Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables

LWT

Volumn 49, Issue 2, 2012, Pages 282-292

  Donadini, G ^a   Fumi, M D ^a   Porretta, S ^b  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^b Experimental Station for the Food Preserving Industry   (Italy)

Author keywords

Children; Drivers of liking; Preparation method; Preschoolers; Vegetable liking

Indexed keywords

OVENS; TEXTURES;

CHILDREN; PREPARATION METHOD; PRESCHOOLERS; SENSORY CHARACTERISTICS; SENSORY PANELS; SENSORY PROFILES; SENSORY PROPERTIES;

VEGETABLES;

CICHORIUM INTYBUS; CUCURBITA PEPO VAR. MELOPEPO; DAUCUS CAROTA; FOENICULUM VULGARE; LYCOPERSICON ESCULENTUM; SPINACIA OLERACEA;

EID: 84865625395     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.019     Document Type: Article

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