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dc.creatorGaritta, Lorena Garitta-
dc.creatorHough, Guillermo-
dc.creatorChaves, Alicia Raquel-
dc.date2017-08-17T18:36:48Z-
dc.date2017-08-17T18:36:48Z-
dc.date2013-02-
dc.date2017-08-17T17:57:30Z-
dc.date.accessioned2019-04-29T15:55:00Z-
dc.date.available2019-04-29T15:55:00Z-
dc.identifierGaritta, Lorena Garitta; Hough, Guillermo; Chaves, Alicia Raquel; Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance; Elsevier; Food Quality and Preference; 29; 1; 2-2013; 48-52-
dc.identifier0950-3293-
dc.identifierhttp://hdl.handle.net/11336/22593-
dc.identifierCONICET Digital-
dc.identifierCONICET-
dc.identifier.urihttp://rodna.bn.gov.ar:8080/jspui/handle/bnmm/305260-
dc.descriptionThe objectives of the present work were: (a) define the critical attribute of broccoli from a consumers’ perspective and (b) for broccoli compare the trained panel sensory evaluation of real products versus the sensory evaluation of the corresponding digital photographs. A panel of broccoli consumers evaluated appearance, aroma and flavor acceptability of broccoli with different storage times. Appearance acceptability was the only attribute where there were significant differences between storage times. Thus appearance was the critical attribute as evaluated by consumers. A panel of assessors measured the appearance of broccoli samples with different storage times using the quality scoring method (QSM). A month after having measured the real product the same assessors measured the appearance of digital photographs of the same samples using the QSM. Analysis of variance showed that there were no significant differences between evaluations of the real broccoli and the corresponding photograph.-
dc.descriptionFil: Garitta, Lorena Garitta. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina-
dc.descriptionFil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina-
dc.descriptionFil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina-
dc.formatapplication/pdf-
dc.formatapplication/pdf-
dc.languageeng-
dc.publisherElsevier-
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0950329313000153-
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodqual.2013.02.001-
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.subjectBROCCOLI-
dc.subjectCRITICAL ATTRIBUTE-
dc.subjectQUALITY SCORING METHOD-
dc.subjectDIGITAL PHOTOGRAPHS-
dc.subjectAlimentos y Bebidas-
dc.subjectOtras Ingenierías y Tecnologías-
dc.subjectINGENIERÍAS Y TECNOLOGÍAS-
dc.titleSensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.typeinfo:ar-repo/semantics/articulo-
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