Journal articles: 'Food appearance'

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Kermasha, S. "Food colour and appearance." Food Research International 29, no. 7 (October 1996): 692. http://dx.doi.org/10.1016/s0963-9969(97)89646-9.

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Francis, F. J. "Food colour and appearance." Trends in Food Science & Technology 5, no. 8 (August 1994): 274. http://dx.doi.org/10.1016/0924-2244(94)90026-4.

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Huang, Wen-Shin, Hung-Yu Kuo, Shi-Yuan Tung, and Han-Shen Chen. "Assessing Consumer Preferences for Suboptimal Food: Application of a Choice Experiment in Citrus Fruit Retail." Foods 10, no. 1 (December 23, 2020): 15. http://dx.doi.org/10.3390/foods10010015.

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Amid the trend of sustainable development, reducing food waste is a global concern and campaigns to reduce food waste have been launched. For example, the term “food sharing” has originated from Germany and promotes sharing food instead of wasting. “The Guerilla Kitchen”, which originated from Netherlands, is an organization that also promotes avoiding wasting food. Consequently, more and more people are paying attention on this issue and we think it is necessary to understand people’s acceptance of suboptimal food, as discarded suboptimal food represents a significant proportion of food waste. Additionally, at least one-third of the food globally produced each year is classified as suboptimal and cannot be sold in the market because of a poor appearance, damaged packaging, or near expiration date, thus presenting challenges for environmental, social, and economic sustainability. Previous studies on suboptimal food have focused more on appearances and packaging dates and less on investigating traceable agricultural and price discounts, which is where food classified as suboptimal entails a discount. Moreover, citrus product attributes such as appearance, size, freshness indicators, traceable agricultural products, and price discounts were determined in terms of consumer preference through pre-measurement here, then using a choice experiment method to clarify which attributes consumers care about most (N = 485 respondents). Conditional logistic regression and a random parameter logit model (RPL) are employed to examine the various properties of a marginal willingness to pay (WTP). RPL was also used to deduce the respondents’ choices based on differences in appearance and freshness indicator. The results showed that consumers place greater emphasis on the freshness indicators (harvesting/packaging date labels) and appearance of suboptimal citrus fruits but do not focus on the size. Consumers are willing to purchase citrus fruit with a flawed appearance, although the price needs to be reduced from the original price. Although suboptimal food does not reduce health, people may still not buy it and this result in food wastage. As a result, it is essential to increase awareness regarding suboptimal foods and reduce food waste to support sustainable development.

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Nakamura, Hajimu. "Lighting Method that Enhances the Appearance of Food." JOURNAL OF THE ILLUMINATING ENGINEERING INSTITUTE OF JAPAN 87, no. 7 (2003): 495–98. http://dx.doi.org/10.2150/jieij1980.87.7_495.

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Collins, P. "Food colour and appearance, by J B Hutchings." Journal of the Society of Dyers and Colourists 110, no. 10 (October 22, 2008): 353. http://dx.doi.org/10.1111/j.1478-4408.1994.tb01597.x.

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Modlinska, Klaudia, Dominika Adamczyk, Katarzyna Goncikowska, Dominika Maison, and Wojciech Pisula. "The Effect of Labelling and Visual Properties on the Acceptance of Foods Containing Insects." Nutrients 12, no. 9 (August 19, 2020): 2498. http://dx.doi.org/10.3390/nu12092498.

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Introducing insects as a source of nutrients (e.g., protein) plays a key role in many countries’ environmental policies. However, westerners generally reject insects as an ingredient of food products and meals. The aim of our study was to assess if explicitly labelling food as containing insects and/or implying it by manipulating the appearance of food influences the participants’ perception of food products or their behavioral reaction to such products. Participants were asked to try a range of foods, none of which contained ingredients derived from insects. However, the experimental conditions varied with regard to food labelling (insect content) and appearance (traces of insect-like ingredients). We observed the participants’ non-verbal behavioral reactions to the foods. Next, the respondents filled in a questionnaire evaluating the food’s properties. Additionally, we asked the participants to fill in a set of questionnaires measuring other variables (food neophobia, disgust, variety seeking, etc.) The results showed that products labelled as containing insects are consumed with reluctance and in lower quantities despite their appearance. In addition, people with lower general neophobia and a higher tendency to seek variety tried the insect-labelled samples sooner than people from the other groups. Recommendations for marketing strategies are provided.

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Putra, Aditya Nova, Saptarining Wulan, and Rahmat Ingkadijaya. "The Influence of Visualization of Food Appearance and Food Quality Towards Customer Satisfaction in Tutup Panci Bistro, Bumi Serpong Damai, South Tangerang." TRJ Tourism Research Journal 2, no. 2 (December 27, 2018): 105. http://dx.doi.org/10.30647/trj.v2i2.42.

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Nowadays, Visualization of food appearance has become an important factor in influencing customer satisfaction which is creating an unforgettable experience when people visit to the restaurant. The aspect of visualizing the appearance of food must also be balanced by good food quality in the restaurant. The purpose of this study was to identify the effect of visualization of food appearance and food quality in achieving customer satisfaction in Tutup Panci Bistro. In this study, visualization of food appearance has five important factors that support in achieving customer satisfaction, which are; component of the material used, color selection, food texture, shape and size, and layout. Therefore, in previous study, quality of food has three important factors, which are: the taste of food, the variety of menus, and the nutritional content of food. The methodology used in this study was quantitative and qualitative, whereas, quantitative data collection was obtained through questionnaires to 100 guests at Tutup Panci Bistro. Meanwhile, qualitative data is obtained through interviews with food influencers / reviewers. Based on the results obtained, appearance and quality of food have a significant positivity influence towards customer satisfaction at Tutup Panci Bistro.

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Jaros, Doris, H. Rohm, and Martina Strobl. "Appearance Properties—A Significant Contribution to Sensory Food Quality?" LWT - Food Science and Technology 33, no. 4 (June 2000): 320–26. http://dx.doi.org/10.1006/fstl.2000.0666.

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Wei, Shuo-Ting, Li-Chen Ou, M. Ronnier Luo, and John B. Hutchings. "Optimisation of food expectations using product colour and appearance." Food Quality and Preference 23, no. 1 (January 2012): 49–62. http://dx.doi.org/10.1016/j.foodqual.2011.07.004.

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Mieth, Laura, Raoul Bell, and Axel Buchner. "Memory and disgust: Effects of appearance-congruent and appearance-incongruent information on source memory for food." Memory 24, no. 5 (April 27, 2015): 629–39. http://dx.doi.org/10.1080/09658211.2015.1034139.

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Trapeznikova, Elena. "Improving the Storage of Some Food Categories to Reduce the Irretrievable Losses of a Retailer: Methodology Analysis." E3S Web of Conferences 295 (2021): 01031. http://dx.doi.org/10.1051/e3sconf/202129501031.

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Retailers conventionally store perishable foods in refrigerated display cases to keep them at specific temperatures; air conditioning dries the air in the room, which in turn causes these foods to lose moisture. Water as a dispersing medium and a solvent affects the consistency, structure, and appearance of foods in storage. However, excessive moistness will also jeopardize the quality of foods by providing fungi and bacteria with good conditions for growth. Conventional food storage technology does not involve humidity control; as a result, food appearance and quality degrades, and the intensive food drying results in excessive shrink-related costs to the retailer. To minimize the negative impact of such overdrying of perishable foods on the retailer’s economy, storage facilities must provide optimal temperature and humidity. In this research, the author monitor and compare the write-offs labeled as ‘defective’ and the irretrievable shrink-related losses to identify and analyze the effectiveness of humidity control-enabled refrigeration units when used to store some foods categories in refrigerated display cases.

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Matsyura, O. I. "Analysis of Factors Causing Appearance of Food Hypersensitivity in Toddlers." Ukraïnsʹkij žurnal medicini, bìologìï ta sportu 6, no. 2 (April 28, 2021): 101–7. http://dx.doi.org/10.26693/jmbs06.02.101.

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Food hypersensitivity is a reaction to the food consumed, regardless of the pathogenetic mechanisms that cause the symptoms. It is an actual and controversial problem in pediatric practice. Nowadays there is an active search for the causes of disease progression, a large role is given to the study of genetic and external factors (food, environmental, social). This disease arises many questions due to the similarity of the clinical representation in different kinds of food hypersensitivity and in different pathogenetic mechanisms, which are involved. The purpose of the study is to perform the analysis of factors, which cause appearance of food hypersensitivity in toddlers. Materials and methods. A study of the number of children with food intolerance was conducted using a specially compiled questionnaire. Thus, 4,500 questionnaires were distributed in pre-school and medical establishments to question parents. Results and discussion. Analysis of 3,214 questionnaires was conducted, which enabled to obtain information from parents on anamnesis and living conditions of toddlers. Values of 56 factors were analyzed, calculating correlation coefficients with a formation of food hypersensitivity for each of them. Statistical analysis allowed distinguishing 15 signs among these factors, which significantly correlated with the formation of food hypersensitivity in young children. The investigation enabled not only to detect factors that affect formation of food hypersensitivity in young children, but also to suggest a mathematical model of individual calculation of risk factors for this pathology. Data of conducted mathematical analysis can be used for elaboration of a complex of prophylaxis measures on development of food hypersensitivity in toddlers. Conclusion. The formation of hypersensitivity to cow's milk in children is provoked by the presence of contact reactions in the child, adverse reactions after medication, positive family history (bronchial asthma in relatives, skin diseases in parents (father and / or mother)), smoking in the family, living in the city; at the same time, preventive factors are living in an apartment, in a new building, in a dry apartment. The formation of food hypersensitivity in young children is generally provoked by a positive family history (bronchial asthma, hay fever, urticaria, diseases of the stomach and duodenum in relatives, skin diseases in parents), smoking in the family; frequent consumption of food in a mass catering points; living in the city plays a preventive role

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Pan, Li Ai, Xian Chun Cheng, and Qiu Lei Du. "Appearance Design Research of Home Sealing Machine for Bagged Food." Advanced Materials Research 605-607 (December 2012): 119–22. http://dx.doi.org/10.4028/www.scientific.net/amr.605-607.119.

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With technology changing rapidly, design of sealing machine for bagged food is also already at the leading edge of the times. This single-layer film and sealing a variety of composite membrane is widely used in food, pharmaceutical, seed, chemical, light industry and other departments. In modern life, it can say that we have all the time with the "seal" has a direct or indirect contact. Therefore, the design of a simple food vacuum bag-sealing machine, it went into the family, Is the common expectations of consumers.In paper, principle of sealing machine for bagged food has been discussed and the vacuum sealing machine including use function and art function has been designed. The sealing machine is fit for home and can prevent food in refrigerator dehydrating, mixing smell, deteriorating etc.

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Oksandi, Oksandi, Nurdin Rahman, and Adhar Arifuddin. "FOOD SERVICE IN PRISON CLASS IIA PALU." Ghidza: Jurnal Gizi dan Kesehatan 2, no. 2 (January 10, 2019): 55. http://dx.doi.org/10.22487/gjgk.v2i2.11320.

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Background & Objective: Quality of the food is oriented towards customer satisfaction that having regard among things like food appearance, taste and variety menu. This study aims to identify factors that associated with satisfaction to the food management for convicted criminal in Prison Class IIA Palu . Material and Methods: This type of research is a cross sectional study. Total population in this study is 422 convicted criminals and the number of samples is 81 convicted criminals by using simple random sampling technique. Data were analyzed by descriptive univariate and bivariate analysis, at the level of trust 95% (p <0.05). Results: Respondents assessed the appearance of food that was not good at 24.69%, the taste of food was not good at 14.81%, and the menu variation was not good at 18.51%. This means that the appearance of food, taste of food, and the variety of menus provided include good and satisfaction ratings on the giving of food including satisfaction, namely, 88.88%. Fisher's Exact test results showed that the appearance of food associated with satisfaction the food service (ρ = 0.006), the taste of food associated with satisfaction the food service (ρ = 0.000), and variety od menus associated with satisfaction the food service (ρ = 0.009). Conclusion: The better quality of the food that provided to the convicted criminals, the more satisfied also for the food service

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Fornal, J., Maria Hosaja, Daniela Rotkiewicz, and Halina Kozlowska. "Effect of heat and γ-irradiation on the ultrastructural appearance of protein-fat components in rapeseed." Food / Nahrung 30, no. 3-4 (1986): 423–24. http://dx.doi.org/10.1002/food.19860300367.

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Dewi, Kurnia Harlina, Risa Meutia, Nika Rahma Yanti, and Rahmi Awalina. "Pengembangan Silamak Pangek Pisang sebagai Makanan Tradisional Unggulan Nagari Kinari melalui Rekayasa Proses dan Modifikasi Bentuk." Jurnal Warta Pengabdian Andalas 27, no. 1 (March 10, 2020): 58–65. http://dx.doi.org/10.25077/jwa.27.1.58-65.2020.

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Silamak Pangek Pisang is, made of banana fruit, one of the Nagari Kinari Traditional Foods that has the potential to be developed and introduced to the commercial world. The development of Silamak Pangek Pisang as traditional food is expected to be able to be an effort to increase family income. Therefore, it is necessary to transfer a technology and product development, so that these traditional food products and traditional foods can be accepted by many walks of life outside Nagari Kinari. Efforts can be made in developing traditional food products are modification of forms and processes. Form engineering is done by making Silamak Pangek Pisang that easier to consume with better appearance. While the process modification is done to make the Silamak Pangek Pisang less susceptible to damaged. The results show, a transfer of technology occurred where development of traditional food products create a more attractive appearance, and simpler to pack, consumed, with prolonged shelf life.

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Nguyen, Duc Thanh, Zhimin Zong, Philip O. Ogunbona, Yasmine Probst, and Wanqing Li. "Food image classification using local appearance and global structural information." Neurocomputing 140 (September 2014): 242–51. http://dx.doi.org/10.1016/j.neucom.2014.03.017.

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Huneke, Tabea, Sabine Benoit née Moeller, Poja Shams, and Anders Gustafsson. "Does Service Employees’ Appearance Affect the Healthiness of Food Choice?" Psychology & Marketing 32, no. 1 (December 11, 2014): 94–106. http://dx.doi.org/10.1002/mar.20765.

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Van der Laan, Laura N., Denise T. D. De Ridder, Max A. Viergever, and Paul A. M. Smeets. "Appearance Matters: Neural Correlates of Food Choice and Packaging Aesthetics." PLoS ONE 7, no. 7 (July 25, 2012): e41738. http://dx.doi.org/10.1371/journal.pone.0041738.

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Pointer, M. R., G. G. Attridge, and R. E. Jacobson. "Food colour appearance Judged using images on a computer display." Imaging Science Journal 50, no. 1 (January 2002): 23–36. http://dx.doi.org/10.1080/13682199.2002.11784389.

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Simpson, Courtney C., Melissa Kwitowski, Rachel Boutte, Rachel W. Gow, and Suzanne E. Mazzeo. "Messages about appearance, food, weight and exercise in “tween” television." Eating Behaviors 23 (December 2016): 70–75. http://dx.doi.org/10.1016/j.eatbeh.2016.08.001.

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Fundinger, Danny, Torsten Lindström, and George Osipenko. "On the appearance of multiple attractors in discrete food-chains." Applied Mathematics and Computation 184, no. 2 (January 2007): 429–44. http://dx.doi.org/10.1016/j.amc.2006.06.051.

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Kays, Stanley J. "Preharvest factors affecting appearance." Postharvest Biology and Technology 15, no. 3 (March 1999): 233–47. http://dx.doi.org/10.1016/s0925-5214(98)00088-x.

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SUMARTO and Marianawati SARAGIH. "Does the Taste and Appearance of Food Affect Food Waste in Low-Salt Diet Patients?" Journal of Nutritional Science and Vitaminology 66, Supplement (2020): S56—S62. http://dx.doi.org/10.3177/jnsv.66.s56.

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Pateiro, Mirian, Belén Gómez, Paulo E. S. Munekata, Francisco J. Barba, Predrag Putnik, Danijela Bursać Kovačević, and José M. Lorenzo. "Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products." Molecules 26, no. 6 (March 11, 2021): 1547. http://dx.doi.org/10.3390/molecules26061547.

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The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide–chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.

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Sick, Julia, Rikke Højer, and Annemarie Olsen. "Children’s Self-Reported Reasons for Accepting and Rejecting Foods." Nutrients 11, no. 10 (October 14, 2019): 2455. http://dx.doi.org/10.3390/nu11102455.

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Children’s eating behavior does not necessarily align with dietary recommendations, and there is a need for better understanding the factors underlying their food choices. The aim of this study was to investigate children’s self-reported reasons for accepting and rejecting foods. A questionnaire was developed with reasons based on prior research and in-depth interviews. A set of various food stimuli covering different types was evaluated by 106 girls and 99 boys aged 10–13 years by checking all reasons that apply (CATA) for either accepting or rejecting them. Results showed gender differences among reasons for both food acceptance and rejection, but also in liking and willingness to re-taste the stimuli. The most common reason for food acceptance was good taste in boys and curiosity in girls; for food rejection they were bad taste, bad smell and dislike of appearance in boys and bad taste, bad smell, dislike of appearance and texture in girls. Overall, boys liked the food stimuli more than girls and were more willing to re-taste them. Future research should focus more on the role of sensory properties in both acceptance and rejection, and the potential of children’s curiosity as a driver in tasting foods should be further explored.

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Romani, Santina, Pietro Rocculi, Fernando Mendoza, and Marco Dalla Rosa. "Image characterization of potato chip appearance during frying." Journal of Food Engineering 93, no. 4 (August 2009): 487–94. http://dx.doi.org/10.1016/j.jfoodeng.2009.02.017.

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Pepper, Amber N., Panida Sriaroon, and Mark C. Glaum. "Additives and preservatives: Role in food allergy." Journal of Food Allergy 2, no. 1 (September 1, 2020): 119–23. http://dx.doi.org/10.2500/jfa.2020.2.200014.

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Food additives are natural or synthetic substances added to foods at any stage of production to enhance flavor, texture, appearance, preservation, safety, or other qualities. Common categories include preservatives and antimicrobials, colorings and dyes, flavorings, antioxidants, stabilizers, and emulsifiers. Natural substances rather than synthetics are more likely to cause hypersensitivity. Although rare, food additive hypersensitivity should be suspected in patients with immunoglobulin E (IgE)-mediated reactions to multiple, unrelated foods, especially if the foods are prepared outside of the home or when using commercial products. A complete and thorough history is vital. Skin prick testing and/or specific IgE blood testing to food additives, if available, additive avoidance diets, and blind oral challenges can help establish the diagnosis. Once an allergy to a food additive is confirmed, management involves avoidance and, if necessary, carrying self-injectable epinephrine.

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Tanaka, Motoshi, Tomohiro Honma, Hiroshi Inoue, Yoshitsugu Niiyama, Toru Takahashi, Masanori Kumagai, and Yoshinobu Akiyama. "ERP Measurement with Bottle Pictures for Objective Evaluation of Food Appearance." IEEJ Transactions on Electronics, Information and Systems 131, no. 6 (2011): 1271–72. http://dx.doi.org/10.1541/ieejeiss.131.1271.

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Schanda, Janos. "Expectations and the Food Industry: The Impact of Color and Appearance." Color Research & Application 29, no. 3 (2004): 247. http://dx.doi.org/10.1002/col.20012.

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Spence, Charles. "On the Questionable Appeal of Glossy/Shiny Food Packaging." Foods 10, no. 5 (April 28, 2021): 959. http://dx.doi.org/10.3390/foods10050959.

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Those stimuli that have a shiny/glossy visual appearance are typically rated as both attractive and attention capturing. Indeed, for millennia, shiny precious metals and glossy lacquerware have been used to enhance the presentation, and thus the perception, of food and drink. As such, one might have expected that adding a shiny/glossy appearance/finish to the outer packaging of food and beverage products would also be desirable. However, the latest research appears to show that many consumers have internalised an association between glossy packaging and greasy (or unhealthy) food products, while matte packaging tends to be associated with those foods that are more natural instead. Furthermore, it turns out that many consumers do not necessarily appreciate the attempt to capture their attention that glossy packaging so often affords. At the same time, it is important to recognise that somewhat different associations may apply in the case of inner versus outer food and beverage packaging. Shiny metallic (inner) packaging may well prime (rightly or wrongly) concerns about sustainability amongst consumers. Given the research that has been published in recent years, food and beverage manufacturers/marketers should think very carefully about whether or not to introduce such shiny/glossy finishes to their packaging.

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Chambers. "Analysis of Sensory Properties in Foods: A Special Issue." Foods 8, no. 8 (July 26, 2019): 291. http://dx.doi.org/10.3390/foods8080291.

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The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This special issue focuses on how sensory properties, including consumer perceptions, are measured, the specific sensory properties of various foods, which properties might be most important in certain situations, and how consumers use sensory attributes and consumer information to make decisions about what they believe about food and what they will eat.

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JELEA, Stela Gabriela, Marian JELEA, Lucia MIHALESCU, Zorica VOŞGAN, and Oana Corina JELEA. "Monitoring Food Additives and Nutritional Composition of Labels of Food Bases." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture 76, no. 1 (June 12, 2019): 40. http://dx.doi.org/10.15835/buasvmcn-hort:2018.0007.

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During June, 2017, ten products from the food bases category have been studied. The companies and the products types were noted and the manufacturer’s labels were studied. It has been found that the rules on the labeling of food bases are respected. The study had the following objectives: studying the ingredients and the nutritional composition and identifying the additives used in the manufacture of the product. Studying product labels also highlighted an increased salt and sugar content. The percentage of dehydrated vegetables was between 4.49% and 38%. The vegetables content was different for the food bases investigated. The 40% of food bases had between nine and ten dehydrated vegetables, the 60% had between four and six dehydrated vegetables. Additives added to foods during processing are important to improve their appearance and to extend their shelf life.

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mcbride, anne e. "Food Porn." Gastronomica 10, no. 1 (2010): 38–46. http://dx.doi.org/10.1525/gfc.2010.10.1.38.

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Since the term first appeared, food porn has typically referred to watching others cook on television or gazing at unattainable dishes in glossy magazines without actually cooking oneself. This forum seeks to revisit this notion of food porn that is mostly taken for granted in both popular and scholarly literature. It offers a brief perspective of the appearance and use of the term food porn to examine how it came to be a term used mostly by commentators rather than by people actively engaged in the world of cooking. Practitioners (chefs and a food television producer) and academics address whether or not food porn exists, what shape it might take, what purpose it might serve, and/or what usefulness it might have, showing that these contentious issues are more complex than the ease with which the term is used might let on.

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Napolitano, Fabio, Antonio Girolami, Daniela Faraone, Muhammad Mudassir Arif Chaudry, and Ada Braghieri. "Appearance, consumer liking and preferences of Lucanian ‘Soppressata’ salami." Meat Science 167 (September 2020): 108159. http://dx.doi.org/10.1016/j.meatsci.2020.108159.

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MILLER, M. F., G. W. DAVIS, A. C. WILLIAMS, C. B. RAMSEY, and R. D. GALYEAN. "Palatability and Appearance Traits of Beef/Pork Meat Patties." Journal of Food Science 52, no. 4 (July 1987): 886–89. http://dx.doi.org/10.1111/j.1365-2621.1987.tb14234.x.

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Yuliantini, Emy. "PENAMPILAN DAN RASA MAKANAN SEBAGAI FAKTOR SISA MAKANAN PASIEN ANAK DI RUMAH SAKIT Dr. SOBIRIN MUSI RAWAS." JURNAL MEDIA KESEHATAN 8, no. 2 (November 14, 2018): 184–89. http://dx.doi.org/10.33088/jmk.v8i2.282.

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The purpose of this study was to determine the relationship of the patient'sappearance and taste of the food with the rest of the food in the child's room inpatient hospitalDr. Sobirin Musi Rawas in 2013. This research uses a cross-sectional design with purposivesampling technique. With the independent variable ( the appearance and taste of food thepatient ) and the dependent variable (food scraps ). The subjects were patients hospitalizedchildren total sample of 40 people that match specified criteria were respondents. Analysis ofthe chi-square test statistic with 95% confidence level and using SPSS. The results of theresearch relationship with the appearance of food waste was found that patients whoexpressed the food looks attractive with good leftovers as much as 60 %. There is nosignificant correlation between the appearance presented by the rest of the food ( ρ = 0.191 ).The results of the research relationship with the taste of food leftovers found that patients whoexpressed the taste of food in accordance with the rest of the good food that is as much as 62.1%. There was a significant association between the taste of food with leftovers patients ( ρ =0.034 and OR = 7.364 value ).

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Yuliantini, Emy. "PENAMPILAN DAN RASA MAKANAN SEBAGAI FAKTOR SISA MAKANAN PASIEN ANAK DI RUMAH SAKIT Dr. SOBIRIN MUSI RAWAS." JURNAL MEDIA KESEHATAN 8, no. 2 (November 14, 2018): 184–89. http://dx.doi.org/10.33088/jmk.v8i2.282.

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The purpose of this study was to determine the relationship of the patient'sappearance and taste of the food with the rest of the food in the child's room inpatient hospitalDr. Sobirin Musi Rawas in 2013. This research uses a cross-sectional design with purposivesampling technique. With the independent variable ( the appearance and taste of food thepatient ) and the dependent variable (food scraps ). The subjects were patients hospitalizedchildren total sample of 40 people that match specified criteria were respondents. Analysis ofthe chi-square test statistic with 95% confidence level and using SPSS. The results of theresearch relationship with the appearance of food waste was found that patients whoexpressed the food looks attractive with good leftovers as much as 60 %. There is nosignificant correlation between the appearance presented by the rest of the food ( ρ = 0.191 ).The results of the research relationship with the taste of food leftovers found that patients whoexpressed the taste of food in accordance with the rest of the good food that is as much as 62.1%. There was a significant association between the taste of food with leftovers patients ( ρ =0.034 and OR = 7.364 value ).

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Hadianti, Siti. "Association between characteristic of breakfast menu with energy and macronutrient intake in Cadet of Sekolah Tinggi Penerbangan Indonesia." ARGIPA (Arsip Gizi dan Pangan) 3, no. 1 (January 13, 2019): 37–47. http://dx.doi.org/10.22236/argipa.v3i1.2922.

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Food intake compliance of STPI’s cadet has been provided by the dormitory manager. However, based on observations, there are complaints from the cadets about the taste of food on the breakfast menu that is often tasteless, its appearance looks pale and variations of food that has not been expected. The purpose of this study was to determine the relationship between appearance, taste, and variation of breakfast menu with energy and macronutrient intake of a cadet from Department of Aviation STPI Curug-Tangerang. Research conducted in February to March 2015. Design in this study was cross-sectional with 73 samples taken by simple random sampling. The result of statistical tests, using fisher's exact, showed no relationship between appearance, taste, and variation of breakfast food menu with energy and macronutrient intake.

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Gobel, Sri Yunanci, and R. Dwi Budiningsari. "Menu pilihan diit nasi yang disajikan berpengaruh terhadap tingkat kepuasan pasien VIP di Rumah Sakit Umum Daerah Provinsi Sulawesi Tenggara." Jurnal Gizi Klinik Indonesia 7, no. 3 (March 1, 2011): 136. http://dx.doi.org/10.22146/ijcn.17755.

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Background: The provision of foods in hospitals often becomes a public concern, particularly in relation to patient satisfaction. This may be due to not only the psychological effect of sick ill people but also because foods as output of food provision does not often give satisfaction to the patient.Objective: To find out the effect of rice diet selective menu to satisfaction of VIP inpatients at local hospital of the Province of Sulawesi Tenggara.Method: A cross sectional study was conducted. Population of the study were VIP inpatiens; samples were patients that fulfilled inclusion and exclusion criteria in September-December 2008. Samples were purposively taken. Data analysis used bivariate with chi square and multivariate with logistic regression test.Result: Out of 49 patients that got selected menu and standard menu in aspect of food appearance as many as 45 (91.8%) were satisfied in selected menu and 31 (63.3%) were satisfied in standard menu; in aspect of food taste 44 (89.8%) were satisfied in selected menu and 23 (46.9%) were satisfied in standard menu; in aspect of food serving 47 (95.9%) were satisfied in selected menu and 40 (81.6%) were satisfied in standard menu.Conclusion: In aspect of appearance, color, shape and portion of foods significantly affected patient satisfaction whereas texture did not affect patient satisfaction. In aspect of taste, all variables affected patient satisfaction. In aspect of food serving all variables did not affect patient satisfaction.

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MacDougall, D. B. "The chemistry of colour and appearance." Food Chemistry 21, no. 4 (January 1986): 283–99. http://dx.doi.org/10.1016/0308-8146(86)90063-4.

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Gamage, Manori. "‘Don’t judge by outer appearance’: Food promotion to children through food packages in the Sri Lankan market." Sri Lanka Journal of Child Health 50, no. 1 (March 5, 2021): 49. http://dx.doi.org/10.4038/sljch.v50i1.9402.

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Panea, Begoña, and Guillermo Ripoll. "Quality and Safety of Meat Products." Foods 9, no. 6 (June 18, 2020): 803. http://dx.doi.org/10.3390/foods9060803.

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Food safety is a major problem around the world, both regarding human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.

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Plummer, Rachel S., and Catherine A. Forestell. "The effect of appearance-related media on implicit cognitive responses to food." Appetite 138 (July 2019): 87–93. http://dx.doi.org/10.1016/j.appet.2019.03.004.

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Sandvik, Pernilla, Monica Laureati, Hannah Jilani, Lisa Methven, Mari Sandell, Marlies Hörmann-Wallner, Noelia da Quinta, Gertrude G. Zeinstra, and Valérie L. Almli. "Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits." Foods 10, no. 1 (December 23, 2020): 21. http://dx.doi.org/10.3390/foods10010021.

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Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their liking. This paper explores liking and sensory perception of fibre-rich biscuits in school-aged children (n = 509, age 9–12 years) with different degrees of food neophobia and from five different European countries (Finland, Italy, Spain, Sweden and United Kingdom). Children tasted and rated their liking of eight commercial biscuits and performed a Check-All-That-Apply task to describe the samples and further completed a Food Neophobia Scale. Children with a higher degree of neophobia displayed a lower liking for all tasted biscuits (p < 0.001). Cross-cultural differences in liking also appeared (p < 0.001). A negative correlation was found between degree of neophobia and the number of CATA-terms used to describe the samples (r = −0.116, p = 0.009). Penalty analysis showed that degree of food neophobia also affected drivers of biscuit liking, where particularly appearance terms were drivers of disliking for neophobic children. Cross-cultural differences in drivers of liking and disliking were particularly salient for texture attributes. Further research should explore if optimizing appearance attributes could be a way to increase liking of fibre-rich foods in neophobic children.

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M., Sylvester, Bhandari B., and Prakash S. "3D food printing as a promising tool for food fabrication: 3D printing of chocolate." Supplementary 6 4, S6 (December 27, 2020): 42–53. http://dx.doi.org/10.26656/fr.2017.4(s6).054.

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The optimisation of printing dark chocolate was investigated, which included 3D printer modification. The modification comprises development of custom printer bed an inbuilt water recirculation system with a slow flow rate of 6.3 mL/s to avoid vibration. Additionally, a fan was attached to enhance the solidification of chocolate. It was found that 32°C was the optimal condition of chocolate melting and this temperature was applied in the printing process. The addition of the support structure on the mechanical properties of chocolate such as cross and parallel support structures printed in a hexagonal shape was also investigated. Findings indicated that the cross support increased the stability and strength (57.5±4.8 N) of chocolate more than the chocolate printed with parallel support (50.5±2.7 N) and without any support structure (12.6±6.1 N). Different infill structures (infill pattern and percentage) can contribute to the textural modification of 3D printed chocolate. The appearance of the 3DP construction was vital as this modality can influence the acceptability of the product. Sensory analysis was conducted among 30 semi -trained panellists. Most participants favoured the appearance of sample 3DP100%_IP (1.33) to those of samples 3DP25%_IP (2.00) and 3DP50%_IP (2.67). On the textural perspectives, consumers indicated their potential preferences on chocolate printed with 25% infill percentage. Similar results from consumer paired-preference test were obtained. These results suggested that consumer realised the potential of 3D printing for textural modification.

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Tzoutzou, Milia, Eirini Bathrellou, and Antonia-Leda Matalas. "Cartoon Characters in Children’s Series: Gender Disparities in Body Weight and Food Consumption." Sexes 2, no. 1 (February 1, 2021): 79–87. http://dx.doi.org/10.3390/sexes2010007.

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(1) Background: Media play a significant role in forming audience perceptions about physical external appearance and food consumption patterns. It has been reported that children’s cartoons project slimness, and concomitantly consumption of poor nutritional quality food. However, data on the role of gender in this respect are lacking; thus, this was the aim of the present study. (2) Methods: 100 episodes of the 10 most popular cartoon series were analyzed. Characters’ body weight status was classified into underweight, normal weight and overweight, and foods consumed as core (e.g., fruit, vegetables) and non-core (e.g., sweets, snacks). Messages about characters’ attractiveness were recorded and classified according to their body weight status and gender. (3) Results: Out of 37 protagonists, 12 were female figures (32%), while out of the 10 thin protagonists, 7 were females (70%) and only 3 males (30%). Thin heroines were the recipients of the majority of the messages connotative to physical attractiveness (36 out of 58 messages). However, consumption of core and non-core foods did not differ within genders (core: z = −1.526, p = 0.127, non-core: z = −0.417, p = 0.667). (4) Conclusions: Females seem to be underrepresented in cartoon series but receive the majority of the comments related to physical appearance, with most of them addressing the attractiveness of a thin figure.

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Smit, Alexia. "Engaging the senses: Dirt, food and the home." Short Film Studies 3, no. 1 (August 9, 2012): 89–92. http://dx.doi.org/10.1386/sfs.3.1.89_1.

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Through its sensual and tactile evocation of dirt, eating and touching, The Cage produces an atmosphere of domestic intimacy and confinement which is disrupted by the appearance of a sick bird. This article explores how Mihaes' shift from initial disgust to a surprising tenderness is revealed in embodied terms.

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Anstey, S. T., J. Marais, and W. Wallace. "An unusual case of laryngeal pseudotumour." Journal of Laryngology & Otology 109, no. 2 (February 1995): 142–43. http://dx.doi.org/10.1017/s0022215100129500.

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AbstractA pseudotumour represents a lesion that masquerades as a malignant neoplasm. We present an unusual case where the appearance of a tumour was the result of chronic inflammation stimulated by the presence of food matter. This inflammatory reaction resulted in upper airway obstruction associated with a mass lesion and vocal fold palsy.

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Radosavljevic, V., M. Ilic, Slavenka Jankovic, and M. Djokic. "Diet in bladder cancer ethiopathogenesis." Acta chirurgica Iugoslavica 52, no. 3 (2005): 77–82. http://dx.doi.org/10.2298/aci0503077r.

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The aim of this paper is to show influence of different foods on bladder cancer appearance, as well as possible consequent ways of prevention. Consumption of food rich in animal fat and cholesterol, fried foods, especially several times used cookin oil for frying, processed meat with additives (nitrates, nitrites, azo-colourrs) can influence bladder cancer occurrence. Regularly, continuous consumption of fermented milk products, which contains come types of milky - acids bacterias, is considered as protective factor in developing bladder cancer. Reports that fruit and vegetable are protective food items are pretty consistent. Data about mineral intake and bladder cancer are obscure.

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Journal articles on the topic 'Food appearance'

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