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Titolo:
CROSS-CULTURAL DETERMINANTS OF FOOD ACCEPTABILITY - RECENT RESEARCH ON SENSORY PERCEPTIONS AND PREFERENCES
Autore:
PRESCOTT J; BELL G;
Indirizzi:
CSIRO,SENSORY RES CTR,DIV FOOD SCI & TECHNOL,POB 52 N RYDE NSW 2113 AUSTRALIA
Titolo Testata:
Trends in food science & technology
fascicolo: 6, volume: 6, anno: 1995,
pagine: 201 - 205
SICI:
0924-2244(1995)6:6<201:CDOFA->2.0.ZU;2-N
Fonte:
ISI
Lingua:
ENG
Soggetto:
TASTE PERCEPTION; SALT TASTE; JAPANESE; UMAMI; AUSTRALIANS; ALTERS; HUMANS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
33
Recensione:
Indirizzi per estratti:
Citazione:
J. Prescott e G. Bell, "CROSS-CULTURAL DETERMINANTS OF FOOD ACCEPTABILITY - RECENT RESEARCH ON SENSORY PERCEPTIONS AND PREFERENCES", Trends in food science & technology, 6(6), 1995, pp. 201-205

Abstract

Studies of cross-cultural chemosensory perceptions and preferences are examined from the point of view of their ability to explain differences in food selection in different cultures. It is unclear from the limited literature whether psychophysical judgements of taste or of other sensory qualities of foods differ cross-culturally. However, preference for these same qualities appears to be dependent on the context inwhich they are experienced, and thus cultural preference differences are evident, most probably as a function of the different dietary experiences of different cultures.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 05:28:48