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View article: Old, new, or borrowed – the role of familiarity and cross-cultural recipe integration in the liking and choices of fish products
Old, new, or borrowed – the role of familiarity and cross-cultural recipe integration in the liking and choices of fish products Open
View article: Food consumption motivations override and moderate the effect of nutrition label on responses to (un)healthy products
Food consumption motivations override and moderate the effect of nutrition label on responses to (un)healthy products Open
View article: Cheesy music: not just a matter of taste
Cheesy music: not just a matter of taste Open
International audience
View article: Optimization of protein recovery from Atlantic salmon (Salmo salar) head and backbone by response surface methodology and characterization of functional properties and nutritional value
Optimization of protein recovery from Atlantic salmon (Salmo salar) head and backbone by response surface methodology and characterization of functional properties and nutritional value Open
Atlantic salmon ( Salmo salar ) head and backbone by-products were hydrolysed using non-commercial protease enzyme (ERM 1) to produce protein. Response surface methodology was used to optimise conditions, including hydrolysis time, hydromo…
View article: Fantastic squeaks and where to find them: producing and analysing audible acoustics from leipäjuusto
Fantastic squeaks and where to find them: producing and analysing audible acoustics from leipäjuusto Open
Chewing not only converts food chunks to digestible proportions, it also conveys audible acoustics resulting in a perception on the type and condition of the food being eaten. As biomedical engineers, we may want to reproduce the same eati…
View article: Liking and consumption habits of smoothies with varying textures differ between texture picky and brave consumers
Liking and consumption habits of smoothies with varying textures differ between texture picky and brave consumers Open
View article: Food Neophobia Is Associated with Food Texture Pickiness and Lower Liking of Foods with Spongy Texture among Finnish Consumers
Food Neophobia Is Associated with Food Texture Pickiness and Lower Liking of Foods with Spongy Texture among Finnish Consumers Open
Food texture is an important factor in the liking and choice of food. Food neophobia, the avoidance of unfamiliar foods, has been linked with sensitivity to textural properties of food. The objective of this study was to investigate the as…
View article: The effect of nutrition labels on lunch buffet consumption: a real-life experiment
The effect of nutrition labels on lunch buffet consumption: a real-life experiment Open
Purpose This study aims to increase knowledge of the ability of nutrition labels to guide consumer choices in real-life environments. Design/methodology/approach Food consumption and plate waste data were collected from two self-service re…
View article: Simple ways to improve nutrient content and health profile in different types of foodservice products
Simple ways to improve nutrient content and health profile in different types of foodservice products Open
This study shows how two foodservice products, French fries with sausage (representing vice food) and vegetable and lentil soup (representing virtue food), can be reformulated to meet the nutritional recommendations without compromising co…
View article: Aesthetic emotions in a mixed reality multisensory experience with food crossmodally matched to music and visuals
Aesthetic emotions in a mixed reality multisensory experience with food crossmodally matched to music and visuals Open
International audience
View article: Micro-computed tomography shows silent bubbles in squeaky mozzarella
Micro-computed tomography shows silent bubbles in squeaky mozzarella Open
The sound of food is of influence on how its flavour is perceived. Although rarely studied in psychoacoustics, cheese may have a resonating internal structure in the audible spectrum. It has been speculated that this structure or small bub…
View article: Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis
Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis Open
In recirculating aquaculture systems (RAS), off-flavors can accumulate in fish muscle tissue. They are problematic for consumer acceptance and the reputation of farmed fish products. Although off-flavors are not toxic at low concentrations…
View article: Aesthetic emotions in a mixed reality gastrosonic experience: an exploratory study
Aesthetic emotions in a mixed reality gastrosonic experience: an exploratory study Open
We examine the emergence of aesthetic emotions in an exploratory study on a mixed reality (MR) gastrosonic experience. Participants in an art-science event completed the AESTHEMOS questionnaire on aesthetic emotions and the Multimodal Pres…
View article: “Unhealthy = Tasty”: How Does It Affect Consumers’ (Un)Healthy Food Expectations?
“Unhealthy = Tasty”: How Does It Affect Consumers’ (Un)Healthy Food Expectations? Open
Consumers having a strong unhealthy = tasty (UT) belief are less likely to choose healthy food even though they recognize its health benefits, because they assume healthy food to be unpalatable. The aim of this study was to profile consume…
View article: Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)
Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras) Open
Baltic herring (Clupea harengus membras) pickled in vinegar is a common product in the Nordic countries. Other weak acids are used to cook and preserve fish in other food cultures. The aim of this study was to evaluate the potential of wea…
View article: The sound of silence: Presence and absence of sound affects meal duration and hedonic eating experience
The sound of silence: Presence and absence of sound affects meal duration and hedonic eating experience Open
View article: APOE Genotypes, Lipid Profiles, and Associated Clinical Markers in a Finnish Population with Cardiovascular Disease Risk Factors
APOE Genotypes, Lipid Profiles, and Associated Clinical Markers in a Finnish Population with Cardiovascular Disease Risk Factors Open
Introduction: The APOE ε4 allele predisposes to high cholesterol and increases the risk for lifestyle-related diseases such as Alzheimer’s disease and cardiovascular diseases (CVDs). The aim of this study was to analys…
View article: Kaiken takana on laadukas raaka-aine – Silakan laadun mittausmenetelmät
Kaiken takana on laadukas raaka-aine – Silakan laadun mittausmenetelmät Open
Kalatalouden innovaatio-ohjelma Blue Products keskittyy kotimaisen kalan arvon lisäämiseen kehittämällä alihyödynnettyjen kalojen, kuten silakan ja särkikalojen käyttöä elintarvikkeissa ja uusissa, innovatiivisissa korkean lisäarvon erikoi…
View article: Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.
Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L. Open
To study the effect of photoperiodic conditions on the chemical composition of potato tubers, seven cultivars, grown under controlled conditions, were evaluated for the content of free amino acids (FAA) and sugars. The differences in these…
View article: Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose
Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose Open
The taste‐modifying properties of nanofibrillar cellulose (NFC) and carboxymethyl cellulose (CMC) are compared for the first time. The samples were prepared in the form of gels, with and without added sweet and bitter taste components. As …
View article: Ethical Aspects of Genotype Disclosure: Perceptions of Participants in a Nutrigenetic Study in Finland
Ethical Aspects of Genotype Disclosure: Perceptions of Participants in a Nutrigenetic Study in Finland Open
Objective: The aim of this study was to gain insight into the understanding of genetics and perceptions on the ethical issues related to genotype disclosure of the participants in a nutrigenetic study. Methods: …
View article: Supplementary Material for: APOE genotypes, lipid profiles and associated clinical markers in a Finnish population with cardiovascular disease risk factors
Supplementary Material for: APOE genotypes, lipid profiles and associated clinical markers in a Finnish population with cardiovascular disease risk factors Open
Introduction: APOE ɛ4 allele predisposes to high cholesterol and increases the risk for lifestyle-related diseases such as Alzheimer’s disease (AD) and cardiovascular diseases (CVD). The aim of this study was to analyse interrelationships …
View article: Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion
Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion Open
Sustainable strategies that enable development of alternative sustainable novel ingredients for food are needed to ensure adequate resources for food in the future. Determining consumer attitudes and acceptance of novel ingredients is esse…
View article: APOE Genotype Disclosure and Lifestyle Advice in a Randomized Intervention Study with Finnish Participants
APOE Genotype Disclosure and Lifestyle Advice in a Randomized Intervention Study with Finnish Participants Open
View article: Taste compound – Nanocellulose interaction assessment by fluorescence indicator displacement assay
Taste compound – Nanocellulose interaction assessment by fluorescence indicator displacement assay Open
View article: Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID
Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID Open
Although Nordic wild edible mushrooms offer a wide range of different odors their scientific examination has been scarce. The aim of this study was to characterize the aroma compounds of four Finnish wild mushroom species with trained asse…
View article: Effect of component quality on sensory characteristics of a fish soup
Effect of component quality on sensory characteristics of a fish soup Open
The foodservice industry is a highly competitive branch where customer satisfaction and loyalty is dependent on the price and the quality of the food. To improve cost competitiveness, instead of fresh ingredients, more preprocessed items a…
View article: A Long-Term Follow-Up Study on Disclosing Genetic Risk Information (<b><i>APOE</i></b>) to Promote Healthy Lifestyles in Finland
A Long-Term Follow-Up Study on Disclosing Genetic Risk Information (<b><i>APOE</i></b>) to Promote Healthy Lifestyles in Finland Open
Aim: This observational follow-up study was designed to assess the long-term behavioural and clinical effects of receiving personal genetic risk information. The information disclosed was the carrier status of the apolipoprot…
View article: Effects of the APOE ε4 genotype information and health messages on the fulfillment of lifestyle changes – APOEMOT-study experimental set-up
Effects of the APOE ε4 genotype information and health messages on the fulfillment of lifestyle changes – APOEMOT-study experimental set-up Open
View article: Ei ainoastaan leivästä: Ruoka, kokemus ja moniaistisuus
Ei ainoastaan leivästä: Ruoka, kokemus ja moniaistisuus Open