This paper is devoted to construction of fuzzy preference relations and to showing how this construction is connected with Lukasiewicz filters and TL-evaluators. We will study also extensions of Lukasiewicz filters on subsets of some X 6= ∅ to TL-evaluators on the system (lattice) of fuzzy functions f : X → [0, 1].

In decision making, in order to avoid misleading solutions, the study of consistency when the decision makers express their opinions by means of preference relations becomes a very important aspect in order to avoid misleading solutions. In decision making problems based on fuzzy preference relations the study of consistency is associated with the study of the transitivity property. In this pap...

Chinese mitten crabs ( Eriocheir sinensis ) are traditionally fed iced trash fish, but the industry is facing problems such as low breeding safety. Black soldier fly Hermetia illucens an alternative protein source in animal diets, including diets for aquatic animals, due to its high nutritional value. However, studies on effects of black flavor characteristics animals still limited. In present ...

The demand for non-calorigenic protein-based sweeteners with favorable taste properties is high. The optimal design of such sweeteners requires knowledge about structure–function relationships and the identification of chemical entities that trigger the sweetness response. Among the known, naturally occurring, sweet-tasting proteins, brazzein has properties that make it particularly attractive ...

Commercial cultivation of blueberry has rapidly expanded in China recent years. However, suboptimal fertilization results poor growth and management practices orchards. The present study studied southern highbush southwest China. We evaluated the effects inorganic nitrogen, phosphorus, potassium fertilizers at different doses. Plant vegetative growth, leaf photosynthesis parameters, fruit quali...

The study aimed to assess the application of Approach avoidance task (AAT) with children measure implicit motivational tendencies towards foods differing in sweetness and calorie content explore relationship between approach bias explicit measurements expected liking, attitudes, hunger state their relation paired-preference tasks. simplicity game-like procedure AAT, where participants use a joy...

This study was carried out to disclose effects generated by the uncoupling of the sensory and energetic components of sweet solutions. A comparison was made between equi-sweet preloads of three intense sweeteners (saccharin, aspartame and acesulfame-K), a bulk sweetener (glucose) and a nonsweet water control. Measures were made of subjective ratings of motivation to eat, food preferences and en...

Abstract Sugar intake among children has raised concern worldwide as it exceeds nutritional recommendations. contributes to the daily energy intake, without providing additional value and is associated with several negative health outcomes. Sugars added foods during industrial processing have been identified main source of sugar in children's diets. The present work critically discusses role fo...

Previous studies have shown that rats prefer an odor paired with saccharin solution to an odor paired with quinine solution (taste-odor learning). However, it remains unclear whether the odors are associated with the emotional (i.e., positive and/or negative hedonics) or qualitative (i.e., sweetness and/or bitterness) aspects of gustatory information. This study aimed to examine this question u...

The effects of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus bulgaricus) inoculation on the sensory attributes and consumers acceptance of fermented curry paste compared with uncultured sample were assessed. pH, titratable acidity (TA) and color changes, during four-month storage were monitored. Hedonic test was utilized to evaluate consumer perception and acceptability of fer...