相关实验视频

Updated: Jul 27, 2025

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
09:17

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

17.7K

低烤肉:物理/技术特点,优化的KCl调味混合物,消费者感知,喜欢,情绪和购买意图

Ricardo S Aleman1, Franklin Delarca Ruiz2, Shirin Kazemzadeh Pournaki3

  • 1School of Nutrition and Food Sciences, Agricultural Center, Louisiana State University, Baton Rouge, Louisiana, USA.

Journal of food science
|June 7, 2023
PubMed
概括

这项研究优化了化 (KCl) 调味品混合物用于减少的烤,发现25-50%的KCl替代品在了解的健康风险后改善了消费者购买意图.

关键词:
在 KCl KCl 中,这些都是肉肉.情绪 情绪 情绪 情绪 情绪购买意图 购买意图 购买意图调味料 调味料 是一种调味品.感官分析是一种感官分析.

更多相关视频

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products08:19

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

Published on: January 31, 2025

445
Preparation of Keratin Hydrolysate from Chicken Feathers and Its Application in Cosmetics08:29

Preparation of Keratin Hydrolysate from Chicken Feathers and Its Application in Cosmetics

Published on: November 27, 2017

19.5K

相关概念视频

The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
4.0K
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
193
Stereotype Content Model02:16

Stereotype Content Model

The Stereotype Content Model (SCM) was first proposed by Susan Fiske and her colleagues (Fiske, Cuddy, Glick & Xu, 2002; see also Fiske, 2012 and Fiske, 2017). The SCM specifies that when someone encounters a new group, they will stereotype them based on two metrics: warmth—or that group’s perceived intent, and how likely they are to provide help or inflict harm—and competence—or their ability to carry out that objective. Depending on the warmth-competence...
14.8K
Seasoning of Wood01:15

Seasoning of Wood

Seasoning of wood is a crucial process aimed at reducing and stabilizing the moisture content within the wood to prevent future shrinkage, structural damage, or aesthetic issues once the wood is used in construction. Wood naturally swells when it absorbs moisture and contracts as it dries.
Achieving equilibrium moisture content is the goal of seasoning; this is the point where the wood's moisture content stabilizes to align with the moisture levels of the surrounding environment. Proper...
132
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
48.2K
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
2.3K