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• W2989703146 abstract "Eating is a vital and essential part of life. The routine process is not straightforward but highly sophisticated in that it incorporates dynamic changes on the food structure that triggers different modalities of food sensation. Sensory studies are being expanded with contributions from physiology, psychology, dentistry, neuroscience, and food science. All these experts seek answers to catastrophic and complicated procedures created by the oral process. This chapter provides information about the past and present of sensory science in 5 main sections: Sensation and perception (to provide an insight to psychological and physiological approaches); psychophysical laws (to interpret the missing link between the stimulus and perception); sensory market success and consumer behavior (to highlight the necessity of sensory testing for the industry and consumer); sensory evaluation methods; and recent developments in the field." @default.
• W2989703146 created "2019-12-05" @default.
• W2989703146 creator A5023817032 @default.
• W2989703146 date "2020-01-01" @default.
• W2989703146 modified "2023-09-26" @default.
• W2989703146 title "Recent Trends and Challenges in Sensory and Perception Science" @default.
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• W2989703146 doi "https://doi.org/10.4018/978-1-7998-1924-0.ch009" @default.
• W2989703146 hasPublicationYear "2020" @default.
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