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Analysis of Sensory Properties in Foods

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Abstract
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles

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Series Title

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Call Number

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Publisher

: ., 2019

Collation

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Language

ISBN/ISSN

9783039214334

Classification

NONE

Content Type

text

Media Type

computer

Carrier Type

online resource

Edition

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Subject(s)

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Specific Detail Info

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Statement of Responsibility

Chambers IV, Edgar

Other Information

Cataloger

Siti

Source

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Validator

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Digital Object Identifier (DOI)

https://directory.doabooks.org/handle/20.500.12854/40822

Journal Volume

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Journal Issue

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