Basic Protocols on Emotions, Senses, and Foods

图书简介

This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences. Chapter guide readers through explicit measures of emotions, protocols enabling the measure of implicit aspects of emotions, and protocols enabling analysis of complex and voluminous data generated by emotion studies in food science. Authoritative and cutting-edge, Basic Protocols on Emotions, Senses, and Foods aims to provide researchers the most complete information possible in terms of stimuli, materials, and methods for characterizing emotions, in order to give them the possibility of taking on new projects and new challenges in food science.

Different Methods to Assess the Trigeminal System.- Preparation of Beverage Samples Spiked with Aroma Standards.- Studying Chemosensory Perception and Its Hedonic Component in an Anthropological Context: From Genetics to Psychophysical Measures.- Measuring food emotions in a Living Lab.- Lexicon questionnaire (EsSense Profile R).- Using check-all-that-apply (CATA) questions in emotion questionnaires.- Participant-defined questionnaire (EmoSemio).- Emotion-picture questionnaires (emoji).- Measuring Food Emotions Using Semi-Guided Interviews.- Measuring Olfaction in Children and Young People with Profound Intellectual and Multiple Disabilities.- Measuring Hedonic Behaviors to Food Odors in Children.- Modulation of visual perception by odors.- Characterizing Emotional Response to Olfactory, Auditory and Visual Stimulations in a Virtual Reality Environment.- Characterization of Facial Emotions to Food Odors in Children With Autism.- Facial Electromyography in Food Research in a behavioural and MR setting.- Measuring the Postauricular Reflex As An Indicator Of Appetitive Processing.- Peripheral nervous system responses to food stimuli: Electrode placement and measures.- Peripheral nervous system responses to food stimuli:Analysis using data science approaches.- Electroencephalography and Gustatory Event-Related Potentials Measures to Oral Stimuli.- Assessment of Food Odor Evoked Emotions Using Functional Magnetic Resonance Imaging.

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Basic Protocols on Emotions, Senses, and Foods（Methods and Protocols in Food Science） 关于情绪、感觉与食物的基本协议 食品科学技术基础学科

Basic Protocols on Emotions, Senses, and Foods（Methods and Protocols in Food Science）

关于情绪、感觉与食物的基本协议
食品科学技术基础学科