| 1. |
- Ahlstrom, R., et al.
(författare)
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School children's preferences for food combinations
- 1990
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 2:3, s. 155-165
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Tidskriftsartikel (refereegranskat)abstract
- Students from the 4th, 8th and 11th grades (N = 177) expressed their opinions as to which foodstuffs belong together in a meal. They did this by selecting and grouping cards that depicted the names and pictures of 25 foodstuffs typically offered in their school lunches. Subjects were allowed to create up to 10 different meals under one of four instructions. The cards were dispensed from a specially designed box that could hold single or multiple copies of each food item. Younger students created significantly more meals with few components than did the older students. The types of foodstuffs selected and their groupings were highly similar across grades and for both boys and girls. The meals tended to correspond to those actually available in the school lunch program, but more than 50% of the creations were unique in that each of them was produced by one or two students. These findings suggest that school nutritionists and administrators should strive for maximum variety in their lunch menus. © 1991.
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| 2. |
- Andersson, Yngve, et al.
(författare)
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Extruded wheat flour. : Correlation between processing and product quality parameters
- 1990
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 2:4, s. 201-216
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Tidskriftsartikel (refereegranskat)abstract
- The influence of independent processing parameters on the product properties of extruded mixtures of wheat flour and water has been investigated. Physical, chemical, and sensory measurements are reported and correlated with underlying processing parameters. Such correlation could be used to automate and control the extrusion process. © 1991.
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| 3. |
- Lundgren, Birgit, et al.
(författare)
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Extruded wheat flour: Flavour and texture-comparison of evaluations by two laboratories
- 1991
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 3:1, s. 1-12
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Tidskriftsartikel (refereegranskat)abstract
- Intensities of flavour and texture attributes of 23 extruded wheat flour samples were evaluated by two laboratory panels in Sweden and in the UK. For most attributes good agreement between the two panels was obtained. Discrepancies were considered to be caused by inadequate definition of the terms. © 1992.
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