| 1. |
|
|
| 2. |
- Ahnfelt, Nils-Otto, et al.
(författare)
-
Historical Continuity or Different Sensory Worlds? : What we Can Learn about the Sensory Characteristics of Early Modern Pharmaceuticals by Taking Them to a Trained Sensory Panel.
- 2020
-
Ingår i: Berichte zur Wissenschaftsgeschichte. - : WILEY-V C H VERLAG GMBH. - 0170-6233 .- 1522-2365. ; 43:3, s. 412-429
-
Tidskriftsartikel (refereegranskat)abstract
- Early modern medicine was much more dependent on the senses than its contemporary counterpart. Although a comprehensive medical theory existed that assigned great value to taste and odor of medicaments, historical descriptions of taste and odor appears imprecise and inconsistent to modern eyes. How did historical actors move from subjective experience of taste and odor to culturally stable agreements that facilitated communication about the sensory properties of medicaments? This paper addresses this question, not by investigating texts, but by going straight to the sensory impression, which certain substances convey. The aim is not to overwrite or rectify historical descriptions but to investigate whether modern methodologies for sensory assessment can be enlisted to understand the past. We draw on history of science for framing and research questions, pharmaceutical science for knowledge of pharmaceuticals and preparations, and food and meal science for assaying procedures and protocols. We show that sensory evaluation can yield precise descriptions that would not have been alien to early modern medicine makers. However, there are problems with translating descriptions of taste between different historical contexts. By comparing contemporary descriptions of sensations with eighteenth-century ones, the article discusses how sensory descriptions are highly dependent on context, and subject to historical change.
|
|
| 3. |
- Bolos, Laura Andreea, et al.
(författare)
-
In the eye of the beholder : Expected and actual liking for apples with visual imperfections
- 2021
-
Ingår i: Food Quality and Preference. - : Elsevier Ltd. - 0950-3293 .- 1873-6343. ; 87
-
Tidskriftsartikel (refereegranskat)abstract
- Food appearance is an important determinant for expected and actual liking, but some food is not even available for purchase due to visual imperfections. In two studies conducted with 130 participants in Sweden, we measured consumers’ expected and actual liking for different apples with three types of visual imperfection (color, shape and damage). We investigated the effects of apples’ visual characteristics on expected liking and whether or not this relationship is mediated by emotions and attitudes. Secondly, we investigated how actual liking differed between the groups of apples, and how it differed from expected liking. Results indicated that attitudes are the strongest mediator between visual characteristics of apples and expected liking. Moreover, participants indicated higher expected liking for color and shape imperfections relative to damaged apples. Results from the second study indicated a significant difference between expected and actual liking, and less variability in actual liking between the apple groups relative to the variability in expected liking. It can be concluded that the visual characteristics of apples influence both expected and actual liking, the practical implication for retailers being a need to carefully distinguish between the different types of visual sub-optimality and to keep the products that have a higher chance to be chosen (sub-optimal in shape and colour). Thus, these results generate a clearer understanding of visual sub-optimality, and can be incorporated in strategies for reducing food waste in stores.
|
|
| 4. |
- Brunosson, Albina, 1986-, et al.
(författare)
-
Aspects of cooking in food and meal science
- 2013
-
Ingår i: 8th International Conference on Culinary Arts and Sciences. - 9789898631084 ; , s. 206-210
-
Konferensbidrag (refereegranskat)abstract
- Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.
|
|
| 5. |
- Carolina, Hiller, et al.
(författare)
-
User-Centric Measures of the Perceived Light Qualities of Lighting Products
- 2023
-
Ingår i: Emerging Science Journal. - : Ital Publication. - 2610-9182. ; 7:2, s. 609-628
-
Tidskriftsartikel (refereegranskat)abstract
- Nowadays, lighting planning is predominantly determined by the need to meet physically measurable requirements that are often based on current lighting standards. However, meeting the minimum technical requirements of the standards is no guarantee for a visually appealing light environment. Instead, requirements based on perceived light qualities also need to be included to achieve better user comfort. Taking perception-based qualities into consideration when creating a light environment is, for many, not an easy task. In addition, a common terminology for perceived light qualities is currently lacking, both in industry and in research. The aim of this paper is, therefore, to explore how perceived light qualities of white light sources can be described when employing user-centric measures. The focus was on the qualities of light colour and diffuse and distinct light since these qualities have a great impact on the visual impression of light. The perception was assessed by applying analytical sensory analysis to lighting products, a method found to be promising in previous work. The methodology is based on analytical measurement by the human senses, which is particularly valuable when developing a general terminology. Since sensory analysis is still quite new to the topic of lighting, the applicability of using the methodology to assess lighting in a real context was also investigated. The results of the studies showed that the perception of light qualities can be described using further concepts in addition to those currently used. For light colour, the concepts of reddish, bluish, yellowish, and greenish light colours proved suitable for providing a richer description of the quality. The concepts of diffuse and distinct light satisfactorily captured variations in light contrast produced by shadows, reflections, and sparkles. In addition, the studies revealed that analytical sensory analysis was applicable for assessing the perception of lighting in a real-world context. The latter means that knowledge gained in the laboratory can be translated into real environments. The user-centric measures investigated in this paper have contributed to the terminology related to perceived light qualities. These can complement the physical measures in lighting planning to promote light environments that are not only energy efficient and meet technical requirements, but also cater for increased user comfort. © 2023 by the authors.
|
|
| 6. |
- Davide, Giacalone, et al.
(författare)
-
Health and quality of life in an aging population - Food and beyond
- 2016
-
Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 47, s. 166-170
-
Tidskriftsartikel (refereegranskat)abstract
- In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences is increasingly needed.The role of food in healthy aging was a prominent theme at the 6th European Conference on Sensory and Consumer Research, which had quality of life across the life span as a focal point. This short paper is based on a workshop held at the EuroSense meeting, focusing on research from sensory and consumer scientists. The workshop featured contributions focusing on food-related perception, needs and behavior of the elderly, and aimed at demonstrating the relevance of sensory and consumer scientists in promoting food-related well-being in an aging population. The workshop contributions are here reviewed and summarized three main themes: nutritional needs, food perception and aging, and behavioral drivers of food consumption.
|
|
| 7. |
|
|
| 8. |
- Lindberg, Ulla, 1969-, et al.
(författare)
-
Consumer perception and behavior in the retail foodscape – A study of chilled groceries
- 2018
-
Ingår i: Journal of Retailing and Consumer Services. - : Elsevier BV. - 0969-6989 .- 1873-1384. ; 40, s. 1-7
-
Tidskriftsartikel (refereegranskat)abstract
- In the retail grocery business, new competitors such as pure e-commerce players are growing fast, and, in order to compete, ‘brick and mortar’ stores such as supermarkets need to become more professional at providing excellent customer service, and to use the physical servicescape as the main competitive advantages. However, supermarkets also face a challenge to offer consumers high quality products while at the same time providing a pleasant and functional servicescape. Products like groceries often need to be stored in cabinets due to strict regulations and in order to maintain correct temperatures. Some of these cabinets have doors which make them more energy-efficient (Evans et al., 2007 ; Faramarzi et al., 2002), reduces costs, and contributes to grocery quality, but it can also affect the perceived servicescape, and risk a negative impact on sales (Waide, 2014; Kauffeld, 2015). For example, moisture from the atmosphere that condenses on the inside of the door glass (Fricke and Bansal, 2015) may make the cabinets less transparent, and doors can obstruct consumers from passing by. Thus, having chilled groceries in cabinets with doors can be both beneficial and problematic. However, no studies have been conducted on how open (no doors) or closed (with doors) cabinets for chilled groceries impact consumer perception and behavior. Hence, the purpose of the study is to contribute to an understanding of how consumers behave and what they perceive when shopping chilled groceries from cabinets with doors and without doors in the supermarket.Based on a qualitative research approach, combining in-store observations and focus group interviews, and focusing on Bitner's (1992) three environmental variables in the servicescape, i.e. (1) ambient condition, (2) space and functions, and (3) signs, symbols and artifacts, the study investigates the question: do open or closed cabinets for chilled groceries in the supermarket impact consumer perception and behavior, and if so, how?Our results indicate that consumers’ behavior and perceptions of the foodscape differ when there are doors or no doors on the cabinets. The paper thereby contributes to servicescape research by focusing on a particular part of supermarkets – the foodscape for chilled groceries–and by enhancing the understanding of environmental variables in the servicescape. The results further show how doors lead to different forms of approach or avoidance behavior in terms of accessibility and that consumers’ vision, olfaction and tactility all influence consumers’ perceptions of freshness and cleanliness in relation to doors or no doors. Our results also have practical implications for retailers who are designing new stores or considering changes in existing store layouts.
|
|
| 9. |
- Nyberg, Maria, et al.
(författare)
-
Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly : A Literature Overview From a Scandinavian Context
- 2015
-
Ingår i: Journal of Food Research. - : Canadian Center of Science and Education. - 1927-0887 .- 1927-0895. ; 4:1, s. 22-37
-
Tidskriftsartikel (refereegranskat)abstract
- The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of disease. Eating difficulties are important risk factors for malnutrition. Moreover, independence in relation to food and meals is highly rated by the elderly and has been associated with health and well-being. The purpose of this literature overview was to provide insights into nutritional status, food choice and preferences as well as the meal situations of home-living elderly (65+) people with motoric eating difficulties focusing on Scandinavia. The overall aim is to support independence and to prevent malnutrition. Nutritional status in the elderly was found to be negatively influenced by motoric eating difficulties including problems with manipulating food on the plate and transporting food to the mouth. Motoric eating difficulties may result in practical simplifications such as use of pre-prepared meals, less advanced cooking, and omission of certain meal constituents in order to avoid e.g. mismanagement and spillage. Eating difficulties are often accompanied by feelings of guilt and shame. Choosing smaller portions, reducing the number of eating episodes and not cooking independently have been associated with a higher risk of malnutrition. The nutritional effects of eating difficulties may be exacerbated by diminished chemosensory functions. Furthermore, both past and present food preferences should be considered in order to meet nutritional needs and meal satisfaction. Development of refined and socially accepted eating aids, in combination with tasty and nutritious products, is important in order to promote healthy and independent living among home-living elderly with motoric eating difficulties.
|
|
| 10. |
- Svederberg, E., et al.
(författare)
-
Swedish consumers' cognitive approaches to nutrition claims health claims
- 2011
-
Ingår i: Food & Nutrition Research. - : SNF Swedish Nutrition Foundation. - 1654-6628 .- 1654-661X. ; 55:1
-
Tidskriftsartikel (refereegranskat)abstract
- Introduction and Aim: Studies show frequent use of nutrition claims and health claims in consumers' choice of food products. The aim of the present study was to investigate how consumers' thoughts about these claims and food products are affected by various types of food-related experiences. Material and Methods: The data collection comprised 30 individual interviews among Swedish consumers aged 25 to 64 years. Results: The results indicated that participants who expressed special concern for their own and their families' health were eager to find out the meaning of concepts and statements made. A lack of understanding and lack of credibility of concepts and expressions often caused suspicion of the product. However, in some cases this was counterbalanced by confidence in manufacturers, retailers, and/or the Swedish food legislation. Discussion and Conclusion: To achieve effective written communication of food products' health-conducive properties on food labels, there is a need to consider the importance many consumers attach to understanding the meaning of concepts and expressions used and the importance of credibility in certain expressions. Consumers' varying cognitive approaches are suggested as a basis for pre-tests of nutrition claims and health claims. © 2011 Eva Svederberg and Karin Wendin.
|
|
