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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...
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...
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...
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