scholarly journals Lexicon, sensory wheel and kit as sensory communication tools: a review

2021 ◽  
Vol 924 (1) ◽  
pp. 012027
Author(s):  
N E Asih ◽  
K P Ramadhanty ◽  
J Ramandias ◽  
F Azkarama ◽  
W B Sunarharum
Keyword(s):  
Fruits And Vegetables ◽  
Animal Feed ◽  
Meat Products ◽  
Sensory Attributes ◽  
Communication Tool ◽  
Sensory Panel ◽  
Communication Tools ◽  
Intense Training ◽  
Sensory Communication

Abstract A lexicon comprises a collection of standardized sensory vocabulary of product along with its unambiguous definitions and references. It is widely used as a communication tool among sensory panel and it provides sensory insights to product developers, marketing professionals, and suppliers, across countries or cultures to describe similar products. Specific sensory lexicon have been developed for beverages, dairy, fruits and vegetables, nuts and grains, soy and meat products, and animal feed. Based on its lexicon, a sensory wheel can be established hierarchically as an overview of the entire product’s sensory attributes. Furthermore, an intense training for panels is necessary to get a good sensory judgement. Sensory panel calibration can be performed such as by using sensory kit as a training tools. The aim of this paper is to review the latest developed lexicon, sensory wheel and sensory kit, as well as its application.

scholarly journals The Importance of Sensory Lexicons for Research and Development of Food Products

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 27 ◽  
Author(s):  
Suntaree Suwonsichon
Keyword(s):  
Quality Control ◽  
Product Development ◽  
New Product Development ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
New Product ◽  
Communication Tool ◽  
Control Product ◽  
Current Review ◽  
Development Processes

A lexicon is a set of standardized vocabularies developed by highly trained panelists for describing a wide array of sensory attributes present in a product. A number of lexicons have been developed to document and describe sensory perception of a variety of food categories.The current review provides examples of recently developed sensory lexicons for fruits and vegetables; grains and nuts; beverages; bakery, dairy, soy and meat products; and foods for animals. Applications of sensory lexicons as an effective communication tool and a guidance tool for new product development processes, quality control, product improvement, measuring changes during product shelf life, and breeding new plant cultivars are also discussed and demonstrated through research in the field.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Fumonisin Production in Corn by Toxigenic Strains of Fusarium moniliforme and Fusarium proliferatum

1994 ◽  
Vol 57 (6) ◽  
pp. 514-521 ◽  
Author(s):  
CHARLES W. BACON ◽  
PAUL E. NELSON
Keyword(s):  
Fusarium Moniliforme ◽  
Fruits And Vegetables ◽  
Animal Feed ◽  
Fusaric Acid ◽  
Fumonisin B1 ◽  
Fusarium Proliferatum ◽  
Food Crops ◽  
Ear Rot ◽  
Corn Products ◽  
Toxigenic Strains

The fungi Fusarium moniliforme Sheldon and Fusarium proliferatum (Matsushima) Nirenberg produce a series of toxins on corn which include the fumonisins of which fumonisin B1 and B2 are considered to have cancer promoting activity. Both fungi produce similar ratios of the fumonisins B1 to B2. Other mycotoxins produced include moniliformin, fusarin C and fusaric acid. Fumonisin B1 has been shown to be responsible for most of the toxicological affects observed from ingesting corn infected by toxigenic isolates of these fungi. The distribution of the two fungi is generally similar, although F. proliferatum is isolated more frequently from sorghum than corn. They occur worldwide on other food crops, such as rice, sorghum, millet, several fruits and vegetables. Both fungi are ear rot pathogens of corn, thus, mycotoxin production occurs under field conditions, although it also may occur in storage. One or both fungi may have a frequency of occurrence of 90% or higher in corn; 90% of the F. moniliforme isolates produce the fumonisins. On corn and corn products the range of concentrations reported is 0.3 to 330 μg/g of corn-based product. These concentrations include both corn-based animal feed and human foods.

Use of Bacteriocins in Food: Regulatory Considerations

1996 ◽  
Vol 59 (13) ◽  
pp. 72-77 ◽  
Author(s):  
F. OWEN FIELDS
Keyword(s):  
Environmental Protection Agency ◽  
Fruits And Vegetables ◽  
Food Additives ◽  
Meat Products ◽  
Food Ingredients ◽  
Suitability Assessment ◽  
Scientific Principles ◽  
Definition Of ◽  
Inspection Service ◽  
Premarket Approval

ABSTRACT The authority under which a given bacteriocin will be regulated for use in food will depend on the foods in which it is used and the purpose for which it is used. Use of (i) purified bacteriocins, (ii) cells producing bacteriocins, or (iii) genetic expression of bacteriocins in food-producing organisms to serve a preservative effect in processed foods are under the jurisdiction of the Food and Drug Administration (FDA) and are regulated as food ingredients under the Federal Food, Drug, and Cosmetic Act (FFDCA). Under the FFDCA, those substances that are generally recognized as safe (GRAS) by qualified experts (either based on scientific principles or because they have been historically and safely present in food) are exempt from mandatory premarket approval. Substances used in processed food that are not GRAS are defined as “food additives” under the FFDCA and require premarket approval by the FDA. Bacteriocins used in meat products will require an additional suitability assessment by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). Bacteriocins which are used on whole fruits or vegetables (or genetically expressed in whole fruits and vegetables and intended to act in the whole food) fall within the definition of “pesticide” found in the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) and are therefore regulated by the Environmental Protection Agency (EPA). Bacteriocins which are genetically expressed in food-producing domestic animals may be regulated as animal drugs if they are intended for use in preventing disease in animals.

scholarly journals Using Social Media Data to Plan for Tourism

2020 ◽  
Vol 39 (3) ◽  
pp. 125-138
Author(s):  
Alina Zajadacz ◽  
Aleksandra Minkwitz
Keyword(s):  
Social Media ◽  
Local Level ◽  
Data Sources ◽  
Communication Tool ◽  
Tourism Planning ◽  
Communication Tools ◽  
Social Media Data ◽  
Planning Methods ◽  
The One ◽  
Media Data

AbstractThe purpose of the article is to present the concept of using social media (SM) as data sources and communication tools, useful at the various stages of planning, implementing and monitoring the effects of tourism development on a local level. The first part discusses the stages of planning, then presents the characteristics of SM, along with a discussion of the issues presented in the literature to this date. The next part presents data sources and methods of research on SM and functions that they can perform in tourism. The concept presented, on the one hand, reviews the perspectives of practical use of SM as a communication tool and source of data and, on the other hand, the challenges related to the need to further deepen research on tourism planning methods that are adequate to the continuously changing environment.

scholarly journals Analisis Fungsi Pakaian Karnaval di Yogyakarta Menurut Roland Barthes dan Fungsi Seni Edmund Burke Felmand

Humaniora ◽  
2015 ◽  
Vol 6 (3) ◽  
pp. 418
Author(s):  
Deni Setiawan ◽  
Timbul Haryono ◽  
M. Agus Burhan
Keyword(s):  
Roland Barthes ◽  
Edmund Burke ◽  
Communication Tool ◽  
Utility Value ◽  
Communication Tools ◽  
Community Culture ◽  
Cultural Conditions ◽  
Sources Of Knowledge ◽  
Fashion Designer ◽  
The Common

Carnival clothing is one form of artists’ creativities in fine art, created in various functions. Those functions are viewed based on utility value and the purpose that consistently are embedded in an art work. In addition, several functions of carnival clothing were constructed on the basis of social and cultural conditions that are effective in a certain place. Each and every type of clothing raises perception to everyone else who sees it. Promotion of fashion style and industry through carnival clothing results in diverse perceptions acceptable to the viewers. Audience’s perceptions are also not apart from the key functions, social ones, and the physical ones of those carnival clothings themselves. Those three functions are the common ones of each art work created as communication tool with everyone else. The carnival clothings are communication tools of the fashion designer to the customers, communication between one customer and another one. On the carnival clothing there are also sources of knowledge science, history, technology, and many other explainable meanings. Through carnival clothings, the detectable issues in physical and non-physical structures are identifiable as well as they play role as the space to make more exploration on the dynamics of a community culture. This article aims to answer the functions of carnival clothing, using aesthetic approach, through the theory of clothing functions Roland Barthes and Edmund Burke Feldman’s art functions. 

Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products

Meat Science ◽  
2017 ◽  
Vol 131 ◽  
pp. 196-202 ◽  
Author(s):  
Josef Kameník ◽  
Alena Saláková ◽  
Věra Vyskočilová ◽  
Alena Pechová ◽  
Danka Haruštiaková
Keyword(s):  
Sodium Chloride ◽  
Meat Products ◽  
Sodium Content ◽  
Sensory Attributes ◽  
Cooked Meat ◽  
Cooked Meat Products

Safety of Consumer Handling of Fresh Produce from the Time of Purchase to the Plate: A Comprehensive Consumer Survey

2002 ◽  
Vol 65 (8) ◽  
pp. 1287-1296 ◽  
Author(s):  
AMY E. LI-COHEN ◽  
CHRISTINE M. BRUHN
Keyword(s):  
Fruits And Vegetables ◽  
College Graduates ◽  
Fresh Produce ◽  
Meat Products ◽  
Mail Survey ◽  
The United States ◽  
Educational Outreach ◽  
Additional Mailing ◽  
Handling Practices ◽  
Handling Methods

A national mail survey focusing on consumer handling of fresh fruits and vegetables was conducted among 2,000 randomly selected households in the United States. The objective was to quantify consumer practices relating to the purchase, transport, storage, and preparation of fresh produce, with emphasis on practices that affect safety. Following an additional mailing procedure, a response rate of 33% was obtained. Six percent of the consumers responded that they seldom or never wash fresh produce, and more than 35% indicated that they do not wash their melons before preparation. Twenty-three percent of the respondents indicated placing their meat, poultry, and fish on a refrigerator shelf above other foods, and 9% do not place their produce at any specific location in the refrigerator. Almost half of the respondents indicated not always washing their hands before handling fresh produce. Ninety-seven percent of respondents reported that they always wash their food preparation surfaces after contact with meat products, yet 5% and 24% dry wipe or wash with water only, respectively. The results from this study suggest that women, lower-income households, people 65 years and older, and non–college graduates practice safer food handling methods than men, higher-income households, people younger than 65 years, and college or postcollege graduates. The survey findings suggest that consumer education materials should emphasize safe handling practices from purchase through consumption. Educational outreach should target specific subpopulations, men, college graduates, higher-income households, and people younger than 65 years because of their higher frequency of unsafe handling and washing practices.

Industrially Important Enzymes Production From Food Waste

2019 ◽  
pp. 31-42
Author(s):  
Madhuri Santosh Bhandwalkar
Keyword(s):  
Carbon Dioxide ◽  
Global Warming ◽  
Food Waste ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Value Added ◽  
Oil Products ◽  
Food Demand ◽  
Food Processing Waste ◽  
Land Filling

To link food demand and reduction in food waste, proactive approaches should be taken. Perishable food is mainly fruits and vegetables, waste from different processing industries like pulses, meat products, oil products, dairy products, and fishery byproducts. Conventional food waste management solution is land filling which is not sustainable as it generates global warming gases like methane and carbon dioxide. To reduce food waste, the process known as “food valorization” has become another solution to landfilling, the concept which is given by European Commission in 2012, meaning food processing waste conversion to value-added products. In this chapter the study focuses on production of industrially important enzymes from food waste which could be one of the reactive solutions. Different enzymes like pectinase, peroxidase, lipase, glucoamylase, and protease can be produced from food waste.

New Event Trends as a Tool of Digital Marketing Communication

2021 ◽  
pp. 216-241
Author(s):  
Dilaysu Cinar
Keyword(s):  
Virtual Reality ◽  
Augmented Reality ◽  
Literature Review ◽  
Virtual Communities ◽  
Digital Marketing ◽  
Marketing Communication ◽  
Communication Tool ◽  
Communication Tools ◽  
Social Events ◽  
Potential Customers

Today, with digital marketing communication, it has become easier to reach and persuade both existing and potential customers. The aforementioned situation is also valid for event applications which are one of the digital marketing communication tools. Indeed, with the technological power, brands began to offer participants almost unlimited options for events and participation takes place regardless of the venue. This study aims to provide information about the new event trends as a digital marketing communication tool. For this purpose, a literature review was made in the study. Accordingly, it can be argued that the new event trends used in digital marketing communications consist of real-time events, social events, storytelling, virtual reality and augmented reality applications, influencers, and virtual communities.

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