Consumer Perception of Food Texture in Relation to Preferences and Food Intake
Publikasjonsdetaljer
Sider : 155–173
År : 2023
Publikasjonstype : Vitenskapelig Kapittel/Artikkel/Konferanseartikkel
En del av : Food Texturology: Measurement and Perception of Food Textural Properties ( Springer , 2023 )
År : 2023
Lenker
:
DOI
:
doi.org/10.1007/978-3-031-4190...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
In this chapter, we review the relation between food texture perception, consumer preferences and satiety expectations. We assess the methods used to measure and model these relationships, as well as presenting two case studies on: the role of dynamic texture perception in consumers’ expectations of satiety and satiation and identifying temporal drivers of liking and satiation. We highlight the importance of studying individual differences as there are groups of consumers that react differently to the textural changes.
