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The sense of smell in older adults declines when it comes to meat, but not vanilla

The sense of smell in older adults declines when it comes to meat, but not vanilla
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Karin Wendin , Mortena Rasmussen , Lichtenberg Broge , Wender Bredie , University Of Copenhagen Department Food Science , University Of Copenhagen , Consumer Lab , Department Of Food Science , Food Science , Eva Honnens De Lichtenberg Broge , Eva Honnens De Lichtenberg , Future Consumer Lab , பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் துறை உணவு அறிவியல் , பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் , நுகர்வோர் ஆய்வகம் , துறை ஆஃப் உணவு அறிவியல் , உணவு அறிவியல் , எதிர்கால நுகர்வோர் ஆய்வகம் ,

Brown fruit is not bad fruit says Copenhagen scientist

Fruit with brown spots is by no means less tasty as the perfect specimen next to it - that's according to a Danish research team. ....

Karin Wendin , University Of Copenhagen Department Food Science , University Of Copenhagen , Food Science , பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் துறை உணவு அறிவியல் , பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் , உணவு அறிவியல் ,

Food waste researcher: We must learn that brown fruit isn't bad fruit

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Which bananas end up in your shopping basket the uniformly yellow ones or those with brown spots?
If you are like most people, you skip the spotted ones and select those that are perfectly yellow. This is because emotions play an an oversized role in our shopping decisions, according to a new study by Danish and Swedish researchers.
We choose food based upon an expectation of what it will taste like that is bound to our feelings. So, if we expect a brown banana to not match the taste of a yellow one, we opt for the latter, explains Karin Wendin, an associate professor at University of Copenhagen s Department of Food Science, and one of the researchers behind the study. ....

Karin Wendin , University Of Copenhagen Department Food Science , Food Science , Agricultural Production Economics , Advertising Public Relations , Nutrition Nutrients , Social Behavioral Science , Climate Change , பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் துறை உணவு அறிவியல் , உணவு அறிவியல் , ஊட்டச்சத்து ஊட்டச்சத்துக்கள் , சமூக நடத்தை அறிவியல் , காலநிலை மாற்றம் ,

Better communication about browning food can help limit food waste: Study

Washington [US], February 8 (ANI): People often tend to avoid apples with brown spots, assuming that they taste bad. In a new study a UCPH researcher has emphasized that there's nothing wrong with oddly shaped or bruised apples and if we are to end food waste, we'll need to upend that assumption. ....

United States , Karin Wendin , University Of Copenhagen Department Food Science , Food Quality , Food Science , Browning Food , Limit Food Waste , Latest Lifestyle News , ஒன்றுபட்டது மாநிலங்களில் , பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் துறை உணவு அறிவியல் , உணவு தரம் , உணவு அறிவியல் , பிரவுனிங் உணவு , அளவு உணவு கழிவு , சமீபத்தியது வாழ்க்கை செய்தி ,

New study: Which beverages burst with umami potential?

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A fifth basic flavour has crept into our conceptualisation of foods in recent years umami. In Japanese, umami translates roughly to savoury deliciousness .
It is often associated with the earthy flavours of meat, mushrooms, broths and vine-ripened tomatoes. It enhances saltiness and sweetness, while reducing bitterness, which is why most people love it.
But does umami exist in beverages? And if so, which fermented beverage has the most umami potential: wine, beer, sake or champagne? And, what happens to flavours when these beverages are paired with foods?
Three researchers from the University of Copenhagen s Department of Food Science have published this first of a kind study in the journal ....

Charlottevinther Schmidt , Charlotte Vinther Schmidt , University Of Copenhagen Department Food Science , Food Science , Charlotte Vinther , பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் துறை உணவு அறிவியல் , உணவு அறிவியல் ,