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The Flexitarian Flip(TM): Investigating Sensory and Culinary Strategies to Promote the Shift from Meat-Centric Diets to Plant-Forward Diets in the United States

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개인저자Spencer, Molly Ruth.
단체저자명University of California, Davis. Food Science.
서명/저자사항The Flexitarian Flip(TM): Investigating Sensory and Culinary Strategies to Promote the Shift from Meat-Centric Diets to Plant-Forward Diets in the United States.
발행사항[S.l.] : University of California, Davis., 2018
발행사항Ann Arbor : ProQuest Dissertations & Theses, 2018
형태사항259 p.
소장본 주기School code: 0029.
ISBN9780438290235
일반주기 Source: Dissertation Abstracts International, Volume: 79-12(E), Section: B.
Adviser: Jean-Xavier Guinard.
요약Negative health and environmental implications call for a shift from the traditional Western diet to a healthier, more sustainable diet
요약The first phase of this research tested the potential of applying flavor modalities (taste, aroma, trigeminal, and their combination) as strategies to increase the sensory appeal of plant-forward mixed dishes in which meat was partially replaced
요약The second phase tested the Flexitarian Flip(TM) in a university dining venue context, by partially replacing meat with legumes in current Dining Services recipes, building on the successful trigeminal and combo flavor strategies studied during
요약Finally, the third phase tested the Flexitarian Flip(TM) with student consumers (n=150) in a full meal-sized mixed dish (burrito bowls) in the dining venue context, by partially replacing meat (two-thirds replacement) with legumes and vegetables
요약Based on the outcome of this phase and previous research, a mixture of legumes and vegetables is recommended as a partial replacement for meat in mixed dishes such as burrito bowls, with a trigeminal boost to maintain consumer acceptability and
일반주제명Food science.
언어영어
기본자료 저록Dissertation Abstracts International79-12B(E).
Dissertation Abstract International
대출바로가기http://www.riss.kr/pdu/ddodLink.do?id=T14998384

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