نتایج جستجو برای: palatability

تعداد نتایج: 2020  

2013
A.Sathya S.Jayalalitha

Rice is the only cereal consumed as staple food mainly as whole grains by more than 50 percent people of the world. The overall cooking and eating quality of such a significant crop determines its widespread preference, acceptance and consumption. The varieties, hybrids, landraces of rice are immense in diversity not only in morphological traits but also in end-use qualities. Hence, the choice ...

Journal: :Journal of food science 2015
Travis G O'Quinn J Chance Brooks Markus F Miller

A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very-rare, medium-rare, or well-done. Consumers (N = 315) were screened for preference ...

Journal: :Appetite 2016
Sascha Topolinski Lea Boecker

We explored the impact of consonantal articulation direction of names for foods on expected palatability for these foods (total N = 256). Dishes (Experiments 1-2) and food items (Experiment 3) were labeled with names whose consonants either wandered from the front to the back of the mouth (inward, e.g., PASOKI) or from the back to the front of the mouth (outward; e.g., KASOPI). Because inward (...

Journal: :Water research 2003
O Dangles E Chauvet

We examined the effect of surface water acidification on rates of decomposition, ergosterol concentrations (as a measure of fungal biomass), and palatability to shredders of common beech leaves (Fagus sylvatica L.) in five mountain streams (pH 4.7-7.1). Leaf decomposition was significantly faster in the circumneutral streams (pH 6.4-7.1; k > or = 0.00175 d(-1)), when compared to acidic streams ...

2018
Michelle Murphy Kate Z. Peters Bethany S. Denton Kathryn A. Lee Heramb Chadchankar James E. McCutcheon

The mechanisms by which intake of dietary protein is regulated are poorly understood despite their potential involvement in determining food choice and appetite. In particular, it is unclear whether protein deficiency results in a specific appetite for protein and whether influences on diet are immediate or develop over time. To determine the effects of protein restriction on consumption, prefe...

2000
Ruud Van den Bos Margot K. Meijer Berry M. Spruijt

Ž The present study is aimed at finding taste reactivity patterns in domestic cats Felis silÕestris . catus which reflect ‘liking’ or perceived palatability. Three groups of nonstressed cats living in households were formed which a priori were expected to differ in motivational state for eating Ž . food items more or less hungry , and which were offered two different food items differing in Ž ....

Journal: :Kansas Agricultural Experiment Station Research Reports 2022

Objective: Beef tenderness is a complex palatability trait with many tenderness-contributing components. The objective of this study to understand the relative contribution each component eight different beef muscles.

ژورنال: علوم آب و خاک 2007
سعید اهری‌زاد, , فاطمه اعتدالی, , محمد مقدم, , سید حامد طباطباء وکیلی, , محمود تورچی, ,

Sainfoin in believed as an important forage crop regarding its suitable agronomical characteristics and feeding livestock. Evaluation of general combining ability is a critical preliminary stage before selection of suitable parent and production of synthetic varieties. Thirty six sainfoin landraces which have been collected from different parts of Iran were grown in 2000 in a randomized complet...

Journal: :Kansas Agricultural Experiment Station Research Reports 2021

Objective: The objective of this study was to determine if current plant-based protein ground beef alternatives offer similar palatability characteristics patties varying fat percentages.

Journal: :The British journal of nutrition 2007
Peter C Poortvliet Sonia Bérubé-Parent Vicky Drapeau Benoit Lamarche John E Blundell Angelo Tremblay

Many food components can influence satiety or energy intake. Combined together, these food components could represent an interesting dietary strategy in the prevention and treatment of obesity. The aims of this study were: 1) to determine the effect of a functional food in the form of a healthy meal course on subsequent energy intake and satiety; 2) to verify if it is possible to maintain palat...

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