|
Abstract
|
Article Information:
Research on the Sensory Design and Evaluation System for Food Shape and Color
Zhuo Yang
Corresponding Author: Zhuo Yang
Submitted: January 23, 2015
Accepted: February 14, 2015
Published: July 20, 2015 |
Abstract:
|
Food sensory analysis technology is an important branch of Food Science, it is significant in new products development and innovation in food industry. In this study, food sensory analysis and evaluation technologies were studied based on the development and characters of food science. The results showed that sensory analysis could not only help in grasping characters of different food products, but also provide physicochemical and practice basis for food production management and process control.
Key words: Description analysis, food, food science, sensory analysis, , ,
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
Zhuo Yang, . Research on the Sensory Design and Evaluation System for Food Shape and Color. Advance Journal of Food Science and Technology, (12): 901-904.
|
|
|
|
 |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
