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Analysis of Sensory Properties in Foods

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...

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Autor principal: Chambers IV, Edgar
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2021
Matèries:
QH301-705.5
Q1-390
TX341-641
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
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Accés en línia:42496
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