Differences between age groups in the use of the temporal dominance of sensations technique across a range of food textures

Journal of Texture Studies

Volumn 45, Issue 3, 2014, Pages 206-219

  Hutchings, Scott C ^a   Foster, Kylie D ^a   Hedderley, Duncan I ^b   Morgenstern, Marco P ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Aging; Dynamic perception; Oral processing; Sensory analysis; TDS; Temporal dominance of sensations; Texture

Indexed keywords

AGING OF MATERIALS; FOOD PRODUCTS; SENSORY PERCEPTION;

APPROPRIATE TECHNIQUES; ATTRIBUTE SELECTION; FOOD MANUFACTURERS; OLDER ADULTS; ORAL PROCESSING; SENSORY ANALYSIS; TDS; TEMPORAL DOMINANCE OF SENSATIONS;

TEXTURES;

THEOBROMA CACAO;

EID: 84903134801     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12066     Document Type: Article

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