Selected Sensory Methods: Problems and Approaches to Measuring Hedonics PDF Download

Author: Kuznicki JT.
Publisher: ASTM International
ISBN:
Category :
Languages : en
Pages : 113

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Author: J. T. Kuznicki
Publisher: ASTM International
ISBN:
Category : Medical
Languages : en
Pages : 120

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Author: HowardR. Moskowitz
Publisher: Routledge
ISBN: 1351465864
Category : Technology & Engineering
Languages : en
Pages : 272

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This book extends the analysis of perception of food qualities to the area of multivariate methods. It presents the field of sensory analysis and gives the reader first-hand descriptions of research approaches and applications.

Author: Rick Riolo
Publisher: Springer Science & Business Media
ISBN: 1461417708
Category : Computers
Languages : en
Pages : 288

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These contributions, written by the foremost international researchers and practitioners of Genetic Programming (GP), explore the synergy between theoretical and empirical results on real-world problems, producing a comprehensive view of the state of the art in GP. Topics include: modularity and scalability; evolvability; human-competitive results; the need for important high-impact GP-solvable problems;; the risks of search stagnation and of cutting off paths to solutions; the need for novelty; empowering GP search with expert knowledge; In addition, GP symbolic regression is thoroughly discussed, addressing such topics as guaranteed reproducibility of SR; validating SR results, measuring and controlling genotypic complexity; controlling phenotypic complexity; identifying, monitoring, and avoiding over-fitting; finding a comprehensive collection of SR benchmarks, comparing SR to machine learning. This text is for all GP explorers. Readers will discover large-scale, real-world applications of GP to a variety of problem domains via in-depth presentations of the latest and most significant results.

Author: John E. Morley
Publisher: Elsevier
ISBN: 0323155065
Category : Psychology
Languages : en
Pages : 344

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Nutritional Modulation of Neural Function probes into the mechanisms by which ingested foods can exert such influences and modulate neuronal function. The compendium is based on the meeting held in Santa Barbara, California, in March 1986, under the aegis of the Brain Research Institute of the University of California, Los Angeles. The papers in the book examines topics such as the effects of food on the release of peptide hormones from the gastrointestinal tract and the effect of these peptides on central nervous system function; the mechanisms by which mammals regulate ingestive behaviors; food myths and the effects of various nutritional components to behavior and mental functioning; the evidence that glucose can modulate opioid receptors and alter a number of opioid-dependent behaviors; and the role of zinc metabolism in limbic system structures in the pathogenesis of seizures. Neurologists, pathologists, and researchers in the field of medicine will find the text very insightful.

Author: Morley Kare
Publisher: Elsevier
ISBN: 0323147976
Category : Nature
Languages : en
Pages : 504

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Interaction of the Chemical Senses with Nutrition provides an understanding of the relationship of smell and taste to nutrition. This book discusses how the flavor of food can have substantial physiological effects influencing ingestion, digestion, and metabolism. Organized into five parts encompassing 21 chapters, this book starts with an overview of the significant role of saliva, which is involved in diet–taste relationships through dietary effects on saliva and salivary effects on taste perception. This text then reviews the literature on early salt acceptance in humans, contrasting and comparing those findings with data on the development of sweet preference. Other chapters consider the gustatory and anticipatory cephalic stimuli detected during a meal, which yield nutritional information and help in the efficient digestion of food. The final chapter deals with the transition stage in nutritional research. This book is a valuable resource for nutritionists, psychophysicists, scientists, public health professionals, and researchers.

Author: Halliday MacFie
Publisher: Springer Science & Business Media
ISBN: 1461521718
Category : Technology & Engineering
Languages : en
Pages : 312

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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.

Author: S. Marie
Publisher: Springer Science & Business Media
ISBN: 1475753802
Category : Science
Languages : en
Pages : 316

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The study of sweetness and sweeteners has recently been an area well served by books at all levels, but this volume was planned to fill what we perceived as a gap in the coverage. There appeared to be no book which attempted to combine a study of sweetness with a thorough but concise coverage of all aspects of sweeteners. We set out to include all the important classes of sweeteners, including materials which do not yet have regulatory approval, so that clear comparisons could be made between them and their technological advantages and disadvantages. To achieve our first aim, of sufficient depth of coverage, the accounts within this volume are comprehensive enough to satisfy the requirements of a demanding readership, but cannot be exhaustive in a single volume of moderate proportions. The second aim, of breadth and conciseness, is satisfied by careful selection of the most pertinent material. For the purposes of this book, a sweetener is assumed to be any substance whose primary effect is to sweeten a food or beverage to be consumed, thus including both the nutritive and non-nutritive varieties, from the ubiquitous sucrose to the lesser known, newer developments in alternative sweeteners. The volume has its contents structured in a logical manner to enable it to be used in an ordered study of the complete subject area or as a convenient reference source.

Author: Martin Rieger
Publisher: Routledge
ISBN: 1351412485
Category : Science
Languages : en
Pages : 662

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""Second Edition provides a thorough, up-to-date treatment of the fundamental behavior of surface active agents in solutions, their interaction with biological structures from proteins and membranes to the stratum corneum and epidermis, and their performance in formulations such as shampoos, dentifrice, aerosols, and skin cleansers.

Author: Jean Eggert
Publisher: ASTM International
ISBN: 0803109245
Category : Sensory evaluation
Languages : en
Pages : 63

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