Categoria: texture

Identification of desirable mechanical and sensory properties of bread for the elderly

Pubblicato il di sensory

Moretton, M., Cattaneo, C., Mosca, A. C., Proserpio, C., Anese, M., Pagliarini, E., & Pellegrini, N. (2023). Identification of desirable mechanical and sensory properties of bread for the elderly. Food Quality and Preference, 104, 104716. https://doi.org/10.1016/j.foodqual.2022.104716 The aim of this study was to define the desirable sensory and mechanical properties that a bread targeting elderly consumers should […]

Categoria:Quality optimization, Scientific Publications, Taste perception, texture
TagCheck-all-that-apply, older consumers, Sensory-hedonic methods, Texture analysis
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Odor–Taste–Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight

Pubblicato il di sensory

Proserpio, C., Verduci, E., Zuccotti, G., Pagliarini, E. Odor–Taste–Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight. Nutrients 2021, 13, 3653. https://doi.org/10.3390/nu13103653 The adolescence period is characterized by a considerable risk to weight gain due to the high consumption of food rich in sugar. A promising strategy to reduce sugar consumption may lie in exploiting the ability […]

Categoria:Determinants of obesity, Scientific Publications, Taste perception, texture
Tagadolescents, children, cross-modal, obesity, overweight
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Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and Challenges

Pubblicato il di sensory

Appiani, M., Rabitti, N. S., Methven, L., Cattaneo, C., & Laureati, M. (2020). Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and Challenges. Foods, 9(11), 1594. https://doi.org/10.3390/foods9111594 Few methodological approaches have been developed to measure lingual tactile sensitivity, and little information exists about the comparison between children and adults. The aims of the study […]

Categoria:Childhood behavior, Scientific Publications, texture
Tagchildren, children behaviour, food neophobia, gratings, lingual tactile sensitivity, methods, von frey filaments
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Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Pubblicato il di sensory

Proserpio, C., Bresciani, A., Marti, A., & Pagliarini, E. (2020). Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?. Foods, 9(11), 1680. https://doi.org/10.3390/foods9111680 The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well […]

Categoria:Food sustainability, Scientific Publications, sustainable foods, texture
TagCATA, chickpea, extruded snacks, green peas, legume bran, legume flour, liking, pulses, rice, sustainability, texture
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Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

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Cattaneo, C., Liu, J., Bech, A. C., Pagliarini, E., & Bredie, W. L. (2020). Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors. Food Quality and Preference, 80, 103803. https://doi.org/10.1016/j.foodqual.2019.103803 Cultural and genetic differences in consumer populations across the world are important determinants for food preferences. The present study investigated differences […]

Categoria:Scientific Publications, texture
TagChinese, cross-cultural, cross-population, danish, perception, prop, tactile sensitivity, texture
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Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)

Pubblicato il di sensory

Laureati, M., Sandvik, P., Almli, V. L., Sandell, M., Zeinstra, G. G., Methven, L., Wallner, M., Jilani, H., Alfaro, B., & Proserpio, C. (2019).  Food Quality and Preference, 103828. https://doi.org/10.1016/j.foodqual.2019.103828 Texture has an important role in children’s acceptance and rejection of food. However, little is known about individual differences in texture preference. The aim of […]

Categoria:Childhood behavior, Scientific Publications, texture
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