Article
Allergy
Simon Forsyth, Rosa Alati, Stuart A. Kinner
Summary: People who have been incarcerated are at higher risk of developing asthma and have a higher possibility of asthma-related mortality. This study examines the association between asthma and all-cause and cause-specific mortality in individuals released from prison. The findings suggest that individuals with asthma are at an elevated risk of death after release from prison, highlighting the importance of improved respiratory disease management in this population.
Article
Food Science & Technology
Katharina Henn, Hannelore Goddyn, Soren Boye Olsen, Wender L. P. Bredie
Summary: Despite being nutritious and environmentally friendly, pulses are often considered old-fashioned. This study investigates consumer perceptions and aims to identify measures to increase consumer acceptance of pulses in Europe. Findings show cross-cultural differences in pulse consumption and drivers, highlighting the importance of considering cultural factors in promoting pulse consumption. Future product development and providing more information about the nutrition and cooking of pulses may enhance consumer acceptance.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Xiao Zhou, Federico J. A. Perez-Cueto, Christian Ritz, Wender L. P. Bredie
Summary: This study investigated older people's evaluations towards dishes and found that main course and vegetables have the highest influence on willingness to try, perceived familiarity, perceived healthiness, and total eye fixation time. Females were more willing to try veggie balls than meatballs and paid more attention to healthy eating and the price, variety, organic and health value of a dish.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Katharina Henn, Soren Boye Olsen, Hannelore Goddyn, Wender L. P. Bredie
Summary: The study examines consumers' willingness to use pulses as a plant-based alternative to meat. The results show that a significant portion of pulse consumers are already using pulses as a substitute for animal-based foods, mainly driven by health and environmental concerns. However, respondents who have not yet replaced meat with pulses express a low willingness to do so in the future, with German consumers being the least willing. This information should be considered for future product development, especially in attracting unwilling consumers to shift to pulse-based foods.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Xiao Song, Federico J. A. Perez-Cueto, Wender L. P. Bredie
Summary: This study explored the application of immersive virtual reality (VR) in food product evaluation by comparing the effects of congruent and incongruent VR contexts on consumer acceptance. The results showed that immersive VR induced positive sensations of presence and engagement, and congruent contexts were more effective in enhancing desire and liking for the food product. This highlights the importance of VR as a tool for evaluating contextual factors in new product development.
Article
Food Science & Technology
Eva Honnens de Lichtenberg Broge, Karin Wendin, Morten A. Rasmussen, Wender L. P. Bredie
Summary: In an aging population, familiarity and identification ability of food odors decline with increasing age, especially for curry, fried meat, and toasted bread. Increasing the concentration of the odor improves familiarity and enhances the ability to identify odors in older adults.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Sigrid Skouw, Ching Yue Chow, Helle Sorensen, Anne C. Bech, Monica Laureati, Annemarie Olsen, Wender L. P. Bredie
Summary: Methods for measuring food texture preferences in children were developed and validated using a forced-choice pictographic method. The results showed that children's choices in the questionnaire were consistent with their preferences in the paired-preference test, indicating the validity of the method. Additionally, differences in texture preferences were observed based on hardness and particle content.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Katharina Henn, Helene Christine Reinbach, Soren Boye Olsen, Margit Dall Aaslyng, Susanne Margarete Bolling Laugesen, Wender L. P. Bredie
Summary: Despite the low consumption of pulses in developed countries, additional information about health or environmental benefits can increase acceptance of novel pulse-based products. In a study conducted in Denmark, participants showed the highest preference for familiar chickpea spread followed by the relatively unfamiliar black bean spread. Additional information about health or environmental benefits improved hedonic perception and willingness to pay for chickpea and black bean spreads, but did not significantly impact perception of faba bean spread. These findings suggest that extrinsic cues are more useful for products with an acceptable taste profile, and black beans may be a promising option for further product development.
JOURNAL OF FOOD SCIENCE
(2023)
Review
Oncology
Reisya R. R. Riantiningtyas, Florence Carrouel, Amandine Bruyas, Wender L. P. Bredie, Camille Kwiecien, Agnes Giboreau, Anestis Dougkas
Summary: The present review highlights the changes in food perception among head and neck cancer patients, including taste, texture, temperature, and other oral sensations. These changes not only have physiological importance but also convey psychological and psychosocial values. Comprehensive assessment of patients' food perception can lead to personalized dietary interventions to improve their eating experience and quality of life. More studies on oral somatosensory perception with larger sample sizes and standardized assessment methods are needed to fully understand its impact on eating behavior and quality of life.
Article
Food Science & Technology
Susanne Bolling Laugesen, Sandra Lenz Dethlefsen, Iben Lykke Petersen, Margit Dall Aaslyng
Summary: Increasing interest in plant-based proteins in the food service sector is challenging for specific groups such as older adults to ensure sufficient protein consumption. This study examined the fortification of wheat buns by replacing different percentages of flour with milled texturized vegetable proteins (TVP) to increase protein content. Results showed that replacing 35% of wheat flour with milled TVP significantly increased protein content while maintaining acceptable quality.
Article
Food Science & Technology
Ida Steen, Morten Munchow, Sidsel Jensen, Troels W. W. Kjaer, Sandra S. S. Waehrens, Wender L. P. Bredie
Summary: The study investigated the effect of an online sensory and cognitive training program on the odor recognition of 36 coffee aromas. The participants showed a significant improvement in their ability to detect the aromas after 6 weeks of training. The new online training program has the potential to enhance the odor recognition of coffee professionals.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Food Science & Technology
Manuela Rigo, Mohammadreza Mohebbi, Russell Keast, Paul Harrison, Meghan Kelly, Annemarie Olsen, Wender L. P. Bredie, Catherine G. Russell
Summary: The quality and quantity of food and energy intake have a significant impact on children's health. This study found that children aged 5-12 primarily base their food preferences and perceptions on the type/flavour of the food, disregarding the portion size and food form. This suggests that children in middle childhood rely mainly on the taste or type of food when making food choices, without considering other important attributes.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Ching Yue Chow, Raquel M. Rodriguez, Reisya R. Riantiningtyas, Merete B. Munk, Lilia Ahrne, Wender L. P. Bredie
Summary: Creating layers in foods is a culinary technique commonly used to diversify sensory experiences. This study investigated the use of dynamic sensory contrasts in layered foods to stimulate liking and appetite, using lemon mousse as a model. The results showed that bilayer lemon mousses with unequal distribution of citric acid across the layers had higher liking and desire scores, as well as increased food intake.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Oncology
Reisya Rizki Riantiningtyas, Alexandre Valenti, Anestis Dougkas, Wender L. P. Bredie, Camille Kwiecien, Amandine Bruyas, Agnes Giboreau, Florence Carrouel
Summary: Patients with head and neck cancer show lower chemesthetic and thermal sensitivity, as well as decreased salivary functions compared to healthy controls. They also exhibit reduced sensitivity to food texture differences.
SUPPORTIVE CARE IN CANCER
(2023)
Article
Food Science & Technology
Katharina Henn, Xueqian Zhang, Marianne Thomsen, Asmund Rinnan, Wender L. P. Bredie
Summary: Pulses have the potential for sustainable production and consumption, but consumers have limited knowledge about plant-based foods. A survey shows that people generally associate pulses with health and naturalness, but do not prioritize sustainability. Results also indicate that there are minimal differences in the environmental impact of different pulse types, a fact that consumers are unaware of, as they tend to perceive uncommon pulses as more sustainable. Clear communication is therefore necessary to enhance consumer awareness.
