Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 110228
Author(s):  
Santiago Bascuas ◽  
María Espert ◽  
Empar Llorca ◽  
Amparo Quiles ◽  
Ana Salvador ◽  
...  
Keyword(s):  
Author(s):  
Holly Dugan

Sensory studies is an interdisciplinary field connecting insights from history, anthropology, sociology, philosophy, religion, literature, and art to the scientific study of human perception. Though research in this field draws upon a wide variety of methodologies and focuses on different historical periods and geographical areas, it is unified through a core tenet: that the human sensorium is as much a cultural, historical, and aesthetic phenomenon as it is an environmental and a biological one. Social mores, geographies, religious beliefs, and individual abilities shape perception in uniquely cultural ways. Put more succinctly, sensory studies, as a field, argues for the cultural study of the senses and the sensuous study of culture. And language is squarely at the center of scholarly questions about perception; literary studies thus provides useful methodological tools for understanding not only how we represent visceral experiences (such as sensation) to others through language but also how these strategies have changed over time. The study of literature and the senses emphasizes the important role of language in representing visceral experience and the important role of aesthetics and history in shaping literary representations.


Science ◽  
1992 ◽  
Vol 257 (5067) ◽  
pp. 276-277
Author(s):  
R. C. Gesteland
Keyword(s):  

Author(s):  
Luis M Jiménez-Muñoz ◽  
María Hernández-Carrión ◽  
Isabel Hernando ◽  
Annamaria Filomena-Ambrosio
Keyword(s):  

2019 ◽  
Author(s):  
Jacqueline Neal ◽  
Nida Gleveckas-Martens
Keyword(s):  

Author(s):  
Silvia Sánchez Durán ◽  
José Sánchez Sánchez
Keyword(s):  

2020 ◽  
Vol 33 ◽  
pp. 108-114 ◽  
Author(s):  
Vonimihaingo Ramaroson Rakotosamimanana ◽  
Henriëtte L De Kock
Keyword(s):  

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 451 ◽  
Author(s):  
Melissa Ciccone ◽  
Delores Chambers ◽  
Edgar Chambers IV ◽  
Martin Talavera

There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mashing, baking, frying, and air frying methods. The samples were provided to six highly trained descriptive panelists and evaluated by consensus using a modified high identity traits (HITs) method. Panelists evaluated the aroma, flavor, and texture to develop a list of up to five total HITs per sample. Additionally, panelists scored each sample for degree of difference (DOD) from the control. Based on the HITs profiles and DOD scores, mashing, baking, and air frying methods were all effective in differentiating the samples. Frying and boiling methods introduced too much variation and are not recommended for sample differentiation. Ultimately, the method chosen for future research would depend on the study objectives.


2011 ◽  
Vol 201 (2) ◽  
pp. 385-389 ◽  
Author(s):  
Shannon B. Olsson ◽  
Merid N. Getahun ◽  
Dieter Wicher ◽  
Bill S. Hansson
Keyword(s):  

Sign in / Sign up

Export Citation Format

Share Document