Within the last year
Within the past 3 years
1 - 10 of 14 articles
The acceptability of low-, medium- and high-fat versions of a cream cheese to consumers was measured in different conditions by rating overall distance from ideal. The influence of label (unlabelled vs. commercial package) differed according to the cream cheese fat-level habits of the assessors...
Three experiments are reported on the effects of “taste” or nutrition information on willingness to try novel foods. “Taste” information improved responses to four out of the five foods examined. There was a consistent, but not statistically significant, trend for nutritional information...
It has been suggested that merely being exposed to a novel stimulus can enhance liking for it. Two experiments explored this hypothesis in relation to the development of liking for the chilli burn in a two-course meal. In the first experiment there was a linear increase in rated liking for the...
Nine lean and nine obese subjects participated in two laboratory studies comparing the effects of a traditional high-fat dish (2·42 MJ and 49% as fat) and its covert fat-reduced version (1·53 MJ and 23% as fat) on subsequent food intake. Each version was consumed at the beginning of a...
Read and print from thousands of top scholarly journals.
Sign up with Facebook
Sign up with Google
Already have an account? Log in
Save this article to read later. You can see your Read Later on your DeepDyve homepage.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Sign Up Log In
To subscribe to email alerts, please log in first, or sign up for a DeepDyve account if you don’t already have one.
To get new article updates from a journal on your personalized homepage, please log in first, or sign up for a DeepDyve account if you don’t already have one.