Basic Protocols on Emotions, Senses, and Foods

Moustafa Bensafi

ISBN 10: 1071629336 / ISBN 13: 9781071629338

Editore: Springer US, Springer US Jan 2023, 2023

Riguardo questo articolo

Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 296 pp. Englisch.

Codice articolo 9781071629338

Dati bibliografici

• Titolo: Basic Protocols on Emotions, Senses, and Foods
• Editore: Springer US, Springer US Jan 2023
• Data di pubblicazione: 2023
• Lingua: Inglese
• ISBN 10: 1071629336
• ISBN 13: 9781071629338
• Rilegatura: Buch
• Condizione: Neu
• Dimensioni: 260 L x 183 A x 22 P (millimetri) 260 millimetri di larghezza per 183 millimetri di altezza per 22 millimetri di profondità
• Peso: 758 grammi

Descrizione articolo

Riassunto

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.