Purpose This study aims to determine whether consumers are willing pay a premium for locally produced hard apple cider and examine the factors influencing this premium. examines influence of attributes consumer characteristics on preferences local cider. Design/methodology/approach Data from 2019 survey 875 Tennessee regarding their were obtained. Probit estimates used calculate made A multivar...

pretation of sugarand calorierelated nutrient-content claims through transparent food marketing are needed steps to empower parents to make informed choices. If the FDA revised the current labeling requirements for foods and beverages bearing sugarand calorie-related nutrient-content claims in this way, the replacement of added sugars with other sweet ingredients would be clearly highlighted. A...

ABSTRACT: Objctive: Fructose consumption has increased worldwide. Excessive fructose intake been a risk factor for the metabolic syndrome disorder incidence. This study aimed to investigate possible influence of two different exercise training methods, continuous and interval, on intake. Methods: Thirty two-months-old female Wistar rats were divided into six groups: sedentary + water ; interval...

objective: despite the strong relationship between sugars, mutans streptococcilevels and caries, relatively, little research has been carried out on one of the factors that may influ-ence sugar intake; namely sweet preference. the objective of the present study was to ex-plore the association between sweet preference and the levels of dental caries in 6-12 year-old schoolchildren in hamedan. ma...

Stevioside, an abundant component of Stevia rebaudiana leaf, has become well-known for its intense sweetness (250-300 times sweeter than sucrose) and is used as a non-caloric sweetener in several countries. A number of studies have suggested that, beside sweetness, stevioside along with related compounds, which include rebaudioside A (second most abundant component of S. rebaudiana leaf), stevi...

There has been a recent growth of interest in determining whether sound (specifically music and soundscapes) can enhance not only the basic taste attributes associated with food and beverage items (such as sweetness, bitterness, sourness, etc.), but also other important components of the tasting experience, such as, for instance, crunchiness, creaminess, and/or carbonation. In the present study...

The food and beverage industry has been increasingly replacing sugar with non-nutritive sweeteners in their sweetened products to control or reduce total calories. Research comparing the effect of nutritive and non-nutritive sweeteners on emotional state of participants exposed to acute stressors is still limited. This study aimed to determine the effect of drinking tea sweetened with either a ...

Sensory evaluation is the ideal tool for shelf-life determination. With the objective to develop an easy shelf-life indicator, color (L*, a*, b*, chroma and hue angle), total soluble solids (TSS), firmness (F), pH, acidity, and the sensory attributes of appearance, brightness, browning, odor, flavor, texture, color, acidity and sweetness were evaluated in fresh cut mangoes (FCM) stored at 5, 10...

Acceptance of food is basically the result of the interaction between food and human and it depends not only on the product characteristics but also on those of each consumer. The main objective of this work is to analyse how the acceptability of milk and soymilk vanilla beverages is influenced by demographic characteristics, consumer habits and individual preferences and the sensorial properti...