The mouth is the first part of the gastrointestinal tract. During mastication sensory signals
from the mouth, so-called oro-sensory exposure, elicit physiological signals that affect …

Deep-fried foods (eg, French fries, potato/veggie crisps) are popular among consumers.
Recently, there has been an increased interest in the application of Pulsed Electric Fields …

Abstract The impact of Pulsed Electric Field (PEF) processing pre-treatment on the texture
and kinetics of in vitro starch digestibility of French fries made from two potato cultivars …

The main purpose of this work was to investigate the effect of pulsed electric field (PEF)
treatment on the oil absorption capacity of potato chips, evaluated via changes to …

Eating rate (ER) is now recognised as an important driver of food and energy intake, and is
strongly influenced by a food's texture. However, little is known about how the textures of …

The objective of this work was to evaluate the potential of Pulsed Electric Field application
on the enhancement of air-drying and frying kinetics of zucchini in terms of quality of final …

Understanding how human senses are linked to eating behaviour and adiposity has been a
key topic in sensory science, and a source of substantial controversy. Despite strong …

Exposure to sensory cues has been shown to profoundly affect sensory-specific appetite
and satiety in empirical settings. The present study aims to understand whether taste and …

Despite the widespread use of food brand logo frame in food brand logo cues, little is known
about how food brand logo frame influences consumers' food preferences. Through five …

Pulsed electric field (PEF) technology is emerging as a versatile and effective alternative to
traditional thermal processing, adeptly meeting consumer demands for fresh, safe, tasty …