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Sensory and consumer research update : Sweet taste and diet

Keast, Russell, Liem, Djin G., Thornton, Megan and Cicerale, Sara 2016, Sensory and consumer research update : Sweet taste and diet, Food Australia, vol. 68, no. 3, pp. 38-41.

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Title Sensory and consumer research update : Sweet taste and diet
Author(s) Keast, RussellORCID iD for Keast, Russell orcid.org/0000-0003-2147-7687
Liem, Djin G.ORCID iD for Liem, Djin G. orcid.org/0000-0002-6619-6101
Thornton, MeganORCID iD for Thornton, Megan orcid.org/0000-0003-0722-0906
Cicerale, SaraORCID iD for Cicerale, Sara orcid.org/0000-0002-1100-0423
Journal name Food Australia
Volume number 68
Issue number 3
Start page 38
End page 41
Total pages 3
Publisher Australian Institute of Food Science and Technology
Place of publication North Sydney, N.S.W.
Publication date 2016-06
ISSN 1032-5298
Keyword(s) food
sugar content
sugar taxation
British colonies
obesity
consumer behavior
food labeling
Summary There is much attention on sugar in the food supply given the recent sugar tax in Britain. Sugar remains a controversial, yet much loved ingredient. A new comprehensive study from Deakin University Centre for Advanced Sensory Science (CASS) looked at the relationship between sweet taste function, diet and anthropometry among 60 adults. Low et al used six different sweeteners (glucose, fructose, sucrose, sucralose, erythritol, and Rebaudioside A) and measured detection, recognition threshold and perceived intensity of all the sweeteners in all subjects. They assessed diet in all subjects as well as height, weight and waist circumference.
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C2 Other contribution to refereed journal
Copyright notice ©2016, Australian Institute of Food Science and Technology
Persistent URL http://hdl.handle.net/10536/DRO/DU:30085380

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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