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Artículos de revistas sobre el tema "Sensory evaluation of food"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 20 de febrero de 2023

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Sarzynski, W., and J. Jaszczynski. "Sensory and Instrumental Evaluation of Food Packaging." International Polymer Science and Technology 28, no. 11 (November 2001): 91–96. http://dx.doi.org/10.1177/0307174x0102801123.

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12

Kemp, Sarah E. "Application of sensory evaluation in food research." International Journal of Food Science & Technology 43, no. 9 (September 2008): 1507–11. http://dx.doi.org/10.1111/j.1365-2621.2008.01780.x.

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13

Stefanowicz, Patricia. "Sensory evaluation of food principles and practices." Journal of Wine Research 24, no. 1 (March 2013): 80. http://dx.doi.org/10.1080/09571264.2013.764662.

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14

Tunaley, A. "Sensory evaluation of food, theory and practice." Food Chemistry 21, no. 1 (January 1986): 80–82. http://dx.doi.org/10.1016/0308-8146(86)90144-5.

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15

Zhang, Jun, and Yixin Chen. "Food sensory evaluation employing artificial neural networks." Sensor Review 17, no. 2 (June 1997): 150–58. http://dx.doi.org/10.1108/02602289710170320.

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16

Margeta, Polonca, Gordana Kralik, Manuela Grčević, Danica Hanžek, and Zlata Kralik. "Importance of sensory evaluation in assessment of egg quality." Poljoprivreda 25, no. 1 (June 10, 2019): 56–63. http://dx.doi.org/10.18047/poljo.25.1.8.

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The sensory evaluation is a scientific discipline used to evoke, measure, analyze and interpret reactions to stimuli perceived through senses of sight, smell, touch, taste, and hearing. Sensory evaluation applies principles of experimental design and statistical analysis to the use of human senses aiming to isolate the sensory properties of foods themselves and provide important and useful information to product developers, food scientists, and managers about the sensory characteristics of food products. To achieve the scientific control of the sensory evaluation test, good laboratory practice

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17

Johns, T. "Sensory evaluation techniques, 2nd edition." Food Research International 26, no. 1 (January 1993): 75. http://dx.doi.org/10.1016/0963-9969(93)90108-u.

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18

Nikitina, M. A., and Y. A. Ivashkin. "Expert system of food sensory evaluation for mobile and tablet." Information Technology and Nanotechnology, no. 2416 (2019): 332–39. http://dx.doi.org/10.18287/1613-0073-2019-2416-332-339.

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One of the main directions of statistics in sensory evaluation is an assessment of the dependence between experimental variables and measured characteristics. Statistical criteria are used to assess a degree of interaction between variables, a level of experimental effects, and allow accepting or rejecting hypothesis proposed. In sensory evaluation, people act as measurement instruments, and a variation associated with the human factor arises. This proves that the use of statistical methods is necessary. This article represents a network computer system for collection and evaluation of food se

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19

Muir, D. D. "Sensory Evaluation Techniques." International Journal of Dairy Technology 60, no. 4 (November 2007): 305. http://dx.doi.org/10.1111/j.1471-0307.2007.00330.x.

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20

Duman, Elifcan, Can Altınelataman, and Adnan Tokaç. "The role and importance of photonic sensors in seafood safety applications." Ege Journal of Fisheries and Aquatic Sciences 37, no. 3 (September 15, 2020): 319–24. http://dx.doi.org/10.12714/egejfas.37.3.16.

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Microbiological, chemical, sensory analyses known as traditional methods are used for determination of fish quality including many concepts such as microbiological quality, sensory quality, nutritional properties, product specific properties, freshness, species-specific physical properties. With the developing technology; these time-consuming and error-free analyzes have been replaced by sensor technology, which is very suitable for quality measurements in order to achieve the expected speed and high standard and to be open to improvement. In this study, optical sensors and their applications

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21

Carbonell-Barrachina, Ángel A. "Sensory Evaluation of Food – A New Trend for Assessing Food Quality." Advanced Research in Life Sciences 3, no. 1 (April 1, 2019): 1–2. http://dx.doi.org/10.2478/arls-2019-0001.

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22

Serventi, Luca, Charles Brennan, and Rana Mustafa. "Physicochemical and Sensory Evaluation of Grain-Based Food." Foods 11, no. 9 (April 26, 2022): 1237. http://dx.doi.org/10.3390/foods11091237.

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23

Serventi, Luca, Charles Brennan, and Rana Mustafa. "Physicochemical and Sensory Evaluation of Grain-Based Food." Foods 11, no. 9 (April 26, 2022): 1237. http://dx.doi.org/10.3390/foods11091237.

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24

Kuznetsova, T. G., O. K. Derevitskaya, A. A. Lazarev, and N. E. Soldatova. "Sensory evaluation of cooked sausages for baby food." Meat Industry Journal, no. 4 (April 28, 2020): 10–13. http://dx.doi.org/10.37861/2618-8252-2020-4-10-13.

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25

Kilcast, David. "Sensory evaluation of food—Principles and practices 1998." Food Quality and Preference 9, no. 4 (July 1998): 291–92. http://dx.doi.org/10.1016/s0950-3293(98)00004-4.

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26

Park, J., and H. C. Brittin. "Sensory Evaluation of Food Cooked in Iron Utensils." Journal of the American Dietetic Association 98, no. 9 (September 1998): A09. http://dx.doi.org/10.1016/s0002-8223(98)00718-4.

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27

Jowitt, Ronald. "Sensory evaluation of food — Statistical methods and procedures." Journal of Food Engineering 6, no. 6 (January 1987): 478–79. http://dx.doi.org/10.1016/0260-8774(87)90009-4.

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28

TODA, Jun. "Recent Trend of Sensory Evaluation in Food Research in Japan Part II. Application Fields of Sensory Evaluation in Food Research." NIPPON SHOKUHIN KOGYO GAKKAISHI 41, no. 3 (1994): 224–27. http://dx.doi.org/10.3136/nskkk1962.41.224.

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29

Piggott, J. R. "Psychological basis of sensory evaluation." Trends in Food Science & Technology 2 (January 1991): 46. http://dx.doi.org/10.1016/0924-2244(91)90618-s.

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30

Gang-Ling, Hou, Ge Bin, Sun Liang-Liang, and Xing Kai-Xin. "A study on wine sensory evaluation by the statistical analysis method." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 1–10. http://dx.doi.org/10.17221/438/2017-cjfs.

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In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine.

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31

Habschied, Kristina, Vinko Krstanović, and Krešimir Mastanjević. "Beer Quality Evaluation—A Sensory Aspect." Beverages 8, no. 1 (March 2, 2022): 15. http://dx.doi.org/10.3390/beverages8010015.

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The world’s beer market has never been more diverse. Most beers are produced in modern and technologically advanced breweries that use high quality raw materials, thus resulting in minor differences of physical–chemical properties between various beers (of the same style). However, consumers focus on constant quality and sensory properties of their chosen beer. Sensory evaluation is not an easy task and involves flexible methods for determination of differences and changes between beers. It is commonly used in breweries to provide constant quality of finished products, but also to ensure the q

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32

LAWLESS, HARRY, VLADIMIR TORRES, and ENRIQUE FIGUEROA. "Sensory Evaluation of Hearts of Palm." Journal of Food Science 58, no. 1 (January 1993): 134–37. http://dx.doi.org/10.1111/j.1365-2621.1993.tb03228.x.

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33

DRAKE, M. A., W. HERFETT, T. D. BOYLSTON, and B. G. SWANSON. "Sensory Evaluation of Reduced Fat Cheeses." Journal of Food Science 60, no. 5 (September 1995): 898–901. http://dx.doi.org/10.1111/j.1365-2621.1995.tb06256.x.

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34

Dos Santos Aguiar, Francisco Ivo, Francisco Gilvan Borges Ferreira Freitas Júnior, Raiane De Sousa Andrade, and Edmilson Igor Bernado Almeida. "Feed frequency and sensory evaluation of yams." REVISTA AGRO@MBIENTE ON-LINE 13 (September 3, 2019): 173. http://dx.doi.org/10.18227/1982-8470ragro.v13i0.5499.

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Several studies have highlighted the variations in consumption habits, compared to the perspectives on food, social class and lifestyles of society. Among the different food groups, underground vegetables are of great importance in human nutrition as one of the main energy sources available for food. Among them, the yam stands out for its high nutritional and energetic power. In this way, the aim was to define the frequency, consumption profile and yam preference, ‘Chinese’ and ‘São Tome’ varieties. For this, a questionnaire of socioeconomic nature, feeding frequency and sensorial evalua

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35

TODA, Jun. "Recent Trend of Sensory Evaluation in Food Research in Japan Part I. Types and Methods of Sensory Evaluation in Food Research." NIPPON SHOKUHIN KOGYO GAKKAISHI 41, no. 3 (1994): 218–23. http://dx.doi.org/10.3136/nskkk1962.41.218.

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36

Świąder, Katarzyna, and Magdalena Marczewska. "Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme." Foods 10, no. 2 (February 18, 2021): 446. http://dx.doi.org/10.3390/foods10020446.

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Sensory evaluation plays an important role in New Product Development (NPD) in food industry. In the present study, the current trends of using sensory evaluation in NPD in the food industry in countries that belong to EIT Regional Innovation Scheme (RIS) were identified. The research was conducted in the first quarter of 2020. Computer assisted self-interviewing (CASI) technique for survey data collection was used. The sample included 122 respondents representing RIS countries that are the EU Member States and European Horizon 2020 Associated Countries that are classified as modest and modera

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37

Iwahashi, Takashi. "The Sensory Evaluation of The Food and The Sensitivity." Journal of Japan Association on Odor Environment 38, no. 5 (2007): 345. http://dx.doi.org/10.2171/jao.38.345.

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38

KURAMITSU, Junichi. "Studying Sensory Evaluation of Food in the U. S." JOURNAL OF THE BREWING SOCIETY OF JAPAN 102, no. 1 (2007): 10–17. http://dx.doi.org/10.6013/jbrewsocjapan1988.102.10.

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39

Sidel, Joel L., and Herbert Stone. "The role of sensory evaluation in the food industry." Food Quality and Preference 4, no. 1-2 (January 1993): 65–73. http://dx.doi.org/10.1016/0950-3293(93)90314-v.

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40

Sidel, J. L., and H. Stone. "The role of sensory evaluation in the food industry." Food Quality and Preference 4, no. 1-2 (January 1993): 86. http://dx.doi.org/10.1016/0950-3293(93)90341-3.

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41

TODA, Jun. "Recent Trend of Sensory Evaluation in Food Research in Japan Part 3. Discussion on "Rating Scales" in Sensory Evaluation of Foods." NIPPON SHOKUHIN KOGYO GAKKAISHI 41, no. 3 (1994): 228–32. http://dx.doi.org/10.3136/nskkk1962.41.228.

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42

Debjani, Chakraborty, Shrilekha Das, and H. Das. "Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food." Journal of Food Science and Technology 50, no. 6 (August 6, 2011): 1088–96. http://dx.doi.org/10.1007/s13197-011-0433-x.

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43

Tuorila, Hely. "From sensory evaluation to sensory and consumer research of food: An autobiographical perspective." Food Quality and Preference 40 (March 2015): 255–62. http://dx.doi.org/10.1016/j.foodqual.2014.05.006.

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44

Harper, Roland. "Psychological basis of sensory evaluation." Food Quality and Preference 2, no. 2 (January 1990): 128–30. http://dx.doi.org/10.1016/0950-3293(90)90052-v.

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45

McEwan, Jean A., and Pascal Schlich. "Correspondence analysis in sensory evaluation." Food Quality and Preference 3, no. 1 (January 1991): 23–36. http://dx.doi.org/10.1016/0950-3293(91)90020-f.

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46

Meiselman, Herbert L. "Critical evaluation of sensory techniques." Food Quality and Preference 4, no. 1-2 (January 1993): 33–40. http://dx.doi.org/10.1016/0950-3293(93)90311-s.

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47

Sanceda, Norlita G., Marieta Sanceda, Velma Encanto, Tadao Kurata, and Nobuhiko Arakawa. "Sensory evaluation of fish sauces." Food Quality and Preference 4, no. 1-2 (January 1993): 89. http://dx.doi.org/10.1016/0950-3293(93)90354-9.

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48

Sanceda, Norlita G., Marieta F. Sanceda, Velma S. Encanto, Tadao Kurata, and Nobuhiko Arakawa. "Sensory evaluation of fish sauces." Food Quality and Preference 5, no. 3 (January 1994): 179–84. http://dx.doi.org/10.1016/0950-3293(94)90033-7.

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49

Pokorný, J., J. Davídek, V. Prnka, and E. Davídková. "Nonparametric evaluation of graphical sensory profiles for the analysis of carbonated raspberry beverages." Food / Nahrung 30, no. 2 (1986): 131–39. http://dx.doi.org/10.1002/food.19860300204.

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50

Ledahudec, J., L. Pilková, and J. Pokorný. "Comparison of structured and unstructured graphical scales for the evaluation of sensory quality." Food / Nahrung 36, no. 1 (1992): 96–98. http://dx.doi.org/10.1002/food.19920360116.

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