Salt substitute effect of flavorings and intensity rating of beef soup in different test settings
Tóm tắt
Từ khóa
Tài liệu tham khảo
Han BR. Table of Korea. Institute of Korean Royal Cuisine, Seoul, Korea. p. 25 (1990)
Lee YN, Rho SY. Effect of Korean soup (tang) upon customers’ royalty in the food service industry in Korea. J. East Asian Soc. Dietary Life 13: 482–493 (2003)
Kim GY, Lee CJ. A study on the cooking science of guk (Korean soup) from old cookbooks from the Chosun dynasty (15–19C) — Focused on malgunguk. J. East Asian Soc. Dietary Life 18: 711–724 (2008)
Son SM, Park YS. Sodium intakes of Korean adults with 24-hr urine analysis and dish frequency questionnaire and comparison of sodium intakes according to the regional area and dish group. Korean J. Comm. Nutr. 12: 545–558 (2007)
Song MR, Lee KJ. Salinity and consumption patterns of kimchi and soup stew in Jeonju area. Korean J. Food Cookery Sci 24: 84–91 (2008)
Cho YY. Practice guidelines for reducing salt intake. Korean J. Comm. Nutr. 7: 397–405 (2002)
Lynch NM. In search of the salty taste. Food Technol.-Chicago 41: 82–86 (1987)
Park SH, Lim HS. Effect of red pepper, salt-fermented anchovy extracts, and salt concentration on the tastes of kimchi. J. Korean Soc. Food Sci. Nutr. 32: 346–349 (2003)
Park BH, Cho HS, Yoo MJ. Quality characteristics of kimchi prepared for the winter around Chonnam area. Korean J. Human Ecol. 6: 57–65 (2003)
Lee KJ, Song MR. Salinity of kimchi and soups/stews, and the acceptability and attitudes of restaurant owners toward salt in the Jeonju area. Korean J. Diet. Culture 24: 279–285 (2009)
Chang SO. The amount of sodium in the processed foods, the use of sodium information on the nutrition label and the acceptance of sodium reduced ramen in the female college students. Korean J. Nutr. 39: 585–591 (2006)
Chung EJ, Shim EG. Salt-related dietary behaviors and sodium intakes of university students in Gyeonggi-do. J. Korean Soc. Food Sci. Nutr. 37: 578–588 (2008)
Park YS, Son SM, Lim WJ, Kim SB, Chung YS. Comparison of dietary behaviors related to sodium intake by gender and age. Korean J. Comm. Nutr 13: 1–12 (2008)
Kim SJ, Cho MH, Lee KH. Comparative study between the salinities of soups preferred by customers. J. East Asian Soc. Dietary Life 19: 444–450 (2009)
Jang KS, Kim MJ, Oh YA, Jung YJ, Lee MS. Sensory quality and subingredients of Korean cabbage kimchi. J. Food Sci. Technol. 4: 1–12 (1992)
Graaf C, Cardello AV, Kramer FM, Lesher LL, Meiselman HL, Schutz HG. A comparison between liking ratings obtained under laboratory and field conditions: The role of choice. Appetite 44: 15–22 (2005)
Boutrolle I, Delarue J, Arranz D, Rogeaux M, Köster EP. Central location test vs. home use test: Contrasting results depending on product type. Food Qual. Prefer. 18: 490–499 (2007)
Boutrolle I, Arranz D, Rogeaux M, Delarue J. Comparing central location test and home use test results: Application of a new criterion. Food Qual. Prefer. 16: 704–713 (2005)
Kozlowska K, Jeruszka M, Matuszewska I, Roszkowski W, Barylko-Pikielna N, Brzozowska A. Hedonic tests in different locations as predictors of apple juice consumption at home in elderly and young subjects. Food Qual. Prefer. 14: 653–661 (2003)
Murphy EF, Clark BS, Berglund RM. A consumer survey versus panel testing for acceptance evaluation of marine sardines. Food Technol. -Chicago 12: 222–226 (1958)
Daillant-Spinnler B, Issanchou S. Influence of label and location of testing on acceptability of cream cheese varying in fat content. Appetite 24: 101–105 (1995)
Hellemann UA, Mela DJ, Aaron JI, Evans ER. Role of fat in meal acceptance. Food Qual. Prefer. 4: 90 (1993)
Edwards JSA, Meiselman HL, Edwards A, Lesher L. The influence of eating location on the acceptability of identically prepared foods. Food Qual. Prefer. 14: 647–652 (1993)
Rozin P, Tuorila H. Simultaneous and temporal contextual influences on food acceptance. Food Qual. Prefer. 4: 11–21 (1993)
Hedderley DI, Meiselman HL. Modeling meal acceptability in a free choice environment. Food Qual. Prefer. 6: 15–26 (1995)
Kim SH, Jang MJ, Cho MS, Jung HK, Oh SY, Jang YA. The Cultural Understanding of Dietary Life. Shinkwang, Seoul, Korea. pp. 173–174 (1998)
Meiselman HL, Johnson JL, Reeve W, Crouch JE. Demonstrations of the influence of the eating environment on food acceptance. Appetite 35: 231–237 (2000)
Eindhoven J, Peryam DR. Measurement of preferences for food combinations. Food Technol. -Chicago 13: 379–382 (1959)