding the implementation of salt reduction strategies on collective food services, such as restaurants and food concessionaires. The present study aimed to assess the effect of a salt ...
Effect of nutrition and health claims on the acceptability of soyamilk beverages
(Blackwell PublishingOxfordInglaterra, 2007)
Sensory acceptability, consumption frequency, and factors associated with consumption of fruits and vegetables among low and medium income consumers in Argentina
(Wiley Blackwell Publishing, Inc, 2020-03)
The acceptability, consumption frequency of fruits and vegetables (F&V), and the reasons for consuming these foods were studied. A total of 370 housewives carried out different tests: Sensory Acceptability, Consumption ...
Food energy content influences food portion size estimation by nutrition students
(WILEY-BLACKWELL, 2010)
Background: Food portion size estimation involves a complex mental process that may influence food consumption evaluation. Knowing the variables that influence this process can improve the accuracy of dietary assessment. ...
Sensory Evaluation and Acceptability of Cookies Enriched with Sweet Lupine Flour (Lupinus albus cv Multolupa)
(1987)
Cookies enriched with 0, 5, 10, 15, 20, and 25% full‐fat sweet lupine flour (FFSL) were evaluated by a sensory panel using the rank of preference and paired comparison tests. Cookies with 0, 5, and 10% FFSL were preferred ...
Desenvolvimento de uma bebida à base de soja sabor jabuticaba
(Universidade Tecnológica Federal do ParanáMedianeira, 2011-11-24)
The search for healthy foods canse palatability has become a constant in the lives of many people. This study aimed to develop a soy-based drink flavored with jabuticaba fruit to meet the expectations of consumers about ...