Relevant bibliographies by topics / Sensory evaluation of food

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Sensory evaluation of food'

Author: Grafiati
Published: 4 June 2021
Last updated: 20 February 2023

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Journal articles on the topic "Sensory evaluation of food"

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YOSHIKAWA, Seiji. "Sensory Evaluation of Food." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 10 (1989): 664–68. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.664.

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Kim, Yong-Sung, and Yong-Suk Kim. "Biometrics Analysis and Evaluation on KoreanMakgeolliUsing Brainwaves and Taste Biological Sensor System." BioMed Research International 2015 (2015): 1–12. http://dx.doi.org/10.1155/2015/918631.

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There are several methods available in measuring food taste. The sensory evaluation, for instance, is a typical method for panels to test of taste and recognize smell with their nose by measuring the degree of taste characteristic, intensity, and pleasure. There are many issues entailed in the traditional sensory evaluation method such as forming a panel and evaluation cost; moreover, it is only localized in particular areas. Accordingly, this paper aimed to select food in one particular area, and compare and review the content between sensory evaluations using a taste biological sensor, as we
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Vojnović, V., M. Ritz, and N. Vahčić. "Sensory evaluation of whey-based fruit beverages." Food / Nahrung 37, no. 3 (1993): 246–51. http://dx.doi.org/10.1002/food.19930370309.

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Vilela, Alice. "Food sensory evaluation throughout the time." História da Ciência e Ensino: construindo interfaces 20 (December 29, 2019): 408–19. http://dx.doi.org/10.23925/2178-2911.2019v20espp408-419.

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ResumoHá milhares de anos que os humanos usam os sentidos para avaliar os alimentos. Dado que muitas fitotoxinas e metabólitos bacterianos têm gosto amargo ou ácido, a humanidade provavelmente usou a avaliação sensorial desde antes que o Homo sapiens fosse considerado “humano”. À medida que a civilização se desenvolveu e o comércio e a venda de mercadorias se tornaram comuns, começou a surgir a necessidade da realização da avaliação sensorial dos alimentos.Os métodos de degustação, foram aplicados pela primeira vez na Europa, com o objetivo de controlar a qualidade de cerveja
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Hobson, P. N. "Basic sensory methods for food evaluation." Biological Wastes 33, no. 3 (January 1990): 228. http://dx.doi.org/10.1016/0269-7483(90)90008-g.

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Zhang, Dong Ling, Xiao Mei Xu, Yang Liu, and Peng Fei Mu. "Research on the Sensory Quality Evaluation of Agricultural Food Based on Linguistic Information." Advanced Materials Research 424-425 (January 2012): 560–63. http://dx.doi.org/10.4028/www.scientific.net/amr.424-425.560.

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It presents a proposed method for the development of accredited sensory evaluation methods for agricultural food, and shows the application of the linguistic 2-tuple representation model and its advantages. It involved several steps: gathering of sensory information from experts; computing a collective evaluation for each feature; computing collective evaluations for each object; sensory evaluation and quality certification with global evaluation result.
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Carvajal-Larenas, Francisco. "Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products – a Review." Czech Journal of Food Sciences 37, No. 5 (October 31, 2019): 301–11. http://dx.doi.org/10.17221/4/2019-cjfs.

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This review presents an overview of the state-of-art on uses of Lupinus mutabilis. This valuable legume is cheap, eco-friendly, has good taste and could be used to increase the protein content and to improve the fat and protein profile of more than fifty processed and fresh products (i.e. spaghetti, lasagne, snacks, bread, hamburgers, sweets, soups, and salads). L. mutabilis might also be used to prepare meat, milk and yoghurt substitutes with good sensory evaluation. Sensory evaluation of specific fermented sausage and jelly ranked better than the control. Specific L. mutabilis spaghetti had
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Nezif, Abamecha. "Research Review on Formulation and Sensory Evaluation of Complementary Foods from Cereals and Legumes in Ethiopia." Food Science & Nutrition Technology 5, no. 5 (September 30, 2020): 1–9. http://dx.doi.org/10.23880/fsnt-16000231.

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Since infant food protein-energy malnutrition is a problem in Africa and other developing nations of the world. Food and Agricultural Organization’s statistics also reveal that in Africa, more than one in four people are malnourished. Food cereal grains are a major staple in many African homes contributing significant amounts of energy protein, but limiting in essential amino acid of lysine. Legumes on the other hand are protein and amino acid rich foods, but also lacking in sulphurcontaining amino acids. Hence, a combination of these two grain foods would improve the protein and nutrient dens
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Nguyen Thi Thu, Huong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, and F. Pudil. "Evaluation of beer by sensory and gas chromatography analysis." Czech Journal of Food Sciences 18, No. 6 (January 1, 2000): 245–49. http://dx.doi.org/10.17221/8349-cjfs.

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Vilela, Alice, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves, and Fernanda Cosme. "Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview." Foods 8, no. 12 (December 5, 2019): 643. http://dx.doi.org/10.3390/foods8120643.

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Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnolo
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Dissertations / Theses on the topic "Sensory evaluation of food"

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Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Sensory aspects of food preferences." THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.

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Little is known about how liking for different foods develops from birth to adulthood. Although there are both cultural and sensory aspects to the development of food preferences, the focus of this study is on the sensory aspects of food preference development, in particular, preferences for meat. Two main aims are addressed : 1/. To develop a robust methodology that can be used to determine pre-literate and recently literate children's liking for different foods and the determinants of that liking. 2/. To investigate the effects of early experience with foods on later food preferences.Several
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Kupongsak, Sasikan. "Food process control based on sensory evaluations /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3115564.

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Deans, Gillian A. "Design and analysis of sensory evaluation experiments." Thesis, University of Newcastle Upon Tyne, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240734.

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Cerff, Jeanne. "Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52979.

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Thesis (MSc)--Stellenbosch University, 2002.<br>ENGLISH ABSTRACT: Developing countries such as South Africa are in dire need of nutritionally adequate dairy food and beverage sources that are ambient stable due to minimal access to refrigeration. One such product is Kefir, a naturally fermented milk beverage that originated in Caucasian China many centuries ago. The microorganisms responsible for fermentation of the milk are held together in a carbohydrate matrix in the form of small grains. These grains are then removed from the beverage prior to consumption, and added to fresh milk fo
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Krishnamurthy, Raju Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Prediction of consumer liking from trained sensory panel information: evaluation of artificial neural networks (ANN)." Awarded by:University of New South Wales. Chemical Sciences & Engineering, 2007. http://handle.unsw.edu.au/1959.4/40746.

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This study set out to establish artificial neural networks (ANN) as an alternate to regression methods (multiple linear, principal components and partial least squares regression) to predict consumer liking from trained sensory panel data. The study has two parts viz., I) Flavour study - evaluation of ANNs to predict consumer flavour preferences from trained sensory panel data and 2) Fragrance study ??? evaluation of different ANN architectures to predict consumer fragrance liking from trained sensory panel data. In this study, a multi-layer feedforward neural network architecture with input,
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Bergh, Alexandra Jane. "Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95908.

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Thesis (MScFoodSc)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: In light of the limited and inconsistent supply of good quality honeybush tea, a species-specific sensory profile and the physicochemical characteristics of Cyclopia intermedia (honeybush) tea were determined to ultimately establish the optimum fermentation parameters for this herbal tea on laboratory-scale and to validate these findings on commercial-scale. The characteristic sensory profile of C. intermedia can be described as sweet tasting and slightly astringent with a combination of “fynbos-floral”, “fynbos-sweet”, “f
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Temple, Elizabeth C., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Aspects of the development of the sense of taste in humans." THESIS_FST_xxx_Temple_E.xml, 1999. http://handle.uws.edu.au:8081/1959.7/61.

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Very little research has been conducted on the development of taste perception in humans. Therefore there is a lack of knowledge, first, about how children perceive taste, especially when compared to what is known about how adults experience taste, and second, about the functioning and development of the gustatory system, including when the system is fully mature and functioning in an adult-like manner. The aims of this thesis were (i) to investigate the growth pattern of the tongue throughout childhood / adolescence, and (ii) to determine the state of maturity of some of the aspects of the se
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Nygren, Tobias. "Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques /." Örebro : Örebro universitetsbibliotek, 2004. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-56.

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Katzir, Irena. "Sensory and dietary quality of fiber-beef blends." Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/43898.

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<p> Recently, there has been an increased interest in manufacturing high fiber Foods. Beef patties containing 1% Lupran (sweet lupin bran flour), 2% barley and 3% of both fibers (1% Lu + 2% Ba) and a control all-beef pattie were manufactured and comparatively evaluated by visual and sensory panels. Hypocholesterolemic effects were tested by in vivo studies. Rats were fed diets containing meat or meat-blends as the sole source of protein, fat, fiber and cholesterol. All the diets were isocaloric. At the point of purchase, the meat blends were different (P < 0.05) from the in their appare
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Swaney-Stueve, Marianne. "Descriptive analysis by children, inexperienced and experienced adults, and comparisons among the groups /." free to MU campus, to others for purchase, 2001. http://wwwlib.umi.com/cr/mo/fullcit?p3036863.

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Books on the topic "Sensory evaluation of food"

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Lawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7.

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Lawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5.

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Lawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6488-5.

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Rao, Eram S. Food quality evaluation. New Delhi: Variety Book Publishers' Distributors, 2013.

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Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. 4th ed. Boca Raton: Taylor & Francis, 2007.

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Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. 3rd ed. Boca Raton, Fla: CRC Press, 1999.

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Meilgaard, Morten. Sensory evaluation techniques. 2nd ed. Boca Raton: CRC Press, 1991.

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Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. Boca Raton, Fla: CRC Press, 1987.

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Merle, Watts Beverley, and International Development Research Centre (Canada), eds. Basic sensory methods for food evaluation. Ottawa, Ont., Canada: The Centre, 1989.

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Lawless, Harry T. Laboratory Exercises for Sensory Evaluation. Boston, MA: Springer US, 2013.

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Book chapters on the topic "Sensory evaluation of food"

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Lawless, Harry T., and Hildegarde Heymann. "Texture Evaluation." In Sensory Evaluation of Food, 379–405. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_11.

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Vieira, Ernest R. "Sensory Evaluation of Food." In Elementary Food Science, 390–91. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_31.

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Lawless, Harry T., and Hildegarde Heymann. "Measurement of Sensory Thresholds." In Sensory Evaluation of Food, 173–207. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_6.

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Lawless, Harry T., and Hildegarde Heymann. "Introduction and Overview." In Sensory Evaluation of Food, 1–27. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_1.

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Lawless, Harry T., and Hildegarde Heymann. "Descriptive Analysis." In Sensory Evaluation of Food, 341–78. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_10.

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Lawless, Harry T., and Hildegarde Heymann. "Color and Appearance." In Sensory Evaluation of Food, 406–29. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_12.

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Lawless, Harry T., and Hildegarde Heymann. "Acceptance and Preference Testing." In Sensory Evaluation of Food, 430–79. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_13.

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Lawless, Harry T., and Hildegarde Heymann. "Consumer Field Tests and Questionnaire Design." In Sensory Evaluation of Food, 480–518. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_14.

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Lawless, Harry T., and Hildegarde Heymann. "Qualitative Consumer Research Methods." In Sensory Evaluation of Food, 519–47. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_15.

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Lawless, Harry T., and Hildegarde Heymann. "Sensory Evaluation in Quality Control." In Sensory Evaluation of Food, 548–84. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_16.

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Conference papers on the topic "Sensory evaluation of food"

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Dürrschmid, K., U. Albrecht, G. Schleining, and W. Kneifel. "Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060822.

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Wirz, Kathrin, Steffen Schwarz, Elke Richling, Stephan G. Walch, and Dirk W. Lachenmeier. "Coffee Flower as a Promising Novel Food—Chemical Characterization and Sensory Evaluation." In Foods 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2022-12967.

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Valério, Geisa Demele, Evelyn Marssola Castro, Luciana de Jesus Bernini, Thiago Borges Pinto, Elsa Helena Walter de Santana, Lina Casale Aragón-Alegro, and Cínthia Hoch Batista de Souza. "Development of Functional Ice Cream and Evaluation of Its Physico-Chemical, Microbiological and Sensory Characteristics." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-022.

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Silva-Hernández, E., R. Herrera-Lee, M. Jácome-Sosa, I. Verdalet-Guzman, W. Wismer, T. Nakano, and L. Ozimek. "Sensory Evaluation of Non-Synthetic Conjugated Linoleic Acid (CLA)-Rich and Transvaccenic Acid (TVA)-Rich Cream and Butter." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060264.

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Kriukova, Elizaveta, Lidia Berketova, Elena Goryacheva, Grigoriy Paramonov, and Anna Djabakova. "TRAINING IN SENSORY EVALUATION IN FOOD INDUSTRY UNIVERSITIES AS AN INSISTENT OF THE INDUSTRY." In 16th International Technology, Education and Development Conference. IATED, 2022. http://dx.doi.org/10.21125/inted.2022.0258.

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Lekahena, Vanessa Natalie Jane, and Mohammad Rifai Boboleha. "The Effects of Sucrose Substitution with Sorbitol on Physicochemical Properties and Sensory Evaluation of Seaweed Jelly Candy." In 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.200325.052.

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Ning, Wang, and Zhou Bo. "Development Status of Intelligent Evaluation Model of Food Sensory by Instrument Detection and Computer Mathematical Statistics." In 2021 IEEE International Conference on Data Science and Computer Application (ICDSCA). IEEE, 2021. http://dx.doi.org/10.1109/icdsca53499.2021.9650149.

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Nakamoto, Hiroyuki, Ninomae Souda, Daisuke Nishikubo, and Futoshi Kobayashi. "Food texture evaluation using tooth-shaped sensor and statistic model." In 2017 6th International Conference on Informatics, Electronics and Vision & 2017 7th International Symposium in Computational Medical and Health Technology (ICIEV-ISCMHT). IEEE, 2017. http://dx.doi.org/10.1109/iciev.2017.8338578.

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Elder, Drew, Ashley Apil, and James Redwine. "Evaluation of plant-based milk quality and stability: A commercial analysis." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lena8109.

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The plant-based food market is rapidly growing and evolving which is nowhere more evident than in the alternative dairy space. Despite dairy milk consumption decreasing, plant-based milk alternatives have seen a steady increase in consumption over the past two decades. As plant-based milk development continues to innovate, new products flood the market from a variety of diverse plant sources such as oat, hemp, and pea. With such varied plant-based milks available, there is a gap in our understanding of what defines quality and therefore stability in these products. This study set out to elucid
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Warnakulasooriya, KMHK, JDSACS Bandara, and BH Sudantha. "Sensory Evaluation of Foods using Modern AI Techniques and Brain Wave Analysis." In 2020 International Conference on Image Processing and Robotics (ICIP). IEEE, 2020. http://dx.doi.org/10.1109/icip48927.2020.9367340.

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Reports on the topic "Sensory evaluation of food"

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Simon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach, and Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, October 1994. http://dx.doi.org/10.32747/1994.7568762.bard.

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An electronic sensory system for the evaluation of headspace volatiles was developed to determine fruit ripeness and quality. Two prototype systems were designed, constructed, and later modified. The first is an improved version of our original prototype electronic sniffer using a single head sensing unit for use as a single or paired unit placed on an individual fruit surface for applications in the field, lab, or industry. The second electronic sniffer utilizes a matrix of gas sensors, each selected for differential sensitivity to a range of volatile compounds. This system is more sophistica
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Naim, Michael, Andrew Spielman, Shlomo Nir, and Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, February 2000. http://dx.doi.org/10.32747/2000.7695839.bard.

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Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception a
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Jensen, James, and Kenneth T. Pecinovsky. Food Grade Soybean Variety Evaluation Studies. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-2486.

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Jensen, James, and Kenneth T. Pecinovsky. Food-Grade Soybean Variety Evaluation Studies. Ames: Iowa State University, Digital Repository, 2007. http://dx.doi.org/10.31274/farmprogressreports-180814-2649.

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Jensen, James, and Kenneth T. Pecinovsky. Food-Grade Soybean Variety Evaluation Studies. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-869.

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Jensen, James, and Kenneth T. Pecinovsky. Food Grade Soybean Variety Evaluation Studies. Ames: Iowa State University, Digital Repository, 2008. http://dx.doi.org/10.31274/farmprogressreports-180814-936.

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Fuller, Robert. Resilience in Mali: Evaluation of increasing food security. Oxfam GB, March 2015. http://dx.doi.org/10.21201/2015.550095.

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Sun, Jian-Qiao. Sample Concentration Systems for Fast Laboratory Evaluation of Sensory Materials for Chemical and Biological Agent Detection in Water. Fort Belvoir, VA: Defense Technical Information Center, February 2003. http://dx.doi.org/10.21236/ada412618.

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Heinzelman, K., and W. Mansfield. Evaluation of Radiation Doses Due to Consumption of Contaminated Food Items and Calculation of Food Class-Specific Derived Intervention Levels. Office of Scientific and Technical Information (OSTI), April 2010. http://dx.doi.org/10.2172/979793.

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Flynn, Leonard, Barbara A. Jezior, and Lawrence E. Symington. Survey Evaluation of Marine Corps Food Service Schools at Camp Johnson, North Carolina. Fort Belvoir, VA: Defense Technical Information Center, March 1985. http://dx.doi.org/10.21236/ada201051.

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