The heat is on: Consumers modify their oral processing behavior when eating spicy foods
Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods. In two experiments, we investigated how adding ground dried chilies to tomato soup or beef patties and curried rice altered oral processing...
Main Authors: | Cong Lyu, Marlotte Vonk, John E. Hayes, Jianshe Chen, Ciarán G. Forde, Markus Stieger |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2023-01-01
|
Series: | Current Research in Food Science |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712300165X |
Similar Items
-
Consumer Preferences of Jalapeño Pepper in the Mexican Market
by: Blanca Isabel Sánchez Toledano, et al.
Published: (2023-06-01) -
The Association between Spicy Food Consumption and Psychological Health in Chinese College Students: A Cross-Sectional Study
by: Chunchao Zhang, et al.
Published: (2022-10-01) -
The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity
by: Sulo Roukka, et al.
Published: (2021-11-01) -
Chili pepper preference development and its impact on dietary intake: A narrative review
by: Emily Siebert, et al.
Published: (2022-12-01) -
Development of a database of capsaicinoid contents in foods commonly consumed in Korea
by: Hoyoun Cho, et al.
Published: (2020-08-01)