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dc.creatorRodriguez, Maria Marcela-
dc.creatorLópez Osornio, M.-
dc.creatorHough, Guillermo-
dc.date2018-01-15T20:14:11Z-
dc.date2018-01-15T20:14:11Z-
dc.date2014-01-
dc.date2016-11-23T19:56:11Z-
dc.date.accessioned2019-04-29T15:54:20Z-
dc.date.available2019-04-29T15:54:20Z-
dc.identifierHough, Guillermo; López Osornio, M.; Rodriguez, Maria Marcela; Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis; Akademiai Kiado; Acta Alimentaria (Budapest); 43; 1; 1-2014; 61-75-
dc.identifier0139-3006-
dc.identifierhttp://hdl.handle.net/11336/33342-
dc.identifier1588-2535-
dc.identifierCONICET Digital-
dc.identifierCONICET-
dc.identifier.urihttp://rodna.bn.gov.ar:8080/jspui/handle/bnmm/305112-
dc.descriptionIn many occasions descriptive analysis consists of product-specific training where the samples to be measured are used during the training. Towards the end of the training period it is common practice to present these samples and reach a consensus on their profiles, which we have called Training Consensus Profiles (TCP). Following the TCP, the samples are scored by each assessor and the results are statistically analysed to obtain statistical profiles. The objective of the present work was to compare the TCP with the statistical profiles in samples from three different food categories: fernet (an herb-based alcoholic drink), mayonnaise, and spaghetti. General Procrustes analysis showed that the TCP and statistical profiles were similar. A case is made, that if this type of training and measurement are to be followed, the statistical measuring stage could be left aside, directly reporting the results obtained from the TCP. Advantages and limitations on reporting these TCP profiles are discussed.-
dc.descriptionFil: Rodriguez, Maria Marcela. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina-
dc.descriptionFil: López Osornio, M.. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina-
dc.descriptionFil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina-
dc.formatapplication/pdf-
dc.formatapplication/pdf-
dc.languageeng-
dc.publisherAkademiai Kiado-
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1556/AAlim.43.2014.1.7-
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://akademiai.com/doi/abs/10.1556/AAlim.43.2014.1.7-
dc.rightsinfo:eu-repo/semantics/restrictedAccess-
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/-
dc.sourcereponame:CONICET Digital (CONICET)-
dc.sourceinstname:Consejo Nacional de Investigaciones Científicas y Técnicas-
dc.sourceinstacron:CONICET-
dc.subjectSENSORY EVALUATION-
dc.subjectDESCRIPTIVE TESTS-
dc.subjectCONSENSUS-
dc.subjectFERNET-
dc.subjectMAYONNAISE-
dc.subjectSPAGHETTI-
dc.subjectAlimentos y Bebidas-
dc.subjectOtras Ingenierías y Tecnologías-
dc.subjectINGENIERÍAS Y TECNOLOGÍAS-
dc.titleComparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.typeinfo:ar-repo/semantics/articulo-
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