Catégories
RAMEAU , Nom commun , Perception
PerceptionSynonyme(s)Perception (psychologie) Psychologie de la perception |



Flavour : from food to perception (2017)
Titre : Flavour : from food to perception Type de document : texte imprimé Auteurs : Elisabeth Guichard, Editeur scientifique ; Christian Salles, Editeur scientifique ; Martine Morzel, Editeur scientifique ; Anne-Marie Le Bon, Editeur scientifique Editeur : CHICHESTER : John Wiley & Sons, Ltd Année de publication : 2017 Importance : 1 vol. (XVII-400 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-118-92941-4 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
AROME ; FLAVEUR
Liste Plan de classement
7.1 (ANALYSE SENSORIELLE) [Classement Massy]
RAMEAU
Aliments ; Aliments -- Analyse sensorielle ; Aliments -- Odeur ; Aliments -- Saveur et odeur ; Enzymes ; Goût ; Odorat ; Organes des sens ; Perception ; Perception olfactive ; Physiologie ; SaliveRésumé : This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception.
The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions.
This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.Type de document : Livre Table des matières : 1 Olfactory system in mammals: structural and functional anatomy
Anne-Marie Le Bon, Frédérique Datiche, Jean Gascuel & Xavier Grosmaitre
2 Odorant metabolizing enzymes in the peripheral olfactory process
Jean-Marie Heydel, Hassan-Ismail Hanser, Philippe Faure & Fabrice Neiers
3 The vertebrate gustatory system
Maik Behrens & Wolfgang Meyerhof
4 Bioadhesion and oral fluids—perireceptor modulators of taste perception?
Christian Hannig, Matthias Hannig & Martine Morzel
5 Basic physiology of the intranasal trigeminal system
Florence Gingras-Lessard & Johannes Frasnelli
6 Characterization of aroma compounds: structure, physico-chemical and sensory properties
Henryk Jelen & Anna Gracka
7 Characterization of taste compounds: chemical structures and sensory properties
Anni Laffitte, Fabrice Neiers & Loïc Briand
8 Sensory characterization of compounds with a trigeminal effect for taste modulation purposes
Isabelle Cayeux & Christian Starkenmann
9 Interactions between aroma compounds and food matrix
Laurianne Paravisini & Elisabeth Guichard
10 Aroma release during in-mouth process
Andrea Romano
11 Release of tastants during in-mouth processing
Christian Salles
12 Interactions between saliva and flavour compounds
Francis Canon & Eric Neyraud
13 Orthonasal and retronasal perception
Thomas Hummel & Han-Seok Seo
14 Perception of mixtures of odorants and tastants: sensory and analytical points of view
Thierry Thomas-Danguin, Carmen Barba, Christian Salles & Elisabeth Guichard
15 Odour mixture coding from the neuronal point of view
Patricia Duchamp-Viret
16 Multisensory flavour perception
Charles SpencePermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189669 Flavour : from food to perception [texte imprimé] / Elisabeth Guichard, Editeur scientifique ; Christian Salles, Editeur scientifique ; Martine Morzel, Editeur scientifique ; Anne-Marie Le Bon, Editeur scientifique . - CHICHESTER : John Wiley & Sons, Ltd, 2017 . - 1 vol. (XVII-400 p.) : ill., couv. ill. en coul. ; 25 cm.
ISBN : 978-1-118-92941-4
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
AROME ; FLAVEUR
Liste Plan de classement
7.1 (ANALYSE SENSORIELLE) [Classement Massy]
RAMEAU
Aliments ; Aliments -- Analyse sensorielle ; Aliments -- Odeur ; Aliments -- Saveur et odeur ; Enzymes ; Goût ; Odorat ; Organes des sens ; Perception ; Perception olfactive ; Physiologie ; SaliveRésumé : This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception.
The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions.
This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.Type de document : Livre Table des matières : 1 Olfactory system in mammals: structural and functional anatomy
Anne-Marie Le Bon, Frédérique Datiche, Jean Gascuel & Xavier Grosmaitre
2 Odorant metabolizing enzymes in the peripheral olfactory process
Jean-Marie Heydel, Hassan-Ismail Hanser, Philippe Faure & Fabrice Neiers
3 The vertebrate gustatory system
Maik Behrens & Wolfgang Meyerhof
4 Bioadhesion and oral fluids—perireceptor modulators of taste perception?
Christian Hannig, Matthias Hannig & Martine Morzel
5 Basic physiology of the intranasal trigeminal system
Florence Gingras-Lessard & Johannes Frasnelli
6 Characterization of aroma compounds: structure, physico-chemical and sensory properties
Henryk Jelen & Anna Gracka
7 Characterization of taste compounds: chemical structures and sensory properties
Anni Laffitte, Fabrice Neiers & Loïc Briand
8 Sensory characterization of compounds with a trigeminal effect for taste modulation purposes
Isabelle Cayeux & Christian Starkenmann
9 Interactions between aroma compounds and food matrix
Laurianne Paravisini & Elisabeth Guichard
10 Aroma release during in-mouth process
Andrea Romano
11 Release of tastants during in-mouth processing
Christian Salles
12 Interactions between saliva and flavour compounds
Francis Canon & Eric Neyraud
13 Orthonasal and retronasal perception
Thomas Hummel & Han-Seok Seo
14 Perception of mixtures of odorants and tastants: sensory and analytical points of view
Thierry Thomas-Danguin, Carmen Barba, Christian Salles & Elisabeth Guichard
15 Odour mixture coding from the neuronal point of view
Patricia Duchamp-Viret
16 Multisensory flavour perception
Charles SpencePermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189669 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque ANALYSE SENSORIELLE GUI 7.1 Papier 33004000619141 Empruntable Food aroma evolution : during food processing, cooking and aging (2020)
Titre : Food aroma evolution : during food processing, cooking and aging Type de document : texte imprimé Auteurs : Matteo Bordiga, Editeur scientifique ; Leo M.L. Nollet, Editeur scientifique Editeur : Boca Raton : CRC Press Année de publication : 2020 Importance : 1 vol. (XVIII-726 p.) Présentation : ill., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-1-138-33824-1 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy]
RAMEAU
Aliments -- Odeur ; Aliments -- Analyse sensorielle ; Aliments -- Composition ; Aliments -- Saveur ; Goût ; Perception ; Chimie analytique ; Extraction (chimie) ; Matrices ; Chromatographie ; Spectroscopie de masse ; Électrophorèse ; Production ; Bière ; Café ; Chocolat ; Produits de boulangerie-pâtisserie ; Vin ; Produits laitiers ; Viande ; Poisson ; Fruits ; Légumes ; Épices ; Plantes aromatiques ; Émulsions ; Aromatisants ; Odorat ; Chromatographie en phase gazeuse ; Aliments -- Entreposage ; Boissons alcoolisées
Thésaurus Agro-alimentaire
CUISSON ; REACTION DE MAILLARDRésumé : La 4e de couverture indique : "Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluatin of foods requires that analytical techniques keep pace with available technology [...]" Type de document : Livre Table des matières : SECTION 1 – AROMA, TASTE, AND FLAVOR
Chapter 1: Aroma and odor
Chapter 2: Flavors and taste
Chapter 3: Chemical senses and flavor perception
Chapter 4: Aroma compounds (description, biosynthesis and regulation)
Chapter 5: Orthonasal and retronasal olfaction
SECTION 2: ANALYTICAL TECHNIQUES
Chapter 6: Extraction methods of volatile compounds from food matrices
Chapter 7: The role of the gas chromatography based methodologies for the understanding of food aromas
Chapter 8: Monitoring food aroma during processing and storage by rapid analytical methods - a focus on electronic noses and mass spectrometry-based systems
Chapter 9: Hyphenated electronic nose technique for aroma analysis of foods and beverages
Chapter 10: Food aroma compounds by capillary electrophoresis
Chapter 11: Proton-transfer-reaction mass spectrometry (PTR-MS)
Chapter 12: Stable Isotope Dilution Assay
SECTION 3: PRINCIPLES OF PROCESSING, EVOLUTION AND MODIFICATION
Chapter 13: Food processing, cooking, and aging, a practical case study
Chapter 14: The Maillard reaction
Chapter 15: Production of food aroma compounds (microbial and enzymatic methodologies)
Chapter 16: Novel and emerging technologies (benefits and limitations)
SECTION 4: AROMA COMPOUNDS IN FOOD MATRICES
Chapter 17: Distillates
Chapter 18: Evolution of beer aroma
Chapter 19: Coffee flavor
Chapter 20: Aroma evolution in the chocolate production
Chapter 21: Bakery
Chapter 22: Recent advances in the study of grape and wine volatile composition: Varietal, fermentative and aging aroma compounds
Chapter 23: Milk/dairy
Chapter 24: Meat
Chapter 25: Fish
Chapter 26: Fruits and vegetables
Chapter 27: Spices and herbs
Chapter 28: Off-flavors in alcoholic beverages. An Overview
SECTION 5: INFLUENCES ON FLAVOR PERCEPTION
Chapter 29: Interactions between food matrix and aroma compounds in relation with perception
Chapter 30: Food emulsions as flavor delivery systems
Chapter 31: Relationship between structure and odor
Chapter 32: Bioactive potential of sesquiterpenesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200511 Food aroma evolution : during food processing, cooking and aging [texte imprimé] / Matteo Bordiga, Editeur scientifique ; Leo M.L. Nollet, Editeur scientifique . - Boca Raton : CRC Press, 2020 . - 1 vol. (XVIII-726 p.) : ill., couv. ill. en coul. ; 26 cm.
ISBN : 978-1-138-33824-1
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy]
RAMEAU
Aliments -- Odeur ; Aliments -- Analyse sensorielle ; Aliments -- Composition ; Aliments -- Saveur ; Goût ; Perception ; Chimie analytique ; Extraction (chimie) ; Matrices ; Chromatographie ; Spectroscopie de masse ; Électrophorèse ; Production ; Bière ; Café ; Chocolat ; Produits de boulangerie-pâtisserie ; Vin ; Produits laitiers ; Viande ; Poisson ; Fruits ; Légumes ; Épices ; Plantes aromatiques ; Émulsions ; Aromatisants ; Odorat ; Chromatographie en phase gazeuse ; Aliments -- Entreposage ; Boissons alcoolisées
Thésaurus Agro-alimentaire
CUISSON ; REACTION DE MAILLARDRésumé : La 4e de couverture indique : "Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluatin of foods requires that analytical techniques keep pace with available technology [...]" Type de document : Livre Table des matières : SECTION 1 – AROMA, TASTE, AND FLAVOR
Chapter 1: Aroma and odor
Chapter 2: Flavors and taste
Chapter 3: Chemical senses and flavor perception
Chapter 4: Aroma compounds (description, biosynthesis and regulation)
Chapter 5: Orthonasal and retronasal olfaction
SECTION 2: ANALYTICAL TECHNIQUES
Chapter 6: Extraction methods of volatile compounds from food matrices
Chapter 7: The role of the gas chromatography based methodologies for the understanding of food aromas
Chapter 8: Monitoring food aroma during processing and storage by rapid analytical methods - a focus on electronic noses and mass spectrometry-based systems
Chapter 9: Hyphenated electronic nose technique for aroma analysis of foods and beverages
Chapter 10: Food aroma compounds by capillary electrophoresis
Chapter 11: Proton-transfer-reaction mass spectrometry (PTR-MS)
Chapter 12: Stable Isotope Dilution Assay
SECTION 3: PRINCIPLES OF PROCESSING, EVOLUTION AND MODIFICATION
Chapter 13: Food processing, cooking, and aging, a practical case study
Chapter 14: The Maillard reaction
Chapter 15: Production of food aroma compounds (microbial and enzymatic methodologies)
Chapter 16: Novel and emerging technologies (benefits and limitations)
SECTION 4: AROMA COMPOUNDS IN FOOD MATRICES
Chapter 17: Distillates
Chapter 18: Evolution of beer aroma
Chapter 19: Coffee flavor
Chapter 20: Aroma evolution in the chocolate production
Chapter 21: Bakery
Chapter 22: Recent advances in the study of grape and wine volatile composition: Varietal, fermentative and aging aroma compounds
Chapter 23: Milk/dairy
Chapter 24: Meat
Chapter 25: Fish
Chapter 26: Fruits and vegetables
Chapter 27: Spices and herbs
Chapter 28: Off-flavors in alcoholic beverages. An Overview
SECTION 5: INFLUENCES ON FLAVOR PERCEPTION
Chapter 29: Interactions between food matrix and aroma compounds in relation with perception
Chapter 30: Food emulsions as flavor delivery systems
Chapter 31: Relationship between structure and odor
Chapter 32: Bioactive potential of sesquiterpenesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200511 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CONSTITUANTS ET ADDITIFS ALIMENTAIRES BOR 8.10 Papier 33004001027609 Empruntable Methods in consumer research, volume 1. New approaches to classic methods (2018)
Titre de série : Methods in consumer research, volume 1 Titre : New approaches to classic methods Type de document : texte imprimé Auteurs : Gastón Ares, Editeur scientifique ; Paula Varela, Editeur scientifique Editeur : Cambridge : Woodhead Publishing Année de publication : 2018 Collection : Woodhead Publishing Series in Food Science, Technology and Nutrition Importance : 1 vol. (XX-630 p.) Présentation : ill. en noir et en coul., couv. ill. Format : 24 cm ISBN/ISSN/EAN : 978-0-08-102089-0 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
7.1 (ANALYSE SENSORIELLE) [Classement Massy]
RAMEAU
Consommateurs ; Consommateurs -- Comportement ; Perception ; Analyse qualitative ; Ethnologie ; Analyse sensorielle ; Consommation ; Consommateurs -- Préférences ; Aliments -- Consommation -- Aspect sociologique ; Réseaux sociaux (Internet) ; Segmentation du marché
Thésaurus Agro-alimentaire
ATTITUDE DE CONSOMMATION ; PANEL DE CONSOMMATEURRésumé : Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking.
In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. And, with examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies.Type de document : Livre Table des matières : Part One: Introduction
1. Recent advances in consumer science
2. Complexity of consumer perception: thoughts on pre-preduct launch research
Part Two: Qualitative Techniques
3. New approaches to focus groups
4. Projective techniques
5. Using Ethnography in Consumer Research
6. Application of social media for consumer research
Part Three: Liking and Beyond
7. Product performance optimization
8. Consumer-based methodologies for sensory characterization
9. Dynamics of consumer perception
10. Affect-based discrimination methods
11. Emotional response to products
12. Recent Developments in conceptual profiling
13. Methodological challenges of research in nudging
Part Four: Consumer Segmentation
14. Statistical approaches for consumer segmentation
15. Including context in consumer segmentation: a literature overview shows the what, why and how
16. Oral processing, implications for consumer choice and preferences
17. Consumer Segmentation Based on Genetic Variation in Taste and Smell
Part Five: Influence of Extrinsic Product Characteristics
18. Expectations- blind/informed testing
19. Conjoint analysis in sensory and consumer science: Principles, applications and future perspectives
20. Credence
21. Information Display Matrix
22. Experimental economics to evaluate consumer preferencesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195340 Methods in consumer research, volume 1. New approaches to classic methods [texte imprimé] / Gastón Ares, Editeur scientifique ; Paula Varela, Editeur scientifique . - Cambridge : Woodhead Publishing, 2018 . - 1 vol. (XX-630 p.) : ill. en noir et en coul., couv. ill. ; 24 cm. - (Woodhead Publishing Series in Food Science, Technology and Nutrition) .
ISBN : 978-0-08-102089-0
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
7.1 (ANALYSE SENSORIELLE) [Classement Massy]
RAMEAU
Consommateurs ; Consommateurs -- Comportement ; Perception ; Analyse qualitative ; Ethnologie ; Analyse sensorielle ; Consommation ; Consommateurs -- Préférences ; Aliments -- Consommation -- Aspect sociologique ; Réseaux sociaux (Internet) ; Segmentation du marché
Thésaurus Agro-alimentaire
ATTITUDE DE CONSOMMATION ; PANEL DE CONSOMMATEURRésumé : Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking.
In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. And, with examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies.Type de document : Livre Table des matières : Part One: Introduction
1. Recent advances in consumer science
2. Complexity of consumer perception: thoughts on pre-preduct launch research
Part Two: Qualitative Techniques
3. New approaches to focus groups
4. Projective techniques
5. Using Ethnography in Consumer Research
6. Application of social media for consumer research
Part Three: Liking and Beyond
7. Product performance optimization
8. Consumer-based methodologies for sensory characterization
9. Dynamics of consumer perception
10. Affect-based discrimination methods
11. Emotional response to products
12. Recent Developments in conceptual profiling
13. Methodological challenges of research in nudging
Part Four: Consumer Segmentation
14. Statistical approaches for consumer segmentation
15. Including context in consumer segmentation: a literature overview shows the what, why and how
16. Oral processing, implications for consumer choice and preferences
17. Consumer Segmentation Based on Genetic Variation in Taste and Smell
Part Five: Influence of Extrinsic Product Characteristics
18. Expectations- blind/informed testing
19. Conjoint analysis in sensory and consumer science: Principles, applications and future perspectives
20. Credence
21. Information Display Matrix
22. Experimental economics to evaluate consumer preferencesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195340 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque ANALYSE SENSORIELLE ARE 7.1 Papier 33004001025348 Empruntable Sommes-nous tous condamnés à devenir des poissons rouges ? / Antoine Masingue in Gérer et comprendre, n° 142 (décembre 2020)
[article]
in Gérer et comprendre > n° 142 (décembre 2020) . - 64-66
Titre : Sommes-nous tous condamnés à devenir des poissons rouges ? Type de document : texte imprimé Auteurs : Antoine Masingue, Auteur Année de publication : 2020 Article en page(s) : 64-66 Note générale : À propos de l’ouvrage de Bruno PATINO, La civilisation du poisson rouge. Petit traité sur le marché de l’attention, Paris, Grasset, 2019 Langues : Français (fre) Catégories : RAMEAU
Nouvelles technologies de l'information et de la communication ; Perception ; Psychologie cognitiveRésumé : 8 secondes, c’est le temps d’attention – attention span en anglais – d’un poisson rouge : au-delà, ce dernier remet à zéro son univers mental et « découvre ainsi un monde nouveau à chaque tour de bocal » (p. 13). 9 secondes, c’est le temps d’attention d’un Millennial : au-delà, son cerveau décroche et il lui faut un nouveau stimulus. Serions-nous entrés dans la « Civilisation des poissons rouges », celle d’individus dont la capacité d’attention, de plus en plus limitée, deviendrait la nouvelle ressource rare des plateformes de l’Internet ? C’est par cette question provocante que Bruno Patino, directeur éditorial d’Arte France et doyen de l’école de journalisme de Sciences Po, entame son dernier essai, qui aborde moult réflexions stimulantes sur les mutations sociétales que nous vivons. Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=202798 [article] Sommes-nous tous condamnés à devenir des poissons rouges ? [texte imprimé] / Antoine Masingue, Auteur . - 2020 . - 64-66.
À propos de l’ouvrage de Bruno PATINO, La civilisation du poisson rouge. Petit traité sur le marché de l’attention, Paris, Grasset, 2019
Langues : Français (fre)
in Gérer et comprendre > n° 142 (décembre 2020) . - 64-66
Catégories : RAMEAU
Nouvelles technologies de l'information et de la communication ; Perception ; Psychologie cognitiveRésumé : 8 secondes, c’est le temps d’attention – attention span en anglais – d’un poisson rouge : au-delà, ce dernier remet à zéro son univers mental et « découvre ainsi un monde nouveau à chaque tour de bocal » (p. 13). 9 secondes, c’est le temps d’attention d’un Millennial : au-delà, son cerveau décroche et il lui faut un nouveau stimulus. Serions-nous entrés dans la « Civilisation des poissons rouges », celle d’individus dont la capacité d’attention, de plus en plus limitée, deviendrait la nouvelle ressource rare des plateformes de l’Internet ? C’est par cette question provocante que Bruno Patino, directeur éditorial d’Arte France et doyen de l’école de journalisme de Sciences Po, entame son dernier essai, qui aborde moult réflexions stimulantes sur les mutations sociétales que nous vivons. Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=202798 Traité d'évaluation sensorielle : dimensions cognitives et métrologiques des perceptions / Isabel Urdapilleta (2001)
Titre : Traité d'évaluation sensorielle : dimensions cognitives et métrologiques des perceptions Type de document : texte imprimé Auteurs : Isabel Urdapilleta, Auteur Editeur : Paris : Dunod Année de publication : 2001 Collection : Sciences humaines Importance : 448 p. Format : 24 x 16 cm ISBN/ISSN/EAN : 978-2-10-005710-8 Prix : 420.01 FRF Note générale : Bibliogr., Index Langues : Français (fre) Catégories : RAMEAU
Perception
Liste Plan de classement
150 (Psychologie) [Classement Paris Grignon]
Thésaurus Agrovoc
Analyse organoleptique ; Physiologie sensorielleRésumé : L'évaluation sensorielle désigne un ensemble de techniques et de pratiques qui visent à mesurer et à interpréter de façon systématique les perceptions de l'homme. Elle se situe au carrefour de la biochimie, de la psychologie sensorielle, de la psychométrie, de la cognition et de la pragmatique de la communication. On synthétise ici les types d'approche et les principales démarches méthodologiques. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=37659 Traité d'évaluation sensorielle : dimensions cognitives et métrologiques des perceptions [texte imprimé] / Isabel Urdapilleta, Auteur . - Paris : Dunod, 2001 . - 448 p. ; 24 x 16 cm. - (Sciences humaines) .
ISBN : 978-2-10-005710-8 : 420.01 FRF
Bibliogr., Index
Langues : Français (fre)
Catégories : RAMEAU
Perception
Liste Plan de classement
150 (Psychologie) [Classement Paris Grignon]
Thésaurus Agrovoc
Analyse organoleptique ; Physiologie sensorielleRésumé : L'évaluation sensorielle désigne un ensemble de techniques et de pratiques qui visent à mesurer et à interpréter de façon systématique les perceptions de l'homme. Elle se situe au carrefour de la biochimie, de la psychologie sensorielle, de la psychométrie, de la cognition et de la pragmatique de la communication. On synthétise ici les types d'approche et les principales démarches méthodologiques. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=37659 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Paris Claude Bernard Magasin MAGASIN P2001/798 Papier 33004000131337 Empruntable