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Good Taste (good + taste)
Selected AbstractsConsumer attitude and behaviour towards tomatoes after 10 years of Flandria quality labellingINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2008Wim Verbeke Summary In recent years, trust in food safety and food quality has decreased as a result of consecutive food crises. Consequently, numerous quality labels signalling process-related credence characteristics have been established. One of these labels is the Belgian Flandria quality label for fresh fruit and vegetables. Based on cross-sectional data collected through a self-administered consumer survey (n = 373), this paper addresses consumer attitudes, behaviour and perception towards tomatoes in general, and the Flandria tomato label in particular. Buyers, who constitute 26.8% of the sample, perceive Flandria tomatoes as superior to other tomatoes because of their guarantee of origin, better taste and stricter production control. However, they also report the strongest perception of Flandria as an ordinary tomato as compared to non-buyer segments. Overall, findings indicate that the Flandria label , after being intensively used for 10 years for a wide range of other fruits and vegetables besides tomatoes , has become fairly standard for tomatoes with little perceived differentiation apart from its certified production and origin. [source] A Soybean Cultivar Lacking Lipoxygenase 2 and 3 Has Similar Calcium Bioavailability to a Commercial Variety Despite Higher Calcium Absorption InhibitorsJOURNAL OF FOOD SCIENCE, Issue 3 2008H.S.D. Martino ABSTRACT:, The aim of this study was to evaluate calcium bioavailability of a new soybean variety without 2 lipoxygenases with better taste and flavor than a commercial variety containing all 3 isozymes. Using the femur 45Ca uptake method, calcium absorption from a new Brazilian variety, UFV-116, was compared to a common Brazilian variety, OCEPAR 19. Male Sprague,Dawley growing rats weighing 150 to 170 g (10/group) received test meals of whole fat soy flour prepared from UFV-116 or OCEPAR-19 seeds labeled with 10 ,Ci of 45Ca. Femurs were removed after 48 h for determination of 45Ca uptake. Calcium fractional absorption was equivalent between the 2 varieties. The higher oxalate:calcium molar ratio and the higher content of oxalate and phytate (P < 0.05) found in the UFV-116 variety did not affect calcium absorption. Therefore, the new variety is a comparable source of high bioavailable calcium. [source] Impact of organic and inorganic fertilizers on yield, taste, and nutritional quality of tomatoesJOURNAL OF PLANT NUTRITION AND SOIL SCIENCE, Issue 4 2006Anuschka Heeb Abstract In a greenhouse experiment, tomato plants were grown in sand culture to test whether different fertilization regimes (mineral or organic fertilizers) at low (500 mg N plant,1 week,1) and high (750 mg N plant,1 week,1) nitrogen levels affected yield, nutritional quality, and taste of the fruits. In the mineral-fertilizer treatments, nitrate- or ammonium-dominated nutrient solutions were used. Organic fertilizer was supplied as fresh cut grass-clover mulch (a total of 2.4,kg and 3.6,kg were given per plant at low and high N level, respectively) without (orgN) and with additional sulfur fertilization (orgN+S). Yields of red tomatoes from the organically fertilized plants were significantly lower (1.3,1.8,kg plant,1) than yields from plants that received mineral fertilizer (2.2,2.8,kg plant,1). At the final harvest, yields of green tomatoes in the organic treatment with extra sulfur were similar (1.1,1.2,kg plant,1) to the NO -dominated treatments at both nutrient levels and the NH -dominated treatment at high nutrient level. Organic fertilizers released nutrients more slowly than mineral fertilizers, resulting in decreased S and P concentrations in the leaves, which limited growth and yield in the orgN treatments. Analysis of tomato fruits and plants as well as taste-test results gave no conclusive answer on the relationship between sugar or acid contents in the fruits, macronutrient content of plant leaves and fruits, and perceived taste. Sugar contents were higher in the fruits given mineral fertilizer, whereas acid contents were higher in the fruits given organic fertilizer. Preference in taste was given to the tomatoes from plants fertilized with the nitrate-dominated nutrient solution and to those given organic fertilizer with extra sulfur. Thus, a reduction in growth, which was expected to lead to a higher concentration of compounds like sugars and acids, did not result in better taste. Overall, it can be concluded that an appropriate nutrient supply is crucial to reach high yields and good taste. [source] IODINE-FORTIFIED RICE AND ITS ABSORPTIONJOURNAL OF FOOD BIOCHEMISTRY, Issue 2 2009VANNA TULYATHAN ABSTRACT Iodine deficiency remains a major health problem in many parts of Thailand with over 50% of the population lacking sufficient iodine in their diet. Since rice is the main staple for Thai people with rice consumed in one form or another in almost every meal, enrichment of rice with iodine offers an effective way to remedy this deficiency of iodine. The present paper investigates the enrichment of iodine in milled rice seeds using flour gel coating technique. Milled rice (Klong-laung 1 variety) was coated with iodine-enriched flour gel (rice : gel = 100:5 w/w) by mixing at 40 rpm and drying to less than 13% moisture. Washing or cooking of the iodine-enriched rice resulted in about 99% and 94% retention of original iodine, respectively. Sensory properties of the cooked rice were acceptable and almost comparable to non-iodine rice. When the iodine-fortified rice was fed to healthy male and female subjects, significant excretion of iodine in the urine was found. PRACTICAL APPLICATION A common form of rice consumed widely among Thai people (also popular in Laos and Cambodia) is a food known simply as "sticky rice." The reason for its popularity is the simple way it is prepared and, above all, its good taste. It is made from a short type of rice and when prepared, the resulting texture is quite sticky, thus its name. However, its nutritional value is quite low and is a good candidate for the introduction of iodine coating. It can be made by a quick steaming process and this simplicity in preparation makes it widely popular and can be a vehicle for the introduction of iodine to the local mass. [source] Human enamel erosion in constant composition citric acid solutions as a function of degree of saturation with respect to hydroxyapatiteJOURNAL OF ORAL REHABILITATION, Issue 1 2005M. E. BARBOUR summary, The objective of this study was to investigate human enamel erosion under constant composition conditions, as a function of solution degree of saturation (DS) with respect to hydroxyapatite. The experimental conditions were relevant to the initial stages of enamel erosion by soft drinks. Nanoindentation was used to compare enamel surface softening caused by a control mineral water and two citric acid solutions with DS = 0·000 and DS = 0·032, both having pH 3·30. Enamel hardness and reduced elastic modulus were measured after 0, 30, 60, 120, 300 and 600 s exposure. A statistically significant change in enamel hardness was detected after 30 s exposure to both citric acid solutions, indicating that nanoindentation is extremely sensitive to the initial stages of erosion. There was a statistically significant difference between the mechanical properties of enamel exposed to the two citric acid solutions after 30, 60 and 120 s. At these times, the solution with DS = 0·000 caused twice as much enamel softening as that with DS = 0·032. This demonstrates that it may be possible to design a soft drink with a low erosive potential and a good taste by a small change in DS, at a typical drink pH. [source] Impact of organic and inorganic fertilizers on yield, taste, and nutritional quality of tomatoesJOURNAL OF PLANT NUTRITION AND SOIL SCIENCE, Issue 4 2006Anuschka Heeb Abstract In a greenhouse experiment, tomato plants were grown in sand culture to test whether different fertilization regimes (mineral or organic fertilizers) at low (500 mg N plant,1 week,1) and high (750 mg N plant,1 week,1) nitrogen levels affected yield, nutritional quality, and taste of the fruits. In the mineral-fertilizer treatments, nitrate- or ammonium-dominated nutrient solutions were used. Organic fertilizer was supplied as fresh cut grass-clover mulch (a total of 2.4,kg and 3.6,kg were given per plant at low and high N level, respectively) without (orgN) and with additional sulfur fertilization (orgN+S). Yields of red tomatoes from the organically fertilized plants were significantly lower (1.3,1.8,kg plant,1) than yields from plants that received mineral fertilizer (2.2,2.8,kg plant,1). At the final harvest, yields of green tomatoes in the organic treatment with extra sulfur were similar (1.1,1.2,kg plant,1) to the NO -dominated treatments at both nutrient levels and the NH -dominated treatment at high nutrient level. Organic fertilizers released nutrients more slowly than mineral fertilizers, resulting in decreased S and P concentrations in the leaves, which limited growth and yield in the orgN treatments. Analysis of tomato fruits and plants as well as taste-test results gave no conclusive answer on the relationship between sugar or acid contents in the fruits, macronutrient content of plant leaves and fruits, and perceived taste. Sugar contents were higher in the fruits given mineral fertilizer, whereas acid contents were higher in the fruits given organic fertilizer. Preference in taste was given to the tomatoes from plants fertilized with the nitrate-dominated nutrient solution and to those given organic fertilizer with extra sulfur. Thus, a reduction in growth, which was expected to lead to a higher concentration of compounds like sugars and acids, did not result in better taste. Overall, it can be concluded that an appropriate nutrient supply is crucial to reach high yields and good taste. [source] The Sources and Fortunes of Piranesi's Archaeological IllustrationsART HISTORY, Issue 4 2002Susan M. Dixon Susan M. Dixon earned her doctorate from Cornell University in 1991 with a dissertation on the archaeological publications of Giovanni Battista Piranesi. She studies the history of pre,scientific archaeology, from Pirro Ligorio to Piranesi, with a particular focus on illustration as a means to convey historical knowledge. She has published on this subject in a variety of venues, and is beginning a book,length manuscript on the subject. In 1995,96, she was awarded a J. Paul Getty post,doctoral fellowship to study the Accademia degli Arcadi, a society founded in 1690 primarily to restore good taste in literature, and its successes and failures in bringing about the reform of Italian society and architecture. She has written a book entitled The Bosco Parrasio: Performance and Perfectibility in the Garden of the Arcadians, which focuses on their garden meeting place as a breeding ground for a utopian society. Dr Dixon teaches art history at the University of Tulsa in Oklahoma. Giovanni Battista Piranesi (1720,1778) developed a way of representing the archaeological past by using the multi,informational image, an engraved illustration which appears to be a composite of various drawings, on various surfaces, and employing various modes of representation, scale and detail. The cartographic tradition, particularly maps from sixteenth,century Europe, offer a precedent for this type of illustration. Piranesi found theoretical underpinnings for it in contemporary discussions about the workings of the human memory, which was identified as a viable tool for those pursuing historical knowledge. His illustrations make visible the processes of memory on an assemblage of archaeological information, and they were a means to historical reconstruction. Archaeologists of the generation after Piranesi did not use the multi,informational image as the science of archaeology underwent a sea change at the end of the century. However, some compilers of travel literature, in particular Jean,Laurent,Pierre HoÃ,el, author and illustrator of Voyage pittoresque des isles de Sicile, de Malte, et de Lipari, found the format suitable to their purposes. Like Piranesi's, Hoüel's multi,informational images reveal the hand of the artist on the information he had diligently collected and ordered; Hoüel's picturesque illustrations of the southern Italian islands' people and places are self,consciously subjective. The format also makes apparent what was so appealing to many a voyager ,the apparent survival of the past in the culture of the present. [source] | ||||||||||