ShareSENSORY VALUE OF ICE CREAM.
VALEUR SENSORIELLE DE LA GLACE ET DES CREMES GLACEES.
Author(s) : LAFFORT P.
Type of article: Article
Summary
THE A. STRESSES THE PREDOMINATING SIGNIFICANCE OF ORGANOLEPTIC PROPERTIES IN THE MOTIVATION OF ICE CREAM CONSUMPTION. ALL THESE PROPERTIES RESULT, BEFORE, DURING AND AFTER CONSUMPTION, IN COMPLEX SENSATIONS THE A. CLASSIFIES INTO SIX CATEGORIES: VISUAL, ALGIC, THERMAL, MECHANICAL, GUSTATIVE AND OLFACTIVE. SEVERAL FIGURES ILLUSTRATE THIS STUDY, SHOWING THE EFFECT OF THE LOW TEMPERATURE OF ICE CREAM ON THESE DIFFERENT PERCEPTIONS. G.G.
Details
- Original title: VALEUR SENSORIELLE DE LA GLACE ET DES CREMES GLACEES.
- Record ID : 1981-0192
- Languages: French
- Source: Aliment. Vie - vol. 67 - n. 4
- Publication date: 1979
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Organoleptic property; Ice cream
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SENSORY AND SOCIAL INFLUENCES ON ICE CREAM CONS...
- Author(s) : BERRY S. L., BEATTY W. W., KLESGES R. C.
- Date : 1985
- Languages : English
- Source: Appetite - vol. 6 - n. 1
View record
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ICE CREAM FLAVOURING.
- Author(s) : LIPSCH M.
- Date : 1986
- Languages : English
- Source: Dairy Ind. int. - vol. 51 - n. 11
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EFFECT OF THE AGE OF THE MIX ON ICE CREAM QUALITY.
- Author(s) : PAZIN-MISIC B.
- Date : 1981
- Languages : Serbo-croatian
- Source: Mljekarstvo - vol. 31 - n. 10
View record
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QUALITY ASSURANCE FOR ICE CREAM MANUFACTURE.
- Author(s) : BODYFELT F. W.
- Date : 1983
- Languages : English
- Source: Dairy Food Sanit. - vol. 3 - n. 5
View record
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ESSENTIAL ASPECTS OF PREPARING ICE CREAM.
- Author(s) : MORALES ALARCON H.
- Date : 1982/03
- Languages : Spanish
- Source: Alimentos - n. 2
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