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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: Halliday MacFie
Publisher: Springer Science & Business Media
ISBN: 1461521718
Category : Technology & Engineering
Languages : en
Pages : 312
Get Book
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: H J H Macfie
Publisher:
ISBN: 9781461521723
Category :
Languages : en
Pages : 316
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Book Description
Author: Doris Elizabeth Randall
Publisher:
ISBN:
Category : Food preferences
Languages : en
Pages : 434
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Book Description
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: Yiu H. Hui
Publisher: CRC Press
ISBN: 0849398487
Category : Business & Economics
Languages : en
Pages : 900
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Book Description
Author: Norman Kretchmer
Publisher: CRC Press
ISBN: 9780936923055
Category : Medical
Languages : en
Pages : 236
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Book Description
This volume highlights recent research findings which elucidate the biological and behavioral underpinnings of childhood obesity. The book is divided into four sections: Perspectives, Determinants, Prevention, and Treatment. Topics include the social and psychological factors that comprise the obese child's world; eating patterns early in life and their influence on adiposity later in development; two types of opoid peptides, their respective receptor sites, and the effects they produce when released; putative relationships between food preferences and obesity; relationships between inactivity and obesity; design and implementation of school-based programs to prevent obesity in school children; medical care to the obese child and family; metabolic factors of dieting; the role of parental and family influences in childhood obesity; and treatment intervention. The book is a must for advanced graduate students and practitioners in medicine and psychology dealing with child health. It is an invaluable reference for clinicians and researchers alike.
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 146650787X
Category : Technology & Engineering
Languages : en
Pages : 3632
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Book Description
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Author: Barbara L. Bell
Publisher:
ISBN:
Category : Flavor
Languages : en
Pages : 74
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Book Description
The 293 items cited in this bibliography represent recent (1950 to 1964) contributions to the rapidly growing fields of food acceptance and preference research and related areas. There are 173 annotated entries. Most of these are items published in the scientific and technical journals of relevant subject areas -- food science and technology, psychology, and marketing research. The other 120 entries are reports published by several of the branches of the U.S. Government.
Author: Herbert L. Meiselman
Publisher: Woodhead Publishing
ISBN: 0128231998
Category : Psychology
Languages : en
Pages : 1046
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Book Description
Emotion Measurement, Second Edition highlights key elements of emotions that should be considered in the measurement of emotions in both academic and commercial environments. This edition begins with an updated review of basic studies of emotion, including the theory, physiology, and psychology of emotions, as these are the foundational studies which food scientists as well as product developers and marketing professionals need to be aware of. The second section highlights methods for studying emotions, and reviews the different approaches to emotion measurement: questionnaire self-report, behavioral, and physiological. This section explores the merits of intrinsic versus extrinsic measures of emotion. Some new measurement approaches have emerged since the first edition of this book. The book then presents practical applications, with chapters on emotion research in food and beverage, as well as in a range of products and clinical settings. The experience in testing product emotions has increased since the first edition when product emotion research was newer. Finally, Emotion Measurement, Second Edition provides coverage of cross-cultural research on emotions. This is critical because much of the newer commercial research is aimed at markets around the world, requiring methods that work in many cultures. And the universality of emotions has been a topic of research for decades. Taking both an academic and applied approach, Emotion Measurement, Second Edition will be an invaluable reference for those conducting basic academic research on emotions and for sensory and consumer scientists, and the product developers and marketing professionals they work alongside. Reviews both the academic and the applied strands of emotion measurement research Focuses on cross-cultural studies of emotions, which is currently lacking from most of the literature in the field Highlights methods for studying emotions in both basic and applied studies
Author: A. Kramer
Publisher: Springer Science & Business Media
ISBN: 9401025622
Category : Technology & Engineering
Languages : en
Pages : 187
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Book Description
Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM Committee E-18 was formed to develop an authoritative and comprehensive volume on this most complex and important subject to provide within one cover for the student, researcher, and the food manufacturer, a definition and an understanding of the subject offood texture, as well as sensory and objective methods for its measurement. This most difficult task appeared to be possible only after the task force had obtained the assistance of special ists in the many disciplines involved, and after deciding to limit the dissertation to the measurement of texture of foods only. The task was further clarified when Dr. Finney proposed an outline of six chapters, beginning with one on definition. The second chapter was to be on principles of sensory evaluations, the third on sensory measurements, the fourth on principles of objective evaluation, the fifth on objective measurements, and the final concluding chapter on subjective-objective analogues. The first drafts of these six chapters constituted a symposium on texture presented before a joint session at the 1971 Annual Meeting of the Institute of Food Technology and the American Society for Testing and Materials.
