Author: Jerry Corrie Olson
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 24

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Book Description

Author: Jürg Solms
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 496

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Book Description
Nutritional aspects. Psychological criteria. Food patterns, food attitudes and legilation. Sensory aspects. Topics in physiology and chemistry. Aspects of technology and statistics.

Author: Hildegarde Heymann
Publisher: Springer Science & Business Media
ISBN: 1441974520
Category : Technology & Engineering
Languages : en
Pages : 842

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Book Description
The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced well beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to participate in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They are also expected to be well versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV xvi PREFACE measurement problems that are not present in instrumental methods.

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

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Book Description
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: Lynn J. Frewer
Publisher: Springer Science & Business Media
ISBN: 9783540415213
Category : Business & Economics
Languages : en
Pages : 492

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Book Description
This book, edited and authored by a group of scientists experienced in European cross-cultural and interdisciplinary research in the field of consumer food perceptions, sensory evaluation, product image and risk research, delivers a unique insight into decision making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address fundamental issues to do with predicting food choice, consumer behavior and societal trust into quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.

Author: Marisa Cordella
Publisher: Springer Nature
ISBN: 3030600718
Category : Psychology
Languages : en
Pages : 1008

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Book Description
This book explores the reality of ageing and old age from the perspectives of the individual and society. It emphasizes cross-cultural aspects of ageing and communication issues both within and across generations. The authors approach the understanding of ageing from a multi-disciplinary perspective, integrating biology, psychology, linguistics, sociology, and history. The book is organized as follows: historical and broader cross-cultural issues of ageing, followed by biomedical, psychological, social, and communicative aspects of ageing. The book concludes with an in-depth analysis of the existential dimension of ageing followed by an evolutionary perspective. ​

Author: Victor R. Preedy
Publisher: Springer Science & Business Media
ISBN: 0387922717
Category : Medical
Languages : en
Pages : 3527

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Book Description
This book disseminates current information pertaining to the modulatory effects of foods and other food substances on behavior and neurological pathways and, importantly, vice versa. This ranges from the neuroendocrine control of eating to the effects of life-threatening disease on eating behavior. The importance of this contribution to the scientific literature lies in the fact that food and eating are an essential component of cultural heritage but the effects of perturbations in the food/cognitive axis can be profound. The complex interrelationship between neuropsychological processing, diet, and behavioral outcome is explored within the context of the most contemporary psychobiological research in the area. This comprehensive psychobiology- and pathology-themed text examines the broad spectrum of diet, behavioral, and neuropsychological interactions from normative function to occurrences of severe and enduring psychopathological processes.

Author: Jerry Corrie Olson
Publisher:
ISBN:
Category : Marketing research
Languages : en
Pages : 16

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Book Description

Author: Andrew A. Mitchell
Publisher:
ISBN:
Category : Consumers' preferences
Languages : en
Pages : 44

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Book Description

Author: Jerry Corrie Olson
Publisher:
ISBN:
Category : Pricing
Languages : en
Pages : 14

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Book Description