Describing food isn't just about conveying its taste and texture. It's about evoking emotions and creating a sense of connection between the reader and the food itself. By using the right words, you can transport your readers to a world of culinary delights and make them crave...
Approximately 70 texture and mouthfeel descriptive words were studied in English and in Finnish for their conceptual categorization via sorting, multidimen- Sional scaling, and cluster analysis. Two groups were tested within each language, A consumer group and a group of food professionals. Categories...
And the algorithm sure works because I found this article in my newsfeed:18 Beautifully Descriptive Words That You’ll Want to Learn and Use in Your Life Now I think I have some new favorite words. Sending love and gratitude, Amanda
Japanese is full of very descriptive yet not really directly translatable adjectives to describe how food tastes and feels. A lot of them repeat the same sound twice. Knowing when to use which adjective may be one of the hurdles to overcome in order to master Japanese - the differences can ...
JS:I see great potential for the food industry because the moment a topic becomes uppermost in people’s minds, they start to look for a holistic solution – and that begins with nutrition. During lockdown, consumers have been doing more cooking and baking; in other words, paying closer att...
Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloids themselves. The source and nature of the ...
During the feature listing task, participants were asked to list three to five words or phrases for each dish. Specifically, participants in the sensory condition were asked to describe the taste, texture, and temperature of each savoury dish. Participants in the context condition were asked to ...
understanding food is a difficult task as it has many descriptive features such as flavor, color, texture, and so on. Many researchers sought to tackle this problem by making the most of their data such as millions of food recipes. Finding the best representations of foods will be helpful in...
The influence of visual food texture on people’s sensory perception and consumption behaviour has also been studied by researchers [27-29]. However, given space constraints, the focus here will be squarely on colour and its psychological impact on the perception/behaviour of the consumer. ...
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