Results 41 to 50 of about 15,553,091 (376)
Situating emotional experience [PDF]
, 2013 Psychological construction approaches to emotion suggest that emotional experience is situated and dynamic. Fear, for example, is typically studied in a physical danger context (e.g., threatening snake), but in the real world, it often occurs in social ...
Barrett, Lisa Feldman +2 more
core +3 more sources
Implication of Sensory Evaluation and Quality Assessment in Food Product Development: A Review
Current Research in Nutrition and Food Science Journal, 2020 The quality of food products is determined by physical properties, chemical composition, the level of contaminants (microbiological and toxic substances) and sensory attributes. Consumers around the world demand consistent supply of quality food products
F. Mihafu, J. Issa, M. Kamiyango
semanticscholar +1 more source
Assimilation of healthy and indulgent impressions from labelling influences fullness but not intake or sensory experience [PDF]
, 2015 Background: Recent evidence suggests that products believed to be healthy may be over-consumed relative to believed indulgent or highly caloric products.
AJ Crum +43 more
core +1 more source
D 5.5.1.1. Final report on sensory testing in Africa for Group 1. Project AFTER “African Food Tradition rEvisited by Research” [PDF]
, 2015 This deliverable concerns the sensory evaluation of the reengineered group 1 African products in the AFTER project. Specifically, it related to reengineered akpan and gowe from Benin, kenkey from Ghana and Kishk Sa'eedi in Egypt.
Abozed, S. +17 more
core +1 more source
A review on intelligent sensory modelling [PDF]
, 2016 Sensory evaluation plays an important role in the quality control of food productions. Sensory data obtained through sensory evaluation are generally subjective, vague and uncertain. Classically, factorial multivariate methods such as Principle Component
Loh, S. P, Tang, S. Y, Tham, Heng Jin
core +1 more source
The constrained median : a way to incorporate side information in the assessment of food samples [PDF]
, 2020 A classical problem in the field of food science concerns the consensus evaluation of food samples. Typically, several panelists are asked to provide scores describing the perceived quality of the samples, and subsequently, the overall (consensus) scores
De Baets, Bernard +4 more
core +2 more sources
BMC Public Health, 2018 Background Several studies have evaluated the existence of factors that influence the consumption of vegetables in children, such as family environment, daily exposure to one or several vegetables, parents’ consumption and consumption pattern and the way
Laura Raggio, Adriana Gámbaro
doaj +1 more source
Evaluating Sensory Integration/Sensory Processing Treatment: Issues and Analysis [PDF]
Frontiers in Integrative Neuroscience, 2020 For more than 50 years, “Sensory Integration” has been a theoretical framework for diagnosing and treating disabilities in children under the umbrella of “sensory integration dysfunction” (SID). More recently, the approach has been reframed as “the dimensions of sensory processing” or SPD in place of SID, so the review herein describes this collective ...
Stephen Camarata +4 more
openaire +3 more sources
Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation
Foods, 2020 Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties ...
Barbara Biró +5 more
semanticscholar +1 more source
International Journal of Horticultural Science, 2003 Foliar boron fertilisation has had positive influence only on carotene content. Results were evaluated with chemical analyses and sensory tests. It has been observed that sensory tests are able to detect bitter flavour and also to measure its interaction
H. Némethy-Uzoni, Z. Kókai
doaj +1 more source