Novel techniques in sensory characterization and consumer profiling
tarafından
Varela Tomasco, Paula, editor.
Başlık
:
Novel techniques in sensory characterization and consumer profiling
Yazar
:
Varela Tomasco, Paula, editor.
ISBN
:
9780429070143
Fiziksel Tanımlama
:
1 online resource
İçerik
:
chapter 1. Introduction / Paula Varela and Gaston Ares -- chapter 2. Classical descriptive analysis / Hildegarde Heymann, Ellena S. King, and Helene Hopfer -- chapter 3. Introduction to multivariate statistical techniques for sensory characterization / Sebastien Le -- chapter 4. Ideal profiling / Thierry Worch and Pieter H. Punter -- chapter 5. Use of just-about-right scales in consumer research / Richard Popper -- chapter 6. Free-choice profile combined with repertory grid method / Amparo Tarrega and Paula Tarancon -- chapter 7. Flash profile / Julien Delarue -- chapter 8. Free sorting task / Sylvie Chollet, Dominique Valentin, and Herve Abdi -- chapter 9. Projective mapping and napping / Christian Dehlholm -- chapter 10. Polarized sensory positioning methodologies / Eric Teillet -- chapter 11. Check-all-that-apply questions / Michael Meyners and John C. Castura -- chapter 12. Open-ended questions / Ronan Symoneaux and Mara V. Galmarini -- chapter 13. Dynamic sensory descriptive methodologies : time-intensity and temporal dominance of sensations / Rafael Silva Cadena, Leticia Vidal, Gastn Ares, and Paula Varela -- chapter 14. Comparison of novel methodologies for sensory characterization / Gaston Ares and Paula Varela.
Özet
:
Sensory characterization is one of the most powerful, sophisticated and extensively applied tools in sensory science. This book focuses on sensory characterization of food and non-food products, providing an overview of classical and novel alternative methodologies. A complete description of the methodologies would be provided. Each description would be accompanied by detailed information for their implementation, discussion of examples of applications and case-studies. The implementation of the majority of the methodologies would be performed in the statistical free software R, which would make the book very useful for people non-familiar with complex statistical software-- Provided by publisher.
Konu Terimleri
:
Food -- Sensory evaluation.
Sensory evaluation.
Marketing research.
New products.
Yazar Ek Girişi
:
Varela Tomasco, Paula,
Ares, Gaston,
Elektronik Erişim
:
| Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | [[missing key: search.ChildField.HOLDING]] | Durumu/İade Tarihi |
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| Çevrimiçi Kütüphane | E-Kitap | 542627-1001 | TX546 .N69 2014 | | CRC E-Books |