Cargando…
Measurement of Food Preferences /
This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference. Preference is not measured in a sensory laboratory using a trained...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boston, MA :
Springer US : Imprint : Springer,
1994.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ma 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn840284080 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr nn||||||||| | ||
| 008 | 121227s1994 mau o 000 0 eng d | ||
| 040 | |a I9W |b eng |e pn |c I9W |d UV0 |d GW5XE |d OCLCQ |d UA@ |d COO |d OCLCQ |d EBLCP |d OCLCQ |d UAB |d OCLCF |d OCLCQ |d AU@ |d TKN |d LEAUB |d OCLCQ |d OCLCO |d OCL |d OCLCQ |d K6U |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 934971188 | ||
| 020 | |a 9781461521716 |q (electronic bk.) | ||
| 020 | |a 1461521718 |q (electronic bk.) | ||
| 020 | |a 9781461359081 |q (print) | ||
| 020 | |a 1461359082 |q (print) | ||
| 020 | |z 1461521718 | ||
| 024 | 7 | |a 10.1007/978-1-4615-2171-6 |2 doi | |
| 029 | 1 | |a AU@ |b 000051719946 | |
| 029 | 1 | |a NZ1 |b 14985855 | |
| 029 | 1 | |a NZ1 |b 15303493 | |
| 029 | 1 | |a AU@ |b 000074444709 | |
| 035 | |a (OCoLC)840284080 |z (OCoLC)934971188 | ||
| 050 | 4 | |a TP248.65.F66 | |
| 082 | 0 | 4 | |a 641.3 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a MacFie, H. J. H. | |
| 245 | 1 | 0 | |a Measurement of Food Preferences / |c edited by H.J.H. MacFie, D.M.H. Thomson. |
| 260 | |a Boston, MA : |b Springer US : |b Imprint : |b Springer, |c 1994. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a 1 A measurement scheme for developing institutional products -- 1.1 Introduction -- 1.2 Phase I. Consumer marketing -- 1.3 Phase II. Individual item sensory testing -- 1.4 Phase III. Consumer meal testing -- laboratory -- 1.5 Phase IV. Consumer meal testing -- field -- 1.6 Phase V. Prototype testing -- 1.7 Phase VI. Extended ration use validation -- 1.8 Phase VII. Quality control testing -- 1.9 How to use the seven-phase testing sequences -- References -- 2 Appropriateness as a measure of the cognitive-contextual aspects of food acceptance -- 2.1 Introduction -- 2.2 Description of procedures for appropriateness, item by use technique -- 2.3 Conclusions -- References -- 3 The repertory grid approach -- 3.1 Introduction -- 3.2 Methodology -- 3.3 Application -- 3.4 Conclusions -- References -- 4 Focus group interviewing -- 4.1 Introduction -- 4.2 The process of conducting focus groups -- 4.3 Summary -- References -- 5 Product optimization: approaches and applications -- 5.1 Background and applications -- 5.2 Steps in a designed experiment and product optimization study -- 5.3 A case history -- salsa -- 5.4 An overview -- References -- 6 Preference mapping in practice -- 6.1 Introduction -- 6.2 External preference analysis -- Prefmap -- 6.3 Internal analysis -- MDPREF -- 6.4 Advantages and limitations of preference mapping -- 6.5 Aspects of conduct -- References -- 7 An individualised psychological approach to measuring influences on consumer preferences -- 7.1 Introduction -- 7.2 Measuring individual consumer preferences -- 7.3 Psychophysical acceptance parameters -- 7.4 Aggregation of individuals' acceptance parameters -- 7.5 Measuring determinants of acceptance in the ̀real world' -- 7.6 Conclusions -- References -- 8 Modelling food choice -- 8.1 Introduction -- 8.2 Factors influencing food choice -- 8.3 Beliefs and attitudes -- 8.4 Application of the theory of reasoned action to food choice -- 8.5 Extensions of the theory of reasoned action -- 8.6 Conclusions -- References -- 9 Nutritional influences on mood and cognitive performance:their measurement and relevance to food acceptance -- 9.1 Introduction -- 9.2 Relevance to food acceptance of dietary effects on behaviour -- 9.3 Conceptual issues -- 9.4 Methodological issues -- 9.5 Caffeine: a case study -- 9.6 Summary -- References -- 10 Consumer expectations and their role in food acceptance -- 10.1 Introduction -- 10.2 The plausible role of expectations in food behavior -- 10.3 Consumer expectations and food acceptance -- 10.4 Experimental studies -- 10.5 Summary/conclusions -- References. | |
| 520 | |a This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference. Preference is not measured in a sensory laboratory using a trained panel - it is measured using consumers by means of product tests in laboratories, central locations, in canteens and at home, by questionnaires and in focus groups. Similarly, food preference is not a direct function of sensory preference - it is determined by a wide range of factors and influences, some competing against each other, some reinforcing each other. We have aimed to provide a detailed introduction to the measurement of all these aspects, including institutional product development, context effects, variation in language used by consumers, collection and analysis of qualitative data by focus groups, product optimisation, relating prefer ence to sensory perception, accounting for differences in taste sensitivity between consumers, measuring how attitudes and beliefs determine food choice, measuring how food affects mood and mental performance, and how different expectations affect sensory perception. The emphasis has been to provide practical descriptions of current methods. Three of the ten first-named authors are university academics, the rest are in industry or research institutes. Much of the methodology is quite new, particularly the repertory grid coupled with Generalised Procrustes Analysis, Individualised Difference Testing, Food and Mood Testing, and the Sensory Expectation Models. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Chemistry. | |
| 650 | 0 | |a Food science. | |
| 650 | 2 | |a Chemistry | |
| 650 | 2 | |a Food Technology | |
| 650 | 6 | |a Chimie. | |
| 650 | 6 | |a Science des aliments. | |
| 650 | 7 | |a chemistry. |2 aat | |
| 650 | 7 | |a Food science |2 fast | |
| 650 | 7 | |a Chemistry |2 fast | |
| 700 | 1 | |a Thomson, D. M. H. | |
| 776 | 0 | 8 | |i Printed edition: |z 9781461359081 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=3081909 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL3081909 | ||
| 994 | |a 92 |b IZTAP | ||