Measurement Of Food Preferences

Author : Halliday MacFie
Publisher : Springer Science & Business Media
Page : 312 pages
File Size : 48,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521716

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Measurement of Food Preferences by Halliday MacFie Pdf

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 : Unknown
Page : 316 pages
File Size : 41,9 Mb
Release : 1995-12-31
Category : Electronic
ISBN : 1461521726

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Measurement of Food Preferences by H J H Macfie Pdf

Author : Doris Elizabeth Randall
Publisher : Unknown
Page : 434 pages
File Size : 42,8 Mb
Release : 1980
Category : Food preferences
ISBN : CORNELL:31924001364912

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Methodological Issues in the Measurement of Food Preferences by Doris Elizabeth Randall Pdf

Author : Lynn J. Frewer,Einar Risvik,Hendrik Schifferstein
Publisher : Springer Science & Business Media
Page : 492 pages
File Size : 55,9 Mb
Release : 2001-08-14
Category : Business & Economics
ISBN : 3540415211

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Food, People and Society by Lynn J. Frewer,Einar Risvik,Hendrik Schifferstein Pdf

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
Page : 900 pages
File Size : 40,7 Mb
Release : 2006
Category : Business & Economics
ISBN : 9780849398483

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Handbook of Food Science, Technology, and Engineering by Yiu H. Hui Pdf

Author : Norman Kretchmer
Publisher : CRC Press
Page : 236 pages
File Size : 41,5 Mb
Release : 1990-08-31
Category : Medical
ISBN : 0936923059

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Childhood Obesity by Norman Kretchmer Pdf

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,Frank Sherkat
Publisher : CRC Press
Page : 3632 pages
File Size : 55,5 Mb
Release : 2005-12-19
Category : Technology & Engineering
ISBN : 9781466507876

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Handbook of Food Science, Technology, and Engineering - 4 Volume Set by Y. H. Hui,Frank Sherkat Pdf

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,Naomi S. Oshinsky,Joel Wolfson
Publisher : Unknown
Page : 74 pages
File Size : 40,5 Mb
Release : 1965
Category : Flavor
ISBN : CORNELL:31924014568004

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Food Acceptance and Preference Research by Barbara L. Bell,Naomi S. Oshinsky,Joel Wolfson Pdf

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 : A. Kramer,A.S. Szczesniak
Publisher : Springer Science & Business Media
Page : 187 pages
File Size : 54,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9789401025621

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Texture Measurement of Foods by A. Kramer,A.S. Szczesniak Pdf

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.

Author : Herbert L. Meiselman
Publisher : Woodhead Publishing
Page : 1046 pages
File Size : 47,7 Mb
Release : 2021-04-09
Category : Psychology
ISBN : 9780128231999

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Emotion Measurement by Herbert L. Meiselman Pdf

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 : Andrew Rosenthal,Jianshe Chen
Publisher : Springer Nature
Page : 463 pages
File Size : 40,5 Mb
Release : 2024-01-21
Category : Technology & Engineering
ISBN : 9783031419003

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Food Texturology: Measurement and Perception of Food Textural Properties by Andrew Rosenthal,Jianshe Chen Pdf

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.

Author : Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
Publisher : John Wiley & Sons
Page : 441 pages
File Size : 53,9 Mb
Release : 2012-04-03
Category : Technology & Engineering
ISBN : 9780813813660

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Sensory and Consumer Research in Food Product Design and Development by Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion Pdf

During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.

Author : G. Kanji
Publisher : Springer Science & Business Media
Page : 634 pages
File Size : 55,7 Mb
Release : 1995-03-31
Category : Business & Economics
ISBN : 0412643804

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Total Quality Management by G. Kanji Pdf

In this book leading experts including George Box, Noriaki Kano, Yoshio Kondo, John Oakland and James Harrington, analyse and document various aspects of Total Quality Management. Contributions range from discussions of the principles, strategy, culture, leadership, eduction and benchmarking to world class experience and achieving excellence both in the manufacturing and service industries. With over 100 contributions this book is an invaluable resource for the total quality managment journey. It will be of special interest to educationalists, academics, senior managers and directors, and quality practitioners from both the public and private sectors.

Author : Howard R. Moskowitz,I. Sam Saguy,Tim Straus
Publisher : CRC Press
Page : 506 pages
File Size : 52,8 Mb
Release : 2009-06-24
Category : Technology & Engineering
ISBN : 9781420065558

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An Integrated Approach to New Food Product Development by Howard R. Moskowitz,I. Sam Saguy,Tim Straus Pdf

Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.

Author : Wojciech J. Florkowski,Nigel H. Banks,Robert L. Shewfelt,Stanley E. Prussia
Publisher : Academic Press
Page : 587 pages
File Size : 42,9 Mb
Release : 2014-04-09
Category : Technology & Engineering
ISBN : 9780124104358

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Postharvest Handling by Wojciech J. Florkowski,Nigel H. Banks,Robert L. Shewfelt,Stanley E. Prussia Pdf

Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources. This unique resource provides an overview of the postharvest system and its role in the food value chain, and offers essential tools to monitor and control the handling process. It shows how to predict and combat unexpected events (e.g., spoilage), and manage the food quality and safety within a facility. Proven research methods and applications from various viewpoints are available to help you maintain high-quality produce and achieve the highest yields possible. The book also explores current challenges—including oversupply, waste, food safety, lack of resources, sustainability—and best practices for production to thrive in spite of these challenges. Presents current research methods and applications in temperature control and heat treatments to help minimize moisture content, to prevent spoilage and mold, and more Addresses challenges of traceability and sustainability Presents testing and measurement techniques and applications Provides technological tools to create crop value and improve both food safety and food quality