Food acceptance and nutrition Book

D.A. Booth, Introduction. Objective Measurement of Determinants of food acceptance: Sensory, Physiological and Psychosocial. Acceptance Response to Sensory and Attributed Properties of Foods and Food Components: D.B. MacDougall, Color, Odor and Taste. Effects of Pigmentation, light scatter and illumination on food appearance and acceptance: H. Zollinger, The Importance of Colour Vision for Man. W.S. Cain, Taste vs. Smell in the Organization of Perceptual Experience. B.M. King, Flavor: The Key to Success for High-Protein Foods. M.G. Lindley, Acceptance Effects of Sugars and Intense Sweeteners. J.E.R. Frijters, Aspects of Sugar Substitution in Sweet Foods and Drinks. Assessing Salt Taste Preference and Its Relationship with Dietary Sodium Intake in Humans: R.D. Mattes, Acceptance Effects of Taste Components. Sensory Analysis of Taste-Active Components in the Adductor Muscle of Scallop: A.S. Szczesniak, Food Structure. Relationship of Texture to Food Acceptance and Nutrition. F. Escher, Acceptance of Starch and Proteins as Food Texturogens. A. Drewnowski, Fats and Food Acceptance: Sensory, Hedonic and Attitudinal Aspects. J.E. Blundell, P.J. Rogers and A.J. Hill, Physiological Consequences of Food Composition and Acceptance. Evaluating the Satiating Power of Foods: Implications for Acceptance and Consumption: N. Mei, Physiological Effects of Nutrients on Internal Sensors. Y. Schutz, Metabolic Effects of Nutrient Ingestion: Consequences for Body Weight Regulation in Man. P. Leathwood, Nutrition and NeurotransmitterSynthesis. J. Decombaz and J. Herrmann, The Behavioral Effects of Foods. Physiological and Attributed Benefits of Foods for Sport: J.-F. Bergier, Historical and Psychosocial Determinants of Acceptance. Food Acceptance and Cultural Change: Some Historical Experiences: Consumer Perception of Nutritional Value Related to Other Quality Attributes and to Chemical Components: M. Martens, H.G. Schutz, E. Risvik and M. Rodbotten, H. Tuorila, Hedonic Responses and Attitudes in the Acceptance of Sweetness, Saltiness, and Fattiness of Food. R.M. Pangborn, Relationship of Personal Traits and Attitudes to Acceptance of Food Attributes. N. Maus, V. Pudel and J. Westenjofer, Trends in Health and Food Acceptance. Food-Choice and Eating-Habit Strategies of Dieters: Efficacy in Weight Loss: R. Shepherd, The Effects of Nutritional Beliefs and Values on Food Acceptance. S. Witherly, Physiological and Nutritional Influences on Cuisine and Product Development. C. Giddey and D. Tzanos, Trends in Food, Health and Acceptance Anticipating Future Needs. D.P. Richardson, Effects of Nutritional Guidelines on Food Marketing and New Product Development. Concluding Remarks: R.L. Hall, Food and Its Properties: Con'-tent, Con-tent' and Contention. Index.