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Development of Food Kansei Model and Its Application for Designing Tastes and Flavors of Green Tea Beverage
Food Kansei Model green tea beverage principal component analysis
2009/6/18
The Food Kansei Model has been developed to formulate the causal relationships between the analyzed characteristics and perceived quality of food products. It was applied to correlate the physicochemi...
Development of Specified Protocols and Methodology in the Application of Food Kansei Model for the Optimal Design of Danish Pastry
Danish pastry food kansei model texture properties creep test
2010/2/3
Significant physicochemical properties of Danish pastry samples have been identified to establish a methodology for optimally designing product with maximized palatability, using the food kansei model...