A Study of the Sensory Characteristics of\ud Food produced by the Sous Vide system: the measure of pleasure.

0044 English OPEN
Creed, Philip G.;
  • Subject: fsd | psy
    mesheuropmc: digestive, oral, and skin physiology

Consumers now demand higher quality in all aspects of life. This has had a particular effect on the food industry where the need for quality encompasses both \ud food safety and sensory characteristics. The sous vide process was developed to produce food on a large scal... View more
  • References (65)
    65 references, page 1 of 7

    148 Conference Papers

    Creed, P.G. (1993). The sensory and nutritional quality of "sous vide" foods. In Proceedings of First European "Sous Vide" Cooking Symposium, 25th-26th March 1993, Catholic University of Leuven, Belgium, 58-79.

    Creed, P.G., Reeve, W.G. and Pierson, B.J. (1993). The sensory quality of sons vide foods. In: Proceedings ofthe 1993 Food Preservation 2000 Conference: Integrating Processing, Packaging, and Consumer Research. 19th-2lst October 1993, U.S. Army Natick Research, Development and Engineering Center, Natick, Mass., U.S.A. Vol. 1, 459-472.

    Creed, P.G. (1996, 1997, 1998). Cook-chill Systems. In: Proceedings ofSeminar on Chilled Prepared Meals (093B1), Leatherhead Food Research Association: Leatherhead, Surrey, U.K. 8 pp.

    Creed, P.G. (1996, 1997, 1998). The Sons Vide Process. In: Proceedings of Seminar on Chilled Prepared Meals (093B1), Leatherhead Food Research Association: Leatherhead, Surrey, U.K. 7 pp.

    Creed, P.G., Reeve, W.G. and Pierson, B.J. (1996). Fitting sous vide into the wider concept of upmarket catering. In: Proceedings of Second European Symposium on Sous Vide, lOth-12th April 1996, Catholic University of Leuven, Belgium, 327-333.

    Creed, P.G. (1996). Ensuring food authenticity in the food and catering industry. In: Edwards, J. S.A. (ed.), Culinary Arts and Science, - Global and National Perspectives. (Proceedings of ICCAS - 96, June 1996, Boumemouth University, Poole, U.K.), Computational Mechanics Publications: Southampton, 22 1-230.

    Creed, P.G. (1996). Balancing consumer needs for high quality and guaranteed safety insous vide processed foods. In: Proceedings of 2nd Main Meeting - Process Optimisation and Minimal Processing of Foods. Volume 5: Minimal and Combined Processes, (Copernicus Programme - Armstrong, G., Mclllveen, H., Blair, I. and McDowell, D. (1997). Sous Vide - Providing food for the future. In: Lifestyles 2000 - Consumer Issues Towards the Millennium -Proceedings ofXVIJth International Home Economics and Consumer Studies Research Conference, 3rd - 5th September 1997, University of Dundee, U.K., 1st Session Parallel A, 9 pp.

    Averill, J.R. and More. T.A. (1993). Happiness. In: Lewis, M. and Haviland, J.M. (eds.), op. cit., 617-629.

    BSI (1975). BS 5098: Terms relating to sensory analysis offood. British Standards Institution, London.

  • Metrics
Share - Bookmark