Basic Protocols in Predictive Food Microbiology Methods and Protocols in Food Science by Verônica Ortiz Alvarenga 9781071629345 1071629344

Basic Protocols in Predictive Food Microbiology Methods and Protocols in Food Science Verônica Ortiz Alvarenga (Editor) – Ebook Instant Download/Delivery ISBN(s): 9781071634127,1071634127, 9781071629345, 1071629344

Product details:

• ISBN 10: 1071629344
• ISBN 13: 9781071629345
• Author:  Verônica Ortiz Alvarenga

This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences. Chapter guide readers through explicit measures of emotions, protocols enabling the measure of implicit aspects of emotions, and protocols enabling analysis of complex and voluminous data generated by emotion studies in food science.   Authoritative and cutting-edge, Basic Protocols on Emotions, Senses, and Foods aims to provide researchers the most complete information possible in terms of stimuli, materials, and methods for characterizing emotions, in order to give them the possibility of taking on new projects and new challenges in food science.

Table contents:

Part I. Psychophysical and Questionnaire Approaches
1. Different Methods to Assess the Trigeminal System
2. Preparation of Beverage Samples Spiked with Aroma Standards
3. Studying Chemosensory Perception and Its Hedonic Component in an Anthropological Context: From Genetics to Psychophysical Measures
4. Measuring Food Emotions in a Living Lab
5. Lexicon Questionnaire (EsSense ProfileR)
6. Using Check-All-That-Apply (CATA) Questions in Emotion Questionnaires
7. Participant-Defined Questionnaire (EmoSemio)
8. Emotion-Picture Questionnaires (Emoji)
9. Measuring Food Emotions Using Semi-Guided Interviews
Part II. Behavioral and Psychophysiological Approaches
10. Measuring Olfaction in Children and Young People with Profound Intellectual and Multiple Disabilities
11. Measuring Hedonic Behaviors to Food Odors in Children
12. Modulation of Visual Perception by Odors
13. Characterizing Emotional Response to Olfactory, Auditory, and Visual Stimulations in a Virtual Reality Environment
14. Characterization of Facial Emotions to Food Odors in Children with Autism
15. Facial Electromyography in Food Research in a Behavioral and MR Setting
16. Measuring the Postauricular Reflex as an Indicator of Appetitive Processing
17. Peripheral Nervous System Responses to Food Stimuli: Electrode Placement and Measures
18. Peripheral Nervous System Responses to Food Stimuli: Analysis Using Data Science Approaches
19. Electroencephalography and Gustatory Event-Related Potentials Measures to Oral Stimuli
20. Assessment of Food Odor-Evoked Emotions Using Functional Magnetic Resonance Imaging

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