[PDF] Top 20 Cheese: Food Perception and Food Choice
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Cheese: Food Perception and Food Choice
... for cheese-making is considered one of the most important fac- tors in the quality of traditional Portuguese ewe’s milk cheeses ...PDO cheese, giving some specific fla- vours. In Évora cheese ... See full document
7
Dorsal striatal dopamine, food preference and health perception in humans.
... [28] and perhaps altered responsivity to ...striatal and somotosensory regions with food intake in individuals susceptible to obesity ...striatum and dorsolateral prefrontal cortex (DLPFC), as ... See full document
7
Determinants of tannin-rich food and beverage consumption: oral perception vs. psychosocial aspects.
... parents and peers) and the media in the development of food preferences and habits of ...parents and significant ...that food preferences change according to the observation of ... See full document
30
Adulteration of foods from animal origin: consumer perception about food labelling and Spectroscopic methods for detection of fresh food adulteration
... new food policy framework established in the European Union is aimed not only to guarantee food safety but also improve public ...healthy and safer products have increased in the last years, the ... See full document
238
Characteristics of whey proteinhydrolysates from cheese whey, favors onvarious food applications
... most food protein ...complex, and it is considered to be mainly caused by small hydrophobic peptides in the hydrolysates ...judicious choice of enzy- matic processing conditions in conjunction with ... See full document
7
Food choice motivations and perception of a healthy diet in a developing Mediterranean country
... malnutrition and also some noncommu - nicable chronic diseases, such as obesity, type -II diabetes, heart diseases, or ...variable and re flects personal, social, and cultural involvements, along with ... See full document
11
Changes in wine perception induced by food: influence of physiological and psychological factors
... SL and SD ...mark), and scales with descriptive terms at intervals along a line (graphic rating scales or Likert scales) (Scott & Huskisson, ...valid and exact measurements than other types of ... See full document
78
Food supplements
... disruptions and more loyalty from a single partner, limiting the entry ...“Mediq” and “Dbam o Zdorovie” which hold a combined market share of approximately 75%, and are expected to be the primary ... See full document
35
Fast-Food
... De entre os factores que influenciam a mudança de hábitos alimentares, salientam-se a disponibilidade económica e princi- palmente a crescente participação da mulher no trabalho, que levaram, num curto espaço de tempo, à ... See full document
44
A comparative evaluation of food preferences and healthy food knowledge in childhood
... children’s food preferences (Preferred Meal) are shaped by their early food contacts and early eating experiences, which brings us back, once again, to the issues of children being influenced by ... See full document
7
Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)
... V3 and V4 hypervariable region, with barcoded fusion primers containing the Roche- 454 A and B Titanium sequencing adapters, a six-base barcode sequence, the forward primer 5′-ACTCCT ACGGGAGGCAG-3′ ... See full document
24
Food hygiene practices in different food establishments
... fast food and take-away is the combination of heat treatments practices with subsequent time-temperature abuse, cross-contamination of raw and cooked ingredients and defects in food ... See full document
7
Using tactile cold perceptions as an indicator of food safety-a hazardous choice
... their food and food safety ...materials, and it could easily misguide or even expose consumer at risk when considering this experience, a way of measuring the real refrigeration ...foods ... See full document
7
Food-for-words
... tendencies, and even offered a curious but appar- ently unimportant suggestion that he wear a gold ...spirit and did not stem from just one ...incremental and collective building-up of his spiri- ... See full document
14
LWT - Food Science and Technology
... in food products (Ohshima et ...high- and low-molecular- mass products (Chien, Wang, & Chen, ...constant and the loss factor decrease with increasing lipid content (Chandrasekaran, Ramanathan, ... See full document
7
LWT - Food Science and Technology
... cytotoxicity and phenolic compounds of Thymus vulgaris L. and Menta piperita ...Thirteen and fourteen phenolic compounds, including caffeoyl derivatives and flavonoid glycosides, were ... See full document
8
Fungi and mycotoxins: Food contaminants
... on food causes physical and chemical changes, which further negatively affect the sensory and nutritive quality of ...Eurotium and Emericella are commonly found in ...humans and ... See full document
15
Food quality and safety management
... concerning food, particularly ensuring its wholesomeness and safety, comfort of preparation and full sensory attractiveness immediately after production as well as during post-production ...reaction ... See full document
11
Modern technologies and food safety
... /DQDF VQDEGLMHYDQMD SRWURåD D KUDQRP MH NRP SOHNVDQ 6LURYLQH ]D SUHKUDPEHQX LQGXVWULMX PRJX ELWL UD]OL LWH YRþH SRYUþH XOMDULFH çLDULFH PHVR PDVWL DGL WLYL LWG 7RNRP SURL]YRGQMH RYLK VLU[r] ... See full document
7
Food and nutrition surveillance systems
... It is essential that international organizations continue to provide assistance to countries that re- quest it, particularly in the fields of train- ing, research, an[r] ... See full document
5
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