the handbook of temporal dominance on sensations

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The Handbook of Temporal Dominance on Sensations
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Publisher : Woodhead Publishing
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ISBN 10 : 9780128172285
Pages : 256 pages
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The Handbook of Temporal Dominance of Sensations explores the use of Temporal Dominance of Sensations (TDS) as a tool to understand the dynamic perception of food products as a whole. The method is based on the choice of a series of attributes all along consumption, having the premise that the selected attribute is the one that dominates perception at that given moment. This allows scientists to identify sequences of sensations which describe the products. The Handbook of Temporal Dominance of Sensations explains how to prepare a TDS experiment, provides details on the several available methods for data analysis, presents new versions for the method such as Dual-TDS, Hold-on, and On/Off TDS. Protocols including the measurement of other variables, such as liking, satiation, or the change in the perceived emotions, are also covered. The book suggests adaptations to multiple-intakes to assess consumption of a full food portion and outlines special protocols designed to better understand food pairing. Sensory and consumer scientists and engineers working in the food, beverage, pharmaceutical and cosmetics industries, statisticians and sensometricians producing or using sensory data, students and academics in the field of sensory science are sure to find this a welcome addition to their libraries. Presents new methods and protocols derived from TDS Contains in-depth explanations of statistical analyses used for TDS data, including new methods developed by the authors Provides practical guidance for designing TDS experiments Compares functionalities of different software Offers an in-depth comparison of TDS to other dynamic sensory methods

The Handbook of Temporal Dominance on Sensations

The Handbook of Temporal Dominance of Sensations explores the use of Temporal Dominance of Sensations (TDS) as a tool to understand the dynamic perception of food products as a whole. The method is based on the choice of a series of attributes all along consumption, having the premise that the

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