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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 wendinMortena rasmussenLichtenberg brogeWender bredieUniversity of copenhagen department food scienceUniversity of copenhagenConsumer labDepartment of food scienceFood scienceEva honnens de lichtenberg brogeEva honnens de lichtenbergFuture consumer labபல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் துறை உணவு அறிவியல்பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந்நுகர்வோர் ஆய்வகம்துறை ஆஃப் உணவு அறிவியல்

Feelings Make People Pass Up Perfectly Tasty Brown Fruit

Feelings Make People Pass Up Perfectly Tasty Brown Fruit
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United statesKarin wendinUniversity of copenhagenEconomic research serviceResearch serviceFood qualityஒன்றுபட்டது மாநிலங்களில்பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந்பொருளாதார ஆராய்ச்சி சேவைஆராய்ச்சி சேவைஉணவு தரம்

Feelings make people pass up perfectly tasty brown fruit

To end food waste, we need to stop thinking that oddly-shaped, bruised, or discolored fruit is bad, but our emotions can get in the way, researchers report.

Karin wendinUniversity of copenhagenFood qualityபல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந்உணவு தரம்

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 wendinUniversity of copenhagen department food scienceUniversity of copenhagenFood scienceபல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் துறை உணவு அறிவியல்பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந்உணவு அறிவியல்

Food waste researcher: We must learn that brown fruit isn t bad fruit

E-Mail 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 wendinUniversity of copenhagen department food scienceFood scienceAgricultural production economicsAdvertising public relationsNutrition nutrientsSocial behavioral scienceClimate changeபல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் துறை உணவு அறிவியல்உணவு அறிவியல்ஊட்டச்சத்து ஊட்டச்சத்துக்கள்சமூக நடத்தை அறிவியல்காலநிலை மாற்றம்