Document Detail


Sensory characteristics of foods: new evaluation techniques.
MedLine Citation:
PMID:  4061364     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
New product development requires the integration of sensory attributes including product taste, texture, and appearance with consumer attitudes and health biases. Both sensory and attitudinal variables determine food preferences, product purchase and food consumption. This review paper describes novel mathematical procedures that allow for study of real foods rather than model systems. Application of the Response Surface Method (RSM) to sensory evaluation of salted snacks is described.
Authors:
A Drewnowski; H R Moskowitz
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Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, P.H.S.    
Journal Detail:
Title:  The American journal of clinical nutrition     Volume:  42     ISSN:  0002-9165     ISO Abbreviation:  Am. J. Clin. Nutr.     Publication Date:  1985 Nov 
Date Detail:
Created Date:  1985-11-29     Completed Date:  1985-11-29     Revised Date:  2007-11-14    
Medline Journal Info:
Nlm Unique ID:  0376027     Medline TA:  Am J Clin Nutr     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  924-31     Citation Subset:  AIM; IM    
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MeSH Terms
Descriptor/Qualifier:
Adult
Consumer Satisfaction
Feeding Behavior*
Female
Food*
Humans
Male
Middle Aged
Sensation
Taste
Grant Support
ID/Acronym/Agency:
AM 26687/AM/NIADDK NIH HHS

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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