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Analysis of Sensory Properties in Foods

dc.contributor.authorChambers IV, Edgar*
dc.date.accessioned2021-02-11T08:10:04Z
dc.date.available2021-02-11T08:10:04Z
dc.date.issued2019*
dc.date.submitted2019-12-09 11:49:15*
dc.identifier42496*
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/40822
dc.description.abstractThe 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.*
dc.languageEnglish*
dc.subjectQH301-705.5*
dc.subjectQ1-390*
dc.subjectTX341-641*
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.othermayonnaise*
dc.subject.otherChoquet integral*
dc.subject.othermulti-attribute time-intensity (MATI) data*
dc.subject.otherfoods*
dc.subject.otherfuzzy measure*
dc.subject.otherspecialty food*
dc.subject.othermonosodium glutamate (MSG)*
dc.subject.otherfood label*
dc.subject.otherplant breeding*
dc.subject.otherconsumer test*
dc.subject.otherperception*
dc.subject.othermulti-criteria decision-making*
dc.subject.otherinteraction indices*
dc.subject.othermulticollinearity*
dc.subject.otherunique food products*
dc.subject.othersensory thresholds*
dc.subject.othernatural*
dc.subject.otherquality control*
dc.subject.otherShapley value*
dc.subject.otherprocessing*
dc.subject.otherthermosensing*
dc.subject.otherwillingness to pay*
dc.subject.otheresophageal cancer*
dc.subject.othercross-cultural affective test*
dc.subject.othercarryover effects*
dc.subject.otherPrunus dulcis*
dc.subject.otherhot beverages*
dc.subject.othersensory acceptability*
dc.subject.othermixed models*
dc.subject.otherchicken soup*
dc.subject.othersensory bias*
dc.subject.otherproduct development*
dc.subject.othertemperature*
dc.subject.othermethodological study*
dc.subject.otherrelative importance of attributes to liking*
dc.subject.otherproduct improvement*
dc.subject.othernonlinear models*
dc.subject.otherconsumer*
dc.subject.otherlexicon*
dc.subject.otherdescriptive sensory analysis*
dc.subject.otheremulsification*
dc.subject.otheringredient*
dc.subject.otherhydroSOStainable products*
dc.subject.othertemporal drivers of liking (TDOL)*
dc.subject.othertexture*
dc.subject.otherMSG substitutes*
dc.subject.otherfunctional data analysis*
dc.subject.otherfood*
dc.subject.otherethnic food*
dc.subject.otherdescriptive analysis*
dc.subject.otherLMG statistic*
dc.subject.othershelf life*
dc.subject.othersensory evaluation*
dc.subject.othersensory*
dc.subject.othercoffee*
dc.subject.otherfruit chews*
dc.subject.otherdescriptive*
dc.titleAnalysis of Sensory Properties in Foods*
dc.typebook
oapen.identifier.doi10.3390/books978-3-03921-434-1*
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0*
oapen.relation.isbn9783039214341*
oapen.relation.isbn9783039214334*
oapen.pages132*
oapen.edition1st*


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