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Articles 1 - 5 of 5
Full-Text Articles in Life Sciences
Effects Of Cognitive Style On Food Perception And Eating Behavior, Thadeus Lyndon Beekman
Effects Of Cognitive Style On Food Perception And Eating Behavior, Thadeus Lyndon Beekman
Graduate Theses and Dissertations
Within the fields of psychology, notably cultural psychology, the analytic-holistic cognitive style theory has been introduced, developed, fine-tuned, and validated across a wide range of situations, stimuli, and populations. This research, combined with recent applications of the analytic-holistic theory, suggests that the differences in analytic or holistic tendencies of individuals in food, sensory, and consumer tests can impact food perception and associated behaviors. This dissertation aimed to investigate the impact of analytic-holistic cognitive styles of consumers in food situations. The first objective to accomplish this goal was to conduct exploratory research to identify if and where the analytic-holistic theory may …
Variations In Consumer Rejection Thresholds Of Water Samples Including Mixed-Berries Flavors, Kathryn Mccullough
Variations In Consumer Rejection Thresholds Of Water Samples Including Mixed-Berries Flavors, Kathryn Mccullough
Graduate Theses and Dissertations
Functional flavored water has emerged as a major space in the beverage industry in recent years. However, no research has explored the point that consumers begin to reject a specific flavor concentration within a flavored water matrix (i.e., a consumer rejection threshold). The first part of this thesis aimed to determine the consumer rejection thresholds of mixed-berry flavors in both sweetened and unsweetened water samples and examine the effects of demographics, food neophobia status, and personality traits on the consumer rejection thresholds. The second part of this thesis aimed to distinguish and compare consumer rejection threshold methodologies with and without …
The Impact Of Dietary Protein Supplementation As Part Of A Time Restricted Feeding Eating Pattern On Sleep, Mood, And Body Composition In Adults With Overweight Or Obesity, Rebecca L. Bowie
Graduate Theses and Dissertations
Obesity in the United States continues to increase, and effective, long-term weight loss strategies are limited. Time restricted feeding (TRF) is a dietary intervention that has potential to serve as an effective long-term weight loss strategy, however more data is needed to establish the effectiveness of a TRF eating pattern on obesity and its related health outcomes. To our knowledge, manipulation of macronutrient composition during TRF intervention and the effect of TRF on sleep and mood have not been studied. Therefore, the objective of this study was to determine the effect of protein supplementation during TRF on mood, sleep, and …
Essential Amino Acid (Eaa) Regulation Of Skeletal Muscle Protein Turnover With Age, Mary Komp
Essential Amino Acid (Eaa) Regulation Of Skeletal Muscle Protein Turnover With Age, Mary Komp
Graduate Theses and Dissertations
Skeletal muscle (SM) is vital for both long term health and quality of life. Recent research suggests an increase in catabolic signals with age triggers pathologic conditions, such as sarcopenia. Although results from in vitro studies model how EAA can regulate muscle protein synthesis (MPS), the relevance of these models to muscle protein breakdown (MPB) and the presence of physiological EAA concentrations remains to be established. Therefore, the objective of this study was to determine the effects of a low, normal, and supra physiological dose of EAA (0.2, 1.0, and 3.0 x EAA) in a young (passages 2-10) and aging …
Development Of An Equation To Correlate Brite Tank Temperature And Pressure To Beverage Carbonation Concentration, Devyn Meyer
Development Of An Equation To Correlate Brite Tank Temperature And Pressure To Beverage Carbonation Concentration, Devyn Meyer
Biological and Agricultural Engineering Undergraduate Honors Theses
The Carbo Rock-It™ is an invention created to carbonate beverages at craft breweries. One of the Carbo Rock-It’s main features is that it does not add a significant volume of undissolved gas bubbles to the brite tank in which the beverage is carbonated. This may allow temperature and pressure readings from the brite tank to be used to determine the concentration of dissolved carbon dioxide in the beverage continuously in real time. This eliminates the need for manual samplings, which could save breweries time and allow for more controlled, accurate carbonation. The goal of this project was to develop an …