A Study of the Sensory Characteristics of Food produced by by Philip G. Creed

By Philip G. Creed

Show description

Read Online or Download A Study of the Sensory Characteristics of Food produced by the Sous Vide System PDF

Best nonfiction_4 books

The Chrome Borne (SERRAted Edge, #1 & 4)

Sizzling rods and excessive magic - formerly released in volumes as "Born to Run" and "Chrome Circle" - meet in a fast moving, tongue-in-cheek fable.

Analogue-based Drug Discovery II, Volume 2

Born out of a undertaking of the IUPAC's committee on Medicinal Chemistry and Drug improvement, this reference addresses earlier and present suggestions for winning drug analog improvement, extending the formerly released quantity by way of 9 new analog periods and 8 case experiences. Like its precursor, this quantity additionally incorporates a normal part discussing universally appropriate options for analog discovery and improvement.

Additional resources for A Study of the Sensory Characteristics of Food produced by the Sous Vide System

Example text

1 The human animal and pleasure The 'pleasure principle', defined as the maximisation of pleasure and the minimisation of pain is widely regarded as a fundamental motive in human behaviour and survival (Cabanac 1985; Epstein 1993). Berlyne (1973) quotes Aristotle as writing 'where there is pain and pleasure, there is necessarily also desire' and' desire is an impulse towards what is pleasant'. Aristotle is also quoted (Solomon 1993) as defining emotion 'as that which leads one's condition to become so transformed that his judgement is affected, and which is accompanied by pleasure and pain'.

K. K. 3 Results from Experiment 1 The data from the Duo-Trio tests (Table 4) were tested for significance using tables in Amerine et at. (1965). 01) (Abacus Concepts 1992) for analysis of variance. Condition No. No. identifying of sous vide as assessors different No. identifying control as different No. O5 - not significant Table 4. Numbers discriminating between conventionally cooked and sous vide processed chicken in red wine sauce. 001). 05). The reasons given by assessors for discriminating between the samples are summarised in Table 5.

However, Pfaffmann (1960) thought that gustatory stimulation could elicit and reinforce behaviour in its own right, pleasure for its own sake. A F F + 1, c T I V E QUALiTATIVE Stimulus nature y Figure 10. Ti-i-dimensional sensation from Cabanac (1979). It can therefore be postulated that pleasure is fundamentally related to human motivational and physiological needs. These needs often focus on the eating of food so models of how these needs interact to explain and predict food acceptability have been devised.

Download PDF sample

Rated 4.10 of 5 – based on 7 votes