Academic Consortium Publications for March 2023

Credit to Makame et al. (2023) for their textural analysis of commercially available complementary foods for babies aged 6 to 24 months in southern Africa. These products are intended for an early stage of life when nutrition is critical, but the nutrition profiles of these product were hit and miss. Many of the commercially available dry and ready-to-eat products that were tested under-delivered on energy content. The authors raise the concern that product textures tended to be thick, sticky, grainy and slimy, which might reduce food intake and nutritional benefits. Obviously, nutrition in a food that is not eaten doesn’t count for much. Read more about this and other studies from members of the academic consortium.

Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods

Authors:

L.C. Corcoran, P Schlich, A.P. Moloney, E. O'Riordan, Millar K, C. Botinestean, E. Gallagher, M.G. O' Sullivan, E.C Crofton

Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition

Authors:

Paula Calvo López-Dávalos, Teresa Requena, M. Ángeles Pozo-Bayón, Carolina Muñoz-González

Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts

Authors:

Rebekah E. Orr, Caroline Giezenaar, A. Johnathan R. Godfrey, Joanne Hort

Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese

Authors:

Gabriele Busetta, Raimondo Gaglio, Guido Mangione, Giuliana Garofalo, Elena Franciosi, Riccardo Gannuscio, Margherita Caccamo, Massimo Todaro, Rosalia Di Gerlando, Luca Settanni, Giuseppe Licitra

Factors Affecting BMI Changes in Mothers during the First Year Postpartum

Authors:

Alissa D. Smethers, Jullian C. Trabulsi, Virginia A. Stallings, Mia A. Papas, Julie A. Mennella

Improving simulated consumption context with virtual Reality: A focus on participant experience

Authors:

Qian Yang, Marit Nijman, Martin Flintham, Paul Tennent, Claire Hidrio, Rebecca Ford

Lexicon development and quantitative descriptive analysis of Chinese steamed bread

Authors:

Yuan-Hui Wang, Yue-Ying Yang, Fei Xu, Qi-Dong Zhang, Xiao-Kang Wang, Hang Xu

Nutrient density and oral processing properties of common commercial complementary porridge samples used in Southern Africa: effect on energy and protein intakes among children aged 6–24 months

Authors:

James Makame, Henriette De Kock, Naushad M. Emmambux

Perceptions of plant-based fish among Atlantic Canadians

Authors:

Mackenzie Gorman, Rachael Moss, Cassie Fisher, Sophie Knowles, Christopher Ritchie, Kaelyn Schindell, Matthew B. McSweeney

Physicochemical Attributes, Volatile Profile and Sensory Quality of Organic Crimson Crisp Apples during On-Tree Maturation

Authors:

Niklas Pontesegger, Thomas Rühmer, Barbara Siegmund

Salt origin and their saltiness: A time-intensity sensory characterization

Authors:

Ngoc Thuc Trinh Doan, Huu Lan Nguyen, Thi Ngoc Huong Nguyen, Huu Thinh Pham, Quoc Dat Lai, Hoang Dung Nguyen

What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers

Authors:

Maija Greis, Alissa A. Nolden, Amanda J. Kinchla, Sari Puputti, Laila Seppä, Mari Sandell

Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer

Authors:

Ashly Kumar, Andrea Warburton, Patrick Silcock, Phil J. Bremer, Graham T. Eyres