Fruit and Vegetable Quality
CHAPTER 8 Fruit and Vegetable Quality ROBERT L. SHEWFELT INTRODUCTION THE commercial approach to food quality is undergoing both ...
entation. Both types of investigators note major changes in quality degra- dation during the food process or postharvest storage ...
QUALITY PRINCIPLES One of the limiting factors in postharvest research is the lack of un- derstanding of consumer behavior. Many ...
1974; Crosby, 1979; Juran and Gryna, 1980; Deming, 1986; Surak and McAnelly, 1992; Bounds et al., 1994), but few for shelf life ...
ability is needed to be useful in assessing quality. A potential answer lies in expressing acceptability as a probability distri ...
Factors intrinsic to the productmust be separated from those intrin- sic to consumers.One of the severest criticisms of the use ...
validity. The theoretical basis of the model is presented in this section of the chapter, which will be followed by examples of ...
termined by the consumer judge) and discourages comparison between samples. It tends to underestimate the mental comparisons tha ...
ceptable) and a descriptive panel to quantify the critical quality charac- teristics (Baldwin et al., 1995). Flavor acceptabilit ...
3 superior) of each sample without seeing the peel. There was a slight preference as the maturity level increased from stage 5 ...
(30.7%), “tastes like a banana” (26.8%) and color (11.0%). Note that multiple responses were allowed for methods of home storage ...
REFERENCES Baldwin, E. A., Scott, J. W., and Shewfelt, R. L. 1995. Quality of ripened mutant and transgenic tomato cultigens. To ...
Lawless, H. T. and Heymann, H. 1998. Sensory Evaluation of Food: Principles and Practices,Chapman and Hall, London. Lyon, G. B., ...
Tandon, K. S. 1997. Odor Thresholds and Flavor Quality of Fresh Tomatoes (Lycopersicon esculentumMill.), Masters of Science thes ...
CHAPTER 9 Consumer Preference ZAINUL ANDANI HAL J. H. MACFIE INTRODUCTION THE interaction between consumers and food is a matter ...
we will look at individual differences using models that explain seg- mentation. DETERMINANTS OF FOOD CHOICE Attitudes and Belie ...
of attitudes and beliefs about particular foods; it may be important to our culture, it may be produced in a way that we find sp ...
mood was improved following a low-fat, high-carbohydrate breakfast vs. either a medium- or high-fat breakfast. In both studies “ ...
in that no information is lost by not averaging over scores, but also in that natural segmentation of consumers over the map is ...
characteristics are associated with Granny Smith; this variety is also as- sociated with cooking apple, astringent drying and un ...
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