| LDR | | 02600nam u200421 4500 |
| 001 | | 000000421737 |
| 005 | | 20190215165550 |
| 008 | | 181129s2018 |||||||||||||||||c||eng d |
| 020 | |
▼a 9780438290235 |
| 035 | |
▼a (MiAaPQ)AAI10817617 |
| 035 | |
▼a (MiAaPQ)ucdavis:17856 |
| 040 | |
▼a MiAaPQ
▼c MiAaPQ
▼d 247004 |
| 082 | 0 |
▼a 641 |
| 100 | 1 |
▼a Spencer, Molly Ruth. |
| 245 | 14 |
▼a 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. |
| 260 | |
▼a [S.l.]:
▼b University of California, Davis.,
▼c 2018. |
| 260 | 1 |
▼a Ann Arbor:
▼b ProQuest Dissertations & Theses,
▼c 2018. |
| 300 | |
▼a 259 p. |
| 500 | |
▼a Source: Dissertation Abstracts International, Volume: 79-12(E), Section: B. |
| 500 | |
▼a Adviser: Jean-Xavier Guinard. |
| 502 | 1 |
▼a Thesis (Ph.D.)--University of California, Davis, 2018. |
| 520 | |
▼a Negative health and environmental implications call for a shift from the traditional Western diet to a healthier, more sustainable diet |
| 520 | |
▼a 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 |
| 520 | |
▼a 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 |
| 520 | |
▼a 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 |
| 520 | |
▼a 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 |
| 590 | |
▼a School code: 0029. |
| 650 | 4 |
▼a Food science. |
| 690 | |
▼a 0359 |
| 710 | 20 |
▼a University of California, Davis.
▼b Food Science. |
| 773 | 0 |
▼t Dissertation Abstracts International
▼g 79-12B(E). |
| 773 | |
▼t Dissertation Abstract International |
| 790 | |
▼a 0029 |
| 791 | |
▼a Ph.D. |
| 792 | |
▼a 2018 |
| 793 | |
▼a English |
| 856 | 40 |
▼u http://www.riss.kr/pdu/ddodLink.do?id=T14998384
▼n KERIS
▼z 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
| 980 | |
▼a 201812
▼f 2019 |
| 990 | |
▼a ***1012033 |