دورية أكاديمية
Technological tools for the measurement of sensory characteristics in food: A review [version 2; peer review: 1 approved, 2 approved with reservations]
| العنوان: | Technological tools for the measurement of sensory characteristics in food: A review [version 2; peer review: 1 approved, 2 approved with reservations] |
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| المؤلفون: | Annamaria Filomena-Ambrosio, Claudia L Garzón-Castro, José D Martinez-Velasco |
| المصدر: | F1000Research, Vol 12 (2024) |
| بيانات النشر: | F1000 Research Ltd, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Medicine LCC:Science |
| مصطلحات موضوعية: | Sensorial characteristic, technological tools, electronic nose, electronic tongue, artificial vision, texture analyzer, eng, Medicine, Science |
| الوصف: | The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2046-1402 |
| Relation: | https://f1000research.com/articles/12-340/v2; https://doaj.org/toc/2046-1402 |
| DOI: | 10.12688/f1000research.131914.2 |
| URL الوصول: | https://doaj.org/article/5435a90ba7fb433eaf6d0b94c0ee0fc9 |
| رقم الأكسشن: | edsdoj.5435a90ba7fb433eaf6d0b94c0ee0fc9 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 20461402 |
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| DOI: | 10.12688/f1000research.131914.2 |