Analysis of Sensory Properties in Foods - Chambers IV, Edgar
English[eng]
Keywords: mayonnaise||Choquet integral||multi-attribute time-intensity (MATI) data||foods||fuzzy measure||specialty food||monosodium glutamate (MSG)||food label||plant breeding||consumer test||perception||multi-criteria decision-making||interaction indices||multicollinearity||unique food products||sensory thresholds||natural||quality control||Shapley value||processing||thermosensing||willingness to pay||esophageal cancer||cross-cultural affective test||carryover effects||Prunus dulcis||hot beverages||sensory acceptability||mixed models||chicken soup||sensory bias||product development||temperature||methodological study||relative importance of attributes to liking||product improvement||nonlinear models||consumer||lexicon||descriptive sensory analysis||emulsification||ingredient||hydroSOStainable products||temporal drivers of liking (TDOL)||texture||MSG substitutes||functional data analysis||food||ethnic food||descriptive analysis||LMG statistic||shelf life||sensory evaluation||sensory||coffee||fruit chews||descriptive