By Armand V. Cardello (auth.), H. L. Meiselman, H. J. H. MacFie (eds.)
It is necessary for the meals to keep up a present figuring out of the criteria affecting foodstuff selection, popularity and intake considering those effect all points of its actions. This topic has matured lately and, for the 1st time, this e-book brings jointly a coherent physique of information which attracts at the reports in business and educational settings of a global staff of authors. Written for foodstuff technologists and marketeers, the ebook can be a necessary reference for all these thinking about the industrial, social, and mental facets of the subject.
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Moreover, Green (1990) demonstrated that pressure applied to the oral mucosa enhances the chemical irritant effect of ethanol, while vibration reduces the irritant effect of capsaicin. The above findings suggest that a wide variety of complex and mutual interactions occur between the somesthetic and common chemical senses. Of course, it must be kept in mind that these interactions are best classified as intramodal rather than crossmodal, since the common chemical sense is, itself, a somesthetic sensibility.
8 are so jagged. This same jaggedness occurs in forcedeformation curves of crisp/crunchy products (Gibson and Ashby, 1988). , 1992, 1994) has applied Fourier and fractal analysis to the characterization of the compression curves of crisp and crunchy foods. ~. ;9:'"i " . ,y 1. 7 Total sound level (dB) as a function of time for (a) a fresh and (b) stale potato chip. , 1990). 8 Sound spectra for the (a) first, (b) third, and (c) sixth chew of fresh potato chips. Data are from the same subject. , 1988).
1979; Moskowitz, 1992). , 1988), texture was found to be a much more important variable for consumers who dislike fish than for those who like it. For the fisheries manager trying to increase the public's consumption of underutilized species, the latter information may be critical for identifying new species to introduce to the marketplace. Concerning the role of texture in foods containing fat, several studies have shown that texture plays an important role in the perception, acceptance, and/or rejection of these foods (Cooper, 1987; Shepherd and Stockley, 1985).