{"version":"1.0","provider_name":"LAB Focus","provider_url":"https:\/\/blogit.lab.fi\/labfocus","author_name":"tainask","author_url":"https:\/\/blogit.lab.fi\/labfocus\/author\/tainask\/","title":"ULMARA \u2013 Ultra\u00e4\u00e4nitehostetut makunautinnot ravintolakeitti\u00f6\u00f6n, osa 6 - LAB Focus","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"O5anTJqNxE\"><a href=\"https:\/\/blogit.lab.fi\/labfocus\/ulmara-ultraaanitehostetut-makunautinnot-ravintolakeittioon-osa-6\/\">ULMARA \u2013 Ultra\u00e4\u00e4nitehostetut makunautinnot ravintolakeitti\u00f6\u00f6n, osa 6<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/blogit.lab.fi\/labfocus\/ulmara-ultraaanitehostetut-makunautinnot-ravintolakeittioon-osa-6\/embed\/#?secret=O5anTJqNxE\" width=\"600\" height=\"338\" title=\"&#8221;ULMARA \u2013 Ultra\u00e4\u00e4nitehostetut makunautinnot ravintolakeitti\u00f6\u00f6n, osa 6&#8221; &#8212; LAB Focus\" data-secret=\"O5anTJqNxE\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/blogit.lab.fi\/labfocus\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/blogit.lab.fi\/labfocus\/wp-content\/uploads\/sites\/8\/2024\/11\/931_2024_ULMARA-Ultraaanitehostetut-makunautinnot-osa-6.jpg","thumbnail_width":1280,"thumbnail_height":771,"description":"Aistien viem\u00e4\u00e4 Arkinen kokemus ruuan mausta on subjektiivinen kokemus. Suosimme tuttuja ja hyv\u00e4ksi kokemiamme makuja. Voimme sanoittaa taustalla vaikuttavan maun tai lukea menusta maun, joka antaa ruualle nimen. Kokemukseemme vaikuttavat ik\u00e4, psykologiset tekij\u00e4t, kulttuuritausta sek\u00e4 odotusarvomme mausta, jota tukevat ulkon\u00e4k\u00f6, tuoksu ja tuntuma eli aistinvaraisuus. Civille &amp; Oftedal (2012) korostavat, ett\u00e4 maultaan houkuttelematon tuote ei [&hellip;]"}