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Analysis of Sensory Properties in Foods
| Analysis of Sensory Properties in Foods |
| Autore | Chambers IV Edgar |
| Pubbl/distr/stampa | 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 |
| ISBN | 3-03921-434-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910367565903321 |
Chambers IV Edgar
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective
| Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective |
| Autore | Prinyawiwatkul Witoon |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (120 p.) |
| Soggetto topico | History of engineering & technology |
| Soggetto non controllato |
food values
positive anticipated emotions attitude toward the brand attitude toward eating a hamburger purchase intention maize tortilla consumer behavior sensory profile texture physico-chemical parameters alcohol impulsivity emotional intelligence sensation seeking Italian consumers food attitudes psychological trait sociodemographic variables ethnic food consumer perception emotion purchase intent salads visual cues consumer behaviour wine attribute sherry wine gender food safety take-away food online public opinion emotional analysis topic analysis natural language processing food-evoked emotions sensory liking consumer acceptance food choice food intake and consumption |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Emotion and Its Relationship to Acceptance, Food Choice, and Consumption |
| Record Nr. | UNINA-9910557736003321 |
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Prinyawiwatkul Witoon
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||