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Concept research in food product design and development / / Howard R. Moskowitz, Sebastiano Porretta, Matthias Silcher
| Concept research in food product design and development / / Howard R. Moskowitz, Sebastiano Porretta, Matthias Silcher |
| Autore | Moskowitz Howard R |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2005 |
| Descrizione fisica | 1 online resource (612 p.) |
| Disciplina | 664/.072 |
| Altri autori (Persone) |
PorrettaSebastiano
SilcherMatthias |
| Soggetto topico |
Food - Sensory evaluation
Commercial products - Testing |
| ISBN |
1-282-13682-8
9786612136825 0-470-29013-7 0-470-28999-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Concept Research in Food Product Design and Development; Table of Contents; How the Book Was Born-Sebastiano's Tale; Preface; 1 The Business Environment and the Role of Concept Research in that Environment; Part I Nuts and Bolts, Raw Materials, and Ratings; 2 Single Benefits Screening (Promise Testing) and More Complex Concept Testing; 3 Ideation Strategies and Their Deployment in Concept Development; 4 From Questions and Scales to Respondents and Field Execution; Part II Experimental Designs, Graphics, Segments, and Markets
5 Systematic Variation of Concept Elements and the Conjoint-analysis Approach6 Concepts as Combinations of Graphics; 7 Segmentation Approaches, Results, and the Differential Importance of Categories; 8 International Research and Transnational Segmentation; Part III Advanced Analytics; 9 Believing the Results: Reliability and Validity; 10 Response Time as a Dependent Variable in Concept Research; 11 Children Compared with Adults; 12 Pricing Issues in Early-stage Concept Research; 13 Analyzing a Study: Casual-dining Restaurant; 14 Creating Products from Concepts and Vice Versa 15 Exploratory Modeling and Mapping, Simulating New Combinations, and Data MiningPart IV Putting the Approaches to Work; 16 Developing from the Ground Up: Self-authoring Systems for Text and Package Concepts; 17 Deconstruction and Competitive Intelligence; 18 Bottom-up Innovation: Creating Product Concepts from First Principles; 19 Creating a Cyberspace Innovation Machine; Part V Databasing; 20 Creating an Integrated Database from Concept Research: The It! Studies; 21 Highlights and Insights from the It! Studies: Crave It! and Eurocrave; 22 Highlights and Insights from the Drink It! Study 23 Understanding Brand Names in Concepts24 Emotion in Concepts; Part VI The Grand Overview; 25 Concept Development and the Consumer-insights Business; 26 Scientific and Business Realpolitik: Insights from Selling New Ideas for Concept Research; 27 Two Views of the Future: Structured Informatics and Research Unbound; Index |
| Record Nr. | UNINA-9910877262503321 |
Moskowitz Howard R
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| Ames, Iowa, : Blackwell Pub., 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food texture design and optimization / / edited by Yadunandan Dar and Joseph Light
| Food texture design and optimization / / edited by Yadunandan Dar and Joseph Light |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons, , 2014 |
| Descrizione fisica | 1 online resource (667 pages) : illustrations |
| Disciplina | 664/.072 |
| Collana | IFT Press Series |
| Soggetto topico | Food texture |
| ISBN |
1-5231-1018-X
1-118-76599-0 1-118-76561-3 1-118-76612-1 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910208817103321 |
| West Sussex, England : , : John Wiley & Sons, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food texture design and optimization / / edited by Yadunandan Dar and Joseph Light
| Food texture design and optimization / / edited by Yadunandan Dar and Joseph Light |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons, , 2014 |
| Descrizione fisica | 1 online resource (667 pages) : illustrations |
| Disciplina | 664/.072 |
| Collana | IFT Press Series |
| Soggetto topico | Food texture |
| ISBN |
1-5231-1018-X
1-118-76599-0 1-118-76561-3 1-118-76612-1 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910828279603321 |
| West Sussex, England : , : John Wiley & Sons, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
| Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen |
| Autore | Mouritsen Ole G. |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , 2017 |
| Descrizione fisica | 1 online resource (372 pages) : color illustrations, photographs |
| Disciplina | 664/.072 |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Food texture
Taste Food - Sensory evaluation Food preferences Cooking |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-231-54324-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Preface -- Acknowledgments -- 1. The Complex Universe of Taste and Flavor -- 2. What Makes Up Our Food? -- 3. The Physical Properties of Food: Form, Structure, and Texture -- 4. Texture and Mouthfeel -- 5. Playing Around with Mouthfeel -- 6. Making Further Inroads into the Universe of Texture -- 7. Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Glossary -- Bibliography -- Illustration Credits -- Index |
| Record Nr. | UNINA-9910466080903321 |
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Mouritsen Ole G.
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| New York : , : Columbia University Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
| Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen |
| Autore | Mouritsen Ole G. |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , 2017 |
| Descrizione fisica | 1 online resource (372 pages) : color illustrations, photographs |
| Disciplina | 664/.072 |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Food texture
Taste Food - Sensory evaluation Food preferences Cooking |
| ISBN | 0-231-54324-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Preface -- Acknowledgments -- 1. The Complex Universe of Taste and Flavor -- 2. What Makes Up Our Food? -- 3. The Physical Properties of Food: Form, Structure, and Texture -- 4. Texture and Mouthfeel -- 5. Playing Around with Mouthfeel -- 6. Making Further Inroads into the Universe of Texture -- 7. Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Glossary -- Bibliography -- Illustration Credits -- Index |
| Altri titoli varianti | Mouth feel |
| Record Nr. | UNINA-9910792636603321 |
|
Mouritsen Ole G.
|
||
| New York : , : Columbia University Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
| Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen |
| Autore | Mouritsen Ole G. |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , 2017 |
| Descrizione fisica | 1 online resource (372 pages) : color illustrations, photographs |
| Disciplina | 664/.072 |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Food texture
Taste Food - Sensory evaluation Food preferences Cooking |
| ISBN | 0-231-54324-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Preface -- Acknowledgments -- 1. The Complex Universe of Taste and Flavor -- 2. What Makes Up Our Food? -- 3. The Physical Properties of Food: Form, Structure, and Texture -- 4. Texture and Mouthfeel -- 5. Playing Around with Mouthfeel -- 6. Making Further Inroads into the Universe of Texture -- 7. Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Glossary -- Bibliography -- Illustration Credits -- Index |
| Altri titoli varianti | Mouth feel |
| Record Nr. | UNINA-9910817189203321 |
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Mouritsen Ole G.
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||
| New York : , : Columbia University Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Novel techniques in sensory characterization and consumer profiling / / edited by Paula Varela, Gaston Ares
| Novel techniques in sensory characterization and consumer profiling / / edited by Paula Varela, Gaston Ares |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, , [2014] |
| Descrizione fisica | 1 online resource (408 p.) |
| Disciplina |
664.072
664/.072 |
| Soggetto topico |
Food - Sensory evaluation
Sensory evaluation New products Marketing research |
| ISBN |
1-04-005571-0
0-429-07014-4 1-138-03427-4 1-4665-6630-2 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Acknowledgments; Editors; Contributors; Chapter 1: Introduction; Chapter 2: Classical Descriptive Analysis; Chapter 3: Introduction to Multivariate Statistical Techniques for Sensory Characterization; Chapter 4: Ideal Profiling; Chapter 5: Use of Just-About-Right Scales in Consumer Research; Chapter 6: Free-Choice Profile Combined with Repertory Grid Method; Chapter 7: Flash Profile; Chapter 8: Free Sorting Task; Chapter 9: Projective Mapping and Napping; Chapter 10: Polarized Sensory Positioning Methodologies; Chapter 11: Check-All-That-Apply Questions
Chapter 12: Open-Ended QuestionsChapter 13: Dynamic Sensory Descriptive Methodologies : Time-Intensity and Temporal Dominance of Sensations; Chapter 14: Comparison of Novel Methodologies for Sensory Characterization; Back Cover |
| Record Nr. | UNINA-9910132212703321 |
| Boca Raton, FL : , : CRC Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sensory evaluation practices [[electronic resource] /] / Herbert Stone and Joel L. Sidel
| Sensory evaluation practices [[electronic resource] /] / Herbert Stone and Joel L. Sidel |
| Autore | Stone Herbert |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston, : Elsevier Academic Press, c2004 |
| Descrizione fisica | 1 online resource (395 p.) |
| Disciplina | 664/.072 |
| Altri autori (Persone) | SidelJoel L |
| Collana | Food science and technology international series |
| Soggetto topico | Food - Sensory evaluation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-90285-X
9786610902859 0-08-047435-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Sensory Evaluation Practices; Copyright Page; Contents; Foreword; Preface, First Edition; Preface, Second Edition; Preface, Third Edition; About the Authors; Chapter 1. Introduction to Sensory Evaluation; I. Introduction and Objective; II. Historical Background; III. Development of Sensory Evaluation; IV. Defining Sensory Evaluation; V. A Physiological and Psychological Perspective; Chapter 2. The Organization and Operation of a Sensory Evaluation Program; I. Introduction; II. Organizing a Sensory Evaluation Program; III. Conclusions; Chapter 3. Measurement; I. Introduction
II. Components of Measurement:ScalesIII. Selected Measurement Techniques; IV. Conclusions; Chapter 4. Test Strategy and the Design of Experiments; I. Introduction; II. Test Request and Objective; III. Product Criteria; IV. Psychological Errors; V. Statistical Considerations; VI. Experimental Design Considerations; VII. Selected Product Designs; Chapter 5. Discrimination Testing; I. Introduction; II. Methods; III. Components of Testing; IV. Special Problems; V. Summary; Chapter 6. Descriptive Analysis; I. Introduction; II. Test Methods; III. Applications for Descriptive Analysis IV. ConclusionsChapter 7. Affective Testing; I. Introduction; II. Methods; III. Subjects; IV. Types of Acceptance Testing; V. Special Problems; VI. Conclusions; Chapter 8. Special Problems; I. Introduction; II. Instrument-Sensory Relationships; III. Experts and Expert Panels; IV. Perceived Efficacy and Advertising Claims; V. Stability Testing; VI. Product Development; VII. Quality Control; VIII. Optimization; IX. Conclusions; Chapter 9. Epilogue; I. Introduction; II. Education and the Sensory Professional; III. The Future; References; Index; Food Science and Technology |
| Record Nr. | UNINA-9910458142203321 |
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Stone Herbert
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| Amsterdam ; ; Boston, : Elsevier Academic Press, c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sensory evaluation practices [[electronic resource] /] / Herbert Stone and Joel L. Sidel
| Sensory evaluation practices [[electronic resource] /] / Herbert Stone and Joel L. Sidel |
| Autore | Stone Herbert |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston, : Elsevier Academic Press, c2004 |
| Descrizione fisica | 1 online resource (395 p.) |
| Disciplina | 664/.072 |
| Altri autori (Persone) | SidelJoel L |
| Collana | Food science and technology international series |
| Soggetto topico | Food - Sensory evaluation |
| ISBN |
1-280-90285-X
9786610902859 0-08-047435-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Sensory Evaluation Practices; Copyright Page; Contents; Foreword; Preface, First Edition; Preface, Second Edition; Preface, Third Edition; About the Authors; Chapter 1. Introduction to Sensory Evaluation; I. Introduction and Objective; II. Historical Background; III. Development of Sensory Evaluation; IV. Defining Sensory Evaluation; V. A Physiological and Psychological Perspective; Chapter 2. The Organization and Operation of a Sensory Evaluation Program; I. Introduction; II. Organizing a Sensory Evaluation Program; III. Conclusions; Chapter 3. Measurement; I. Introduction
II. Components of Measurement:ScalesIII. Selected Measurement Techniques; IV. Conclusions; Chapter 4. Test Strategy and the Design of Experiments; I. Introduction; II. Test Request and Objective; III. Product Criteria; IV. Psychological Errors; V. Statistical Considerations; VI. Experimental Design Considerations; VII. Selected Product Designs; Chapter 5. Discrimination Testing; I. Introduction; II. Methods; III. Components of Testing; IV. Special Problems; V. Summary; Chapter 6. Descriptive Analysis; I. Introduction; II. Test Methods; III. Applications for Descriptive Analysis IV. ConclusionsChapter 7. Affective Testing; I. Introduction; II. Methods; III. Subjects; IV. Types of Acceptance Testing; V. Special Problems; VI. Conclusions; Chapter 8. Special Problems; I. Introduction; II. Instrument-Sensory Relationships; III. Experts and Expert Panels; IV. Perceived Efficacy and Advertising Claims; V. Stability Testing; VI. Product Development; VII. Quality Control; VIII. Optimization; IX. Conclusions; Chapter 9. Epilogue; I. Introduction; II. Education and the Sensory Professional; III. The Future; References; Index; Food Science and Technology |
| Record Nr. | UNINA-9910784563403321 |
|
Stone Herbert
|
||
| Amsterdam ; ; Boston, : Elsevier Academic Press, c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sensory evaluation practices / / Herbert Stone and Joel L. Sidel
| Sensory evaluation practices / / Herbert Stone and Joel L. Sidel |
| Autore | Stone Herbert |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston, : Elsevier Academic Press, c2004 |
| Descrizione fisica | 1 online resource (395 p.) |
| Disciplina | 664/.072 |
| Altri autori (Persone) | SidelJoel L |
| Collana | Food science and technology international series |
| Soggetto topico | Food - Sensory evaluation |
| ISBN |
1-280-90285-X
9786610902859 0-08-047435-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Sensory Evaluation Practices; Copyright Page; Contents; Foreword; Preface, First Edition; Preface, Second Edition; Preface, Third Edition; About the Authors; Chapter 1. Introduction to Sensory Evaluation; I. Introduction and Objective; II. Historical Background; III. Development of Sensory Evaluation; IV. Defining Sensory Evaluation; V. A Physiological and Psychological Perspective; Chapter 2. The Organization and Operation of a Sensory Evaluation Program; I. Introduction; II. Organizing a Sensory Evaluation Program; III. Conclusions; Chapter 3. Measurement; I. Introduction
II. Components of Measurement:ScalesIII. Selected Measurement Techniques; IV. Conclusions; Chapter 4. Test Strategy and the Design of Experiments; I. Introduction; II. Test Request and Objective; III. Product Criteria; IV. Psychological Errors; V. Statistical Considerations; VI. Experimental Design Considerations; VII. Selected Product Designs; Chapter 5. Discrimination Testing; I. Introduction; II. Methods; III. Components of Testing; IV. Special Problems; V. Summary; Chapter 6. Descriptive Analysis; I. Introduction; II. Test Methods; III. Applications for Descriptive Analysis IV. ConclusionsChapter 7. Affective Testing; I. Introduction; II. Methods; III. Subjects; IV. Types of Acceptance Testing; V. Special Problems; VI. Conclusions; Chapter 8. Special Problems; I. Introduction; II. Instrument-Sensory Relationships; III. Experts and Expert Panels; IV. Perceived Efficacy and Advertising Claims; V. Stability Testing; VI. Product Development; VII. Quality Control; VIII. Optimization; IX. Conclusions; Chapter 9. Epilogue; I. Introduction; II. Education and the Sensory Professional; III. The Future; References; Index; Food Science and Technology |
| Record Nr. | UNINA-9910817547403321 |
|
Stone Herbert
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| Amsterdam ; ; Boston, : Elsevier Academic Press, c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||