Search results for " NUTRITION"
showing 10 items of 4546 documents
[Qualité attendue contre qualité perçue : arbitrage avec les prix]
2000
International audience; Cet article rend compte d'une étude menée afin de comparer le comportement des consommateurs qui doivent choisir des produits sous contrainte économique, selon deux conditions différentes : quand la qualité perçue est basée sur une attente générée par des images fabriquées et, à l'inverse, quand la qualité perçue est basée sur l'expérience sensorielle en présence d'images fabriquées. Les participants de l'expérience ont été choisis au hasard, dotés d'un budget réel et placés dans cinq situations différentes de prix/budget. Ils ont formulé leurs choix parmi six jus d'orange dans chaque situation prix/budget. Ce travail a été réalisé pour les deux conditions différente…
Risk tables for discrimination tests
1993
Abstract Duo-trio and triangle test are often used in the food industry for the purpose of declaring two products non-distinguishable. In that situation, it is much more important to control the power of the test rather than the type 1 error risk. This paper makes available by e-mail a SAS ® macro, called BINRISKS, for computing type 1 and type 2 risks for any one-tailed binomial test and for any level of the percentage above chance to be detected. Using this macro, two sets of tables have been compiled. The first table includes for any total number of responses below 50, for any number of correct responses and for three levels of the percentage above chance to be detected, the correspondin…
Problems in time-intensity measurements. A case study-Bitterness evaluation in water solutions and in beers
1992
International audience
Comments from Pascal Schlich on the Steinsholt's paper
1998
International audience
The MAM-CAP table: A new tool for monitoring panel performances
2014
Abstract Assessor performances in sensory analysis are usually represented by three indicators: repeatability, discrimination and agreement. However, assessors can also differ on the range of their scores, the so-called “scaling effect”. Brockhoff, Schlich, and Skovgaard (2013) proposed the mixed assessor model (MAM) which, as the original assessor model ( Brockhoff & Skovgaard, 1994 ), takes this effect into account, but also allows for the product effect to be tested against a new interaction free of the scaling effect. The present paper proposes a unified system for monitoring assessor and panel performances based on the MAM. In addition to the product effect (tested at panel and individ…
Athletic abs or big bellies:The impact of imagery, arousal levels, and health consciousness on consumers’ attitudes towards plant-based protein produ…
2021
Abstract Research suggests that health-related imagery influences consumers’ product attitudes, and that both appetitive, positively framed and aversive, negatively framed imagery can be used to boost health-related responses. Arousal has been suggested as a mechanism driving such responses, but few studies in food-related consumer research have examined the link between arousal and consumers’ product attitudes. The present cross-national study, involving almost 1000 consumers (N = 959) from Denmark, Germany, Spain, and the UK, experimentally investigated whether prior exposure to healthy (vs. unhealthy) imagery influences consumers’ attitudes towards a plant-based protein product. Furtherm…
P073 L’obésité diminue, de manière réversible, la préférence pour les lipides alimentaires chez la souris
2013
International audience; Introduction et but de l’étude. – Au cours des dernières années, il a été suggéré l’existence d’un lien étroit entre la détection oro-sensorielle des lipides alimentaire, la régulation de la prise alimentaire et l’IMC. Toutefois, les mécanismes affectant la sensibilité aux lipides ainsi que l’éventuelle implication directe de l’obésité restent mal connus.
Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products
2013
WOS: 000324008600021 ; http://www.sciencedirect.com/science/article/pii/S0950329313001092; International audience; The term "freshness sensation" is used by consumers for characterizing some plain yoghurts and yoghurt-like products. This study consisted in an investigation of this sensation aiming at determining its underlying sensory attributes. First, two focus groups of consumers were conducted to open up the framework. A set of plain yoghurts and yoghurt-like products, both commercial and experimental, was then subjected to sensory analysis. The samples were sorted by means of a free sorting task, and further scored for the intensity of their freshness sensation and their liking, by 72 …
Dynamics of liking for flavoured crackers: Test of predictive value of a boredom test
1998
Abstract The principal aim of this study was to compare two experimental conditions for measuring the effect of repeated consumption on liking: a laboratory boredom test and a home use test. Another goal was to investigate the impact of perceived familiarity, appropriateness and complexity on the dynamics of liking. Two groups of consumers were recruited, one for each condition. Five variants of salty crackers, each with a different flavour, were tested. The laboratory condition did not show any difference in the dynamics of liking among the flavours. The home condition revealed a significant increase in liking for only one flavour. This increase could not be related to the level of complex…
Do vegetarians feel bad? Examining the association between eating vegetarian and subjective well-being in two representative samples
2020
Abstract Research on the relationship between vegetarianism and subjective well-being (SWB) has produced inconsistent results, which may partly be due to small sample sizes and divergent operationalizations of well-being. For these reasons, the present study aimed to thoroughly examine this association in two large representative samples from Germany (Study 1: N = 12,905, including 665 vegetarians) and Australia (Study 2: N = 15,532, including 383 vegetarians) using a consensual conceptualization of SWB (composed of an affective component, i.e., positive and negative affect, and a cognitive component, i.e., life satisfaction). Results of t-tests showed that vegetarians reported slightly hig…