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Modifying food texture. Volume 2, Sensory analysis, consumer requirements and preferences /
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensor...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, UK :
Woodhead Publishing is an imprint of Elsevier,
[2015]
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 284. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences; Copyright ; Contents; Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One: Sensory analysis and consumer preference of food texture; Chapter 1: Vocabularies and terminologies of food texture description and characterisation; 1.1. Introduction; 1.2. Early frameworks for developing texture lexicon; 1.3. Classification of texture terms; 1.3.1. Two strategies of classifying texture terms; 1.3.2. Examples of classification defined by researchers.
- 1.3.3. Examples of classification derived from panellists' responses1.4. Comparison of texture vocabularies and translation of terms among different languages; 1.4.1. Comparison of texture terms/vocabularies among different languages; 1.4.2. Comparison of texture vocabularies for specific products among different languages; 1.5. Future trends; 1.6. Conclusions; 1.7. Sources of further information and advice; References; Chapter 2: Changes in sensory perception during aging; 2.1. Introduction; 2.2. Anatomy and physiology: changes with aging; 2.2.1. Vision; 2.2.2. The olfactory system.
- 2.2.3. Structures of the mouth2.2.4. The auditory system; 2.3. Sensory perceptions: effects of age-related changes in anatomy and physiology; 2.3.1. Tastes; 2.3.2. Odors; 2.3.3. Textures; 2.4. Physiological changes and food avoidance; 2.5. Physiological changes and food liking and consumption; 2.6. Future trends; 2.7. Sources of further information and advice; References; Chapter 3: Statistical methods and tools for analysing sensory food texture; 3.1. Introduction to sensory analysis methods; 3.1.1. Acceptability and preference methods; 3.1.2. Discrimination methods.
- 3.1.3. Descriptive methods3.2. Statistical methods for analysing sensory data; 3.2.1. Parametric or non-parametric methods; 3.2.1.1. How do I choose the correct statistical method for my data?; 3.2.2. Multivariate methods; 3.2.3. Software; 3.3. Attribute difference tests; 3.3.1. Example1: creaminess of two yoghurts; 3.3.1.1. Paired-t test; 3.3.1.2. How reliable is the paired t-test?; 3.3.1.3. Checking the assumption of normality; 3.3.1.4. Wilcoxon signed rank test and robust methods; 3.4. Sensory rank tests; 3.4.1. Example2: hardness of five Cheddar cheese.
- 3.4.1.1. Friedman two-way ANOVA test3.4.1.2. Multiple comparison tests; 3.5. Preference and acceptability tests; 3.5.1. Example3: crispiness of potato crisps; 3.5.1.1. Two-way ANOVA test; 3.5.1.2. Multiple comparison tests; 3.6. Descriptive analysis; 3.6.1. Example 4: texture profiling of cheese; 3.6.1.1. Monitoring the performance of individual assessors; 3.6.1.2. Monitoring the performance of the whole panel; 3.6.1.3. Principal component analysis; 3.6.1.4. Linear discriminant analysis; Appendix. R basics; A.1. How to get started with R?