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  • Articles  (719)
  • Blackwell Publishing Ltd  (487)
  • Elsevier  (232)
  • Institute of Physics
  • Nature Publishing Group
  • 1985-1989  (719)
  • 1940-1944
  • 1986  (719)
  • Process Engineering, Biotechnology, Nutrition Technology  (719)
Collection
  • Articles  (719)
Source
Publisher
Years
  • 1985-1989  (719)
  • 1940-1944
Year
Journal
Topic
  • 1
    Electronic Resource
    Electronic Resource
    IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: When training a sensory evaluation panel, reference standards play an important role in developing appropriate terminology, establishing intensity ranges and showing the action of an ingredient. In addition, use of reference standards reduces the amount of training time while providing documentation for terminology. Product characteristics can be demonstrated through reference standards for application in plant quality assurance programs as well as for project planning in new product development, product maintenance (i.e., shelf-life), product improvement and cost reduction programs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00167.x
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  • 2
    Electronic Resource
    Electronic Resource
    EVALUATION AND APPLICATIONS OF ODOR PROFILING (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An odor profiling procedure was developed based on the ASTM odor profiling method. This modified procedure involved using approximately twenty panelists. Panel sessions and data collection were controlled by computer. The results obtained by this panel compared favorably to results obtained by the ASTM panel for which 150 panelists evaluated each compound, indicating that a small panel can be used to produce replicable results. Statistical methods of finding similarities and dissimilarities among compounds using profile data are discussed and compared to results from a multidimensional scaling (MDS) study in which degrees of differences among compounds were judged directly. These results indicate that profile data can be used to define and map the degree of similarity/dissimilarity among compounds, as well as to define the sensory dimensions on which these compounds differ. The use of factor analysis to study the underlying sensory dimensions of the odor space is also discussed. It is hoped that this type of research will lead to a better understanding of the underlying dimensions used to describe odorants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00165.x
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  • 3
    Electronic Resource
    Electronic Resource
    COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Component and factor analysis were compared as means of reducing scaled values for 10 descriptors of tea to two dimensions so that relations among the attributes could be visualized. The association diagrams yielded by the two methods were generally similar, and there were significant differences between the diagrams for English Breakfast, an 80:20 blend of English Breakfast and Sencha teas, Ceylon and Darjeeling teas. Bartlett's test for equality ofvariance-covariance matrices was significant. When tea was equivalently sweetened with sucrose and with saccharin, the association diagrams were different. Preference and sweetness were highly correlated with each other and they had high com-munality with the other attributes when saccharin was the sweetening agent. When sucrose was the agent, sweetness still had high communality with the other attributes, but preference did not, indicating preference was the result of interplay of all the attributes rather than a dominant one. The correlation matrices were not significantly at p= 0.05, but they were at 0.10.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00166.x
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  • 4
    Electronic Resource
    Electronic Resource
    COMPARISON OF RATING SCALES: SENSITIVITY, REPLICATES AND RELATIVE MEASUREMENT (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relative sensitivities of four scaling methods were assessed in central location tests with untrained judges. The scales included category scales, line scales, magnitude estimation, and a hybrid of the line and category scales. Approximate parity was observed among category scales, line scales and the hybrid scale in their ability to differentiate small physical differences. Magnitude estimation was used as efficiently as the other methods by a college population, but less efficiently by a heterogeneous sample of consumers. Judges used the scales with greater accuracy as they became familiar with the range of products to be judged. In spite of relatively small physical differences, subjects used wide ranges of the scales, supporting the view that rating scales are relative, not absolute, measuring instruments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00168.x
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  • 5
    Electronic Resource
    Electronic Resource
    BOOK REVIEW (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Books review in this article: Role of Chemistry in the Quality of Processed Foods. Owen R. Fennema, Wei-Hsien Chang and Cheng-Yi Lii, eds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00170.x
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  • 6
    Electronic Resource
    Electronic Resource
    EDITORIAL (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), 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.1986.tb00153.x
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  • 7
    Electronic Resource
    Electronic Resource
    SOME SOURCES OF BIAS IN CONSUMER TESTING (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Data sets from three studies were examined to determine the effects of brand identification and package design on consumer responses during product evaluation. In these studies, consumers evaluated products with or without brand identification, compared products in standardized conditions, and compared products in different package designs with different or identical product contents. Measurement of consumer responses for all studies was based on 9-point hedonic scale. The results of the study showed that consumers were less critical in their evaluation when the samples being assessed were identified by brand names. Brand identification and package design, when not concealed in the comparison of product contents, resulted in consumer response bias. Also, the popularity of a brand influenced consumer's perception of products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00169.x
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  • 8
    Electronic Resource
    Electronic Resource
    EVALUATION OF THREE SCALING METHODS FOR HEDONICS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A collaborative study of twenty-three laboratories was conducted to compare the relative effectiveness of three scales: two forms of magnitude estimation scaling and one form of a category scale in the measurement of hedonic response to a controlled stimulus. Responses from 553 individual judges show that all scales yield hedonic measurements that are very similar in both direction and magnitude of difference between the stimuli. No scale showed any clear superiority in reliability, precision, or discrimination. Selection of a scale must be based on considerations other than the simple form of response.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00157.x
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  • 9
    Electronic Resource
    Electronic Resource
    LIPOPOLYSACCHARIDE — PROTEIN COMPLEX AS POTENT VACCINE AGAINST SALMONELLOSIS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1986), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lipopolysaccharide-protein (LPS-P) vaccine prepared from cells of S. typhimurium contains 11% protein. Immunization of mice with LPS-P intraperitoneally at a dose level of 50 μg/mouse conferred 100% protection against subsequent challenge with S. typhimurium and seven other strains of Salmonella each possessing typical O-antigen determinants. The immunity lasts for six months and the vaccine is equally effective in all six strains of mice studied. The lyophilized LPS-P preparation is stable for eighteen months, thus providing opportunity for large scale field trial experiments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1986.tb00555.x
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  • 10
    Electronic Resource
    Electronic Resource
    THE EFFECTS OF β-METHYLGLUCOSE, 3-0-METHYLGLUCOSE and THIOGLUCOSE ON AFLATOXIN PRODUCTION BY ASPERGILLUS PARASTICUS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1986), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Earlier work characterizing the effects of glucose analogs on growth and aflatoxin production by Aspergillus parasiticus was expanded by assessing the effects of β-methylglucose (βMG), 3-0-methylglucose (3MG) and thioglucose (TG). As sole carbon source of conidia-initiated cultures, βMG and 3MG, but not TG, supported growth, but none supported toxin production. In glucose-containing replacement cultures, MG appeared to stimulate toxin production, while TG was inhibitory and 3MG had no effect. Preliminary assessment of the effects of βMG, 3MG, TG, 2-deoxyglucose and α-methylglucose on glucose uptake and utilization by glucose-containing replacement cultures indicated that under conditions that favor aflatoxin production, none of the analogs inhibited the uptake of 14C-labelled glucose. It appears that the glucose transport system(s) of A. parasiticus may be unusual in that it is insensitive to a variety of glucose analogs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1986.tb00558.x
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