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010   $a3-03921-434-9
035   $a(CKB)4100000010106087
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/40822
035   $a(EXLCZ)994100000010106087
100   $a20202102d2019      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aAnalysis of Sensory Properties in Foods
210   $cMDPI - Multidisciplinary Digital Publishing Institute$d2019
215   $a1 electronic resource (132 p.)
311   $a3-03921-433-0 
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.
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
700   $aChambers IV$b Edgar$4auth$01281251
906   $aBOOK
912   $a9910367565903321
996   $aAnalysis of Sensory Properties in Foods$93018424
997   $aUNINA