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Sauer Sascha S Otto Warburg Laboratory, Max Planck Institute for Molecular Genetics, Ihnestrasse 63-73, 14195, Berlin, - - 2014
Nutrition is a basic component of life. Nowadays, human nutrition research focusses amongst others on health-related aspects of food ingredients and extracts, and on analyzing the outcomes of specific diets. Usually, food ingredients such as bioactive peptides come in complex matrices. Single compounds, multiple interactions thereof and the underlying food ...
Ishimaru Yoshiro Y a Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences , The University of Tokyo , Bunkyo-ku , - - 2014
Taste enables organisms to determine the properties of ingested substances by conveying information regarding the five basic taste modalities: sweet, salty, sour, bitter, and umami. The sweet, salty, and umami taste modalities convey the carbohydrate, electrolyte, and glutamate content of food, indicating its desirability and stimulating appetitive responses. The sour ...
Choi Sung Eun - - 2014
One of the weight-loss strategies that has attracted attention is the use of spicy foods. It has been suggested that spicy food preference is related to a genetically predetermined sensitivity to the bitter compound 6-n-propylthiouracil (PROP). Our aim was to examine the relationship of PROP taste intensity and hot chili ...
Foterek Kristina K IEL-Nutritional Epidemiology, DONALD Study at the Research Institute of Child Nutrition (FKE), University of Bonn, Heinstueck 11, 44225 Dortmund, Germany. Electronic address: - - 2014
Objectives: Fruit and vegetable (FV) consumption is influenced by individual taste and food preferences that are developed early in life. Thus, the sensory properties of foods given during complementary feeding may shape later food acceptance and dietary intake. However, those experiences differ with respect to the preparation method of complementary ...
Haynes Ashleigh A a School of Psychology , Flinders University , Adelaide , - - 2014
Abstract A more negative implicit evaluation of unhealthy food stimuli and a more positive implicit evaluation of a weight-management goal have been shown to predict lower consumption of unhealthy food. However, the associations between these evaluations, temptation to indulge, and consumption of unhealthy food remain unclear. The current study investigated ...
Perello Mario M Laboratory of Neurophysiology of the Multidisciplinary Institute of Cell Biology [Argentine Research Council (CONICET) and Scientific Research Commission, Province of Buenos Aires (CIC-PBA)], La Plata, Buenos Aires, - - 2014
"Hunger is the best spice" is an old and wise saying that acknowledges the fact that almost any food tastes better when we are hungry. The neurobiological underpinnings of this lore include activation of the brain's reward system and the stimulation of this system by the hunger-promoting hormone, ghrelin. Ghrelin ...
Masi Camilla C GESAAF, University of Florence, Via Donizetti, 6 50144 Firenze, Italy. Electronic address: - - 2014
Despite a few relationships between fungiform papillae (FP) density and 6-n-propylthiouracil (PROP) taster status have been reported for sensory qualities within foods, the impact on preferences remains relatively unclear. The present study investigated responses of FP number and PROP taster groups to different bitter compounds and how these affect coffee ...
Friese Malte M Department of Psychology, Saarland University, Germany. Electronic address: - - 2014
Weight loss and maintenance goals are highly prevalent in many affluent societies, but many weight regulators are not successful in the long term. Research started to reveal psychological mechanisms that help successful weight regulators in being successful. In the present study, we tested the assumption that these mechanisms facilitate successful ...
Burke Louise M LM a Sports Nutrition , Australian Institute of Sport , Belconnen , ACT 2616 , - - 2014
Abstract The oral-pharyngeal cavity and the gastrointestinal tract are richly endowed with receptors that respond to taste, temperature and to a wide range of specific nutrient and non-nutritive food components. Ingestion of carbohydrate-containing drinks has been shown to enhance endurance exercise performance, and these responses have been attributed to post-absorptive ...
Francis Susan T ST Sir Peter Mansfield Magnetic Resonance Centre,School of Physics and Astronomy,University of - - 2014
Food intake is influenced by a complex regulatory system involving the integration of a wide variety of sensory inputs across multiple brain areas. Over the past decade, advances in neuroimaging using functional MRI (fMRI) have provided valuable insight into these pathways in the human brain. This review provides an outline ...
Krall Jodi Stotts JS University of Pittsburgh Medical Center, 2 Hot Metal Street, Suite E290, Pittsburgh, PA, 15203, USA, - - 2014
Federally funded nutrition programs mostly target females. Changes in family dynamics suggest low-income men have an important role in food management responsibilities. The purpose of this study was to inform nutrition education program planning to meet needs of lower-income males. Cross-sectional telephone and face-to-face interviews. Stratified random sample of men ...
Sandell Mari M Functional Foods Forum, University of Turku, 20014, Turku, Finland, - - 2014
Genetic variation in bitter taste receptors, such as hTAS2R38, may affect food preferences and intake. The aim of the present study was to investigate the association between bitter taste receptor haplotypes and the consumption of vegetables, fruits, berries and sweet foods among an adult Finnish population. A cross-sectional design utilizing ...
Werthmann Jessica J Faculty of Psychology and Neuroscience, Maastricht University. Electronic address: - - 2014
Picky or fussy eating is common in early childhood and associated with a decreased preference for a variety of foods. The aim of the current study was to experimentally test which sensory food feature is associated with food acceptance, which, in turn is an indication for fussy eating, in young ...
Romanzin Alberto A Department of Agriculture and Environmental Science,University of Udine,Via delle Scienze 206, 33100 - - 2014
European consumers are more and more aware of the credence attributes of foods, particularly of those of animal origin. The aim of the paper was to assess whether the information about production system may modify the consumer liking of cheese. Montasio PDO cheese (MC), usually made by milk from indoor ...
Beckett Emma L EL School of Environmental and Life Sciences, University of Newcastle, Brush Rd, Ourimbah, NSW 2258, Australia. - - 2014
Bitter is the most complex of human tastes, and is arguably the most important. Aversion to bitter taste is important for detecting toxic compounds in food; however, many beneficial nutrients also taste bitter and these may therefore also be avoided as a consequence of bitter taste. While many polymorphisms in ...
Jiang Shu Man SM Department of Gastroenterology, Guangzhou First People's Hospital, Guangzhou Medical University, China; Department of Gastroenterology, Guangzhou Nansha Central Hospital, - - 2014
To determine the association of dietary behaviors with refractory functional dyspepsia (RFD) and its subtypes in Chinese patients. Medical records of patients admitted to the Outpatient Department of Gastroenterology of the Guangzhou First People's Hospital, Guangzhou Nansha Central Hospital, Guangdong No. 2 Provincial People's Hospital and Meizhou Municipal People's Hospital ...
Harrison Simon M SM CSIRO Digital Productivity and Services Flagship, Australia. - - 2014
A dynamic, three dimensional (3D) computational model that predicts the breakdown of food and the release of tastants and aromas could enhance the understanding of how food is perceived during consumption. This model could also shorten the development process of new foods because many virtual foods could be assessed, and ...
Welchman Sophie S Dept of Surgery, Derriford Hospital, Plymouth, Devon, - - 2014
Nutrition is a key component of surgical enhanced recovery programmes. However, alterations in food preferences are often reported as reasons for patients not eating in the early postoperative period. We hypothesised that taste preferences are altered in the early postoperative period and this dysgeusia affects patients' food choices during this ...
Irz Xavier X MTT Agrifood Research Finland, Economic Research Unit, Latokartanonkaari 9, 00790 Helsinki, Finland. Electronic address: - - 2014
The effect of consumers' compliance with nutritional recommendations is uncertain because of potentially complex substitutions. To lift this uncertainty, we adapt a model of consumer behaviour under rationing to the case of linear nutritional constraints. Dietary adjustments are derived from information on consumer preferences, consumption levels, and nutritional contents of ...
Collins Rebecca R Centre for Comparative & Evolutionary Psychology, Department of Psychology, University of Portsmouth, - - 2014
Separate lines of research have demonstrated the role of mood and memory in the amount of food we consume. However, no work has examined these factors in a single study and given their combined effects beyond food research, this would seem important. In this study, the interactive effect of these ...
De Backer Charlotte J S CJ Department of Communication Studies, University of Antwerp Sint-Jacobstraat 2, 2000 Antwerp, Belgium. Electronic address: - - 2014
This study focuses on the connection between prosocial behavior, defined as acting in ways that benefit others, and shared meals, defined as meals that consist of food(s) shared with others. In contrast to individual meals, where consumers eat their own food and perhaps take a sample of someone else's dish ...
Nederkoorn Chantal C Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, the Netherlands. Electronic address: - - 2014
Children who are very picky in eating frequently refuse the intake of foods. This rejection is not only based on the evaluation of taste, but also on tactile qualities of foods. It matters whether food is crispy or slimy, consistent, or with bits and pips. It is hypothesized that children ...
Shrivastava Neha N Food Engineering & Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai-, 400019, Maharashtra, - - 2014
Idli is a cereal-legume based fermented food, widely consumed in India. It is popular for its nutritional content, sour taste and appetizing aroma. Fermentation time of idli batter varies from 12-14 h. Reduction in fermentation time of idli batter is of great significance for large scale idli production units since it ...
Marijn Stok F F University of Konstanz, Psychological Assessment and Health Psychology, Germany; Utrecht University, Department of Clinical and Health Psychology, The Netherlands. Electronic address: - - 2014
A common social influence technique for curbing unhealthy eating behavior is to communicate eating-related rules (e.g. 'you should not eat unhealthy food'). Previous research has shown that such restrictive rules sometimes backfire and actually increase unhealthy consumption. In the current studies, we aimed to investigate if a milder form of ...
Quiñónez-Martínez Miroslava - - 2014
The Sierra Madre Occidental of Chihuahua in Northern Mexico is inhabited by indigenous Raramuris, mestizos, and other ethnic groups. The territory consists of canyons and ravines with pine, oak and pine-oak forests in the higher plateaus. A great diversity of potentially edible mushrooms is found in forests of the Municipalities ...
Hansen Anne A University of Colorado, United - - 2014
The epibranchial organ (EO) is an enigmatic tubular organ found in the pharyngeal cavity of many filter-feeding fishes. We investigated whether it might function as a taste organ that mediates aggregation and ingestion of planktonic food. The EO and associated structures of bighead and silver carps, two successful and invasive ...
den Uijl Louise C LC Consumer Science & Health, Food & Biobased Research Wageningen UR, Bornse weilanden 9, 6708 WG Wageningen, the Netherlands. Electronic address: - - 2014
Worldwide, the group of older persons is growing fast. To aid this important group in their food and meal requirements, a deeper insight into the expectations and experiences of these persons regarding their mealtimes and snack times is needed. In the current study, we aim to identify consumer segments within ...
Coupland John N JN Department of Food Science, The Pennsylvania State University, 337 Food Science Building, University Park, Pennsylvania, 16802, USA, - - 2014
Many drugs and desirable phytochemicals are bitter, and bitter tastes are aversive. Food and pharmaceutical manufacturers share a common need for bitterness-masking strategies that allow them to deliver useful quantities of the active compounds in an acceptable form and in this review we compare and contrast the challenges and approaches ...
Dazeley Paul P School of Psychology & Clinical Language Sciences, University of Reading, Earley Gate, Whiteknights, Reading, RG6 6AL, - - 2014
Activities that engage young children with the sensory properties of foods are popular with nursery schools, despite the lack of evidence for their efficacy in increasing children's consumption of healthy foods. This study provides the first empirical exploration of the effectiveness of a non-taste sensory activity program in a nursery ...
Laurent Jennifer S JS College of Nursing and Health Sciences, University of Vermont, Burlington, VT 05046, USA. Electronic address: - - 2014
The Children's Power of Food Scale measures appetitive responsiveness across three domains, food available, food present, and food tasted but not eaten, and a total aggregate score. Although validated in adult populations it has not been tested in youth. The purpose was to establish psychometric properties for the Children's Power ...
Pickrahn Stephen - - 2014
This is the first application of fully automated, preparative, two-dimensional HPLC combined with sensory analysis for taste compound discovery using a sweet and liquorice-like bitter tasting aniseed extract as an example. Compared to the traditional iterative fractionation of food extracts by sensory-guided sequential application of separation techniques, the fully automated ...
Pontes Gina G CONICET and University of Buenos Aires, - - 2014
The gustatory system of animals is involved in the food quality assessment and controls the feeding decision of an individual confronted to a potential alimentary source. Triatomines are haematophagous insects that feed on vertebrate's blood. Once they reach a potential host, they walk over their skin searching for an adequate ...
Lee Hajeong H 0000-0002-1873-1587 Department of Internal Medicine, Seoul National University College of Medicine, Seoul, Korea. ; Department of Immunology, Seoul National University Postgraduate School, Seoul, - - 2014
Excessive dietary salt intake is related to cardiovascular morbidity and mortality. Although dietary salt restriction is essential, it is difficult to achieve because of salt palatability. However, the association between salt perception or salt eating habit and actual salt intake remains uncertain. In this study, we recruited 74 healthy young ...
Akissoe H N HN Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526, Cotonou, - - 2014
Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan. A sensory profile of Akpan was created ...
Greenwood J J Deakin University, School of Psychology, - - 2014
This study utilised the preload paradigm to evaluate whether dietary restraint, impulsivity, or their interaction significantly predicts heightened food consumption among male and/or female participants. Following a high calorie preload, 79 participants aged 18 to 40 (53 females and 26 males) completed a deceptive taste test and questionnaires measuring restraint ...
de Pee Saskia S Nutrition Advisory Office, World Food Programme, Rome, Italy; Friedman School of Nutrition Science and Policy, Tufts University, Boston, - - 2014
Micronutrient deficiencies are often linked to low dietary diversity. Rice fortification could substantially increase micronutrient intake in countries where rice is a staple food. The World Health Organization (WHO) interim consensus statement on maize and wheat flour fortification is based on the premise of the public health importance of specific ...
Machado S S REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, - - 2014
The proper disposal of the several types of wastes produced in industrial activities increases production costs. As a consequence, it is common to develop strategies to reuse these wastes in the same process and in different processes or to transform them for use in other processes. This work combines the ...
Cercamondi Colin I CI Laboratory of Human Nutrition, Institute of Food, Nutrition, and Health, ETH Zurich, Zurich, Switzerland - - 2014
Food-to-food fortification can be a promising approach to improve the low dietary iron intake and bioavailability from monotonous diets based on a small number of staple plant foods. In Burkina Faso, the common diet consists of a thick, cereal-based paste consumed with sauces composed of mainly green leaves, such as ...
Abizari Abdul-Razak AR Division of Human Nutrition, Wageningen University,Wageningen,The - - 2014
Without gains in nutritional outcomes, it is unlikely that school feeding programmes (SFP) could improve cognition and academic performance of schoolchildren despite the improvements in school enrolment. We compared the nutrient intake adequacy and Fe and nutritional status of SFP and non-SFP participants in a cross-sectional survey involving 383 schoolchildren ...
Leonard Mrs Alecia J MA School of Health Sciences, Faculty of Health and Medicine; Priority Research Centre in Physical Activity and - - 2014
Iron deficiency affects approximately one in every five young Australian females. Iron deficiency decreases several metabolic functions, impairs work performance and causes cognitive deficits during infancy and possibly into adulthood. In young women, iron deficiency is often a result of increased requirements due to menstrual losses and childbirth. Previous research ...
Park Clara Y - - 2014
Food-insecure pregnant females may be at greater risk of iron deficiency (ID) because nutrition needs increase and more resources are needed to secure food during pregnancy. This may result in a higher risk of infant low birth weight and possibly cognitive impairment in the neonate. The relationships of food insecurity ...
Benardot Dan D Georgia State University, Department of Nutrition, Atlanta - - 2014
Competitive diving involves grace, power, balance, and flexibility, which all require satisfying daily energy and nutrient needs. Divers are short, well muscled and lean, giving them a distinct biomechanical advantage. Although little diving-specific nutrition research on performance and health outcomes exist, there is concern that divers are excessively focused on ...
Stellingwerff Trent T Canadian Sport Institute-Pacific, Victoria, - - 2014
Elite athletes who compete in aquatic sports face the constant challenge of arduous training and competition schedules in difficult and changing environmental conditions. The huge range of water temperatures to which swimmers and other aquatic athletes are often exposed (16-31°C for open water swimming), coupled with altered aquatic thermoregulatory responses ...
Pyne David B DB Australian Institute of Sport, Canberra, - - 2014
In this review, we outline key principles for prevention of injury and illness in aquatic sports, detail the epidemiology of injury and illness in aquatic athletes at major international competitions and in training, and examine the relevant scientific evidence on nutrients for reducing the risk of illness and injury. Aquatic ...
Tako Elad - - 2014
Currently, there is a lot of interest in improving gut health, and consequently increasing Fe absorption, by managing the colonic microbial population. This is traditionally done by the consumption of probiotics, live microbial food supplements. However, an alternative, and often very effective approach, is the consumption of food ingredients known ...
Pavone Silvia S Diagnostics and Animal Welfare Area, Istituto Zooprofilattico Sperimentale dell'Umbria e delle - - 2014
A widespread deadly outbreak occurred in captive birds belonging to the family Turdidae in Italy. The present study was performed on 46 dead birds coming from 3 small decoy-bird breeders in central Italy. Only Turdus pilaris, Turdus iliacus, Turdus philomelos and Turdus merula were affected. No other species of bird ...
Broniecka Anna A Department of Human Nutrition, University of the Environmental and Life Sciences, Wrocław, - - 2014
INTRODUCTION AND AIM In a human body iron occurs at a level of 3 to 5 g, 60-70 % of which are in hemoglobin, ca. 10% in myoglobin, and ca. 3% are accumulated in enzymes of cellular respiration or enzymes degrading toxic hydrogen peroxide. The other part of iron is ...
Wallace Lauren J LJ Department of Anthropology, McMaster University, 524 Chester New Hall, 1280 Main Street West, Hamilton Ontario, Canada, L8S 4L8. - - 2014
In Cambodia, both anaemia and vitamin A deficiency are serious health problems. Despite this, few comprehensive nutritional surveys have been completed to date. This study evaluates the adequacy of iron and vitamin A intakes, as well as women's nutritional knowledge in rural Kandal province. Twenty-four hour recalls, pile sort activities, ...
Logemann Jerilyn A JA Ralph and Jean Sundin Professor, Communication Sciences and Disorders, Northwestern University, 2240 Campus Dr, Evanston Illinois 60208-3570, U.S.A., - - 2014
Normal oropharyngeal swallowing is a complex set of neuromotor behaviors containing three phases: 1) Oral preparation to break food down to a swallowable consistency; 2) Oral phase which propels food from the mouth; 3) Pharyngeal phase creates pressure to push food into the esophagus, and includes valve functions which prevent ...
Sazawal Sunil - - 2014
Compliance is a key component in successful implementation of the delivery of micronutrients among children. The present study evaluates the compliance with two home-based food fortification strategies (fortified complementary food or sprinkle) for providing iron and zinc among children aged 6-24 months. A total of 292 children were randomly allocated ...
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