Preference mapping: relating acceptance of “creaminess” to a descriptive sensory map of a semi-solid

Author:

Elmore Janelle R.,Heymann Hildegarde,Johnson Jane,Hewett John E.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference34 articles.

1. The importance of language in describing perceptions;Civille;J. Sensory Studies,1986

2. Creamy perception II: in model soups;Daget;J. of Texture Studies,1991

3. Creamy perception I: in model dessert creams;Daget;J. of Texture Studies,1987

4. Drewnowski, A. (1987). Fats and food acceptance: sensory, hedonic and attitudinal aspects. In: J. Solms, D. A. Booth, R. M. Pangborn, & O. Raunhardt, Food acceptance and nutrition. New York: Academic Press.

5. El-Gharby, A. H., & Lawless, H. T. (1994). The influence of attitudes, beliefs, and eating restraint on perceptions of nonfat yoghurt. Paper #69-4. Presented at: IFT Annual Meeting: Technical Program. Atlanta, GA, 25–29 June.

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