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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: MacFie, H. J. H.
Otros Autores: Thomson, D. M. H.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boston, MA : Springer US : Imprint : Springer, 1994.
Temas:
Chemistry.
Food science.
Chemistry
Food Technology
Chimie.
Science des aliments.
chemistry.
Food science
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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