Sentence examples for attribute of foods from inspiring English sources

This article reviews the importance of texture as an essential attribute of foods and also the usefulness of hydrocolloids as an ingredient to modify and control food texture.

By contrast "crispness", an attribute of foods with low water content and Wf of around 1 J m−2 is a distinct and separate parameter whose understanding requires knowledge of the fracture behaviour of glassy cellular materials and the deconvolution of the sensory cues, while chewing, of sound and muscular proprioception.

The literature has investigated consumer preferences with respect to the 'local' attribute of food, mainly concentrating on the choices of the meal to consume at home.

It was shown previously that the Sephadex beads induce a dopamine-dependent behavioral change presumably by mimicking the tactile attribute of food without providing nutritional or chemosensory cues associated with bacteria (food) [ 12].

As highlighted in other work in STS on eating, pleasure can then remain an important attribute of food even when eating practices are inflected with health concerns (Vogel and Mol, 2014).

It is also known that enhancing memory for the specific attributes of foods eaten in the recent past decreases subsequent food intake.

In conclusion, even, if carbohydrate catabolism by carnobacteria appears to result in a diverse number of metabolites, these have generally a limited effect on the sensory attributes of foods.

The first is that I think providing basic information about the healthy attributes of food is important for consumers to make informed choices about their diet.

Besides, it helps to improve the nutritional and sensory attributes of food products and is less energy intensive process as compared to other drying techniques.

It is also important to identify how consumers perceive the sensory attributes of food products, as illustrated by the increasing involvement of consumers in product characterization.

Roberts complains that "the attributes of food that our economic system tends to value and to encourage" — like cheapness — "aren't necessarily the attributes that work best for the people eating the food, or the culture in which that food is consumed, or the environment in which it is produced".