Analysis of Sensory Properties in Foods
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| Autore: |
Chambers IV Edgar
|
| Titolo: |
Analysis of Sensory Properties in Foods
|
| Pubblicazione: | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica: | 1 electronic resource (132 p.) |
| Soggetto non controllato: | mayonnaise |
| Choquet integral | |
| multi-attribute time-intensity (MATI) data | |
| foods | |
| fuzzy measure | |
| specialty food | |
| monosodium glutamate (MSG) | |
| food label | |
| plant breeding | |
| consumer test | |
| perception | |
| multi-criteria decision-making | |
| interaction indices | |
| multicollinearity | |
| unique food products | |
| sensory thresholds | |
| natural | |
| quality control | |
| Shapley value | |
| processing | |
| thermosensing | |
| willingness to pay | |
| esophageal cancer | |
| cross-cultural affective test | |
| carryover effects | |
| Prunus dulcis | |
| hot beverages | |
| sensory acceptability | |
| mixed models | |
| chicken soup | |
| sensory bias | |
| product development | |
| temperature | |
| methodological study | |
| relative importance of attributes to liking | |
| product improvement | |
| nonlinear models | |
| consumer | |
| lexicon | |
| descriptive sensory analysis | |
| emulsification | |
| ingredient | |
| hydroSOStainable products | |
| temporal drivers of liking (TDOL) | |
| texture | |
| MSG substitutes | |
| functional data analysis | |
| food | |
| ethnic food | |
| descriptive analysis | |
| LMG statistic | |
| shelf life | |
| sensory evaluation | |
| sensory | |
| coffee | |
| fruit chews | |
| descriptive | |
| Sommario/riassunto: | The 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. |
| Titolo autorizzato: | Analysis of Sensory Properties in Foods |
| ISBN: | 3-03921-434-9 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910367565903321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |