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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |