Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

International Journal of Gastronomy and Food Science

Volumn 1, Issue 1, 2012, Pages 54-60

  García Segovia, Purificación ^a,b   Barreto Palacios, Vivian ^a,b   Iborra Bernad, Consuelo ^a,b   Andrés Bello, Amparo ^a,b   González Carrascosa, Rebeca ^a,b   Bretón, Jorge ^a,b   Martínez Monzó, Javier ^a,b  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b Restaurante la Sucursal ^*  (Spain)

Author keywords

Apple tart; Cook vide; Sensory analysis; Sous vide

Indexed keywords

EID: 85006954209     PISSN: 1878450X     EISSN: 18784518     Source Type: Journal    
DOI: 10.1016/j.ijgfs.2011.11.011     Document Type: Article

References (4)

1. AENOR, 2009. Norma Española. UNE-EN ISO 5495. Análisis sensorial. Prueba de comparación por parejas (Sensorial Analysis. Comparison Test for Similarities). Madrid, Spain, pp. 1–27.
2. Barham, P., Skibsted, L.H., Bredie, W.L.P., Bom Frøst, M., Møller, P., Risbo, J., Snitkjær, P., Mortensen, L., Molecular Gastronomy: A New Emerging Scientific Discipline, 2010, 10.1021/cr900105w.
3. Cassi, D., Bocchia, E., 2005. La ciencia en los fogones de la cocina molecular italiana: historia, ideas, técnicas y recetas (Science in the Stove of Molecular Italian Cooking: History, Ideas, Techniques and récipes). Ediciones Trea S.A., Italy.
4. Meilgaard, M., Civille, G.V., Carr, B.T., 1999. Attribute differences test. III. Pairwise ranking test: Friedman analysis. In: Sensory Evaluation Techniques, third edition, CRC Press, Boca Raton, FL, pp. 103–106.