Sökning: "taste perception"

Visar resultat 1 - 5 av 16 avhandlingar innehållade orden taste perception.

  1. 1. Pharmacometric Characterization of Postprandial Responses and Taste Perception in Individuals with Obesity

    Författare :Jennifer Leohr; Maria Kjellsson; Andrew Hooker; Martin Adiels; Uppsala universitet; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; pharmacometrics; mechanism-based; categorical modeling; obesity; triglycerides; glucose homeostasis; taste perception; linked categorical;

    Sammanfattning : Obesity is a major health epidemic worldwide and occurs when long-term excess of energy intake beyond energy utilization leads to an increase in adipose tissue. Energy balance is coordinated by the central nervous system regulation of appetite and adaptive thermogenesis via a complex array of neuropeptides which communicate to the periphery by various circulating measures dictating the utilization of various energy sources such as, carbohydrates, fat, or protein. LÄS MER

  3. 2. Sweet Taste Perception in Relation to Oral and General Health

    Författare :Heba Ashi; Göteborgs universitet; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; BMI; Caries prevalence; Children; Dental caries; Dietary habits; Obesity; Plaque pH; Pregnancy; Sweet taste perception;

    Sammanfattning : The aims of this thesis were to study the difference in sweet taste perception, dental caries and BMI between three different geographical areas (Italy, Mexico and Saudi Arabia) and to elucidate the relationship of sweet taste perception with caries and BMI. Dietary habits were also assessed in relation to sweet taste perception in Saudi Arabia. LÄS MER

  4. 3. Sensory, attitudinal, and contextual aspects of the meal : health implications and connections with risk factors for coronary heart disease and obesity

    Författare :Erika Rapp [Nordin]; Åsa Öström; Inga-Britt Gustafsson; Judith Annett; Inger M. Jonsson; Mai-Lis Hellénius; Örebro universitet; []
    Nyckelord :Abdominal fat; Basic tastes; Bitterness; BMI; Coronary heart disease; Dietary fat content; Eating context; Food; HDL-cholesterol; Health promotion; Intervention; Meal; Perception; Preference; PROP; Beska; BMI; Bukfetma; Fetthalt; Grundsmaker; HDL-kolesterol; Hjärtinfarkt; Hälsa; Intervention; Mat; Måltidsmiljö; Preferens; PROP; Sensitivitet; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : Det övergripande syftet var att undersöka mat- och måltidsrelaterade faktorer som bidragande orsak till övervikt och hjärt-kärlsjukdom.I en sensorisk studie jämfördes individer som insjuknat i hjärtinfarkt med en frisk kontroll-grupp med avseende på preferens för mat med hög respektive låg fetthalt, smakkänslighet för grundsmakerna (surt, beskt, salt, sött, umami och metalliskt) samt det beska ämnet 6-n-propylthiouracil (PROP). LÄS MER

  5. 4. Psychological consequences of moral labelling in the built environment

    Författare :Andreas Haga; Patrik Sörqvist; Maria Johansson; Högskolan i Gävle; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Eco-label effect; performance; perception; judgment; moral labels; social judgement; lamp; label; miljöetiketteringseffekt; prestation; perception; bedömning; moraliska etiketter; sociala bedömningar; lampor; etikett; Hållbar stadsutveckling; Sustainable Urban Development;

    Sammanfattning : Climate change is strongly linked to human behavior and technologies, and many of the barriers to sustainable behavior are rather psychological than technological. More sustainable technologies and food products have been introduced to combat climate change, most often labeled with morally loaded labels such as “organic” or “environmentally friendly”. LÄS MER

  7. 5. Sensory Dynamics in Emulsion Products Differing in Fat Content

    Författare :Karin Wendin; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; microstructure; smell; texture; rheology; flavour; fat content; taste; sensory analysis; time intensity; ordinary differential equation; polynomial; emulsion products;

    Sammanfattning : Flavour, taste and texture are important qualities when purchasing food and the richness and smoothness of fat are desired properties for many individuals. However, fat is the major nutrition concern of many consumers. It is therefore important to be able to produce attractive products containing low amounts of fat. LÄS MER