162 Sentences With "palatability" | Random Sentence Generator

Therefore, the military's prime objectives with food are durability, longevity, affordability, and broad palatability.

"The real [challenge for reducing food waste] is to focus on palatability," she added.

If it's the former, the research could add new weight to the importance of palatability.

Her win prompted a widespread conversation about the palatability of democratic socialism within the Democratic Party.

Black people are still its main protagonists and yet white palatability seems to now be the goal.

But there is a market for slogans that flatten LGBTQ experiences in the name of homogeneity and palatability.

Simon's palatability hinges in large part on Ethan's presence, and the film never really does anything to acknowledge that.

Worse, across mainstream movies and television, gay protagonists often gain their status as protagonists and palatability by distancing themselves from femininity.

The conceptual underpinnings of No Man's Land lend the project a techno-dystopian edge, stripping the landscape genre of its typical palatability.

The fact that the world has been so concerned with Khashoggi's fate speaks to his position of privilege — his palatability within Western media circles.

Reviewers on Amazon, on which the book has received multiple one-star reviews, also questioned the palatability of a recipe that contained uncooked rice.

A third is a "sensory lexicon" in which the organization evaluates the new coffee varieties being developed by coffee breeders to ensure their palatability.

But it is never more than cinematic comfort food, and like all comfort food, its appeal rests primarily on a combination of palatability and nostalgia.

Take, for example, /r/shittyfoodporn and the other subreddits perpetually competing to out-disgust one another with food that falls just within the margins of palatability.

As our culture slowly re-calibrates its position on the palatability of single women, it's important to recognise the cultural legacy of scapegoating the single black woman.

"[S]odium is often added to enhance palatability and extend shelf-life," said Malina Malkani, a registered dietitian nutritionist and media spokesperson for the Academy of Nutrition and Dietetics.

Their creations not only had to meet restrictions for salt and calories, but were judged according to criteria not usually applied to hospital food like palatability, plate appearance and skill in cooking.

In five years, Lawrence will be in her early thirties, past what Hollywood considers her prime and peak palatability, nearing the age when Cool Girl behaviors start to signify as desperate, even sloppy.

We are likely chosen for roles and promotions and granted visibility due in no small part to this privilege and, perhaps, a sense of palatability by the broader world outside of the LGBTQ+ community.

Defense lawyers declined to comment on the case but asserted in court that they should prevail under an exemption for chemicals that result naturally from cooking necessary for palatability or to avoid microbiological contamination.

Plus, the product has to taste good — pass "palatability testing" — to pets adds Furmanek, who helped bring Alaskan Leader Seafood on as a supplier after determining the company was a "quality, reputable, sustainable" source for cod.

The balance between authenticity and palatability is the biggest challenge with museum food, said Gillian Clark, a former Washington chef who now lives in Alabama and is developing a menu for the Mobile Museum of Art.

The candidates whose names have leaked out share the distinction of appearing to have some degree of palatability to Republicans, whether because of ties to prominent Republican lawmakers, past support from them in confirmation votes or both.

Neither brevity nor palatability are concepts that particularly interest Mr. van Hove, who delivered an explosive, disconcerting adaptation of Luchino Visconti's 1969 film "The Damned," set in the early days of the Third Reich, at the Park Avenue Armory in New York in July.

They prevent the right from having to face the fact that a lot of human beings, in fact the majority of Americans, have simply come to opposing views; that the political "market" may rule not in their favor; and that they may have to base their views on something other than their palatability to many perfectly ordinary Americans.

Pros: Provides a safe and natural way to prevent hairballs, free from petroleum-based ingredients, lubricates hairballs so they can pass through the digestive system, chicken-flavored for palatability, recommended by veterinarians and the National Animal Supplement Council, each bottle contains a one- to two-month supplyCons: Tablet may need to be broken into pieces for consumption, some cats may not like the flavor, not for use in kittens younger than 12 weeks old

Dropseed has little value as food; its palatability decreases with its age.

Although its fruits are edible, their turpentine taste detracts somewhat from their palatability.

The temperature of the food can also be a factor, as warmer food has an increased palatability.

Our ability to identify elements influencing appetence in cats was essential in the development of our C'SENS line of palatability enhancers.

Further refinements to personalising diet included tests for genes associated with gluten sensitivity, lactose intolerance, salt palatability, appetite control, folate and Vitamin D metabolism.

Any improvement or selection program will have to involve parameters such as appearance, color, smell, palatability and resistance of the fruit to transportation and storage.

Stale bread Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability - stale bread is dry and hard.

Heredity 113, 1-8. Turner calls this a "sieve" explanation, and the Turner explanation might be called the "Turner sieve" hypothesis.Turner J.R.G. 1984. Mimicry: the palatability spectrum and its consequences. Chap. 14.

Unlike the liking palatability for food, the incentive salience wanting is not downregulated by the physiological consequences of food consumption and may be largely independent of homoeostatic processes influencing food intake.Finlayson G, King N, Blundell J. (2008). The role of implicit wanting in relation to explicit liking and wanting for food: implications for appetite control. Appetite. 50(1):120-7. Though the wanting of incentive salience may be informed by palatability it is independent and not necessarily reduced to it.

Self-selected portion size is determined by several factors such as the palatability of a food and the extent to which it is expected to reduce hunger and to generate fullness (see expected satiety).

Only immature fruits can be consumed. The fruits lack palatability when ripe. The big fruits are of ornamental nature and serve as a sort of curiosity. However immature fruits can be used for pickle.

Advertisement of Castor oil as a medicine by Scott & Bowne company, 19th century The palatability of a substance is determined by opioid receptor-related processes in the nucleus accumbens and ventral pallidum.Wassum KM, Ostlund SB, Maidment NT, Balleine BW. (2009). Distinct opioid circuits determine the palatability and the desirability of rewarding events. Proc Natl Acad Sci U S A. 106:12512–12517 The opioid processes involve mu opioid receptors and are present in the rostromedial shell part of the nucleus accumbensPeciña S, Berridge KC. (2005).

Turner, J. R. G. 1984. "Mimicry: The Palatability Spectrum and its Consequences". In R. I. Vane-Wright, & P. R. Ackery (eds.), The Biology of Butterflies, ch. 14. "Symposia of the Royal Entomological Society of London" ser.

In petroleum production, it can be used as a dispersant in oil well drilling muds. It is used in cat foods as a palatability additive. Disodium pyrophosphate is used as a tartar control agent in toothpastes.

Suillus americanus is edible, although opinions vary as to its palatability; some susceptible individuals may suffer a contact dermatitis after touching the fruit bodies. The fruit bodies contain a beta glucan carbohydrate shown in laboratory tests to have anti-inflammatory properties.

Michael Kuo's 2007 book 100 Edible Mushrooms rates the taste as mediocre, suggesting "its sluglike consistency has all the palatability of unflavored gelatin." The book recommends frying the thinly sliced mushroom in butter or oil until it acquires a crispy texture.

Senior cats tend to become particularly picky with their food as a reduced ability to taste and smell is associated with age, therefore, palatability is an important factor to consider. Cats have shown a preference in studies for diets with a higher protein content regardless of the flavouring of the food. Additionally, cats are unable to effectively regulate their water intake, and seniors are particularly prone to dehydration. Wet diets should be considered to increase water intake and enhance palatability, as well as to alleviate discomfort associated with periodontal disease, a common concern with senior cats.

8,5'-Diferulic acid is the predominant diferulic acid in sugar beet pulp.Dehydrodiferulic acids from sugar-beet pulp. V. Micard, J.H. Grabber, J. Ralph, C.M.G.C. Renard and J-F. Thibault, Phytochemistry, 1997, volume 44, page 1365-1368, Sometimes molasses is added to improve palatability.

Paspalum conjugatum grow from sea level to around in altitude. They commonly grow near riparian and disturbed habitats. They are usually unpalatable to cattle, especially in the flowering stage. When grown for forage, they are usually closely cropped continually, to maintain palatability.

Palatability and escaping ability in Neotropical butterflies: tests with wild kingbirds (Tyrannus melancholicus, Tyrannidae). Biol. J. Linn. Soc. 59(4): 351–365 Young A.M. 1971. Wing colouration and reflectance in Morpho butterflies as related to reproductive behaviour and escape from avian predators.

Palatability is the hedonic reward (i.e., pleasure) provided by foods or fluids that are agreeable to the "palate", which often varies relative to the homeostatic satisfaction of nutritional, water, or energy needs.Friedman MI, Stricker EM. (1976). The physiological psychology of hunger: a physiological perspective.

The edibility or otherwise of Hygrocybe conica is unclear; its small size and being coated in a sticky substance render it of limited palatability anyway. There is a report of poisoning from China in the early part of the 20th century which was allegedly from this species.

Int J Obes Relat Metab Disord. 25(8):1215-24. Robinson TM, Gray RW, Yeomans MR, French SJ. (2005).Test-meal palatability alters the effects of intragastric fat but not carbohydrate preloads on intake and rated appetite in healthy volunteers. Physiol Behav. 84(2):193-203.

An emissions budget may be distinguished from an emissions target, as an emissions target may be internationally or nationally set in accordance with objectives other than a specific global temperature. This includes targets created for their political palatability, rather than ones focused on climate science warnings.

Coconut milk can be used to enrich the fat content of soy milk, improving its texture and taste to be closer to that of real milk. Coconut cream can also be added to soy milk in the production of tofu to enrich its caloric density without affecting its palatability.

Phytogenics are derived from herbs, spices or aromatic plants and have shown antimicrobial, antifungal, antiviral, antioxidant or sedative properties. They are known for their appetizing effects, since they increase the palatability of the feed and stimulate endogenous digestive enzymes. Moreover, phytogenics have a pronounced impact on the gut microflora.

In plants, saponins may serve as anti-feedants, and to protect the plant against microbes and fungi. Some plant saponins (e.g. from oat and spinach) may enhance nutrient absorption and aid in animal digestion. However, saponins are often bitter to taste, and so can reduce plant palatability (e.g.

An "emissions target" may be distinguished from an emissions budget, as an emissions target may be internationally or nationally set in accordance with objectives other than a specific global temperature. This includes targets created for their political palatability, rather than budgets scientifically determined to meet a specific temperature target.

Diurnal activity, avian predation, and the question of warning coloration and cryptic coloration in salamanders. Herpetologica 31: 252-255. More recently, red salamanders have been noted to have reduced palatability, so they are considered part of a Müllerian mimicry system in which all species are unpalatable and benefit from aposematic coloration.

John Buckingham and V. Ranjit N. Munasinghe In December 2005, plants of the ranges of Mongolia were studied for palatability by various farm animals. Iris bungei was not eaten by cattle and sheep, goat found the plant desirable, horses ate the plant (as a last resort) and camels found the plant edible.

It was also actively introduced by the USDA as experimental food for cattle that could be grown in hard times during droughts. Palatability of the young shoots is considered to be fair. Cattle, sheep, and horses eat it if nothing better is available. Small rodents and pronghorn also graze on the young shoots.

It tolerates trampling, grazing, and cutting. In heavily grazed fields it is favored, becoming dominant as other grasses are eliminated by grazing pressure. Palatability is reduced when the grass flowers. Cultivars include 'Ghana Marvel 20', a high yield type developed in India, and the rust-resistant 'Dawson', 'Keppel', and 'Medway' from Queensland.

However, it contains compounds that reduce its palatability to animals, making it bitter and "peppery". In addition, the flowers and fruits are toxic to sheep, goats, and cattle. Livestock naturally avoid it. The leaves can be consumed in moderation for their nutritional value, but a diet composed only of tarbush can be fatal.

Psychol Rev. 83(6):409-31. The palatability of a food or fluid, unlike its flavor or taste, varies with the state of an individual: it is lower after consumption and higher when deprived. It has increasingly been appreciated that this can create a hunger that is independent of homeostatic needs.Lowe MR, Butryn ML. (2007).

Berridge is known for his work on the brain systems for pleasure (“liking”).Berridge, K.C. Pleasures of the Brain. Brain Cogn. 2003 Jun;52(1):106-28. Using an assay for “liking” called Taste Reactivity Analysis developed by taste researchers, Berridge measures facial palatability responses to tastes, which are similar between rodents, primates and humans.

Dry dental kibble could be considered to help prevent plaque buildup on teeth, however as this has only been shown to be effective as the sole diet, brushing of the teeth or dental chews would be a better alternative in combination with a canned food in order to optimize water intake, palatability and dental health.

It is common for Stippgrütze to include a pickled gherkin. Its acidity supports the digestion and palatability of this fatty meal. Due to its high fat content Stippgrütze is also commonly eaten before enjoying alcoholic drinks. The use of cooked offal together with coarsely-ground cereal exists in many cultures and used to be viewed as 'poor man's food'.

Being low in palatability, it was assisted in establishment by high densities of feral water buffalo, which were heavily overgrazing the floodplains. Moreover, its seed can float, which aided its rapid spread. The population increased dramatically. During the early to mid 1980s, other rivers were colonized, but the rate of establishment has slowed since the late 1980s.

There are a number of fruit characteristics that seem to be adaptive characteristics to attract frugivores. Many animal-dispersed fruits advertise their palatability to animals with bright colors and attractive smells (mimetic fruits). Fruit pulp is generally rich in water and carbohydrates and low in protein and lipids. However, the exact nutritional composition of fruits varies widely.

Battus is a New World genus of butterflies that are usually found around pipevine (genus Aristolochia) plants. The caterpillars feed off the poisonous pipevines, making the insects poisonous themselves; they taste very bad to ward off predators.Pinheiro, Carlos E.G. (1996) Palatability and escaping ability in Neotropical butterflies: tests with wild kingbirds (Tyrannus melancholicus, Tyrannidae). Biol. J. Linn. Soc.

Carrot juice and carrots Commercial vegetable juices are commonly made from varying combinations of carrots, beets, pumpkin, and tomatoes. The latter two, although not technically vegetables, are commonly used to increase palatability. Other popular items in vegetable juices are parsley, dandelion greens, kale, celery, fennel, and cucumbers. Lemon, garlic and ginger may be added by some for medicinal purposes.

Not all species of land snail are edible, and many are too small to make it worthwhile to prepare and cook them. Even among the edible species, the palatability of the flesh varies from species to species. In France, the species Helix pomatia is most often eaten. The "petit-gris" Cornu aspersa and Helix lucorum are also eaten.

The fruits are eaten by birds and various other animals. Several butterfly species are known to feed on the leaves. Various mammals are known to graze on the leaves of the tree, with particular emphasis in times of drought.Owen-Smith, N., Cooper, S.M. (1987) Palatability of woody plants to browsing ruminants in a South African savanna.

The sensation of umami is due to the detection of the carboxylate anion of glutamate in specialized receptor cells present on the human and other animal tongues. Some 52 peptides may be responsible for detecting umami taste. Its effect is to balance taste and round out the overall flavor of a dish. Umami enhances the palatability of a wide variety of foods.

It prefers sandy soils and will dominate in areas that average less than 30 inches of rain annually. Sand bluestem is a high quality forage with good palatability for livestock, but it cannot stand up to continuous heavy grazing. It is also valuable as browse for wildlife and as a source of edible seeds and nesting habitat for upland birds.

Supplementing with canned food is one way to add palatability and water content to a dog's diet. Dog canned food comes in two forms in the United States: stew style and pâté style, which can vary in moisture content.Baker, G.J., Bansal, A.K., Konieczka, J.L. and Kuntz, D.A. (1990). United States Patent No. 4895731 Canned meat and gravy pet food and process.

The management of P. phaseoloides grown in mixtures is challenging. P. phaseoloides often shows a high palatability compared to tropical grasses; hence under high grazing pressure it can disappear. If the grazing pressure is too low it can dominate due to its fast growth and its climbing ability. Its growth is also affected by the other species in the mixture.

People used to think herbivores increase plant diversity by avoiding dominance. Dominant species tend to exclude subordinate species as competitive exclusion. However, the effects on plant diversity caused by variation in dominance could be beneficial or negative. Herbivores do increase bio-diversity by consuming dominant plant species, but they can also prefer eating subordinate species according to plants’ palatability and quality.

McCollum decided that some diets failed because they lacked "palatability". He thought that if a diet tasted good, and the animals ate more food, then nutrition would be adequate. In 1911 Osborne and Mendel criticized McCollum's hypothesis and his data, when they found that plant protein diets needed to be supplemented with protein-free milk. Rats would then eat purified diets without flavorings.

Equivalent to Batesian mimicry within a single species, it occurs when there is a palatability spectrum within a population of harmful prey. For example, monarch (Danaus plexippus) caterpillars feed on milkweed species of varying toxicity. Some feed on more toxic plants, and store these toxins within themselves. The more palatable caterpillars thus profit from the more toxic members of the same species.

He went on into praising Stan's collaboration with Mohombi, but also saying that the "formula" for the recording was "nothing innovative", with him describing the track as "quite obvious". Olivio as well named "the level of palatability" of the tune "a lot weaker than the other songs from Alesta", and denied the possible success of the track in mainstream clubs.

Over 15 subspecies have been described. Its wingspan ranges from 82 to 92 mm, and it is colored orange (brighter in male specimens) with black markings; this species is somewhat unpalatable to birds and belongs to the "orange" Mullerian mimicry complex.Pinheiro, Carlos E. G. (1996): Palatability and escaping ability in Neotropical butterflies: tests with wild kingbirds (Tyrannus melancholicus, Tyrannidae). Biol. J. Linn. Soc.

The flavorings are intended to improve the palatability of their host medications by suppressing bitterness, adding sweetness, and/or enhancing the flavor profile. The flavoring of liquid medicines using these products has been shown to improve pediatric drug compliance. The firm also sells Pill Glide, a flavored spray designed to lubricate the mouth and throat, making pills easier to swallow.

Opioid site in nucleus accumbens shell mediates eating and hedonic 'liking' for food: map based on microinjection Fos plumes. Brain Res. 863(1-2):71-86. The rewardfulness of consumption associated with palatability is dissociable from desire or incentive value which is the motivation to seek out a specific commodity. Desire or incentive value is processed by opioid receptor-related processes in the basolateral amygdala.

Appetite is controlled by a direct loop and an indirect one. In both the direct and indirect loops there are two feedback mechanisms. First a positive feedback involving its stimulation by palatability food cues, and second, a negative feedback due to satiation and satiety cues following ingestion.Smith GP. (2000). The controls of eating: a shift from nutritional homeostasis to behavioral neuroscience. Nutrition. 16(10):814-20.

Hunger, hedonics, and the control of satiation and satiety. pp. 127–148. In: M.I. Friedman, M.G. Tordoff and M.R. Kare, (Editors) Appetite and nutrition, Dekker, New York More palatable foods reduce the effects of such cues upon satiation causing a larger food intake.Yeomans MR, Lee MD, Gray RW, French SJ. (2001). Effects of test-meal palatability on compensatory eating following disguised fat and carbohydrate preloads.

Panicum decompositum, known by the common names native millet, Australian millet, papa grass, and umbrella grass, is a species of perennial grass native to the inland of Australia. It occurs in every mainland state. The seeds can be cultivated to produce flour typically used in Aboriginal bushfood. The species is also considered to have relatively high palatability by livestock, making it suitable for grazing pastures.

First, to cause significant damage to targeted plants requires understanding when the target plant is most susceptible to grazing damage and when they are most palatable to livestock. Target plant palatability depends on the grazing animals inherited and developed plant preferences (i.e. the shape of sheep and goat's mouths make them well suited for eating broad leaf weeds). Goats are also well designed for eating shrubs.

Much of the research in favour of BCSR can be adequately explained by changes in pH. Liming soil is well known to improve microbial activity, soil structure, nitrogen fixation, and palatability of forages. It is also used to correct Ca and Mg deficiencies, change nutrient availability and reduce manganese and aluminium toxicity that can retard crop growth.Liming to Improve Soil Quality – USDA – soils.usda.gov/sqi/management/files/sq_atn_8.

Split red lentil seeds (size 6 mm) Although dal generally refers to split pulses, whole pulses can be referred to as sabut dhal and split pulses as dhuli dhal.Mehta, Nita (2006). Dal & Roti. SNAB. p12. . The hulling of a pulse is intended to improve digestibility and palatability, but, as milling of whole grains into refined grains, affects the nutrition provided by the dish, reducing dietary fibre content.

Plants also differ in their palatability to herbivores. At high densities of herbivores, plants that are highly selected as browse may be missing small and large individuals from the population. At the community level, intense browsing by deer in forests leads to reductions in the abundance of palatable understory herbaceous shrubs, and increases in graminoid and bryophyte abundance which are released from competition for light.

Plants can reach a little over two feet in height, although many are much smaller in the wild. Although S. cardiophyllum has small tubers, reaching about an inch in diameter, they compensate with a rare trait in wild potatoes: palatability. The flavor is not easily distinguishable from domesticated potatoes. The level of glykoalkaloids in some accessions of this species is sometimes very low, about 2mg / 100g.

In the early 1970s, trumpeter and singer Wilfrido Vargas furthered the modernization of merengue by including electronic elements and strengthening the focus of a visual stage presence. These two men modernized the merengue stage, thereby increasing the palatability of a female merengue presence. Merengue has ultimately been shaped into being a music style dominated by Latino men. Merengue songs have been built around the idea of “machismo”.

Wilga is a useful shade and fodder tree in agricultural areas. Sheep particularly enjoy grazing on the lower branches, although trees appear to vary greatly in palatability (some are eagerly sought after and others ignored). The reason for this variation is unknown, and soil composition is speculated as a cause. Despite being slow growing, it is planted in Australia and overseas as an ornamental.

From May 1916 to January 1918, he worked in Tanganyika (former German E. Africa), 200 miles south to south-east of Lake Victoria. Here he conducted experiments on palatability with young insectivorous monkeys. He tested the edibility of cryptic and aposematic insects. This was propitious, because later, back at Oxford, both he and E.B. Poulton worked on the role of predators in shaping mimicry.

While many foods can be eaten raw, many also undergo some form of preparation for reasons of safety, palatability, texture, or flavor. At the simplest level this may involve washing, cutting, trimming, or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen.

Two psychological processes appear to be involved in regulating short-term food intake: liking and wanting. Liking refers to the palatability or taste of the food, which is reduced by repeated consumption. Wanting is the motivation to consume the food, which is also reduced by repeated consumption of a food and may be due to change in memory-related processes. Wanting can be triggered by a variety of psychological processes.

Potassium can be detected by taste because it triggers three of the five types of taste sensations, according to concentration. Dilute solutions of potassium ions taste sweet, allowing moderate concentrations in milk and juices, while higher concentrations become increasingly bitter/alkaline, and finally also salty to the taste. The combined bitterness and saltiness of high-potassium solutions makes high-dose potassium supplementation by liquid drinks a palatability challenge.

Commercially, fructose is derived from sugar cane, sugar beets, and maize. High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose. All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods.

Critical Review of Home Preservation Literature and Current Research. Athens, GA: University of Georgia, Cooperative Extension Service. Reprinted by the National Center for Home Food Preservation. At the basis of these recommendations is the balance between bringing the food to a high enough temperature for a long enough time that spoilage and disease-producing microorganisms are killed, while not heating the food so much that it loses nutritive value or palatability.

The curcumin derivatives demethoxycurcumin and bisdemethoxycurcumin have, like curcumin itself, been tested for their antioxidant activities in vitro. Antioxidants can be used to extend the shelf life for food and maintain their safety, nutritional quality, functionality and palatability. Pure chemicals of curcumin and its derivatives are not available in the open market. Commercially available curcumin contains 77% curcumin, 17% demethoxycurcumin and 3% bisdemethoxycurcumin from the herb Curcuma longa.

The reinforcing value of food refers to how hard someone is willing to work to obtain food. Food reinforcement is influenced by several factors including food palatability, food deprivation, and food variety. It is also motivated by concerns about fullness (expected satiation) and the hunger that might be experienced in the intervening period between meals (expected satiety). The effector mechanisms of food reinforcement depend on dopaminergic activity in the brain.

Beef quality grades - A quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity. Marbling - (intramuscular fat) is the intermingling or dispersion of fat within the lean.

Health effects of salt concentrate on sodium and depend in part on how much is consumed. A single serving of many convenience foods contains a significant portion of the recommended daily allowance of sodium. Manufacturers are concerned that if the taste of their product is not optimized with salt, it will not sell as well as competing products. Tests have shown that some popular packaged foods depend on significant amounts of salt for their palatability.

Fructose undergoes the Maillard reaction, non-enzymatic browning, with amino acids. Because fructose exists to a greater extent in the open-chain form than does glucose, the initial stages of the Maillard reaction occur more rapidly than with glucose. Therefore, fructose has potential to contribute to changes in food palatability, as well as other nutritional effects, such as excessive browning, volume and tenderness reduction during cake preparation, and formation of mutagenic compounds.

It has been used to study the processes involved in the decomposition of leaf litter, circadian rhythms, circaseptan (weekly) rhythms, the palatability and nutritious value of different plant residues and species of fungi, the effects on ageing of different environmental conditions, population dynamics and behaviour. Strains have been kept growing in cultures for upwards of five years, and excess individuals can be used as invertebrate food for other organisms kept in the laboratory.

The grass, when dominant, is an indicator of poor pasture. It is a normal part of grassland pastures and can be grazed by cattle and sheep along with other more-palatable species, but is mostly considered to be undesirable. The proportion of the plant in grazing areas tends to increase over time as it has low palatability. Although it has low forage value it has some moisture retaining capacity and is able to grow quickly.

Festuca rubra is a species of grass known by the common name red fescue or creeping red fescue. It is widespread across much of the Northern Hemisphere and can tolerate many habitats and climates. It is best adapted to well- drained soils in cool, temperate climates; it prefers shadier areas and is often planted for its shade tolerance. Wild animals browse it, but it has not been important for domestic forage due to low productivity and palatability.

Umami was first scientifically identified in 1908 by Kikunae Ikeda, (partial translation of ) a professor of the Tokyo Imperial University. He found that glutamate was responsible for the palatability of the broth from kombu seaweed. He noticed that the taste of kombu dashi was distinct from sweet, sour, bitter, and salty and named it umami. Professor Shintaro Kodama, a disciple of Ikeda, discovered in 1913 that dried bonito flakes (a type of tuna) contained another umami substance.

Artificial marbling is the injection of animal fat and/or vegetable oil into lean meat in order to simulate the appearance of marbling and attempt to improve the palatability of inexpensive cuts by preventing them from drying out or losing flavour during the freezing or cooking process. Lean cuts of beef are one common target of artificial marbling. The process may also be performed on pork. It has been described as a more technologically advanced form of larding.

Despite its high price, Hanwoo beef is preferred in Korean cuisine, as it is typically fresher and of better quality than cheaper imported substitutes. Kim et al. (2001) noted, "Hanwoo is regarded as a premium beef because of its high palatability and desired chewiness". Since Koreans consider Hanwoo beef a cultural icon and one of the top-quality beefs of the world, it is used in traditional foods, popular holiday dishes, or as a special-day gift.

Measuring KetoCal—a powdered formula for administering the classic ketogenic diet Infants and patients fed via a gastrostomy tube can also be given a ketogenic diet. Parents make up a prescribed powdered formula, such as KetoCal, into a liquid feed. Gastrostomy feeding avoids any issues with palatability, and bottle-fed infants readily accept the ketogenic formula. Some studies have found this liquid feed to be more efficacious and associated with lower total cholesterol than a solid ketogenic diet.

Yudkin refers to these developments as the separation of palatability from nutritional value. As a result the quantity consumed has increased about 50-fold in the past 150 years, with sucrose increasingly used not only in the home and in cafés but also by the manufacturers of soft drinks and as a sweetening agent for many pre-prepared foods. The human species has not had time to adapt to this extremely rapid change. Three problems result.

The small pores on the underside of the cap are yellow before becoming olive-brown. The stem is up to long and thick and is covered with reddish-brown glandular dots. Young specimens are covered with a grayish, slimy partial veil that later ruptures and leaves a sheathlike ring on the stem. Although the mushroom is generally considered edible—especially if the slimy cap cuticle and partial veil are first peeled off—opinions about its palatability vary.

US patent 3814823, Yang J. and R. Olsen, "Meat Analogs Having the Fiber Structure of Meat.", issued 1974-06-04 While lipids do not contribute to the structure of the meat analog, it is crucial in increasing the palatability and broadening the appeal of the product across the consumer base. Food additives include flavor compounds, coloring agents, leavening agents, and emulsifiers. Sodium bicarbonate is a commonly used leavening agent in a variety of baked products such as bread and pancakes.

Herbivore feeding induces accumulation of deoxyanthocyanins and leads to a reduction in the proportion of polyunsaturated fatty acids in the fronds, thus lowering their palatability and nutritive value. Azolla cannot survive winters with prolonged freezing, so is often grown as an ornamental plant at high latitudes where it cannot establish itself firmly enough to become a weed. It is not tolerant of salinity; normal plants can't survive in greater than 1–1.6‰, and even conditioned organisms die in over 5.5‰ salinity.

Dry (extruded) cat food example Dry food (8–10% moisture) is generally made by extrusion cooking under high heat and pressure. Fat may then be sprayed on the food to increase palatability, and other minor ingredients, such as heat-sensitive vitamins, which would be destroyed in the extrusion process, may be added. Dry food is most often packed in multi-wall paper bags, sometimes with a plastic film layer; similar bag styles with film laminates or coextrusions are also used.

Conceptually, weight loss programs might target control of hedonic hunger. Specific research to determine what diet techniques would be most beneficial for those with an increased hedonic hunger would help people modify their immediate availability of food or its palatability. For example, whole grain popcorn may be a better choice than potato chips due to a lower calorie load and an increased sense of satiety. Adding dietary fiber to foods and beverages increases satiety and reduces energy intake at the next meal.

Many raw diets focus on promoting a healthy skin and coat, mainly through the supplementation of essential fatty acids. Fatty acids play an important role in the structure and function of cells, while also improving palatability of the diet. Omega-6 (n-6) and omega-3 (n-3) are especially important for normal skin function and appearance. The skin's ability to produce long chain fatty acids, such as linoleic acid (18:2n-6) and linolenic acid (18:2n-3) is limited.

Monarch caterpillars, shown feeding, vary in toxicity depending on their diet. Browerian mimicry, named after Lincoln P. Brower and Jane Van Zandt Brower, is a postulated form of automimicry; where the model belongs to the same species as the mimic. This is the analogue of Batesian mimicry within a single species, and occurs when there is a palatability spectrum within a population. Examples include the monarch and the queen from the subfamily Danainae, which feed on milkweed species of varying toxicity.

Studies have demonstrated that a plant-based diet can be just as edible and palatable as animal-based diets for dogs. Odiferous ingredients that enhance the smell of the food increase palatability, and examples include nutritional yeast, vegetable oil, nori (seaweed), as well as spirulina. Additionally, certain ingredients can be combined to create a palatable flavour. An example is the synergistic combination of hydrolyzed vegetable protein and xylose, as well as a combination of substances derived from glucose, garlic powder, and nature- identical, non-meat chicken flavouring.

Margarine was used to fill the place of butter as a cheaper and more readily available product. A wider health issue was also addressed through the artificial addition of vitamins to margarine from that time. In 1948 he moved from Edinburgh to Bromborough Port on the River Mersey, where he became Chief Chemist to Van Den Bergh & Jurgens Ltd, then Britain's largest manufacturer of margarine, and later to merge to become part of Unilever. During this period he did much to improve the palatability of margarine.

Overall the composition of dry protein mix can contain between 30% to 100% water-hydratable, heat-coagulable protein by weight. A dry mix that contains 100% protein content yields the most desirable fibrous texture, but from the palatability standpoint between 50% to 70% was determined to generate the most positive feedback. Protein content of lower than 30% would inhibit the formation of meat-like fibers during processing. The optimal fat content for the desirable mouth feel was determined to be around 30% to 40% by weight.

Lobophora variegata is one of the commonest species of brown algae in the Caribbean area and is often abundant in shaded areas, under overhangs and in caves. It forms part of the diet of many fish and various herbivorous invertebrates. It is often covered in sediment and many epiphytes grow on the surface of the thalli. In feeding trials in Belize it has been shown that the three different forms of this seaweed have different degrees of palatability to herbivorous fish and crabs (Mithraculus sculptus).

The SPBW was founded on 6 December 1963 at the Rising Sun in Epsom, England out of a concern for a perceived decline in both quality and palatability of beer. This was attributed to the increasing use of gas pressure dispense and the introduction of keg beers. Coopering once had a central and extensive role in British breweries. In 1963 oak casks were still regarded as synonymous with traditional draught beer, but as metal casks rapidly replaced wooden ones the SPBW relaxed its principles accordingly.

Many feed manufacturers combine various grains and add additional vitamin and mineral supplements to create a complete premixed feed that is easy for owners to feed and of predictable nutritional quality. Some of these prepared feeds are manufactured in pelleted form, others retain the grains in their original form. In many cases molasses is used as a binder to keep down dust and for increased palatability. Grain mixes with added molasses are usually called "sweet feed" in the United States and "coarse mix" in the United Kingdom.

However, queens reared on S. clausum, a larval host plant known to be a very poor cardenolide source, contain no detectable cardenolide and are essentially palatable to predators. These highly variable responses of avian predators to queens reared on different plants suggest the existence of a food-plant-related palatability spectrum in Florida queen butterflies. Micro-geographic differences in the environment lead to variation in the dynamics of mimetic relationships even at a local level. Spatiotemporal variation throughout different areas lead to large differences in unpalatability of queens separated by only a few kilometers.

Battle Creek utilized information as known at that time to provide nutritional requirements for health and well-being relative to each person's requirements. Food required careful prescriptive preparation, with care also taken to ensure appetiveness and palatability were recognized. The diet lists included "scores of special dishes and hundreds of special food preparations, each of which has been carefully studied in relation to its nutritive and therapeutic properties", with the diet lists used "by the physicians in arranging the diet prescriptions of individual patients".Kellogg, J.H. (1908), p.

It is another important factors in rice quality, like other cereal rice is good sources of starch especially amylose. It is composed more than 80% starch and at molecular level starch contains amylose (linear chains glucose of α (1-4) linkages) and amylopectin (branched chain glucose with α(1-6) linkage. In terms of amylose rice can be classified as waxy 0-2%, very low 2-10%, low 10-20%, intermediate20-25% and high 25-32% (rice dry basis). Starch content (amylose) of rice is very important factors in grain yield, processing and palatability.

Several phytogeographical provinces converge here: Chaqueña, Andean, Patagonian and Magellanic. The confluence of these very diverse currents confers on the area a synthesis of microclimates which makes it unique, a uniqueness accentuated by the presence of endemic species, the number of which is probably greater than is presently known. The sparse vegetation consists of coarse grasses and low palatability. In the ravines and on the mountain slopes are copses or small woods of tabaquillo and mayten, called in the mountain zone "quebracho", the coexistence of which is a unique biogeographical phenomenon.

With respect to studies using rats, prior research of signs of a conditioned disgust response have been experimentally verified by Grill and Norgren (1978) who developed a systematic test to assess palatability. The Taste Reactivity (TR) test has thus become a standard tool in measuring disgust response. When given a stimulus intraorally which had been previously paired with a nausea-inducing substance, rats will show conditioned disgust reactions. "Gaping" in rats is the most dominant conditioned disgust reaction and the muscles used in this response mimic those used in species capable of vomiting.

Predator–prey coevolution often makes it unfavorable for a predator to consume certain prey items, since many anti-predator defenses increase handling time. Examples include porcupine quills, the palatability and digestibility of the poison dart frog, crypsis, and other predator avoidance behaviors. In addition, because toxins may be present in many prey types, predators include a lot of variability in their diets to prevent any one toxin from reaching dangerous levels. Thus, it is possible that an approach focusing only on energy intake may not fully explain an animal's foraging behavior in these situations.

Postingestive feedback factors such as energy density and nutrient composition could affect the palatability of a food which in turn would inhibit or facilitate sensory- specific satiety. Studies done by Birch & Deysher (1986) and B.J. Rolls et al., summarized in a paper by Raynor and Epstein, show that postingesitive feedback does not influence sensory-specific satiety very much. Since postingestive feedback seems to have little effect of sensory-specific satiety, it is probable that sensory-specific satiety is more driven by external factors, such as the sensory properties of the food, than internal factors.

Until the 2006 revision the law referred to this category as , sometimes abbreviated to "kōshu" (甲焼). Kōrui (Class A) in the classification of shōchū simply means classification and does not mean that the quality is superior to that of Otsurui (Class B). It is generally distilled from a fermented liquid similar to molasses. Repeated distillation forms ethyl alcohol of high purity which is typically odorless and has a taste of little distinction. Water is then added, and the precise nature of this water has subtle effects on the taste and palatability of the shōchū.

Controlled fermentation with microbes in brewing, wine making, baking, pickling and cultured dairy products such as yogurt and cheese, is used to modify ingredients to make foods with desirable properties. The principal microbes involved are yeasts, in the case of beer, wine, and ordinary bread; and bacteria, in the case of anaerobically fermented vegetables, dairy products, and sourdough bread. The cultures variously provide flavour and aroma, inhibit pathogens, increase digestibility and palatability, make bread rise, reduce cooking time, and create useful products including alcohol, organic acids, vitamins, amino acids, and carbon dioxide. Safety is maintained with the help of food microbiology.

Certain naturally occurring total dissolved solids arise from the weathering and dissolution of rocks and soils. The United States has established a secondary water quality standard of 500 mg/l to provide for palatability of drinking water. Total dissolved solids are differentiated from total suspended solids (TSS), in that the latter cannot pass through a sieve of 2 micrometers and yet are indefinitely suspended in solution. The term settleable solids refers to material of any size that will not remain suspended or dissolved in a holding tank not subject to motion, and excludes both TDS and TSS.

The annual costs of diet for research alone is approximately US$100,000 and there are additional problems associated with working with large, fast-swimming marine animals. Farm-raised tuna generally have a higher fat content than wild tuna. A one-metre tuna needs about of live fish to gain of fat, and about 1.5 to 2 tons of squid and mackerel are needed to produce a bluefin tuna. Research evaluating ingredients for use in southern bluefin tuna feed is ongoing, and gathering information on ingredient digestibility, palatability and nutrient utilisation and interference can improve lower costs for tuna ranchers.

He became interested in the relationship of bird colours with their role as warning colours, an idea that arose when he observed hornets attracted to some birds being skinned while ignoring others. This led him to study the palatability of birds and their eggs. Among his papers were several studies on the relative palatibility of the eggs based initially on the preferences of ferrets, rats and hedgehogs and later on the use of a panel of expert egg tasters. In one study he found that of 123 species of bird, the kittiwake eggs scored highly with 8.2 out of 10.

Motivation can be modulated or manipulated in many different ways. Researchers have found that eating, for example, depends not only on the organism's fundamental need for homeostasis—an important factor causing the experience of hunger—but also on circadian rhythms, food availability, food palatability, and cost. Abstract motivations are also malleable, as evidenced by such phenomena as goal contagion: the adoption of goals, sometimes unconsciously, based on inferences about the goals of others.Hank Aarts, Ap Dijksterhuis, & Giel Dik, "Goal Contagion: Inferring goals from others' actions—and what it leads to", in Shah & Gardner, Handbook of Motivation Science (2008).

They too are unpalatable, in the sense of being difficult to eat: their body is covered with setae (like carpet pile) and is armoured; they are sometimes described as being 'non-food'. Mostler in 1935 carried out tests of their palatability: with the exception of specialist bee-eaters, adults of 19 species of birds ate only 2% of 646 bumblebees presented to them. After various trials, Mostler attributed their avoidance mainly to mechanical difficulties in handling: one young bird took 18 minutes to subdue, kill and eat a bumblebee. Bumblebees form Mullerian rings of species, and they do often exhibit polymorphism.

The earliest archeological evidence for amaranth in the Old World was found in an excavation in Narhan, India, dated to 1000-800 BCE Because of its importance as a symbol of indigenous culture, its palatability, ease of cooking, and a protein that is particularly well-suited to human nutritional needs, interest in amaranth seeds (especially A. cruentus and A. hypochondriacus) revived in the 1970s. It was recovered in Mexico from wild varieties and is now commercially cultivated. It is a popular snack in Mexico, sometimes mixed with chocolate or puffed rice, and its use has spread to Europe and parts of North America.

Earlier USMARC studies are reported to have evaluated high content pure French Limousins. Breed comparison studies of performance-tested bulls report Limousin's more efficient conversion of feed into live weight and confirm the breed's slower live weight gain when compared with other beef cattle breeds. Limousins generally have lower levels of intra-muscular fat (marbling) and subcutaneous fat when compared with British breed cattle grown in similar conditions. Marbling, together with tenderness and flavour, has been associated with eating quality in some countries, and attracts a higher quality grading with associated premiums, although the link between marbling and palatability is not universally supported.

She found that eating behavior was mediated by μ-opioids, but this was mechanism was dependent on the palatability of the food. She later performed studies to determine what part of the striatum was responsible for this mechanism. Together with Min Zhang she performed a microinfusion study that showed that the ventral and lateral areas of the striatum, including both the shell and the core of the nucleus accumbens, were most sensitive to injections of opiods causing behavioural changes. Together with Ned Kalin, Kelley demonstrated the role of the amygdala in the linking of sensory representations and their motivational value.

An early interest in metalsmithing over time, developed into a commitment to installation art with a focus on political concerns and ecology. Most of McGarrell's mature work utilized strongly color- coordinated plastics to create interior/exterior spaces, and living plants to create functioning vegetable gardens, also situated indoors and out. McGarrell's installations were created, as much as feasible, from discarded, recycled materials. His gardens functioned from recycled grey water and included hands-on, instructive material on creating compost at home and the artist's own recipes for meals designed from both a nutritional standpoint and their palatability.

The objective of preserving vegetables is to extend their availability for consumption or marketing purposes. The aim is to harvest the food at its maximum state of palatability and nutritional value, and preserve these qualities for an extended period. The main causes of deterioration in vegetables after they are gathered are the actions of naturally-occurring enzymes and the spoilage caused by micro-organisms. Canning and freezing are the most commonly used techniques, and vegetables preserved by these methods are generally similar in nutritional value to comparable fresh products with regards to carotenoids, vitamin E, minerals.

Hypothalamocortical and hypothalamolimbic projections contribute to the awareness of hunger, and the somatic processes controlled by the hypothalamus include vagal tone (the activity of the parasympathetic autonomic nervous system), stimulation of the thyroid (thyroxine regulates the metabolic rate), the hypothalamic-pituitary-adrenal axis and a large number of other mechanisms. Opioid receptor-related processes in the nucleus accumbens and ventral pallidum affect the palatability of foods. The nucleus accumbens (NAc) is the area of the brain that coordinates neurotransmitter, opioid and endocannabinoid signals to control feeding behaviour. The few important signalling molecules inside the NAc shell modulate the motivation to eat and the affective reactions for food.

PAs are found in the cuticle of all studied Arctiidae mentioned here, but some also package these chemicals into their spermatophores as seen in Creatonotos gangis and Creatonotos transiens. The display of PAs on the exoskeleton is believed to cue predators to the unpalatability of the prey. Eisner and Eisner looked at the palatability of PA positive and negative U. ornatrix to wolf spiders, Lycosa ceratiola, in both the larval form and adult form. They found that the pyrrolizidine-positive organisms were typically released unharmed by spiders except in two field circumstances where the larvae were probably envenomated prior to the spider's release and died two days after the attack.

Kāuru could be stored dry until the time came to add it to fern root and other foods to improve their palatability. The sugar in the stems or rhizomes would be partially crystallised, and could be found mixed in a sugary pulp with other matter between the fibres of the root, which were easily separated by tearing them apart. Kāuru could also be dipped in water and chewed, and was said to smell and taste like molasses. Evidence of large cooking pits (umu tī) can still be found in the hills of South Canterbury and North Otago, where large groves of cabbage trees still stand.

Sign at long term moose exclosure experiment, Homer, Alaska Moose exclosures (fenced off areas) are used to determine the ecological impacts of cervids, allowing scientists to compare flora, fauna, and soil in areas inside and outside of exclosures. Changes in plant communities in response to herbivory reflect the differential palatability of plants to the overabundant herbivore as well as the variable ability of plants to tolerate high levels of browsing. Compositional and structural changes in forest vegetation can have cascading effects on the entire ecosystem including impacts on soil quality and stability, micro- and macro- invertebrates, small mammals, songbirds, and perhaps even large predators.

Tetrasodium pyrophosphate is used as a buffering agent, an emulsifier, a dispersing agent, and a thickening agent, and is often used as a food additive. Common foods containing tetrasodium pyrophosphate include chicken nuggets, marshmallows, pudding, crab meat, imitation crab, canned tuna, and soy-based meat alternatives and cat foods and cat treats where it is used as a palatability enhancer. In toothpaste and dental floss, tetrasodium pyrophosphate acts as a tartar control agent, serving to remove calcium and magnesium from saliva and thus preventing them from being deposited on teeth. Tetrasodium pyrophosphate is used in commercial dental rinses before brushing to aid in plaque reduction.

3 attracted a total of eleven contenders, including Dassault's Mirage IIIV proposal, which would become viewed as the principal competitor to the P.1154. Substantial support for the Mirage IIIV came from Britain, work on the programme having involved the British Aircraft Corporation (BAC), while the Dassault-led design also held the favour of several members of the British Air Staff. While the P.1154 was judged to be technically superior, the Mirage IIIV had acquired a greater level of political palatability due to the co-operative development and production aspects proposed for the programme, under which work was to be distributed across a number of member nations.

In regards to mating, males appear to not be aggressive towards one another, but do occasionally court other males as a means of sperm competition to get the other male to deposit spermatophores, giving them a better chance of successful mating over their competitors. When threatened, red salamanders assume a defensive posture in which they curl their bodies, elevating and extending their rears, and placing their heads under their tails which are elevated and undulated from side to side.Brandon, R.A., Labanick, G.N., and J.E. Huheey. 1979. Relative palatability, defensive behavior, and mimetic relationships of red salamanders (Pseudotriton ruber), mud salamanders (Pseudotriton monatnus), and red efts (Notophyhalmus viridescens).

Carbohydrates provide a quick energy source, increased palatability as well as fiber in canine diets; if disaccharides and xylitol are avoided. In an ingredient label, starch (a complex carbohydrate) may appear as rice, wheat, barley, corn and/or other varying grains. These ingredients not only supply the dog with rapid and accessible energy while performing, but can also be used after exercise to replenish glycogen stores in organs such as the liver and muscle. Direct carbohydrate levels are not displayed on feed labels due to the inaccuracy of current testing methods and varying methods in which certain sources may effect an animal's glycemic response.

Tilapia has become the third most important fish in aquaculture after carp and salmon; worldwide production exceeded in 2002 and increases annually. Because of their high protein content, large size, rapid growth (6 to 7 months to grow to harvest size), and palatability, a number of coptodonine and oreochromine cichlids—specifically, various species of Coptodon, Oreochromis, and Sarotherodon—are the focus of major aquaculture efforts. Tilapia fisheries originated in Africa and the Levant. The accidental and deliberate introductions of tilapia into South and Southeast Asian freshwater lakes have inspired outdoor aquaculture projects in various countries with tropical climates, including Honduras, Papua New Guinea, the Philippines, and Indonesia.

Coatings can be added for the enhancement of organoleptic properties of a food product. Appearance and palatability can be improved by adding color (white dragee, brown chocolate), changing the surface aspect (glazed sweets or rough, crispy nuggets); changing or adding tastes (sweet dragee, salted snack) or flavours (fruit-glazed sweet goods), or texture (breaded crispy nuggets). Coatings also can be used to add vitamins and minerals (enriched white rice) or food energy. Coating conveys functional properties, such as particle separation (oiled dry fruit, shredded cheese), antioxidant effect (fruit cubes), or a barrier effect [water migration between a layer of ice cream and a biscuit (cookie) or against moisture lost of chewing gum].

Red nile tilapia under experimentation in CLSU, Philippines Farmed tilapia production in 2002 worldwide was about annually, with an estimated value of US$1.8 billion, about equal to those of salmon and trout. Unlike carnivorous fish, tilapia can feed on algae or any plant-based food. This reduces the cost of tilapia farming, reduces fishing pressure on prey species, avoids concentrating toxins that accumulate at higher levels of the food chain, and makes tilapia the preferred "aquatic chickens" of the trade. Because of their large size, rapid growth, and palatability, tilapia cichlids are the focus of major farming efforts, specifically various species of Oreochromis, Sarotherodon, and Coptodon (all were formerly in the namesake genus Tilapia).

In Chapters 26 and 27, it suggests that the same food can be nutritive in small amounts while harmful in large amounts or if cooked improperly or if eaten together with foods its lists. Food, claims Caraka Samhita, must be tailored to needs of one's body, state of one's health, climate, season, habits and personal palatability and needs. In the spirit of Mitahara, in Chapter 5, it insists even light, easily digested and nutritious food should be consumed in moderation and should not be consumed in excess of bodily requirements. In Chapter 6, Caraka Samhita recommends that food should be tailored to the season, with rich and fatty foods being beneficial in winter, while light soups, fruits and acidulated drinks more suited for summers.

The highest feed value is from the young green leaf and shoots. The plant can quickly come to head, so it must be managed accordingly because as the plant matures, the value and palatability of feed reduces. The Japanese millets (Echinochloa esculenta) are considered the best for grazing and in particular Shirohie, a new variety of Japanese millet, is the best suited variety for grazing. This is due to a number of factors: it gives better regrowth and is later to mature compared to other Japanese millets; it is cheap – cost of seed is $2–$3 per kg, and sowing rates are around 10 kg per hectare for dryland production; it is quick to establish, can be grazed early, and is suitable for both sheep and cattle.

Austroderia richardii is predominately predated on by herbivores, which includes a wide range of New Zealand endemic bird species and exotic bird species. They mainly feed on the seed from the plumes that flower in spring to summer. It is not poisonous but it can be assumed that most herbivores would not attempt to eat the leaves of the Austroderia richardii as it has very sharp edges and tiny teeth that run along the leaves of the plant which is why it has the nickname ‘cutty grass’ (Kimberley, 2011). As well as having the ability to cut predators they are also of low palatability to introduced herbivores which means its taste is not very satisfying at all to the animals so they get no enjoyment out of eating it.

J. Anim. Sci. 78:1017–1021Mavromichalis, I., D. M. Webel, E. N. Parr, and D. H. Baker. 2001. "Growth promoting efficacy of pharmacologic doses of tetrabasic zinc chloride in diets for nursery pigs". Can. J. Anim. Sci. 81:387–391 Since TBZC is neutral and water-insoluble, it has excellent palatability and very low interactions with other ingredients in a food mixture compared to zinc chloride, zinc sulfate or chelated forms of the metal. It also avoids the problems with caking. It has been shown that the relative zinc bioavailability for chicks in TBZC is two to three times higher than that in Waselz-processed ZnO. Research studies performed at universities and feed industry have all indicated that TBZC has a higher bioavailability relative to zinc sulfate, with values ranging from 102 to 111%.

The Stigler diet is an optimization problem named for George Stigler, a 1982 Nobel Laureate in economics, who posed the following problem: The nutrient RDAs required to be met in Stigler’s experiment were calories, protein, calcium, iron, as well as vitamins A, B1, B2, B3, and C. The result was an annual budget allocated to foods such as evaporated milk, cabbage, dried navy beans, and beef liver at a cost of approximately $0.11 a day in 1939 U.S. dollars. While the name “Stigler Diet” was applied after the experiment by outsiders, according to Stigler, “No one recommends these diets for anyone, let alone everyone.” The Stigler diet has been much ridiculed for its lack of variety and palatability; however, his methodology has received praise and is considered to be some of the earliest work in linear programming.

Dietary fiber has many functions in diet, one of which may be to aid in energy intake control and reduced risk for development of obesity. The role of dietary fiber in energy intake regulation and obesity development is related to its unique physical and chemical properties that aid in early signals of satiation and enhanced or prolonged signals of satiety. Early signals of satiation may be induced through cephalic- and gastric-phase responses related to the bulking effects of dietary fiber on energy density and palatability, whereas the viscosity-producing effects of certain fibers may enhance satiety through intestinal-phase events related to modified gastrointestinal function and subsequent delay in fat absorption. In general, fiber-rich diets, whether achieved through fiber supplementation or incorporation of high fiber foods into meals, have a reduced energy density compared with high fat diets.

In return, he gave them whales, driftwood logs and a bird unique to the archipelago, on condition that the inhabitants did not laugh at his gifts. Over time, the islanders forgot their promise, and lost the whales and logs, but fearful of losing a valuable food source, they never mocked the gannets that Tórur had given them. The Heather Isle collecting guga hunters from Sula Sgeir Northern gannets have long been eaten for food. Birds, mainly the young, were taken from Bass Rock for at least 350 years until 1885, when the annual cull of about 1,500 individuals finally ceased, and Shetland gannets were sold as "Highland goose" in London restaurants during World War II. Views of the palatability of this bird are mixed, but as well as being a food for the poor it also regularly featured in Scottish royal banquets.

Mystery meat is a disparaging term for meat products, typically ground or otherwise processed, such as burger patties, chicken nuggets, Spam, Salisbury steaks, sausages, or hot dogs, that have an unidentifiable source. Most often the term is used in reference to food served in institutional cafeterias, such as prison food or an American public school lunch. The term is also sometimes applied to meat products where the species from which the meat has come from is known, but the cuts of meat used are unknown. This is often the case where the cuts of meat used include offal and mechanically separated meat, or when non-meat substitutes such as textured vegetable protein are used to stretch the meat, where explicitly stating the type of meat used might diminish the perceived palatability of the product to some consumers.

Koeleria macrantha is one of many dietary staples for all classes of livestock and several species of various prairie wildlife depending on the stage of its seasonal development. It provides a stable source of nourishment for livestock in early spring and has been utilized by several species of deer, elk, and sheep for a food source due to its ability to grow in remote areas where the environment is not suited for other plant life. Due to the fact that it grows in scattered areas, it has not become a large dietary staple for much wildlife but still provides moderate nourishment to prairie wildlife. It has been found to be palatable to all livestock and wildlife in its post-curing stage in spring and fall but the palatability drops for most species when seed production begins before curing.

Sauropus androgynus, also known as katuk, star gooseberry, or sweet leaf, is a shrub grown in some tropical regions as a leaf vegetable. In Chinese it is called mani cai (马尼菜); in Japan it is called amame shiba (アマメシバ); in Malay it is called cekur manis, sayur manis, asin-asin or cangkok manis (in Bruneian malay); in Thai it is called pak waan (or pak waan ban to distinguish it from Melientha suavis, a completely different plant); in Indonesia, it is called katuk; in Vietnamese, it is called rau ngót; in the Philippines, it is called Chinese Malunggay and in Kerala, India it is called madhura cheera. Its multiple upright stems can reach 2.5 meters high and bear dark green oval leaves 5–6 cm long. It is one of the most popular leafy vegetables in South Asia and Southeast Asia and is notable for high yields and palatability.