| Description |
xix, 502 pages : illustrations ; 23 cm |
| Contents |
Roland Harper - Pioneer food psychologist -- A review of Roland Harper's research in psychology and food science -- Odour description and odour classification revisited -- Establishing a sensory specification -- Commercial sensory quality of food products -- Relation between flavour and instrumental quality parameters of tomatoes -- Sensory, hedonic and situational factors in food acceptance and consumption -- Influence of brand label on sensory perception -- Is sensory evaluation of alternatively produced foods affected by cognitive information and product familiarity? -- Beyond preference: appropriateness as a measure of contextual acceptance of food -- A hedonic price index for chocolate chip cookies -- Too many cookies? -- Food acceptability and women's work in the informal economy -- Sweet and bitter in the mirror of behaviour -- Explaining individual differences in flavour perception and food acceptance -- Psychological determinants of food intake -- Cuisines and food selection -- Salt and sour taste intensity and pleasantness perception with age -- Behavioural variables influencing the consumption of fish and fish products -- Hunger and satiety cascade - their importance for food acceptance in the late 20th century -- Consumer attitudes and food acceptance -- Behavioural models in the prediction of consumption of selected sweet, salty and fatty foods -- Using sensory resources to identify successful products -- Procedures and problems in optimizing sensory and attitudinal characteristics in foods and beverages -- Sensory segmentation and the simultaneous optimization of products and concepts for development and marketing of new foods -- Objective factors in the appeal of a brand during use by the individual customer -- An investigation of the factors influencing consumer acceptance of chocolate confectionery using the repertory grid method -- Free-chocolate profiling in cognitive food acceptance research -- Practical application of preference mapping -- An investigation of the relationship between preference and the sensory characteristics of nine sweeteners -- A comparison of multivariate approaches to sensory analysis and the prediction of acceptability -- Sensory attributes and acceptance of fat, sugar, and salt in dairy products -- The consumer acceptability of some underutilised fish species -- Influence of flattering and tri-band illumination on preferred redness-pinkness of bacon -- Electromyographic evaluation of the texture of confectionery products -- Negative influences on acceptability and their control -- Food acceptability, past, present and future |
| Summary |
"Proceedings of the University of Reading Society of Chemical Industry symposium on food acceptability, University of Reading , 14-18 September, 1987(to honour the work of Dr.Roland Harper)" |
| Analysis |
Food Preferences of man Psychobiological aspects |
| Notes |
"Proceedings of the University of Reading--Society of Chemical Industry Symposium on Food Acceptability, University of Reading, 14-18 September 1987 (to honour the work of Dr. Roland Harper)"--P. facing t.p |
| Bibliography |
Includes bibliographical references |
| Subject |
Food -- Psychological aspects.
|
|
Food -- Sensory evaluation.
|
| Author |
Harper, Roland, 1916-
|
|
Thomson, David M. H.
|
|
Society of Chemical Industry (Great Britain)
|
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University of Reading.
|
| LC no. |
88021187 |
| ISBN |
1851662561 |
|
