Search results
Jan 29, 2019 · The use of technology can more highly increase the quantities of food as compared to manual production. It could, therefore, be used to create a sustainable food system for the growing population with the declining quantities of natural resources.
- Moist and Dry Heat Cookery
The food to be roasted may be put in an oven or over an open...
- Healthy Eating
Promotion of healthy eating and prevention of eating...
- Moist and Dry Heat Cookery
Oct 1, 2023 · Various food-relevant visual cues, including the colour of food/drinks, of food and beverage packaging, of the glassware/cup, of the plateware, of the cutlery, and of the environment, all appear capable of affecting flavour perception, at least under a subset of conditions (Spence, 2015a).
Apr 22, 2015 · Food colours can have rather different meanings and hence give rise to differing expectations, in different age groups, not to mention in different cultures. Genetic differences, such as in a person’s taster status, can also modulate the psychological impact of food colour on flavour perception.
- Charles Spence
- charles.spence@psy.ox.ac.uk
- 2015
Dec 1, 2016 · Here, we take a closer look at the potential role of vision; Specifically, we question the impact that our increasing exposure to images of desirable foods (what is often labelled ‘food porn’, or ‘gastroporn’) via digital interfaces might be having, and ask whether it might not inadvertently be exacerbating our desire for food (what we ...
- Charles Spence, Katsunori Okajima, Adrian David Cheok, Olivia Petit, Charles Michel
- 2016
Jan 26, 2015 · An understanding and description of our sensory perception of food requires input from many different scientific disciplines: in addition to the natural and life sciences, human sciences, social sciences, as well as the arts each contributes their perspective on what we call taste.
- Ole G Mouritsen
- ogm@memphys.sdu.dk
- 2015
Nov 16, 2023 · Therefore, enhancing the flavor of foods can play an important nutritional role by bolstering the appeal of certain foods. For these reasons, scientists are actively engaged in research on the perception and manipulation of flavor in order to create more appealing foods that provide older people with nutritious foods and a pleasurable sensory ...
People also ask
How can technology improve the quality of food?
How does food colour affect taste perception?
How do aroma and taste affect flavor perception?
Why is enhancing the flavor of foods important?
How do food ingredients affect the final perception of a food?
How does physicochemical reaction affect flavor and texture?
Changing the protein, starch, and fat contents modifies the overall perception of a mixture of flavor compounds. Specifically, many complex physicochemical reactions during processing will change the flavor and texture of food. In this Special Issue, original research articles and reviews are welcome.
