Cargando…

Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †

Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded,...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bell, Brandon, Adhikari, Koushik, Chambers IV, Edgar, Alavi, Sajid, King, Silvia, Haub, Mark
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575645/ https://www.ncbi.nlm.nih.gov/pubmed/28820459 http://dx.doi.org/10.3390/foods6080070

Ejemplares similares

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks
por: Szymandera-Buszka, Krystyna, et al.
Publicado: (2021)

Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks
por: Lisiecka, Katarzyna, et al.
Publicado: (2021)

Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina
por: Boluk, Ismail, et al.
Publicado: (2023)

Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack
por: Vadukapuram, Naveen, et al.
Publicado: (2014)

Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks
por: Tyl, Catrin, et al.
Publicado: (2021)

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
por: Proserpio, Cristina, et al.
Publicado: (2020)

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale
por: Kasprzak, Kamila, et al.
Publicado: (2018)

Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks
por: Gasparre, Nicola, et al.
Publicado: (2020)

Nutrient-Dense Shelf-Stable Vegetable Powders and Extruded Snacks Made from Carrots and Broccoli
por: Ying, Danyang, et al.
Publicado: (2021)

Volatile Aroma Compounds in Various Brewed Green Teas
por: Lee, Jeehyun, et al.
Publicado: (2013)

Production and Sensory Evaluation of Mixed Spices from Selected Local Spices Retailed in Ede, Nigeria
por: Dawodu, Olufunke, et al.
Publicado: (2023)

Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun)
por: Obadina, Adewale O, et al.
Publicado: (2013)

Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks
por: Aussanasuwannakul, Aunchalee, et al.
Publicado: (2022)

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets
por: Kumar, Rajesh, et al.
Publicado: (2021)

Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions
por: Combrzyński, Maciej, et al.
Publicado: (2023)

Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties
por: Wójtowicz, Agnieszka, et al.
Publicado: (2023)

Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products
por: Jozinović, Antun, et al.
Publicado: (2021)

Options for the generation of seedless cherry, the ultimate snacking product
por: Vignati, Edoardo, et al.
Publicado: (2022)

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks
por: Costantini, Michela, et al.
Publicado: (2021)

Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study
por: Kumar, Rajesh, et al.
Publicado: (2019)

Potential application of herbs and spices and their effects in functional dairy products
por: El-Sayed, Samah M., et al.
Publicado: (2019)

Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
por: Arribas, Claudia, et al.
Publicado: (2019)

Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC
por: Valenzuela-Lagarda, José Luis, et al.
Publicado: (2021)

Children's liking and wanting of snack products: Influence of shape and flavour
por: Liem, Djin G, et al.
Publicado: (2009)

The MFFAPP Tanzania Efficacy Study Protocol: Newly Formulated, Extruded, Fortified Blended Foods for Food Aid
por: Delimont, Nicole M, et al.
Publicado: (2017)

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products
por: Anjum, Faqir Muhammad, et al.
Publicado: (2013)

Toxicological parameters of albino rats fed with extruded snacks from Aerial yam (Dioscoria bulbifera) and African breadfruit seed (Treculia africana)
por: Olatoye, Kazeem K., et al.
Publicado: (2017)

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization
por: Neder-Suárez, David, et al.
Publicado: (2021)

Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product
por: Beltrán-Medina, Elisa A., et al.
Publicado: (2020)

Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks
por: Igual, Marta, et al.
Publicado: (2023)

The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets
por: Soja, Jakub, et al.
Publicado: (2023)

Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats
por: Delimont, Nicole M., et al.
Publicado: (2017)

Individual and Combined Antioxidant Activity of Spices and Spice Phenolics
por: Hossain, Mohammad B., et al.
Publicado: (2023)

Bioavailable Iron and Vitamin A in Newly Formulated, Extruded Corn, Soybean, Sorghum, and Cowpea Fortified-Blended Foods in the In Vitro Digestion/Caco-2 Cell Model
por: Penugonda, Kavitha, et al.
Publicado: (2018)

Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method
por: Jozinović, Antun, et al.
Publicado: (2019)

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products
por: Tobias-Espinoza, Jazmin L., et al.
Publicado: (2019)

Production of High Internal Phase Emulsion with a Miniature Twin Screw Extruder
por: Zhou, Ce, et al.
Publicado: (2019)

Characterization of white and red sorghum flour and their potential use for production of extrudate crisps
por: Pezzali, Julia Guazzelli, et al.
Publicado: (2020)

Characterization of the Interface between Aluminum and Iron in Co-Extruded Semi-Finished Products
por: Thürer, Susanne Elisabeth, et al.
Publicado: (2022)

The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics
por: Naji‐Tabasi, Sara, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_v2h13cs08qmpn95oei2jrs26jl