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  • 1
    Electronic Resource
    Electronic Resource
    EFFECTS OF SOY PARTICLE SIZE AND COLOR ON THE SENSORY PROPERTIES OF GROUND BEEF PATTIES (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 6 (1983), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study was conducted to assess the effect of both size and color of textured soy protein particles on the visual and textural properties of extended (20% replacement) ground beef patties. A trained texture profile panel judged the hardness, cohesiveness, chewiness, moistness, and oiliness of nine different samples. In addition, judgments of the visual attributes of darkness, size of particles, and density of particles were made. Significant effects of soy ingredient were found for all judged attributes. It was concluded that soy ingredients having particle sizes smaller than the diameter of the openings of the grind plate used to process the meat/soy mixture produced the greatest change in the texture of the ground beef patties, because these particles passed through the grind plate unscathed, producing an easily discernable matrix of large meat particles and small soy particles. It was also concluded that carmel-colored soy ingredients produced less lightening of the cooked samples than uncolored soy ingredients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1983.tb00762.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS OF SAMPLE SIZE AND PRIOR MASTICATION ON TEXTURE JUDGMENTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two experiments were conducted. In the first, 25 untrained subjects judged the hardness and chewiness of three different food samples following either 0, 60, 120, or 180 s of adaptive chewing on an experimental gum compound. No effect of the adaptive chewing was found, in spite of observable and self-reported masticatory fatigue induced by the experimental procedures. These data fail to support the prevalent use of procedural limits on the number and temporal spacing of samples in sensory texture studies. In the second experiment, six groups of subjects (n = 107) judged the hardness and chewiness of two series of food samples that varied in physical size (volume). The groups differed in the degree to which cues about the true size differences were made available. Results showed both hardness and chewiness judgments to increase as a function of sample size, independently of subject awareness of the size differences. These data support the use of procedural controls on sample size, but fail to provide evidence of a size constancy phenomenon. A rheological explanation is proposed to account for the observed sensory effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00454.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    BOOK REVIEW (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00040.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    A LABELED AFFECTIVE MAGNITUDE (LAM) SCALE FOR ASSESSING FOOD LIKING/DISLIKING (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The most widely used scale for assessing food liking or disliking is the 9-pt hedonic scale. Unfortunately, this affective scale suffers from problems related to unequal scale intervals and the underuse of end categories, which results in a reduced ability to differentiate among extremely well liked or extremely disliked foods. Magnitude estimation avoids these problems while enabling ratio statements to be made about the data. However, it does not provide absolute ratings of liking/disliking and can be difficult for some consumers to use. We report here on the development of a labeled affective magnitude scale (LAM) scale that has advantages over both the 9-pt hedonic scale and magnitude estimation. Forty-four semantic labels were scaled for their affective meaning by subjects using modulus-free magnitude estimation. The geometric mean magnitude estimates obtained for each semantic label were used to construct a series of labeled affective magnitude scales by spacing the labels along a visual analogue scale according to their obtained semantic values. Reliability and sensitivity studies were conducted to assess the effects of alternative semantic and numeric labels. The results of these studies led to the choice of a scale format that uses verbal labels that are consistent with the 9-pt hedonic scale. The labeled affective magnitude (LAM) scale was compared to the hedonic scale and magnitude estimation in several food preference and acceptability tests. The LAM was shown to have equal reliability and sensitivity to the hedonic scale, provided somewhat greater discrimination among highly liked foods, and resulted in data that were similar to magnitude estimation in terms of the obtained ratios among rated stimuli. The LAM scale was also judged by consumers to be as easy to use as the 9-pt hedonic scale and significantly less difficult than magnitude estimation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00293.x
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  • 5
    Electronic Resource
    Electronic Resource
    DISCUSSION III ON FITTING EQUATIONS TO SENSORY DATA (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00406.x
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  • 6
    Electronic Resource
    Electronic Resource
    RESEARCH NOTE NUMERICAL SCALE-POINT LOCATIONS FOR CONSTRUCTING THE LAM (LABELED AFFECTIVE MAGNITUDE) SCALE (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In a recent paper, we described the development and application of a labeled affective magnitude (LAM) scale for assessing liking/disliking (Schutz and Cardello 2001). Here we present the exact numerical scale-point locations corresponding to the verbal labels of the scale, so that investigators can easily construct the LAM scale for use with either paper or computer-based ballots.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00152.x
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  • 7
    Electronic Resource
    Electronic Resource
    COMMENTARY: DIRECT VERSUS INDIRECT SCALING: THE GNASHING OF PSYCHOPHYSICAL WORLDVIEWS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00032.x
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  • 8
    Electronic Resource
    Electronic Resource
    Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A standardized sensory methodology for evaluating the texture and appearance of fin fish was developed as part of a new retail marketing strategy for fisheries products proposed by the National Marine Fisheries Service of the U.S. Department of Commerce. This methodology is based on the evaluation of eight texture and appearance attributes of fish, using a 7-point category scale. The method was applied to an evaluation of 17 species of North Atlantic fish to provide a data base for grouping species according to similarities and dissimilarities in their sensory characteristics. The obtained data were analyzed by cluster analytic procedures and revealed several distinct groupings of fish. Multidimensional unfolding of the data resulted in a two-dimensional “fish map” that can be used to schematically represent the sensory relationships among species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12890.x
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  • 9
    Electronic Resource
    Electronic Resource
    Role of Consumer Expectancies in the Acceptance of Novel Foods (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Six experiments were conducted to examine factors affecting the consumer acceptance of novel foods. Variables included for analyses of their effects were: (1) preparation variables; (2) product name and type of serving vessel; (3) brand labels and packaging; (4) availability of product information; (5) nature and quantity of product information; and (6) degree of familiarity of the user with the product. Results of these experiments were interpreted within a theoretical framework that postulates that the hedonic response to food is a function of the degree to which expectancies about the food are matched by subsequent experiences with it. Based on the theory of cognitive dissonance, this theoretical framework is proposed as a useful analytic tool for predicting consumer responses to novel foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10571.x
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  • 10
    Electronic Resource
    Electronic Resource
    The Standard Scales of Texture: Rescaling by Magnitude Estimation (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Food items comprising the six “standard scales” of texture [Szczesniak et al., J. Food Sci. 28: 397 (1963)] were rescaled using the psychophysical method of modulus-free magnitude estimation. The category scale position of each food item on the standard scales was plotted against the geometric mean magnitude estimate for that item. The category (interval) scale data were concave downward relative to the magnitude (ratio) scale data. These results underscore the differences that can be obtained by using either interval or ratio procedures and suggest that the attributes of “hardness,”“chewiness,”“fracturability,”“viscosity,”“gumminess,” and “adhesiveness” can be classified as “prothetic” continua.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05026.x
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