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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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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | 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. |
| 개인저자 | Spencer, Molly Ruth. |
| 단체저자명 | University of California, Davis. Food Science. |
| 발행사항 | [S.l.]: University of California, Davis., 2018. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2018. |
| 형태사항 | 259 p. |
| 기본자료 저록 | Dissertation Abstracts International 79-12B(E). Dissertation Abstract International |
| ISBN | 9780438290235 |
| 학위논문주기 | Thesis (Ph.D.)--University of California, Davis, 2018. |
| 일반주기 |
Source: Dissertation Abstracts International, Volume: 79-12(E), Section: B.
Adviser: Jean-Xavier Guinard. |
| 요약 | Negative health and environmental implications call for a shift from the traditional Western diet to a healthier, more sustainable diet |
| 요약 | The 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 |
| 요약 | The 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 |
| 요약 | Finally, 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 |
| 요약 | Based 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 |
| 일반주제명 | Food science. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
