LEADER 03947nam 22011053a 450 001 9910367565903321 005 20250203235428.0 010 $a9783039214341 010 $a3039214349 024 8 $a10.3390/books978-3-03921-434-1 035 $a(CKB)4100000010106087 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/40822 035 $a(ScCtBLL)b8519164-1009-47c1-985d-d039fb35ca04 035 $a(OCoLC)1163829953 035 $a(oapen)doab40822 035 $a(EXLCZ)994100000010106087 100 $a20250203i20192019 uu 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aAnalysis of Sensory Properties in Foods$fEdgar Chambers 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2019 210 1$aBasel, Switzerland :$cMDPI,$d2019. 215 $a1 electronic resource (132 p.) 311 08$a9783039214334 311 08$a3039214330 330 $aThe sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles. 606 $aBiology, life sciences$2bicssc 610 $amayonnaise 610 $aChoquet integral 610 $amulti-attribute time-intensity (MATI) data 610 $afoods 610 $afuzzy measure 610 $aspecialty food 610 $amonosodium glutamate (MSG) 610 $afood label 610 $aplant breeding 610 $aconsumer test 610 $aperception 610 $amulti-criteria decision-making 610 $ainteraction indices 610 $amulticollinearity 610 $aunique food products 610 $asensory thresholds 610 $anatural 610 $aquality control 610 $aShapley value 610 $aprocessing 610 $athermosensing 610 $awillingness to pay 610 $aesophageal cancer 610 $across-cultural affective test 610 $acarryover effects 610 $aPrunus dulcis 610 $ahot beverages 610 $asensory acceptability 610 $amixed models 610 $achicken soup 610 $asensory bias 610 $aproduct development 610 $atemperature 610 $amethodological study 610 $arelative importance of attributes to liking 610 $aproduct improvement 610 $anonlinear models 610 $aconsumer 610 $alexicon 610 $adescriptive sensory analysis 610 $aemulsification 610 $aingredient 610 $ahydroSOStainable products 610 $atemporal drivers of liking (TDOL) 610 $atexture 610 $aMSG substitutes 610 $afunctional data analysis 610 $afood 610 $aethnic food 610 $adescriptive analysis 610 $aLMG statistic 610 $ashelf life 610 $asensory evaluation 610 $asensory 610 $acoffee 610 $afruit chews 610 $adescriptive 615 7$aBiology, life sciences 700 $aChambers$b Edgar$01786544 801 0$bScCtBLL 801 1$bScCtBLL 906 $aBOOK 912 $a9910367565903321 996 $aAnalysis of Sensory Properties in Foods$94318290 997 $aUNINA