Book ChapterDOI
Sensory Evaluation by Quantitative Descriptive Analysis
About:
This article is published in Food Technology.The article was published on 2008-04-16. It has received 893 citations till now. The article focuses on the topics: Quantitative Descriptive Analysis & Sensory analysis.read more
Citations
More filters
Journal ArticleDOI
Descriptive sensory analysis: past, present and future
TL;DR: The process of implementing a descriptive sensory programme will be reviewed, with some discussion of new approaches and applications, and potential new applications of descriptive techniques are discussed.
Journal ArticleDOI
Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization
Paula Varela,Gastón Ares +1 more
TL;DR: This review aims at reviewing theory, implementation, advantages and disadvantages of the novel product profiling techniques developed in the last ten years, discussing recommendations for their application.
Journal ArticleDOI
Total replacement of fish oil by soybean or linseed oil with a return to fish oil in turbot (Psetta maxima): 1. Growth performance, flesh fatty acid profile, and lipid metabolism
TL;DR: In this article, the authors investigated the effects of a washout with a return to fish oil on growth performances and lipid metabolism and found that the replacement of fish oil by vegetable oils resulted in a slight decrease in growth as compared to those fed with fish oil-based diet.
Journal ArticleDOI
Hedonic scaling: A review of methods and theory
TL;DR: This review begins by addressing fundamental issues in scaling methodology, including the role of context effects, then moves on to describing and discussing the development of various types of hedonic scales, their specific properties, and their potential advantages and disadvantages.
Journal ArticleDOI
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
TL;DR: In this paper, the effect of hydrocolloids on the quality of yellow layer cakes and their potential use in retarding the staling process have been investigated by measuring batter density, water losses during and after baking, and size, shape and texture of the cake.