ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1988.tb00260.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1988.tb00261.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1988.tb00262.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1988.tb00263.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1988.tb00264.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

SummaryCurrent methods for assessment of food energy values are under pressure from a need for an internationally agreed method; remaining uncertainties in the composition, utilization and dietary effects of unavailable carbohydrate; the occurrence of new food ingredients; the application of new processing methods; the development of empirical approaches to food energy assessment and the potential for more functionally and biochemically based systems of assessment. Also, the experimental evaluation of alternative carbohydrates may be a tricky problem.

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1988.tb00265.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

SummaryDo brain systems exist which control not only increases or decreases in food intake, but also bring about specific changes in the size and distribution of meals consumed, alter the selection of particular macronutrients and adjust feeding responses to the perceived pleasantness (hedonic value) of the food? A cautious yes can be given to each of these questions. Moreover, since most experimental work has been carried out on the brains of animals, we can also ask how well these animal data relate to the human condition; given the methodological issues involved in making such inferences, the answer is remarkably well.

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1988.tb00266.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

SummaryThere has been little systematic study by experimental psychologists of what determines an individual's food choices, and work in nutrition and the food sciences has not recognised adequately the importance of the behavioural processes surrounding food perception and motivation. The scientific measurement of the sensory influences on food acceptance and, particularly, the effects of attitude on the senses, is now developing. A collaboration between those who formulate food products, those who aim to improve eating habits and those who study food acceptance behaviour could yield benefits for all.This paper outlines the principles of the methods of measuring acceptance, with examples from current work on sugar, salt and milk fat preferences, and discusses the potential for changes in choice.

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1988.tb00267.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1988.tb00268.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1988.tb00269.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY