Sensory Evaluations of Foods
نویسندگان
چکیده
منابع مشابه
Sensory design of foods for the elderly.
BACKGROUND/AIMS Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of texture-modified model foods. METHODS Meat- and carrot-based, ...
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We investigated the nutrient-specific and individual-specific validity of dual-process models of valenced and arousal-based affective evaluations of foods across the disordered eating spectrum. 283 undergraduate women provided implicit and explicit valence and arousal-based evaluations of 120 food photos with known nutritional information on structurally similar indirect and direct affect misat...
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Sensory evaluation is often the ultimate measure of food quality, but food process control relies on instrumental measurements. In this research, a strategy for using sensory evaluations in food process control was explored on the basis of a rice cake production process. Important sensory attributes were first modeled as functions of instrumental variables (manipulated or instrumentally measura...
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The sensory properties of food which can lead to a decrease in the pleasantness of that food after it is eaten, and to enhanced food intake if that property of the food is changed by successive presentation of different foods, were investigated. After eating chocolates of one color the pleasantness of the taste of the eaten color declined more than of the non-eaten colors, although these chocol...
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In this study, the level of lead and cadmium present on the most often consumed street vended foods available around the University of Santo Tomas, España, Manila, as well as the effect of exposure to environment on the amount of these heavy metals on street vended foods were determined using Atomic Absorption Spectrophotometry (AAS) after dry ashing (AOAC No. 999.11). The sensory characteristi...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1971
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(71)85982-9