keyword
MENU ▼
Read by QxMD icon Read
search

Fat taste

keyword
https://www.readbyqxmd.com/read/28938764/nutrient-composition-and-retention-in-whole-turkeys-with-and-without-added-solution
#1
J R Williams, J M Roseland, Q V Nguyen, J C Howe, K Y Patterson, P R Pehrsson, L D Thompson
Whole turkeys sold in retail outlets are typically processed with added solutions to improve their taste and tenderness. The purpose of this study was to evaluate the nutrient composition of whole turkeys with and without added solution, and to update the nutrient profile of turkey for the USDA National Nutrient Database for Standard Reference. Eleven pairs of turkeys with added solution were obtained from statistically representative retail outlets using a nationwide sampling plan developed for USDA's National Food and Nutrient Analysis Program; 4 pairs of turkeys without added solution were purchased from local food outlets...
October 1, 2017: Poultry Science
https://www.readbyqxmd.com/read/28929011/in-rats-fed-high-energy-diets-taste-rather-than-fat-content-is-the-key-factor-increasing-food-intake-a-comparison-of-a-cafeteria-and-a-lipid-supplemented-standard-diet
#2
Laia Oliva, Tània Aranda, Giada Caviola, Anna Fernández-Bernal, Marià Alemany, José Antonio Fernández-López, Xavier Remesar
BACKGROUND: Food selection and ingestion both in humans and rodents, often is a critical factor in determining excess energy intake and its related disorders. METHODS: Two different concepts of high-fat diets were tested for their obesogenic effects in rats; in both cases, lipids constituted about 40% of their energy intake. The main difference with controls fed standard lab chow, was, precisely, the lipid content. Cafeteria diets (K) were self-selected diets devised to be desirable to the rats, mainly because of its diverse mix of tastes, particularly salty and sweet...
2017: PeerJ
https://www.readbyqxmd.com/read/28920407/effect-of-mechanically-deboned-poultry-meat-content-on-technological-properties-and-sensory-characteristics-of-lamb-and-mutton-sausages
#3
Armando Abel Massingue, Robledo de Almeida Torres Filho, Paulo Rogerio Fontes, Alcinéia de Souza Ramos, Edimar Aparecida Filomeno Fontes, Juan Ramon Olalquiaga Perez, Eduardo Mendes Ramos
Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0, 30% and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, TBA reactive substances (TBARS), instrumental color and texture profile...
September 18, 2017: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/28870475/taste-related-factors-and-food-neophobia-are-they-associated-with-nutritional-status-and-teenagers-food-choices
#4
Helena Dória Ribeiro de Andrade Previato, Jorge Herman Behrens
OBJECTIVE: The aim of this study was to evaluate the association of taste-related factors (craving for sweets, using food as a reward and pleasure) and food neophobia with nutritional status and food intake among teenagers. METHODS: This was a cross-sectional study with 132 teenagers 15 to 19 y of age. Food behavior, anthropometrics, body composition, and lifestyle measurements were obtained and analyzed. RESULTS: Craving for sweets was associated with overweight, adiposity, meal skipping, physical inactivity, and intake of sweets (P < 0...
October 2017: Nutrition
https://www.readbyqxmd.com/read/28866858/sensory-physico-chemical-and-water-sorption-properties-of-corn-extrudates-enriched-with-spirulina
#5
Małgorzata Tańska, Iwona Konopka, Millena Ruszkowska
This study compares the quality of extrudates made from corn grits with the addition of up to 8% of spirulina powder. The sensory properties (shape, color, aroma, taste and crispness), chemicals (content of water, protein, fat, ash, fiber, carbohydrates, carotenoids, chlorophyll and phycocyanin) and physical properties (color, water absorption index, expansion indices, texture and water sorption properties) were determined. It has been found that spirulina-enriched extrudates had slightly lower sensory scores, but the addition of spirulina improved their nutritional value...
September 2, 2017: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/28866613/uses-and-abuses-of-snack-foods-in-child-health
#6
Charlotte M Wright
Snack foods, though regarded as unhealthy, are widely eaten by children, particularly those with eating and feeding difficulties. This article outlines the ways in which paediatricians have traditionally made use of snack foods as incentives and then reviews the key nutritional and practical characteristics of commonly eaten snack foods, to allow practitioners to evaluate their role in the child's diet. Generally savoury snacks are preferable to sweet, while dry foods are preferable to drinks or semiliquid desserts...
September 2, 2017: Archives of Disease in Childhood. Education and Practice Edition
https://www.readbyqxmd.com/read/28841772/prop-nontaster-women-lose-more-weight-following-a-low-carbohydrate-versus-a-low-fat-diet-in-a-randomized-controlled-trial
#7
Brenda Burgess, Hollie A Raynor, Beverly J Tepper
OBJECTIVE: Taste blindness to 6-n-propylthiouracil (PROP) associates with increased fat preference and intake. No studies have matched a diet to a woman's PROP phenotype to improve weight loss. This study investigated (1) whether PROP nontaster (NT) women would lose more weight following a low-carbohydrate (LC) diet than a low-fat (LF) diet, and (2) whether PROP supertaster (ST) women would lose more weight following a LF diet than a LC diet. METHODS: One hundred seven women (BMI = 34...
August 25, 2017: Obesity
https://www.readbyqxmd.com/read/28822549/effect-of-substituting-soybean-meal-and-canola-cake-with-grain-based-dried-distillers-grains-with-solubles-as-a-protein-source-on-feed-intake-milk-production-and-milk-quality-in-dairy-cows
#8
C Gaillard, M T Sørensen, M Vestergaard, M R Weisbjerg, A Basar, M K Larsen, H Martinussen, U Kidmose, J Sehested
The growth of the bioethanol industry is leading to an increase in the production of coproducts such as dried distillers grains with solubles (DDGS). Both corn-based DDGS and grain-based DDGS (gDDGS; defined as originating from grain sources such as barley, wheat, triticale, or a mix, excluding corn) appear to be relevant sources of feed and protein for dairy cows. To date, most of the studies investigating DDGS have been performed with corn-based DDGS. The objectives of this study were to determine the effects of the proportion of gDDGS in the diet on feed intake, milk production, and milk quality...
August 16, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28821180/infant-acceptance-of-primary-tastes-and-fat-emulsion-developmental-changes-and-links-with-maternal-and-infant-characteristics
#9
Camille Schwartz, Claire Chabanet, Emilie Szleper, Valérie Feyen, Sylvie Issanchou, Sophie Nicklaus
Previous studies on taste acceptance have been conducted taste-by-taste and with a cross-sectional design. The aim of this study was to longitudinally evaluate the acceptance of sweet, salty, bitter, sour and umami solutions, and a fat emulsion comparatively in a birth cohort from 3 to 20 months old. The acceptance of each taste relative to water was defined using proportional variables that are based on ingestion (IR) or liking evaluated by the experimenter (LR). These data were analyzed with mixed models that accounted for age and subject effects (minimum 152 observations/age/taste; maximum 216)...
September 1, 2017: Chemical Senses
https://www.readbyqxmd.com/read/28821142/manufacture-of-requeij%C3%A3-o-cremoso-processed-cheese-with-galactooligosaccharide
#10
P C Belsito, M V S Ferreira, L P Cappato, R N Cavalcanti, V A S Vidal, T C Pimentel, E A Esmerino, C F Balthazar, R P C Neto, M I B Tavares, P B Zacarchenco, M Q Freitas, M C Silva, R S L Raices, G M Pastore, M A R Pollonio, A G Cruz
The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4g/100g) on the quality parameters of requeijão cremoso was investigated. Chemical characteristics (pH, moisture, fat and protein), color (L*, a*, b*), water mobility by TD- nuclear magnetic resonance, rheology (flow curve and oscillatory tests), microstructure and sensory acceptance (consumer test) were evaluated. The addition of GOS provided a denser and compact structure and reduced number and size of fat globules. Increased GOS level (3 and 4g/100g) improved the softness and spreadability (decrease of G', G″ and apparent viscosity and an increase of tan δ and melting index) and impacted positively on the aroma and taste of the requeijão cremoso...
October 15, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28809792/fat-sensation-fatty-acid-taste-and-olfaction-sensitivity-and-the-link-with-disinhibited-eating-behaviour
#11
Sophie Kindleysides, Kathryn L Beck, Daniel C I Walsh, Lisa Henderson, Shakeela N Jayasinghe, Matt Golding, Bernhard H Breier
Perception of fat taste, aroma, and texture are proposed to influence food preferences, thus shaping dietary intake and eating behaviour and consequently long-term health. In this study, we investigated associations between fatty acid taste, olfaction, mouthfeel of fat, dietary intake, eating behaviour, and body mass index (BMI). Fifty women attended three sessions to assess oleic acid taste and olfaction thresholds, the olfactory threshold for n-butanol and subjective mouthfeel ratings of custard samples. Dietary intake and eating behaviour were evaluated using a Food Frequency and Three-Factor Eating Questionnaire, respectively...
August 15, 2017: Nutrients
https://www.readbyqxmd.com/read/28804439/association-between-the-number-of-fungiform-papillae-on-the-tip-of-the-tongue-and-sensory-taste-perception-in-children
#12
Hannah Jilani, Wohlfgang Ahrens, Kirsten Buchecker, Paola Russo, Antje Hebestreit
Background: To measure sensory taste perception in children with an accurate and reproducible method is challenging and objective measurement methods are scarce. Objective: Aim was to characterize sensory taste perception, by measuring the number of fungiform papillae (FP) and to investigate whether the number of FP is associated with sensitivity for bitter taste and with taste preferences for sweet, salty, fatty or umami in children between 8 and 11 years of age. Design: Number of FP was measured with a digital camera in 83 children in a German subsample of the IDEFICS study...
2017: Food & Nutrition Research
https://www.readbyqxmd.com/read/28803978/intraperitoneal-injection-of-d-serine-inhibits-high-fat-diet-intake-and-preference-in-male-mice
#13
Tsutomu Sasaki, Yasunobu Yasoshima, Sho Matsui, Hiromi Yokota-Hashimoto, Masaki Kobayashi, Tadahiro Kitamura
d-serine is a co-agonist of the N-methyl d-aspartate (NMDA) receptor, an important modulator of glutamatergic excitatory synaptic transmission. We previously reported that oral d-serine ingestion inhibited the intake of highly preferred food and promoted the intake of less preferred food in mice. Here, we analyzed the effects of intraperitoneal (IP) d-serine injections on feeding behavior in mice. We assessed the effects of d-serine during both the acquisition and maintenance of a preference for high-fat diets (HFDs)...
August 10, 2017: Appetite
https://www.readbyqxmd.com/read/28803023/consumer-acceptance-of-dairy-products-with-a-saturated-fatty-acid-reduced-monounsaturated-fatty-acid-enriched-content
#14
Oonagh Markey, Kallis Souroullas, Colette C Fagan, Kirsty E Kliem, Dafni Vasilopoulou, Kim G Jackson, David J Humphries, Alistair S Grandison, David I Givens, Julie A Lovegrove, Lisa Methven
Agriculture-based reformulation initiatives, including oleic acid-rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated...
August 9, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28729703/the-basal-free-fatty-acid-concentration-in-human-saliva-is-related-to-salivary-lipolytic-activity
#15
Eric Neyraud, Stéphanie Cabaret, Hélène Brignot, Claire Chabanet, Hélène Labouré, Elisabeth Guichard, Olivier Berdeaux
Fat perception during eating is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste is supported by the discovery of fatty acid receptors in the tongue papillae. Dietary fat is mainly composed of esterified fatty acids, whereas only free fatty acids can bind to taste receptors. Some authors have mentioned the necessity and efficiency of salivary lipolytic activity to hydrolyse the esterified fatty acids present in foods and enable fat perception. Our hypothesis is that salivary lipolytic activity is also involved in regulating the basal level of salivary fatty acids in humans...
July 20, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28726767/fat-taste-sensitivity-is-associated-with-short-term-and-habitual-fat-intake
#16
Andrew Costanzo, Liliana Orellana, Caryl Nowson, Konsta Duesing, Russell Keast
Evidence suggests individuals less sensitive to fat taste (high fat taste thresholds (FTT)) may be overweight or obese and consume greater amounts of dietary fat than more sensitive individuals. The aims of this study were to assess associations between FTT, anthropometric measurements, fat intake, and liking of fatty foods. FTT was assessed in 69 Australian females (mean age 41.3 (15.6) (SD) years and mean body mass index 26.3 (5.7) kg/m²) by a 3-alternate forced choice methodology and transformed to an ordinal scale (FT rank)...
July 20, 2017: Nutrients
https://www.readbyqxmd.com/read/28720954/effect-of-partial-substitution-of-gluten-free-flour-mixtures-with-chia-salvia-hispanica-l-flour-on-quality-of-gluten-free-noodles
#17
Hacer Levent
In this study, chia seed flour (CSF) was used in gluten-free noodle formulation at different levels (0, 10, 20 and 30%, w/w) with and without diacetyl tartaric esters of mono (and di) glycerides (DATEM). Chemical, nutritional, sensory properties and cooking quality of gluten-free noodle samples were investigated. Protein, fat, antioxidant activity and total phenolic content of gluten-free noodles increased by 1.7, 5.5, 2.6 and 2.0 times at 30% usage level of CSF as compared to control sample. Phytic acid and phytate phosphorus content increased from 168...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28715374/in-vivo-evaluation-of-the-mechanical-and-viscoelastic-properties-of-the-rat-tongue
#18
Emanuele Loro, Stephen H Wang, Richard J Schwab, Tejvir S Khurana
The tongue is a highly innervated and vascularized muscle hydrostat on the floor of the mouth of most vertebrates. Its primary functions include supporting mastication and deglutition, as well as taste-sensing and phonetics. Accordingly, the strength and volume of the tongue can impact the ability of vertebrates to accomplish basic activities such as feeding, communicating, and breathing. Human patients with sleep apnea have enlarged tongues, characterized by reduced muscle tone and increased intramuscular fat that can be visualized and quantified by magnetic resonance imaging (MRI)...
July 6, 2017: Journal of Visualized Experiments: JoVE
https://www.readbyqxmd.com/read/28669668/orosensory-detection-of-bitter-in-fat-taster-healthy-and-obese-participants-genetic-polymorphism-of-cd36-and-tas2r38
#19
Inchirah Karmous, Jiří Plesník, Amira Sayed Khan, Omar Šerý, Abdelmajid Abid, Amani Mankai, Abdellah Aouidet, Naim Akhtar Khan
BACKGROUND & AIMS: We assessed orosensory detection of a long-chain fatty acid, linoleic acid (LA), and a bitter taste marker, 6-n-propylthiouracil (PROP), and correlated lipid-taster subjects with PROP detection and polymorphism in genes encoding bitter and lipid taste receptors, respectively, TAS2R38 and CD36, in normal weight and obese subjects. DESIGN: The normal weight (n = 52, age = 35.3 ± 4.10 years, BMI = 23.22 ± 1.44 kg/m(2)) and obese (n = 52, age = 35...
June 21, 2017: Clinical Nutrition: Official Journal of the European Society of Parenteral and Enteral Nutrition
https://www.readbyqxmd.com/read/28657649/application-of-pretreatment-methods-on-agricultural-products-prior-to-frying-a-review
#20
REVIEW
Ayobami Olayemi Oladejo, Haile Ma, Wenjuan Qu, Cunshan Zhou, Bengang Wu, Uzoejinwa Benjamin Bernard, Daniel I Onwude, Xue Yang
Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have come up with many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatments techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods...
June 28, 2017: Journal of the Science of Food and Agriculture
keyword
keyword
111617
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"