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Full-Text Articles in Food Studies
Some Like It Hot: The Effect Of Serving Temperature On Perceived Caloric Content And Intent To Purchase Complementary Food, Sara Baskentli
Some Like It Hot: The Effect Of Serving Temperature On Perceived Caloric Content And Intent To Purchase Complementary Food, Sara Baskentli
Dissertations, Theses, and Capstone Projects
This research introduces the serving temperature bias, which is defined as the belief that a food or beverage served hot has more calories and is considered more fattening than the same item served cold. Six studies, including an observational field study and follow-up controlled experiments, demonstrate that people indeed hold the serving temperature bias. This belief is grounded in the conceptual associations between warm foods and beverages and consumers’ affiliative semantic associations regarding home and hearth - concepts captured by the phrase “homelike.” Specifically, hot foods and beverages are perceived to be labor of love and reminder of home (homelike) …
Roles Of Gabab, Muscarinic And Nicotinic Receptor Signaling In The Acquisition And Expression Of Fructose And Fat-Conditioned Flavor Preferences And Acquisition Of Quinine-Conditioned Flavor Avoidances In Rats, Francis M. Rotella
Dissertations, Theses, and Capstone Projects
In addition to increased intake of sweet solutions by mammals, learning, particularly classically-conditioned “Pavlovian-like” learning, also plays an important role. An orosensory conditioned flavor preference (CFP) can be elicited by pairing one novel flavor (conditioned stimulus, CS+) with a fructose solution and a second novel flavor (CS-) with a saccharin solution. Rats will prefer the CS+ flavor in a subsequent 2-bottle choice test with both flavors mixed in saccharin. Previous pharmacological analyses revealed that systemic administration of dopamine (DA) D1 and D2 as well as NMDA, but not opioid, receptor antagonists eliminated the acquisition (learning) of fructose-CFP. Further, expression of …