Individual differences underlying food intake and liking in semisolid foods
Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semi...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Varela, Paula [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2021transfer abstract |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
Enthalten in: Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry - Jin, Yue ELSEVIER, 2017, Harlow |
|---|---|
| Übergeordnetes Werk: |
volume:87 ; year:2021 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodqual.2020.104023 |
|---|
| Katalog-ID: |
ELV051575973 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | ELV051575973 | ||
| 003 | DE-627 | ||
| 005 | 20230626032208.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 210910s2021 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodqual.2020.104023 |2 doi | |
| 028 | 5 | 2 | |a /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001154.pica |
| 035 | |a (DE-627)ELV051575973 | ||
| 035 | |a (ELSEVIER)S0950-3293(20)30292-5 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 540 |q VZ |
| 082 | 0 | 4 | |a 660 |q VZ |
| 082 | 0 | 4 | |a 540 |q VZ |
| 084 | |a 35.00 |2 bkl | ||
| 100 | 1 | |a Varela, Paula |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Individual differences underlying food intake and liking in semisolid foods |
| 264 | 1 | |c 2021transfer abstract | |
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
| 337 | |a nicht spezifiziert |b z |2 rdamedia | ||
| 338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
| 520 | |a Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. | ||
| 520 | |a Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. | ||
| 650 | 7 | |a Individual differences |2 Elsevier | |
| 650 | 7 | |a Intake |2 Elsevier | |
| 650 | 7 | |a Temporal perception |2 Elsevier | |
| 650 | 7 | |a Texture |2 Elsevier | |
| 650 | 7 | |a Sensory |2 Elsevier | |
| 650 | 7 | |a Eating behavior |2 Elsevier | |
| 700 | 1 | |a Mosca, Ana Carolina |4 oth | |
| 700 | 1 | |a Nguyen, Quoc Cuong |4 oth | |
| 700 | 1 | |a McEwan, Jean A. |4 oth | |
| 700 | 1 | |a Berget, Ingunn |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Longman |a Jin, Yue ELSEVIER |t Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry |d 2017 |g Harlow |w (DE-627)ELV015016587 |
| 773 | 1 | 8 | |g volume:87 |g year:2021 |g pages:0 |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.foodqual.2020.104023 |3 Volltext |
| 912 | |a GBV_USEFLAG_U | ||
| 912 | |a GBV_ELV | ||
| 912 | |a SYSFLAG_U | ||
| 912 | |a SSG-OLC-PHA | ||
| 912 | |a GBV_ILN_40 | ||
| 912 | |a GBV_ILN_70 | ||
| 936 | b | k | |a 35.00 |j Chemie: Allgemeines |q VZ |
| 951 | |a AR | ||
| 952 | |d 87 |j 2021 |h 0 | ||
| author_variant |
p v pv |
|---|---|
| matchkey_str |
varelapaulamoscaanacarolinanguyenquoccuo:2021----:niiulifrneudrynfoitkadii |
| hierarchy_sort_str |
2021transfer abstract |
| bklnumber |
35.00 |
| publishDate |
2021 |
| allfields |
10.1016/j.foodqual.2020.104023 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001154.pica (DE-627)ELV051575973 (ELSEVIER)S0950-3293(20)30292-5 DE-627 ger DE-627 rakwb eng 540 VZ 660 VZ 540 VZ 35.00 bkl Varela, Paula verfasserin aut Individual differences underlying food intake and liking in semisolid foods 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. Individual differences Elsevier Intake Elsevier Temporal perception Elsevier Texture Elsevier Sensory Elsevier Eating behavior Elsevier Mosca, Ana Carolina oth Nguyen, Quoc Cuong oth McEwan, Jean A. oth Berget, Ingunn oth Enthalten in Longman Jin, Yue ELSEVIER Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry 2017 Harlow (DE-627)ELV015016587 volume:87 year:2021 pages:0 https://doi.org/10.1016/j.foodqual.2020.104023 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_40 GBV_ILN_70 35.00 Chemie: Allgemeines VZ AR 87 2021 0 |
| spelling |
10.1016/j.foodqual.2020.104023 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001154.pica (DE-627)ELV051575973 (ELSEVIER)S0950-3293(20)30292-5 DE-627 ger DE-627 rakwb eng 540 VZ 660 VZ 540 VZ 35.00 bkl Varela, Paula verfasserin aut Individual differences underlying food intake and liking in semisolid foods 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. Individual differences Elsevier Intake Elsevier Temporal perception Elsevier Texture Elsevier Sensory Elsevier Eating behavior Elsevier Mosca, Ana Carolina oth Nguyen, Quoc Cuong oth McEwan, Jean A. oth Berget, Ingunn oth Enthalten in Longman Jin, Yue ELSEVIER Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry 2017 Harlow (DE-627)ELV015016587 volume:87 year:2021 pages:0 https://doi.org/10.1016/j.foodqual.2020.104023 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_40 GBV_ILN_70 35.00 Chemie: Allgemeines VZ AR 87 2021 0 |
| allfields_unstemmed |
10.1016/j.foodqual.2020.104023 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001154.pica (DE-627)ELV051575973 (ELSEVIER)S0950-3293(20)30292-5 DE-627 ger DE-627 rakwb eng 540 VZ 660 VZ 540 VZ 35.00 bkl Varela, Paula verfasserin aut Individual differences underlying food intake and liking in semisolid foods 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. Individual differences Elsevier Intake Elsevier Temporal perception Elsevier Texture Elsevier Sensory Elsevier Eating behavior Elsevier Mosca, Ana Carolina oth Nguyen, Quoc Cuong oth McEwan, Jean A. oth Berget, Ingunn oth Enthalten in Longman Jin, Yue ELSEVIER Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry 2017 Harlow (DE-627)ELV015016587 volume:87 year:2021 pages:0 https://doi.org/10.1016/j.foodqual.2020.104023 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_40 GBV_ILN_70 35.00 Chemie: Allgemeines VZ AR 87 2021 0 |
| allfieldsGer |
10.1016/j.foodqual.2020.104023 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001154.pica (DE-627)ELV051575973 (ELSEVIER)S0950-3293(20)30292-5 DE-627 ger DE-627 rakwb eng 540 VZ 660 VZ 540 VZ 35.00 bkl Varela, Paula verfasserin aut Individual differences underlying food intake and liking in semisolid foods 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. Individual differences Elsevier Intake Elsevier Temporal perception Elsevier Texture Elsevier Sensory Elsevier Eating behavior Elsevier Mosca, Ana Carolina oth Nguyen, Quoc Cuong oth McEwan, Jean A. oth Berget, Ingunn oth Enthalten in Longman Jin, Yue ELSEVIER Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry 2017 Harlow (DE-627)ELV015016587 volume:87 year:2021 pages:0 https://doi.org/10.1016/j.foodqual.2020.104023 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_40 GBV_ILN_70 35.00 Chemie: Allgemeines VZ AR 87 2021 0 |
| allfieldsSound |
10.1016/j.foodqual.2020.104023 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001154.pica (DE-627)ELV051575973 (ELSEVIER)S0950-3293(20)30292-5 DE-627 ger DE-627 rakwb eng 540 VZ 660 VZ 540 VZ 35.00 bkl Varela, Paula verfasserin aut Individual differences underlying food intake and liking in semisolid foods 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. Individual differences Elsevier Intake Elsevier Temporal perception Elsevier Texture Elsevier Sensory Elsevier Eating behavior Elsevier Mosca, Ana Carolina oth Nguyen, Quoc Cuong oth McEwan, Jean A. oth Berget, Ingunn oth Enthalten in Longman Jin, Yue ELSEVIER Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry 2017 Harlow (DE-627)ELV015016587 volume:87 year:2021 pages:0 https://doi.org/10.1016/j.foodqual.2020.104023 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_40 GBV_ILN_70 35.00 Chemie: Allgemeines VZ AR 87 2021 0 |
| language |
English |
| source |
Enthalten in Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry Harlow volume:87 year:2021 pages:0 |
| sourceStr |
Enthalten in Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry Harlow volume:87 year:2021 pages:0 |
| format_phy_str_mv |
Article |
| bklname |
Chemie: Allgemeines |
| institution |
findex.gbv.de |
| topic_facet |
Individual differences Intake Temporal perception Texture Sensory Eating behavior |
| dewey-raw |
540 |
| isfreeaccess_bool |
false |
| container_title |
Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry |
| authorswithroles_txt_mv |
Varela, Paula @@aut@@ Mosca, Ana Carolina @@oth@@ Nguyen, Quoc Cuong @@oth@@ McEwan, Jean A. @@oth@@ Berget, Ingunn @@oth@@ |
| publishDateDaySort_date |
2021-01-01T00:00:00Z |
| hierarchy_top_id |
ELV015016587 |
| dewey-sort |
3540 |
| id |
ELV051575973 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV051575973</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230626032208.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">210910s2021 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodqual.2020.104023</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">/cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001154.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV051575973</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0950-3293(20)30292-5</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Varela, Paula</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Individual differences underlying food intake and liking in semisolid foods</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2021transfer abstract</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Individual differences</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Intake</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Temporal perception</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Texture</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Sensory</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Eating behavior</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mosca, Ana Carolina</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nguyen, Quoc Cuong</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">McEwan, Jean A.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Berget, Ingunn</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Longman</subfield><subfield code="a">Jin, Yue ELSEVIER</subfield><subfield code="t">Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry</subfield><subfield code="d">2017</subfield><subfield code="g">Harlow</subfield><subfield code="w">(DE-627)ELV015016587</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:87</subfield><subfield code="g">year:2021</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodqual.2020.104023</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.00</subfield><subfield code="j">Chemie: Allgemeines</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">87</subfield><subfield code="j">2021</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| author |
Varela, Paula |
| spellingShingle |
Varela, Paula ddc 540 ddc 660 bkl 35.00 Elsevier Individual differences Elsevier Intake Elsevier Temporal perception Elsevier Texture Elsevier Sensory Elsevier Eating behavior Individual differences underlying food intake and liking in semisolid foods |
| authorStr |
Varela, Paula |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)ELV015016587 |
| format |
electronic Article |
| dewey-ones |
540 - Chemistry & allied sciences 660 - Chemical engineering |
| delete_txt_mv |
keep |
| author_role |
aut |
| collection |
elsevier |
| remote_str |
true |
| illustrated |
Not Illustrated |
| topic_title |
540 VZ 660 VZ 35.00 bkl Individual differences underlying food intake and liking in semisolid foods Individual differences Elsevier Intake Elsevier Temporal perception Elsevier Texture Elsevier Sensory Elsevier Eating behavior Elsevier |
| topic |
ddc 540 ddc 660 bkl 35.00 Elsevier Individual differences Elsevier Intake Elsevier Temporal perception Elsevier Texture Elsevier Sensory Elsevier Eating behavior |
| topic_unstemmed |
ddc 540 ddc 660 bkl 35.00 Elsevier Individual differences Elsevier Intake Elsevier Temporal perception Elsevier Texture Elsevier Sensory Elsevier Eating behavior |
| topic_browse |
ddc 540 ddc 660 bkl 35.00 Elsevier Individual differences Elsevier Intake Elsevier Temporal perception Elsevier Texture Elsevier Sensory Elsevier Eating behavior |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
zu |
| author2_variant |
a c m ac acm q c n qc qcn j a m ja jam i b ib |
| hierarchy_parent_title |
Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry |
| hierarchy_parent_id |
ELV015016587 |
| dewey-tens |
540 - Chemistry 660 - Chemical engineering |
| hierarchy_top_title |
Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)ELV015016587 |
| title |
Individual differences underlying food intake and liking in semisolid foods |
| ctrlnum |
(DE-627)ELV051575973 (ELSEVIER)S0950-3293(20)30292-5 |
| title_full |
Individual differences underlying food intake and liking in semisolid foods |
| author_sort |
Varela, Paula |
| journal |
Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry |
| journalStr |
Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
500 - Science 600 - Technology |
| recordtype |
marc |
| publishDateSort |
2021 |
| contenttype_str_mv |
zzz |
| container_start_page |
0 |
| author_browse |
Varela, Paula |
| container_volume |
87 |
| class |
540 VZ 660 VZ 35.00 bkl |
| format_se |
Elektronische Aufsätze |
| author-letter |
Varela, Paula |
| doi_str_mv |
10.1016/j.foodqual.2020.104023 |
| dewey-full |
540 660 |
| title_sort |
individual differences underlying food intake and liking in semisolid foods |
| title_auth |
Individual differences underlying food intake and liking in semisolid foods |
| abstract |
Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. |
| abstractGer |
Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. |
| abstract_unstemmed |
Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers. |
| collection_details |
GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_40 GBV_ILN_70 |
| title_short |
Individual differences underlying food intake and liking in semisolid foods |
| url |
https://doi.org/10.1016/j.foodqual.2020.104023 |
| remote_bool |
true |
| author2 |
Mosca, Ana Carolina Nguyen, Quoc Cuong McEwan, Jean A. Berget, Ingunn |
| author2Str |
Mosca, Ana Carolina Nguyen, Quoc Cuong McEwan, Jean A. Berget, Ingunn |
| ppnlink |
ELV015016587 |
| mediatype_str_mv |
z |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth oth oth oth |
| doi_str |
10.1016/j.foodqual.2020.104023 |
| up_date |
2024-07-06T20:38:47Z |
| _version_ |
1803863538535497728 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV051575973</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230626032208.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">210910s2021 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodqual.2020.104023</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">/cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001154.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV051575973</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0950-3293(20)30292-5</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Varela, Paula</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Individual differences underlying food intake and liking in semisolid foods</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2021transfer abstract</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Individual differences</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Intake</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Temporal perception</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Texture</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Sensory</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Eating behavior</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mosca, Ana Carolina</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nguyen, Quoc Cuong</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">McEwan, Jean A.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Berget, Ingunn</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Longman</subfield><subfield code="a">Jin, Yue ELSEVIER</subfield><subfield code="t">Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography–tandem mass spectrometry</subfield><subfield code="d">2017</subfield><subfield code="g">Harlow</subfield><subfield code="w">(DE-627)ELV015016587</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:87</subfield><subfield code="g">year:2021</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodqual.2020.104023</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.00</subfield><subfield code="j">Chemie: Allgemeines</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">87</subfield><subfield code="j">2021</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| score |
7.401725 |