Art

J-GLOBAL ID：202002281590941177   Reference number：20A0567954

Hedonic evaluation and check-all-that-apply (CATA) question for sensory characterisation of stewed vegetable Amaranthus

茎葉植物Amaranthusの官能特性化のためのヘドニック評価とチェックオール・アプリケーション(CATA)問題【JST・京大機械翻訳】

Author (5)： Hiscock Lucil (Department of Consumer Sciences, University of the Free State, Bloemfontein, South Africa) ,  Bothma Carina (Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa) ,  Hugo Arnold (Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa) ,  van Biljon Angeline (Department of Plant Sciences (Plant Breeding), University of the Free State, Bloemfontein, South Africa) ,  Jansen van Rensburg Willem Sternberg (Agricultural Research Council - Vegetable and Ornamental Plant Institute, Pretoria, South Africa)
Material： Journal of Food Science & Technology  (Journal of Food Science and Technology)
Volume： 57  Issue： 2  Page： 454-462  Publication year： 2020 
JST Material Number： E0090C  ISSN： 0022-1155  CODEN： JFSTAB  Document type： Article
Article type： 原著論文  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)

Abstract/Point： Abstract: Hedonic assessment a...

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Thesaurus term： potato ,  Allium cepa ,  tomato ,  aggregation ,  clustering ,  characterization ,  preference (food stuff) ,  grading (ranking) ,  cluster ,  *Amaranthus ,  consumer ,  *application program ,  Genotype ,  *sensory properties ,  *stem leaf ,  modification

Author keywords (5)： Amaranthus leaves ,  Sensory analysis ,  Check-all-that-apply ,  Preference mapping ,  Correspondence analysis

JST classification (1)： Food quality  (FJ01040F)

Terms in the title (7)： 茎葉 ,  植物 ,  Amaranthus ,  官能特性 ,  評価 ,  チェック ,  アプリケーション