Developing a Lexicon for Descriptive Analysis of Soymilks
: A descriptive vocabulary was developed to fully describe the sensory characteristics of soymilks. Five commercial soymilks and 1 laboratory-prepared soymilk were used in the study. Nine subjects participated in 8 round-table discussions to develop descriptive language and references. The 6 soymilk...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
N'Kouka, K. Day [verfasserIn] Klein, B.P. [verfasserIn] Lee, S.-Y. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 2004 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 69(2004), 7, Seite 0 |
| Übergeordnetes Werk: |
volume:69 ; year:2004 ; number:7 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.2004.tb13625.x |
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| 520 | |a : A descriptive vocabulary was developed to fully describe the sensory characteristics of soymilks. Five commercial soymilks and 1 laboratory-prepared soymilk were used in the study. Nine subjects participated in 8 round-table discussions to develop descriptive language and references. The 6 soymilks were evaluated in 4 replications using this language. Principal component analysis was conducted on the resulting data to eliminate redundant terms and differentiate between samples. Thirty-one terms were identified to describe soymilks. The lexicon could be used as a starting place to describe any product containing soy; therefore, it will be beneficial to soy food processors in research and development and quality assurance. | ||
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10.1111/j.1365-2621.2004.tb13625.x doi (DE-627)NLEJ243204345 DE-627 ger DE-627 rakwb N'Kouka, K. Day verfasserin aut Developing a Lexicon for Descriptive Analysis of Soymilks Oxford, UK Blackwell Publishing Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : A descriptive vocabulary was developed to fully describe the sensory characteristics of soymilks. Five commercial soymilks and 1 laboratory-prepared soymilk were used in the study. Nine subjects participated in 8 round-table discussions to develop descriptive language and references. The 6 soymilks were evaluated in 4 replications using this language. Principal component analysis was conducted on the resulting data to eliminate redundant terms and differentiate between samples. Thirty-one terms were identified to describe soymilks. The lexicon could be used as a starting place to describe any product containing soy; therefore, it will be beneficial to soy food processors in research and development and quality assurance. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| soy Klein, B.P. verfasserin aut Lee, S.-Y. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 69(2004), 7, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:69 year:2004 number:7 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.tb13625.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 69 2004 7 0 |
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10.1111/j.1365-2621.2004.tb13625.x doi (DE-627)NLEJ243204345 DE-627 ger DE-627 rakwb N'Kouka, K. Day verfasserin aut Developing a Lexicon for Descriptive Analysis of Soymilks Oxford, UK Blackwell Publishing Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : A descriptive vocabulary was developed to fully describe the sensory characteristics of soymilks. Five commercial soymilks and 1 laboratory-prepared soymilk were used in the study. Nine subjects participated in 8 round-table discussions to develop descriptive language and references. The 6 soymilks were evaluated in 4 replications using this language. Principal component analysis was conducted on the resulting data to eliminate redundant terms and differentiate between samples. Thirty-one terms were identified to describe soymilks. The lexicon could be used as a starting place to describe any product containing soy; therefore, it will be beneficial to soy food processors in research and development and quality assurance. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| soy Klein, B.P. verfasserin aut Lee, S.-Y. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 69(2004), 7, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:69 year:2004 number:7 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.tb13625.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 69 2004 7 0 |
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10.1111/j.1365-2621.2004.tb13625.x doi (DE-627)NLEJ243204345 DE-627 ger DE-627 rakwb N'Kouka, K. Day verfasserin aut Developing a Lexicon for Descriptive Analysis of Soymilks Oxford, UK Blackwell Publishing Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : A descriptive vocabulary was developed to fully describe the sensory characteristics of soymilks. Five commercial soymilks and 1 laboratory-prepared soymilk were used in the study. Nine subjects participated in 8 round-table discussions to develop descriptive language and references. The 6 soymilks were evaluated in 4 replications using this language. Principal component analysis was conducted on the resulting data to eliminate redundant terms and differentiate between samples. Thirty-one terms were identified to describe soymilks. The lexicon could be used as a starting place to describe any product containing soy; therefore, it will be beneficial to soy food processors in research and development and quality assurance. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| soy Klein, B.P. verfasserin aut Lee, S.-Y. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 69(2004), 7, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:69 year:2004 number:7 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.tb13625.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 69 2004 7 0 |
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10.1111/j.1365-2621.2004.tb13625.x doi (DE-627)NLEJ243204345 DE-627 ger DE-627 rakwb N'Kouka, K. Day verfasserin aut Developing a Lexicon for Descriptive Analysis of Soymilks Oxford, UK Blackwell Publishing Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : A descriptive vocabulary was developed to fully describe the sensory characteristics of soymilks. Five commercial soymilks and 1 laboratory-prepared soymilk were used in the study. Nine subjects participated in 8 round-table discussions to develop descriptive language and references. The 6 soymilks were evaluated in 4 replications using this language. Principal component analysis was conducted on the resulting data to eliminate redundant terms and differentiate between samples. Thirty-one terms were identified to describe soymilks. The lexicon could be used as a starting place to describe any product containing soy; therefore, it will be beneficial to soy food processors in research and development and quality assurance. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| soy Klein, B.P. verfasserin aut Lee, S.-Y. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 69(2004), 7, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:69 year:2004 number:7 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.tb13625.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 69 2004 7 0 |
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: A descriptive vocabulary was developed to fully describe the sensory characteristics of soymilks. Five commercial soymilks and 1 laboratory-prepared soymilk were used in the study. Nine subjects participated in 8 round-table discussions to develop descriptive language and references. The 6 soymilks were evaluated in 4 replications using this language. Principal component analysis was conducted on the resulting data to eliminate redundant terms and differentiate between samples. Thirty-one terms were identified to describe soymilks. The lexicon could be used as a starting place to describe any product containing soy; therefore, it will be beneficial to soy food processors in research and development and quality assurance. |
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: A descriptive vocabulary was developed to fully describe the sensory characteristics of soymilks. Five commercial soymilks and 1 laboratory-prepared soymilk were used in the study. Nine subjects participated in 8 round-table discussions to develop descriptive language and references. The 6 soymilks were evaluated in 4 replications using this language. Principal component analysis was conducted on the resulting data to eliminate redundant terms and differentiate between samples. Thirty-one terms were identified to describe soymilks. The lexicon could be used as a starting place to describe any product containing soy; therefore, it will be beneficial to soy food processors in research and development and quality assurance. |
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: A descriptive vocabulary was developed to fully describe the sensory characteristics of soymilks. Five commercial soymilks and 1 laboratory-prepared soymilk were used in the study. Nine subjects participated in 8 round-table discussions to develop descriptive language and references. The 6 soymilks were evaluated in 4 replications using this language. Principal component analysis was conducted on the resulting data to eliminate redundant terms and differentiate between samples. Thirty-one terms were identified to describe soymilks. The lexicon could be used as a starting place to describe any product containing soy; therefore, it will be beneficial to soy food processors in research and development and quality assurance. |
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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">NLEJ243204345</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707173948.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2004 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.2004.tb13625.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ243204345</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">N'Kouka, K. Day</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Developing a Lexicon for Descriptive Analysis of Soymilks</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">2004</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">: A descriptive vocabulary was developed to fully describe the sensory characteristics of soymilks. Five commercial soymilks and 1 laboratory-prepared soymilk were used in the study. Nine subjects participated in 8 round-table discussions to develop descriptive language and references. The 6 soymilks were evaluated in 4 replications using this language. Principal component analysis was conducted on the resulting data to eliminate redundant terms and differentiate between samples. Thirty-one terms were identified to describe soymilks. The lexicon could be used as a starting place to describe any product containing soy; therefore, it will be beneficial to soy food processors in research and development and quality assurance.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">soy</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Klein, B.P.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Lee, S.-Y.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">69(2004), 7, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:69</subfield><subfield code="g">year:2004</subfield><subfield code="g">number:7</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.2004.tb13625.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">69</subfield><subfield code="j">2004</subfield><subfield code="e">7</subfield><subfield code="h">0</subfield></datafield></record></collection>
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