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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 ,

Feelings Make People Pass Up Perfectly Tasty Brown Fruit

Feelings Make People Pass Up Perfectly Tasty Brown Fruit
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United States , Karin Wendin , University Of Copenhagen , Economic Research Service , Research Service , Food Quality , ஒன்றுபட்டது மாநிலங்களில் , பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் , பொருளாதார ஆராய்ச்சி சேவை , ஆராய்ச்சி சேவை , உணவு 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 Wendin , University Of Copenhagen , Food Quality , பல்கலைக்கழகம் ஆஃப் கோபெந்ஹேகந் , உணவு 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 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 ,