2 publications

• Published Subscription 29 Jan 2021

  Food Texture Descriptors: A Compilation of the most Important Terms used in Sensory Analyses

  By César Vinicius Toniciolli Rigueto, Jaqueline da Silva Rumão, Raquel Aparecida Loss, Christian Oliveira Reinehr, Luciane Maria Colla

  Abstract: The texture is essential in the quality and acceptance of food, being classified into three distinct groups: mechanical, geometrical, and compositional. The so-called “lexicons” are standardized vocabularies with the definitions and references for each attribute which aid the application of descriptive sensory analysis. The objective of this study was to raise typical texture descriptors from different types of food, relating them to the methodologies and technological processes used, besides the …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 3, 2020 · pp. 16–27 Read article →

• Published Subscription 29 May 2020

  Psychophysics, Perception Thresholds and Team Training in Sensory Analysis

  By Thanise Antunes Dias, Arthur Francisco Sbardelotto, Christian Oliveira Reinehr, Luciane Maria Colla

  Abstract: Psychophysics is the science that relates stimulus and sensation through empirical laws that map neural mechanisms and their experimental results. The stimulus threshold was defined as the smallest energy needed for a stimulus to generate a sensation. From the stimulus threshold, sensory analysis investigates the growth of diet-related diseases, considering the high consumption of sugar and fat as influential factors, and assists in reducing these ingredients in foods, assessing consumer …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–11 Read article →