Search results for "Chewing gum"
showing 10 items of 13 documents
Consumers' willingness to pay for natural food: Evidence from an artefactual field experiment
2018
Abstract Among foods with credence attributes, food with “natural” components have received in the last years particular attention by consumers. This study applies the BDM incentive compatible mechanism to explore young (18–35 years old) consumers’ interest and willingness to pay for chewing gums having the natural attribute. Our analysis shows that over 68% of consumers are interested in the natural attribute and are willing to pay a price premium. We also find that consumers’ higher age and interest in the environment have significant impacts on consumers’ preferences for the natural attribute.
The wasted chewing gum bacteriome
2020
Here we show the bacteriome of wasted chewing gums from five different countries and the microbial successions on wasted gums during three months of outdoors exposure. In addition, a collection of bacterial strains from wasted gums was set, and the biodegradation capability of different gum ingredients by the isolates was tested. Our results reveal that the oral microbiota present in gums after being chewed, characterised by the presence of species such as Streptococcus spp. or Corynebacterium spp., evolves in a few weeks to an environmental bacteriome characterised by the presence of Acinetobacter spp., Sphingomonas spp. and Pseudomonas spp. Wasted chewing gums collected worldwide contain …
Natural versus enriched food: Evidence from a laboratory experiment with chewing gum.
2019
Abstract The current study explored consumers' preferences for natural versus enriched foods and identified the underlying driving forces behind consumer interest towards both attributes. A laboratory experiment with 200 respondents was carried out, applying the incentive compatible Becker-DeGroot-Marschak mechanism to measure consumers' willingness to pay for natural and enriched attributes of chewing gum. Empirical findings reveal that the two attributes are evaluated similarly by consumers. Furthermore, structural equation modelling identified a strong interdependence between the natural and the enriched attributes, suggesting they are complementary rather than substitutes/alternatives i…
Long-term effects of nicotine gum on weight gain after smoking cessation.
1999
Smoking cessation usually results in weight gain. Nicotine gum therapy has been found to reduce weight gain in the first months after cessation, but its long-term effects are not fully known. The present study randomly assigned 608 smokers to receive placebo, 2 or 4 mg nicotine gum. In a follow-up analysis to the short-term weight change results reported in a previous paper [Doherty, Militello, Kinnunen, & Garvey (1996), Journal of Consulting and Clinical Psychology 64:799-807], we examined the effects of the nicotine gum on weight change for 1 year after cessation among the 92 1-year abstainers. We found that weight change showed some variation with gum dose (active vs. placebo), but that …
The effects of sugar-free chewing gums on dental plaque regrowth: a comparative study
2006
Abstract Sugar-free chewing gum has been claimed to be a useful means of reducing dental plaque accumulation. The incorporation of additives, such as enzymes, abrasives and divalent metal ions, into gum formulations might improve their antiplaque activity, particularly at the buccal and lingual surfaces of the teeth. Objectives The aim of this study was to investigate the plaque inhibitory effects of three sugar-free chewing gums each containing lactoperoxidase (LP), micro granules of silicon dioxide (SD), and zinc gluconate (ZG). Methods The study was an observer-masked, randomized cross-over design balanced for carryover effects, involving 12 healthy volunteers in a 4-day plaque regrowth …
Static vs. dynamic liking in chewing gum: a new approach using a background task and a natural setting
2013
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina Fil: Symoneaux, R. Universidad de Nantes Angers Le Mans; Francia Fil: Visalli, Michel. Centro de Ciencias de los Alimentos y el Sabor; Francia Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Schlich, Pascal. Centro de Ciencias de los Alimentos y el Sabor; Francia Abstract: Chewing gum is a particular product, consumed …
Evaluating the efficacy of current treatments for reducing postoperative ileus: a randomized clinical trial in a single center.
2014
AIM: Postoperative ileus has been considered an inevitable consequence of abdominal surgery. The aim of the study was to investigate the efficacy of same treatments in resolving postoperative ileus in various surgical approaches. METHODS: A total of 360 patients underwent abdominal surgery, and was divided into four groups: videolaparoscopic cholecystectomy, laparotomic colo-rectal surgery, laparotomic Hartmann procedure, laparotomic gastric surgery. In each group, patients received different postoperative treatments: chewing gum, olive oil, both, and water. Each group was compared with a control group. RESULTS: In patients who underwent videolaparoscopic cholecystectomy, median postoperati…
Use of xylitol chewing gum among Finnish schoolchildren
2000
The preventive, and partly the remineralizing, effect of xylitol was shown in Finland in the Turku Sugar Studies in 1971-73. Since then, several clinical trials in many countries have confirmed these results. In Finland, oral health personnel have recommended daily use of xylitol chewing gum in their dental health education. Moreover, commercial companies have advertised xylitol, emphasizing in particular its caries preventive effects. All Nordic dental associations have given their recommendations for xylitol use. The aim of this study was to describe how this health habit has been adopted by Finnish schoolchildren. The study was part of the comprehensive cross-national survey on Health Be…
Analysis of Nicotine and Its Oxidation Products in Nicotine Chewing Gum by a Molecularly Imprinted Solid-Phase Extraction
2000
Chromatographic stationary phases showing exceptional selectivity for nicotine can be prepared by the technique of molecular imprinting. Such phases were used in the search for a rapid cleanup step for nicotine and some of its oxidation products in chewing gum formulations. Thus, using an organic mobile phase, the nicotine analytes from chewing gums dissolved in nonpolar solvent were retained, whereas the nonpolar matrix eluted close to the void peak. A subsequent switch to an acidic mobile phase resulted in elution of the analytes as one sharp peak. Due to weak binding of the less basic oxidation products, other imprinted polymers were tested, and the solid-phase extraction procedure was o…
EMG assessment of chewing behaviour for food evaluation: Influence of personality characteristics
2007
Abstract The aim of the present study was to evaluate the chewing behaviour stability over time and the influence of personality characteristics on chewing behaviour in order to assess the use of EMG for food assessment. From a set of eighty three subjects, thirty-two subjects were classified as personality type A or B (Jenkins Activity Survey questionnaire) and then recruited for the experimentation. Two types of assays were performed: Assay I: chewing gum for 10 chews and Assay II: chewing gum for 50 s. Only in two cases (6.3%) did the subject change his/her chewing behaviour; in the other cases, subjects’ chewing behaviour was stable over time (two months test). In both assays significan…