Technological tools for the measurement of sensory characteristics in food: A review
José D Martinez-Velasco,
Annamaria Filomena-Ambrosio,
Claudia L Garzón-Castro
Abstract: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… Show more
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