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The purpose of the paper is to determine the effects of a hypocaloric diet with a low-glycaemic index (GI) on weight loss and postprandial blood glucose and assess both the satiety and palatability of the diet.

A clinical trial was conducted with ten women (mean age: 38.8±11.3 years; body mass index: 27.2±3.5 kg/m2) submitted to a hypocaloric diet, assessments were performed at baseline and after seven days of treatment.

Significant reductions were found in body weight (1.1±0.7 kg; p=0.001), triccipital skinfold (2.87±3.24 mm; p=0.021) and waist circumference (3.6±4.8 cm; p=0.041). Mean fasting and postprandial blood glucose values were 88.7±6.1 mg/dL and 91.6±9.6 mg/dL, respectively. Responses regarding satiety and palatability of the low-GI diet were predominantly “extremely satisfied” and “I liked it very much,” respectively, for all meals and throughout all seven days of the study.

The present study demonstrated the benefits of a low-GI diet with regard to weight loss, blood glucose control and satiety. The diet proved to be palatable, which could favor compliance with long-term treatment.

Briefly reviews issues of palatability, food composition, energy metabolism, and eating behaviour in relation to overeating and obesity, with a particular emphasis on the possible role of popular, sweet and high‐fat “snack” foods. Consumption of such foods may be one contributor to a high overall dietary fat intake. However, while it is increasingly clear that relative intakes of fat (but not carbohydrate) may be causally associated with the development of obesity, it is difficult to relate this condition to the consumption of any single food or food group. Many popular “snack” foods present problems of control for individuals attempting to restrict or reduce their energy intakes and, by virtue of the high fat content and energy density of such foods, they may be viewed as possible contributors to overeating amongst susceptible individuals.

Aversion linked to disgust and neophobia is the primary reason for human reluctance towards edible insects as a sustainable food source. Stimulating positive emotions may overcome these mental barriers. Cute visuals and claims on product packaging can trigger positive affective responses in consumers whilst modulating taste expectations. This study investigated how these elements influence emotions, perceptions and attitudes towards insect-based foods.

An online cross-cultural study involving French (n = 747) and Colombian (n = 695) consumers was conducted using two insect-based products: chips (hedonic) and bread (functional). Ten visual packaging variations were created per product, emphasising palatability, sustainability, nutrition and popularity (plus a control: no claim) affixed to the image of a cute anthropomorphic cricket or its silhouette. Visual appreciation and associations were assessed along with the participants' degree of food variety seeking, familiarity with entomophagy and openness to consuming edible insects.

Differences were reported in emotions, perceptions and attitudes based on the combination of packaging elements, product type and consumer segments. The findings suggest that food marketers should use cute insect depictions linked to palatability-focussed claims to alleviate young French adults' reluctance towards insect-based foods (IFs). Colombians responded better to pro-social claims and neutrally to cuteness.

The results should be valuable to stakeholders seeking to enhance food marketing strategies related to IFs amongst target consumer segments.

This study is the first to assess how baby schema cuteness induces emotional changes towards IFs and how it affects perceptions and attitudes amongst distinct populations and age segments.

Gillian Chapman and Pamela Mumford of Queen Elizabeth College, London University, suggest economies which can be made while maintaining the nutritive value of the diet, and describe the extra price we must be prepared to pay for palatability.

Although a sheet of viscose film, such as cellophane, is so compact in structure as to be quite airtight, experimental work has shown that water vapour can evaporate as quickly from a vessel closed with it as from the open container. A wrapper composed of viscose film can be rendered impermeable to moisture vapour by covering the surfaces with a very thin layer of moisture‐proof transparent coating which often contains, as an essential ingredient, a small quantity of wax. It is wrappings of the latter “ moisture‐proof ” type which are normally used round cigarette cartons and often round biscuits and sweet packages. Unbroken films of wax are resistant to the passage of moisture vapour, and waxed papers are therefore largely used for the protection of foodstuffs. Not all waxed papers, or so‐called moisture‐vapour‐proof transparent wrappings, are satisfactorily impermeable to moisture vapour, and it is essential to test such materials to determine their actual protective powers. While complete protection against moisture exchange is advisable for most types of goods liable to dry out or for those which will deliquesce, it should be realised that there may be other factors that will prevent their being used. Some goods coated with cane sugar are found to keep best if in packings where they can “ breathe.” If, owing to a rise in temperature, the atmosphere in the moisture‐vapour‐proof wrapping should become saturated with moisture vapour, this would be deposited in droplets on the surface of the goods if the package were suddenly cooled. A dilute solution of sugar might be formed at the point of deposition, which would then be a favourable medium for the growth of aerial moulds and micro‐organisms. In many cases wrongly wrapped foods betray their deterioration by easily apparent signs, such as the hardness of bread, the stickiness of sweets or the odour of putrificd material. It is, however, quite possible for a loss in quality to occur which is only noticeable in flavour deterioration when the article is consumed, and an important instance of this is tea. Care must be taken that the wrapping itself does not impart a foreign flavour to the foodstuff packed in it, or induce one through permitting or accelerating chemical changes, such as oxidation (development of rancidity). Some of the transparent moisture‐vapour‐proof wrappings on the market have a strong flavour liable to contaminate goods wrapped in them, as have some waxed papers and ordinary “ boards ” used for cartons. Printing inks and adhesives used on cartons may also affect the flavour and odour of foodstuffs, unless properly chosen and properly used on the cartons. These odours will penetrate wrappers if the latter are not airtight, and instances are known where really expensive articles of food have been spoiled in flavour because strong‐smelling strawboards have been used as the foundation of the very elaborate and decorative boxes in which the foodstuff was packed. Rancidity development in fatty foods may be accelerated in several ways. It is well known that sunlight promotes the formation of rancidity, and fatty foods in ordinary transparent wrappings may deteriorate on this account. Attempts have been made to produce coloured transparent wrappers which will absorb the active light rays, and so prevent rancidity developing while at the same time allowing the goods wrapped to be visible. Some of these wrappers were so dark in colour that they were valueless for display purposes, but, according to advertised claims, some golden yellow transparent wrappers of good transparency and protective power are now available. There are available, however, wrappers treated with anti‐oxidants of the oat‐flour type which are claimed to arrest the development of surface rancidity of fatty foods packed in them. The last generation has seen the advent of scientific control and development in the catering business. Individual restaurants or hotels cannot afford to employ chemists, and with the exception of the large organisations owning a series of restaurants, the hotelier or restaurateur has to rely on the efforts of consultants or on the makers of the plant and machinery installed in his establishment. This help has been very valuable particularly as the amount of mechanical aids in restaurant kitchens has become during the last half century very considerable. Such devices as mechanical beaters or whippers, small doughing machines, mechanically or electrically controlled refrigerators, are but examples. Possibly one of the most interesting developments has been in the installation of mechanical washing machines for plates, dishes, cups, knives, etc. The number of pieces of china and cutlery is perhaps not appreciated. The modest two‐course lunch means that twelve articles, all of different sizes, shapes or materials of construction, must be washed; the seven‐course dinner requires 30–40 articles. The organisation to provide these articles in a steady stream sufficient for the needs of some hundreds of customers in the course of an hour or so must be very complicated, and one of the important cogs in the machine is “ washing up.” In the domestic scullery, unless particular precautions are taken, hot, hard water and soap are taken, and, by their admixture, produce a shiny scum which is mixed up with the soapy water. This scum and the water itself become loaded with grease during the washing process and the china is removed, carrying on its surface dirty, greasy, soapy water with its complement of soap scum. These are then wiped off with a drying cloth clean at first, but becoming gradually impregnated with grease, soap and scum, with the result that the surface of the china is finally covered with a thin transparent film of these objectionable substances. If the china, after removal from the wash‐bowl and when still wetted with grease‐laden soapy water, were rinsed under the hot tap until all this wash water were removed and replaced by clean hot water, and the china were then allowed to dry of its own accord, it would be chemically free from grease and would require no polishing. It would, moreover, not have to be handled at all. The essential factors of mechanical washing are therefore : (1) A detergent treatment that will emulsify all greasy substances and dislodge adherent food debris. Soap and suitable alkalis are used in this treatment. (2) A rinse treatment using clean hot water that will remove all detergent water from the china. (3) A drying treatment that is spontaneous and is carried out without touching the articles. Thus the production of washed articles entails a machine washer supplied with hot, softened water and suitable detergents; controls of rate of water supply, temperature, injection of detergent and rate of movement of china through the machine are of course all automatic. Treatment is generally in four stages—first a detergent treatment by high pressure jets, then a first and a second rinse treatment again by pressure jets, and finally a last rinse treatment provided by the incoming clean, hot, softened water taken directly from supply. The clean china is now so hot that within a few seconds of its emergence from the machine it is dry. It is then ready for use. It is only within the last century that “ gastronomy ” has been popularised, for the bulk of the population is now catered for with more care than ever before. The presentation of meals has advanced enormously, and the palatability of food has been studied with far more concern than ever before. Palatability, the controlling factor in eating, is a complicated attribute, and includes all those factors which can be considered as appealing to the senses. Sensation‐producing qualiites are odour, flavour, texture, temperature and appearance, appearance including form, design, size and colour. Palatability is no sure guide to food selection—“ Eat what you like and you need have no further concern about your food ”—modern scientific thought has demonstrated the fallacy of such a statement; nevertheless there are more factors of importance than the “ completeness ” of a food. To be informed that a mass of food contained all the necessary factors for proper nutrition has no effect on the gastric secretions, but the odour of a frying steak may make the mouth water : a badly baked meat pic, no matter how nutritious, lacks the appeal of one with the colour properly developed. This catering for masses of people has raised a number of important questions which the chemist has answered in many cases. As in the case of chain‐stores, where the public expects to get the same goods at the same price, be they purchasing in Manchester or Sidmouth, so in the case of chain‐restaurants the public demand the same standard of goods wherever they may happen to be eating. The consequence of this is that the cooking of a potato, the roasting of a joint, the frying of a fillet of fish, the production of a poached egg on toast, have to be standardised, and the chemist has collaborated with the engineer to produce the plant and machinery which will ensure, within reasonable limits, that the public be satisfied in so far as this consideration is concerned. Only a scientist can answer such questions as : for how many hours and under what conditions may a tin of sardines be kept after opening? What is the “ life ” of a meat pic in summer and what in winter? How long can Russian salad prepared under standard conditions be kept? What are the best conditions for the preparation and keeping hot of boiled cabbage : Incidentally the scientist has been forced to give attention to many problems outside the realm proper of food : for example, the standardisation of the crockery and glasses to reduce breakage to a minimum, the question of the colours to be used for the plates and cups and saucers, so that fading by the chemical treatment or by mechanical abrasion in washing or in general use be brought to a minimum. The solution of problems of the service of food in restaurants is not perhaps a spectacular field of work for the scientist, but, in view of the millions of meals served daily in England, its importance can hardly be over‐estimated. Such are some of the impacts of Science on Food. The sketch is naturally incomplete and many aspects have not been mentioned at all. The application of new scientific knowledge to food problems is continually assuming greater importance in the feeding of the people. This does not imply that science is supplanting the art of the chef; it may modify, perhaps simplify, the processes concerned with the preparation of food, but its main function is to interpret the principles on which the art is founded, and to adapt the accumulated knowledge to modern conditions.

This study aims to assess the effects of calcium chloride marination on buffalo meat tenderness, instrumental color and palatability traits and to compare the effects with that of aging, so as to suggest a cost-effective tenderizing method to meat retailers.

Buffalo longissimus thoracis (LT) steaks were marinated post-rigor with 200-mM (5 per cent w/w) calcium chloride solution and were subjected to aging at 2-4°C for eight days. The pH, water holding capacity (WHC), cooking loss, color, myofibrillar fragmentation index, Warner–Bratzler shear force and sensory quality attributes were assessed at 1, 2, 4, 6 and 8 days post-mortem. The values were then compared with those of control steaks kept at the same storage conditions.

Marination was not found to affect pH, WHC, cooking loss or color as compared to the control steaks. Tenderness was found to be improved in marinated steaks by 53.44 per cent as against 35.59 per cent in those that aged without marination. The sensory panel evaluation showed that marinated steaks significantly improved (p < 0.01) in the scores for the different attributes, and no flavor problems or alterations in cooked color were noticed.

The animals used in this study fall in the age group of four-eight years with one of them being four years old and the rest above the age of six years. Given the fact that, age-related increase in pyridinoline content of intramuscular collagen and cross-link formation influenced by sex can contribute to the toughness of meat in spent animals (Bosselmann et al., 1995), the variation in age of the animals under study could be regarded as a limitation of the study. But apart from one animal, all of them were more than six years old, forming more or less uniform samples.

This research is of value to the meat industry or retailers. The post-rigor marination of buffalo LT steaks with 200-mM CaCl₂ (5 per cent w/w) appears to be a promising measure from the view of practicability. The relative ease of operation makes it superior to other successful techniques in reducing toughness, such as electrical stimulation.

Generally speaking a “new” loaf is demanded and the baker who cannot deliver “new” loaves loses trade. But what is a “new” loaf? From the point of view of the chemist this question has formed the subject of innumerable investigations. A definition of a “new” loaf demands an understanding of “staleness” and the staling of bakery products is a subject of great complexity. The old idea was that it was entirely a question of the “drying out” of the bread, but cereal chemistry has proved that such a solution, namely the prevention of “drying out,” is only of partial efficacy; in fact “staleness” is caused by a change in the starch of the flour which is inherent in it and cannot be prevented by precautions which maintain the moisture content at a certain figure. The investigation of this type of staling has occupied the attention of many famous chemists, but the full explanation has not yet been obtained. Mass production has demanded many studies in that aspect of science known as “physical chemistry.” An example can be found in the preparation of certain sauces. Those of you who have made mayonnaise sauce know that to beat the olive oil into the mixture is fraught with difficulties. By means of the fork, used as a beater, the oil is distributed in very small particles through the mass of liquid, so that every globule of oil is separated from every other one. If the action docs not proceed properly the system breaks down and the mayonnaise “turns” and is spoiled. The manufacturer has to prevent this “turning,” not in a few pints but in hundreds of gallons. It is the chemist who has enabled him to do this and to manufacture with success those scores of salad‐dressings which are so delectable and the purchase of which relieves the housewife of so many hours of work and so much arm‐ache. An example of some interest is concerned with smoked salmon, which normally is a very variable product, whether it be the highly salted variety of the northern climes or the much less salted kind which has found favour in this country. The production of a lightly salted product is far more difficult than the more salted variety because much smaller changes in salt content become more noticeable. These small differences are so obvious to the confirmed smoked salmon eater that he detects not only the differences between one grade and another, but also the differences of salt content that occur in different parts of the same side of fish. It has fallen to the chemist so to change the methods of production of the lightly flavoured variety that the distribution of salt through the fish is even and the flavour therefore constant. This study of smoked salmon is only an example of the very big problem of standardisation, standardisation demanded by the consumer—and it follows that the big manufacturer must produce goods of standard flavour and appearance. Science steps in and gives the manufacturer those controls which enable him to produce, day in and day out, that standard range of article, whether it be ice‐cream or toad‐in‐the‐hole, Worcester sauce or cheese cakes, roast beef or jelly crystals. Modern science has introduced a new factor into our conception of what food should be. In the past it was only necessary to ensure that food should be “pure and wholesome,” by which was meant—in general terms—digestible and without any harmful constituents, be they natural or adventitious, bacterial or otherwise. So long as food complied with this broad definition everyone was satisfied. But biochemists and physiologists have demonstrated the importance of other factors, salts and vitamins, and it is necessary to consider the new situation thus created because it may be that the treatment of food to retain those substances may make it necessary to change preconceived notions. It may be that “palatability” may be affected, palatability which includes taste and appearance and odour. The whole subject is so complicated and, notwithstanding the enormous amount of work carried out, so little understood that no one as yet can be dogmatic, no one can state what are the optimum amounts of vitamins required by ordinary persons to keep them in good health. Having, however, decided the amount required, are we to try to preserve such quantities as occur naturally, or are we to fortify the food which we cat by added synthetic or even by purified natural vitamins? A further important consideration is whether the degree of maturity of, say, fruit in relation to maximum vitamin content coincides with optimum palatabilty. Certain it is that information gradually being accumulated on the importance—in many cases vital importance—of the minor constituents of foodstuffs leads to the conclusion that, to ensure the presence of all valuable minor constituents—be they known or unknown—the foodstuffs must, as articles of diet, be ingested almost in their entirety. This is probably an extreme view, for, in many cases, the result would be a product of reduced palatability or appearance, or, what is probably more important, “different,” and people do not like their food to be abnormal, i.e., to differ from their preconceived notion of what it should be. Nevertheless an “improvement” in the method of production, put into practice by the food manufacturer with the best intentions, may possibly result in a lowering of the dietetic value of the food, as, for example, by mechanical removal of an important part (the classical example being polished rice), by heat treatment, by oxidation or by materials added during cooking. The minor metallic constituents of food are gradually being revealed in their true importance. Copper, zinc, and iron are now known to be of importance. It is probable that every baby is born poor in calcium but rich in iron; milk, the natural food of the infant, is rich in calcium. It is only in the last few years that it has been shown that green vegetables as usually cooked are of very little real value. Cooking green vegetables in water containing sodium carbonate results in the almost complete destruction of the Vitamin C, and the discarding of the water removes the extracted salts. A green product certainly results but of greatly reduced nutritional value. On the other hand, it would appear that little destruction of vitamin activity takes place when the canning of vegetables or fruits is properly controlled. Sherman has said that attention to mineral salts and vitamins will lead to “buoyant” as distinguished from merely “passable” health. It is obvious that education of the public is essential if an intelligent use is to be made of the knowledge being gained by chemists and allied scientists. It is a most important fact that methods are being developed to assay foods for vitamins by chemical means. Biological feeding tests are obviously unsuitable for control purposes but, as the chemical identity of the vitamins becomes more clarified, chemical tests will become available for their determination. It is obviously the duty of the medical services of the country to guide the public as far as is possible on questions of nutrition. When such guidance becomes effective, the food producer will not be slow to see that his goods are up to the standard necessary, adding one more burden to the already loaded back of the chemist concerned with food production.

Quality traits desired by consumers may not be adequately captured by beef industry standards associated with grid or value‐based pricing alone. Aims to demonstrate this shortcoming by examining strategies of selected companies in North America at the four supply chain levels of cow‐calf genetics, feedlot feeding, processing, and retailing that have been proactive in producing desirable beef attributes efficiently to better meet consumer beef demand.

The vertical alliance between Ralphs retailing, Sunland Beef processing, and a handful of feedlots using narrowly defined beef genetics are examined to illustrate how consumer market research and coordination throughout the supply chain may address many shortcomings associated with current value‐based pricing of beef criteria.

Better information sharing and coordination between seedstock and retail industries could help assure that consumer preferences of beef palatability and consistency are met while meeting high production efficiency standards.

Cow‐calf, feedlot, and packing industries need to better track and manage information flows of genetic‐management paths from consumer to seedstock producer in order for the beef industry to be more competitive.

Experiences of our case companies suggest that the beef industry will need to look beyond the North American grid or value‐based pricing of beef in order to maintain or improve market share with competing pork and poultry sectors.

The purpose of this study is to examine factors that affect smallholders' adoption of improved rice varieties in Vietnam.

This study used a cross-sectional survey design. A random sample size of 257 was drawn from a total of 725 smallholders. Descriptive statistics and a binary logistic regression were used to analyse the data.

This study concludes that younger smallholders who participate in credit and training programs have a high level of education, receive government support, have both owned and rented land for growing rice and those who have a larger farm size have a greater tendency to adopt improved rice varieties. In addition, if improved rice varieties have higher productivity potential, palatability and marketability compared with the traditional ones as perceived by smallholders and seed of these rice varieties are available in local markets, then they are likely to be adopted by smallholders.

A combination of socio-technological characteristics of smallholders should be considered when promoting smallholders' adoption of improved rice varieties and when choosing agricultural extension strategies to improve small-scale farmers' uptake of improved crop varieties in developing countries.

This research provides important understanding of the determinants of smallholders' adoption of improved rice varieties and highlights factors that need to be considered when designing policies to enhance the uptake of improved rice varieties in developing countries.

Hyperglycemic diets are a critical risk factor for diabetes and other chronic diseases; therefore, food innovation is encouraged. In this sense, starchy foods with a better postprandial glycemic response (PGR) could contribute to disease prevention for consumers. This study aims to evaluate the effect of three biscuit formulations on glycemic indicators – in general, and by sex – and their acceptability.

The authors analyzed the nutritional composition of biscuits A, B and C (high, moderate and low fiber content, respectively, among other differences) and the PGR, glycemic index (GI) and glycemic load (GL) after being consumed by 15 healthy adults. A sensory evaluation was also performed (n = 54 subjects). An analysis of variance and generalized linear models were fitted to estimate the effect of formulations on glycemic indicators, including interactions by sex.

For samples A, B and C (classic biscuit) the GI was 50, 54 and 51, respectively. The formulations did not show differences in the GI or GL. Lower values of PGR were observed in women (p = 0.01) and inverse effects on glycemia in all formulations in women with respect to formulation C in men were found. Calories, fiber and monounsaturated fats showed inverse effects on the PGR, GI and GL. Sample A had the highest value of acceptability (86.1%), considering all attributes assessed.

A sex-related effect in glycemia was found, with all formulations triggered a better PGR in women. The nutritional profile of biscuits can be improved while maintaining palatability.