The heat is on: Consumers modify their oral processing behavior when eating spicy foods

Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods. In two experiments, we investigated how adding ground dried chilies to tomato soup or beef patties and curried rice altered oral processing...

Descripción completa

Detalles Bibliográficos
Autores principales: Lyu, Cong, Vonk, Marlotte, Hayes, John E., Chen, Jianshe, Forde, Ciarán G., Stieger, Markus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10569983/
https://www.ncbi.nlm.nih.gov/pubmed/37840696
http://dx.doi.org/10.1016/j.crfs.2023.100597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10569983/
https://www.ncbi.nlm.nih.gov/pubmed/37840696
http://dx.doi.org/10.1016/j.crfs.2023.100597

Ejemplares similares