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Food Chemistry, Function and Analysis
Tomato Chemistry, Industrial Processing and Product Development
Edited by
Sebastiano Porretta
Sebastiano Porretta
Experimental Station for the Food Preserving Industry, Italy
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Hardback ISBN:
978-1-78801-396-3
PDF ISBN:
978-1-78801-624-7
EPUB ISBN:
978-1-78801-687-2
Special Collection:
2019 ebook collection
No. of Pages:
335
Publication date:
07 Jan 2019
Book Chapter
Chapter 3: Scientific Psychophysics and the Commercially Oriented Study of Tomato Sauce
By
Ryan Zemel
Ryan Zemel
Limbic Reviews, LLC
1329 Turvey Road
Downers Grove
IL 60515
USA
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Published:07 Jan 2019
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Special Collection: 2019 ebook collection
Page range:
41 - 69
Citation
H. R. Moskowitz and R. Zemel, in Tomato Chemistry, Industrial Processing and Product Development, ed. S. Porretta, The Royal Society of Chemistry, 2019, ch. 3, pp. 41-69.
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This chapter presents recently developed and implemented approaches to creating products for consumers. The chapter focuses on pasta sauces, showing actual case studies of the successful development of products using experimental design, combined with sensory preference segmentation. The chapter finishes with a discussion of the way forward, an approach which reduces the time, effort, and cost of developing products, leading to knowledge about both what the product should be, and how it should be described.
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