Sökning: "liking"

Visar resultat 1 - 5 av 25 avhandlingar innehållade ordet liking.

1. 1. The Perception and Evaluation of Pleasant Touch and the Development of "Satiety" for Hedonic Tactile Experiences

   Författare :Chantal Triscoli; Göteborgs universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Pleasant touch; CT afferents; Top-down mechanisms; Satiety; Liking; Wanting;

   Sammanfattning : Pleasant touch is a hedonic experience and one of the most powerful means for social bonding and for communicating affection. Touch similar to a human caress is detected by the “C tactile (CT) afferents”, a class of mechanoreceptors which respond preferentially to stroking velocities between 1 and 10 cm/s. LÄS MER

3. 2. Hedonic, neural, and autonomic responses to prolonged gentle touch

   Författare :Chantal Triscoli; Göteborgs universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; long-lasting touch; CT afferents; pleasantness; liking; wanting; satiety; orbitofrontal cortex; reward; heart rate variability;

   Sammanfattning : Physical contact among individuals, such as caressing and cuddling, is connoted by a strong emotional value, and is usually perceived as a pleasant and rewarding experience. C tactile (CT) afferents are a class of fibres that are specific channels for detecting touch at a caress-like veloc-ity (between 1 and 10 cm/s). LÄS MER

4. 3. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

   Författare :Iwona Kihlberg; Einar Risvik; Lisbeth Johansson; Stefan Sahlstrøm; Uppsala universitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Product quality; Production quality; Sustainability; Organic farming; Wheat; Organic Food; Bread; Milling; Breadmaking; Sensory analysis; Consumers; Information; Values; Food acceptance; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   Sammanfattning : In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. LÄS MER

5. 4. Consumer experiences of tomato quality and the effects of credence

   Författare :Fredrik Fernqvist; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : Tomato (Solanum lycopersicum) is one of the most important horticultural crops and is produced, traded and consumed all over the world. For horticultural products, the concept of quality is an indispensably important factor in consumers’ decision-making process and choice. LÄS MER

7. 5. Hedonism as the Explanation of Value

   Författare :David Brax; Praktisk filosofi; []
   Nyckelord :HUMANIORA; HUMANITIES; Value; Pleasure; Hedonism; naturalism; affective science; Meta-ethics;

   Sammanfattning : This thesis defends a hedonistic theory of value consisting of two main components. Part 1 offers a theory of pleasure. Pleasures are experiences distinguished by a distinct phenomenological quality. This quality is attitudinal in nature: it is the feeling of liking. LÄS MER