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Sensory Analysis and Consumer Research in New Product Development
| Sensory Analysis and Consumer Research in New Product Development |
| Autore | Ruiz-Capillas Claudia |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (221 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
acceptability
affective test aftertaste CATA Check All That Apply (CATA) check-all-that-apply (CATA) check-all-that-apply method classical dishes consumer consumer research consumer test consumers corpus linguistics edible insect emotions enrichment entomophagy ethanol extracts of spices fish valorization Flash Profile flash profile (FP) flexitarianism food acceptability food design food industry food quality food quality and safety functional food healthier meat products healthier products hedonic tests hydrothermally treated soybeans ideation knowledge management low commercial value maize-based stiff porridge marketplace meat product meat products molecular and Note by Note products napping Napping new meat product development new product development new product development (NPD) novel food oat biscuit online product reviews oolong tea preference product reformulation PROP quality quantitative descriptive analysis (QDA) Quantitative Descriptive Analysis (QDA) Reb A Reb D Reb M rebaudiosides Regional Innovation Scheme (RIS) sensory analysis sensory analytical test sensory attributes sensory evaluation sensory profile sensory profiling sensory properties sensory quality snacks stevia steviol glycosides sustainability tea temporal dominance of sensations (TDS) Temporal Dominance of Sensations (TDS) texture texture properties unexploited white space yoghurt |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557372903321 |
Ruiz-Capillas Claudia
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Contribution of Food Oral Processing
| The Contribution of Food Oral Processing |
| Autore | Fiszman Susana |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 online resource (110 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
aroma compound
artificial tongue body care food carrots chewing simulator complementary porridge compression test density dynamic perception flavor release fracture gellan gum gels in vitro in vitro oral fragmentation in-mouth sensory perception infant International Dysphagia Diet Standardization Initiative (IDDSI) lipoprotein matrix malnutrition mastication oral parameters oral phase of starch hydrolysis oral processing particle size pureed foods sensorimotor readiness soft machine starch swallowing TCATA temporal check-all-that-apply (TCATA) temporal dominance of sensations (TDS) temporal dynamic measurements texture trained and expert panel viscosity wine texture xanthan |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910674032803321 |
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Fiszman Susana
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||