Perceived texture: direct and indirect methods for use in product development
Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
JACK, FRANCES R. [verfasserIn] PATERSON, ALISTAIR [verfasserIn] PIGGOTT, JOHN R. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1995 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2007 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: International journal of food science & technology - Oxford [u.a.] : Wiley-Blackwell, 1987, 30(1995), 1, Seite 0 |
| Übergeordnetes Werk: |
volume:30 ; year:1995 ; number:1 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1111/j.1365-2621.1995.tb01939.x |
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NLEJ239416724 |
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| 520 | |a Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods. Perceived texture results from an array of sensory inputs, arising before and during consumption. Sensory analysis methods provide means to express such percepts, but can be time-consuming and expensive. There are relationships between physiological parameters measured in individuals during food consumption, and perceived texture. Such measures can provide simple and rapid indices of texture, if validated before use, as routine tools in product development applications. | ||
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10.1111/j.1365-2621.1995.tb01939.x doi (DE-627)NLEJ239416724 DE-627 ger DE-627 rakwb JACK, FRANCES R. verfasserin aut Perceived texture: direct and indirect methods for use in product development Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods. Perceived texture results from an array of sensory inputs, arising before and during consumption. Sensory analysis methods provide means to express such percepts, but can be time-consuming and expensive. There are relationships between physiological parameters measured in individuals during food consumption, and perceived texture. Such measures can provide simple and rapid indices of texture, if validated before use, as routine tools in product development applications. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Chewing PATERSON, ALISTAIR verfasserin aut PIGGOTT, JOHN R. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 30(1995), 1, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:30 year:1995 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb01939.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 30 1995 1 0 |
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10.1111/j.1365-2621.1995.tb01939.x doi (DE-627)NLEJ239416724 DE-627 ger DE-627 rakwb JACK, FRANCES R. verfasserin aut Perceived texture: direct and indirect methods for use in product development Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods. Perceived texture results from an array of sensory inputs, arising before and during consumption. Sensory analysis methods provide means to express such percepts, but can be time-consuming and expensive. There are relationships between physiological parameters measured in individuals during food consumption, and perceived texture. Such measures can provide simple and rapid indices of texture, if validated before use, as routine tools in product development applications. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Chewing PATERSON, ALISTAIR verfasserin aut PIGGOTT, JOHN R. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 30(1995), 1, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:30 year:1995 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb01939.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 30 1995 1 0 |
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10.1111/j.1365-2621.1995.tb01939.x doi (DE-627)NLEJ239416724 DE-627 ger DE-627 rakwb JACK, FRANCES R. verfasserin aut Perceived texture: direct and indirect methods for use in product development Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods. Perceived texture results from an array of sensory inputs, arising before and during consumption. Sensory analysis methods provide means to express such percepts, but can be time-consuming and expensive. There are relationships between physiological parameters measured in individuals during food consumption, and perceived texture. Such measures can provide simple and rapid indices of texture, if validated before use, as routine tools in product development applications. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Chewing PATERSON, ALISTAIR verfasserin aut PIGGOTT, JOHN R. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 30(1995), 1, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:30 year:1995 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb01939.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 30 1995 1 0 |
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Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods. Perceived texture results from an array of sensory inputs, arising before and during consumption. Sensory analysis methods provide means to express such percepts, but can be time-consuming and expensive. There are relationships between physiological parameters measured in individuals during food consumption, and perceived texture. Such measures can provide simple and rapid indices of texture, if validated before use, as routine tools in product development applications. |
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Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods. Perceived texture results from an array of sensory inputs, arising before and during consumption. Sensory analysis methods provide means to express such percepts, but can be time-consuming and expensive. There are relationships between physiological parameters measured in individuals during food consumption, and perceived texture. Such measures can provide simple and rapid indices of texture, if validated before use, as routine tools in product development applications. |
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Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods. Perceived texture results from an array of sensory inputs, arising before and during consumption. Sensory analysis methods provide means to express such percepts, but can be time-consuming and expensive. There are relationships between physiological parameters measured in individuals during food consumption, and perceived texture. Such measures can provide simple and rapid indices of texture, if validated before use, as routine tools in product development applications. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ239416724</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707084813.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1995 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1995.tb01939.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ239416724</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">JACK, FRANCES R.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Perceived texture: direct and indirect methods for use in product development</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1995</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods. Perceived texture results from an array of sensory inputs, arising before and during consumption. Sensory analysis methods provide means to express such percepts, but can be time-consuming and expensive. There are relationships between physiological parameters measured in individuals during food consumption, and perceived texture. 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