Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 7 of 7 for “"Food acceptability"”.
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Assessment of middle school students' attitudes and factors influencing their participation in the National School Lunch Program (NSLP)
… student attitudes regarding cafeteria setting, food acceptability, and school foodservice staff. Eighty-two seventh grade students participated in 6 focus groups at a selected school district in Louisiana. Focus group discussions elicited student opinions on foods served for school lunch, school …
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Application of intense pulsed light for surface sterilization and food quality improvement
… of ultra-high intensity light for improving food quality by reducing surface microbial contamination and selected mold metabolites (aflatoxins). Flashblast™ light was found to be highly effective in inactivating vegetative cells of E. coli, S. aureus, B. cereus and B. subtilis. Bacilli and A. …
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The effectiveness of a hierarchical shaping procedure for eating disorders, targeting food avoidance
… shaping procedures are suggested to increase food acceptability and consumption for typical or non-typical developing children. Therefore, this study aimed to assess the effectiveness of a 12-step hierarchical shaping procedure, targeting food avoidance, for individuals with EDs. Two …
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The Role of olfactory cues and their effects on food choice and acceptability
Food intake in humans is guided by a variety of factors, which include physiological, cultural, economic and environmental influences. The sensory attributes of food itself play a prominent role in dietary behaviour, and the roles of visual, auditory, gustatory and tactile stimuli have been …
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Avocado meal: A novel dietary fiber source in feline and canine diets
With the increasing competition between the human food and the pet food industries for ingredient procurement and availability, the pet food industry is looking for new ingredients that do not compete directly with the human food supply chain. Many by-products from the human food processing …