{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,19]],"date-time":"2026-03-19T20:19:11Z","timestamp":1773951551869,"version":"3.50.1"},"reference-count":50,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2022,5,31]],"date-time":"2022-05-31T00:00:00Z","timestamp":1653955200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100000038","name":"Natural Sciences and Engineering Research Council of Canada","doi-asserted-by":"publisher","award":["RGPIN\u20102016\u201004474"],"award-info":[{"award-number":["RGPIN\u20102016\u201004474"]}],"id":[{"id":"10.13039\/501100000038","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2022,7]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>The purpose of this study was to examine emotional and liking responses to foods designed for older adults and made using microwave\u2010assisted thermal sterilization technology (MATS). Six chicken pasta meals (three each with and without herbs) were formulated with three concentrations of salt at 100%, 75%, and 50%. Seventy\u2010six community\u2010dwelling older adults conducted sensory and emotional evaluations. Sensory testing involved measuring liking of various sensory attributes using a 9\u2010point hedonic scale, Just\u2010about\u2010right scales to measure appropriateness of the intensity of the attributes, and check\u2010all\u2010that\u2010apply questions to identify perceived flavor and texture attributes. EsSense25 methodology was used for capturing food\u2010evoked emotional responses. Significant differences existed in all measured sensory attributes and in 14 out of the 25 tested emotions across the six meals. Liking scores for all pastas with herbs and high salt pasta with no herbs were not significantly different for all tested attributes and fell between neither like nor dislike and like slightly on the 9\u2010point hedonic scale. These samples were also associated with positive emotions related to energy and activation. Low\u2010salt pastas with no herbs were consistently the least liked samples and evoked negative emotions. Results show that sodium content can be reduced by up to half when herbs are added to microwave\u2010processed pasta meals without compromising liking.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Chicken pasta meals manufactured using microwave\u2010assisted thermal sterilization technology are acceptable to community living individuals 60 years and older. Emotional responses to the meal are positive. When formulating these meals, herbs can be added to lower sodium content formulations to improve liking and increase the number of positive emotions associated with the meal. Microwave\u2010assisted thermal sterilization, sodium reduction, emotional responses, consumer liking, older adults.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16200","type":"journal-article","created":{"date-parts":[[2022,5,31]],"date-time":"2022-05-31T04:20:26Z","timestamp":1653970826000},"page":"3173-3189","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Creating foods for older adults: Emotional responses and liking of microwave\u2010assisted thermal sterilization processed meals"],"prefix":"10.1111","volume":"87","author":[{"given":"Olivia C.","family":"Romaniw","sequence":"first","affiliation":[{"name":"Department of Food Science University of Guelph  Guelph Ontario Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maria Laura","family":"Montero","sequence":"additional","affiliation":[{"name":"School of Food Science Washington State University  Pullman Washington 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