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  • 1
    Electronic Resource
    Electronic Resource
    Improving communication of sensory profiling results - an illustration (2004)
    Bradford : Emerald
    British food journal 106 (2004), S. 479-489 
    Details
    ISSN: 0007-070X
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Much sensory research focuses on an initial analysis of sensory descriptor data followed by a principal component analysis (PCA) of the sensory descriptors. This paper illustrates an alternative approach of conducting PCA and then applying analysis of variance (ANOVA) to the extracted principal components. The approach is applied to data from a case study quantifying the sensory characteristics of a sous vide vegetable product during storage. In the case study, 11 out of 18 descriptors were significantly influenced by product. Using the alternative approach, however, three out of six principal components were significantly influenced by product. The alternative approach, therefore, provided a more concise presentation of results and one that was consistent with the analysis of the original descriptors. It is hoped that this approach could improve interpretation and subsequent communication of sensory profiling results and help to bridge the gap between core and wider product development activities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00070700410539789
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Product Development and the QMS: An Essential Combination or a Contradiction in Terms? (1994)
    Bradford : Emerald
    British food journal 96 (1994), S. 18-22 
    Details
    ISSN: 0007-070X
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Quality is increasingly being viewed as the hallmark of any successfulcompany. This philosophy has led to the evolution of the qualitymanagement system (QMS), and the increasing use of independentaccreditation schemes such as BS 5750 represents the growing realizationthat continual and recognized improvements in quality may be necessaryto achieve and sustain good economic performance, legal requirements anda commercial advantage. Considers the impact of a quality-orientedapproach within the food industry and, in particular, its potentialvalue in managing an effective product development function within thatsystem. Discusses various issues concerning the feasibility ofimplementing such an approach, including the continuing benefitsprovided by Hazard Analysis Critical Control Points (HACCPs) and HazardAnalysis and Risk Assessment (HARA) processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00070709410060772
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    The development and acceptability of a smoked processed cheese (1996)
    Bradford : Emerald
    British food journal 98 (1996), S. 17-23 
    Details
    ISSN: 0007-070X
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Given factors such as increasing competition, price and quota influences and changing consumer trends, many dairy companies have tried to move away from an overdependence on the production of staple dairy products, towards diversification into newer and broader product ranges. Outlines work carried out in conjunction with a UK manufacturer to develop a good quality smoked processed cheese. However, also illustrates the benefits of a logical and systematic approach to the development process, making best use of available techniques, including chemical and sensory analysis. Such an approach is not particularly innovative, nor need it be very expensive, but it can be extremely effective. Work involved modifying recipe and process parameters, followed by consideration of suitable smoking methods. Options were tested by an in-house trained sensory panel, as well as by a consumer panel and a final product was obtained, incorporating Cheddar cheese and a liquid smoke flavour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00070709610150897
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Developing work-based transferable skills in a university environment (1997)
    Bingley : Emerald
    Journal of European industrial training 21 (1997), S. 63-69 
    Details
    ISSN: 0309-0590
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Economics
    Notes: Student assessment and the development of transferable personal skills are receiving increasing attention in higher education establishments. Examines the potential for enhancing student learning through the development of groupwork, presentation and self- and peer-assessment skills. Describes a methodology which indicates the approach adopted and a questionnaire evaluates students' impressions of the process. Concludes that skill development does take place and that students find groupwork an enjoyable learning experience. With regard to self and peer-assessment, students were not as enthusiastic. Ultimately, there is a need to continue to involve students so that they can see evaluation in a positive, developmental light and to encourage students to take a more proactive role in assessing their performance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/03090599710161739
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    The influence of socio-economic status on salt consumption in Northern Ireland (2002)
    Oxford, UK : Blackwell Science Ltd
    International journal of consumer studies 26 (2002), S. 0 
    Details
    ISSN: 1470-6431
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The long-established association between high salt consumption and hypertension has led to calls for a reduction in salt intake. There is particular concern for the health status of Northern Irish consumers, who already have among the highest rates of coronary heart disease and stroke in the United Kingdom. With these concerns in mind, it is essential to establish the sources and patterns of salt consumption from discretionary and processed food sources before a reduction can be achieved. This study investigated differences in salt consumption patterns among consumers of varying socio-economic status. Research consisted of a consumer questionnaire (n= 360) distributed within Northern Ireland. The results of the study revealed high discretionary salt usage and frequent consumption of processed foods among consumers of lower socio-economic status. General observations from the questionnaire would suggest a need for improved health education for consumers in this group. The objective of health promotion should be to encourage a reduction in table and cooking salt usage and, in particular, in the consumption of highly salted processed foods. Enhanced product labelling is also encouraged to increase consumer awareness of current salt levels in food and of the availability of low-salt foods. In addition, the results of this study advocate further development activity in the production of product formulations with low-salt status.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1470-6431.2002.00212.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    THREE SCALING METHODS FOR CONSUMER RATING OF SALT INTENSITY (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study aimed to identify a scaling technique, which would offer the greatest degree of discrimination and accuracy in an evaluation of soup samples, varying in salt concentration (0.3, 0.8 and 1.3% salt). A Seven Point Category Scale, a 100 mm Line scale and non-modulus Magnitude Estimation were used to evaluate samples by consumers (n = 36).A Friedman Two-Way ANOVA and a Wilcoxon Signed Ranks test were applied to the data to compare discriminatory ability and accuracy of the scaling techniques. Results revealed that each of the techniques could be used to discriminate between samples (P〈0.001). However, none of the three techniques were significantly more accurate than one another. In view of the results and consumer preference/comments for using the Seven Point Category Scale, this technique is proposed as an effective method for consumer rating of salt intensity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00347.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Sensory analysis and the food industry: can computers improve credibility? (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 36-40 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The potential value of sensory analysis has often been undermined in the food industry, where results tend to be viewed with scepticism. In reality, however, various forms of sensory-related work can provide an important investigative and informative function in a number of areas. This may include consumer preference and buying behaviour, product development, production and quality control. The objective must be to achieve a realistic balance between sensory and instrumental methods and to manage the sensory process effectively, if results are to be meaningful. The main problem, however, is in dealing with people and their variability. A preliminary study assessed the potential value of using computerized systems to help improve the credibility of sensory analysis and, in particular, to maintain and improve panel motivation and consistency of response. Generally, accuracy improved significantly as tests progressed and panellists preferred using the computerized system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659610105888
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Food choices of 9-17- year olds in Northern Ireland - influences and challenges (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 229-238 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Few studies have concentrated on the food choices of young people and the potential influences, yet the food choices established in these early years can determine the diet and quality of health in later life. This study investigates the diet and food choices of 9-17-year olds in Northern Ireland and considers the potential effects of age, gender and socio-economic grouping. A range of research methods was implemented including observations, questionnaires and diet based case studies. The observations, in five schools, indicated the types of foods being chosen whilst the questionnaires further investigated this initial information along with other factors, to obtain more detailed data. A total of 764 questionnaires were administered to young people and 516 to parents to facilitate comparison. In-depth diet based case studies also took place evaluating the diets of 14 young people. The research indicated that this group have a diet which continues to cause concern.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910277669
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    The Northern Ireland retailing environment and its effect on ethnic food consumption (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 237-243 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The recent arrival of the UK multiples has had a significant effect on the Northern Ireland market, particularly in terms of product range and choice. Ethnic foods offer a potentially lucrative sector, as evidenced in Great Britain. However, retailers in Northern Ireland are only beginning to develop range and ethnicity and are familiarising themselves with a market which has been characterised more often by traditional eating habits. The preliminary study considered consumer perceptions of ethnic food products in Northern Ireland. It would appear that product awareness needs to be developed carefully, and the onus is on the retailer (and indeed, the hospitality establishments) to inform consumers and respond to their needs and wants, particularly with the more recent trend towards regional cuisine and greater authenticity. Only then can a larger range of truly ethnic food products penetrate the Northern Ireland market successfully.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910277678
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    Something's smoking in the development kitchen! (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 34-38 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: States that increasingly food companies in all product sectors are recognizing the potential benefits of applying a systematic and effectively managed product development process, along with supporting techniques such as sensory evaluation. Outlines part of a project which set out to fill an identified gap in the market for a good quality, smoked processed cheese. The main methods of incorporating a smoked flavour were trialled and assessed through sensory evaluation, using an in-house, semi-trained sensory panel, as well as a consumer panel, which considered the final products. Results clearly highlighted a preferred product, incorporating a liquid smoke flavour. However, although the product has been developed successfully, the potential negative connotations associated with this concept may also need to be considered prior to launch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659610148962
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    Paper (German National Licenses)
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