New Developments In Sensory Processing Research
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New Developments In Sensory Processing Research
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Author : Marcel Voisin
language : en
Publisher:
Release Date : 2013
New Developments In Sensory Processing Research written by Marcel Voisin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Science categories.
Sensory processing relates to the brains ability to organize and decipher different kinds of sensation entering the brain at the same time. In this book, the authors present current findings on new developments in sensory processing research. Topics discussed include descriptive sensory analysis of food; cellular principles of serotonergic modulation; sensory modalities processing in sensorimotor tasks depending on state and trait anxiety; and regulatory disorders of sensory processing.
Sensory Integration
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Author : Izabela Bieńkowska
language : en
Publisher:
Release Date : 2019
Sensory Integration written by Izabela Bieńkowska and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with Sensory disorders categories.
This book attempts to address and answer questions about different types of disorders in particular developmental spheres in children with learning and behavioral problems. It suggests how a child with sensory integration disorders can be helped in therapy and via other means using methods supporting disturbed sensory integration and other methods supporting the child's development.
Sensory Processing In Aquatic Environments
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Author : Shaun P. Collin
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-04-08
Sensory Processing In Aquatic Environments written by Shaun P. Collin and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-08 with Science categories.
Research on sensory processing or the way animals see, hear, smell, taste, feel and electrically and magnetically sense their environment has advanced a great deal over the last fifteen years. This book discusses the most important themes that have emerged from recent research and provides a summary of likely future directions. The book starts with two sections on the detection of sensory signals over long and short ranges by aquatic animals, covering the topics of navigation, communication, and finding food and other localized sources. The next section, the co-evolution of signal and sense, deals with how animals decide whether the source is prey, predator or mate by utilizing receptors that have evolved to take full advantage of the acoustical properties of the signal. Organisms living in the deep-sea environment have also received a lot of recent attention, so the next section deals with visual adaptations to limited light environments where sunlight is replaced by bioluminescence and the visual system has undergone changes to optimize light capture and sensitivity. The last section on central co-ordination of sensory systems covers how signals are processed and filtered for use by the animal. This book will be essential reading for all researchers and graduate students interested in sensory systems.
Sensory And Consumer Research In Food Product Design And Development
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Author : Howard R. Moskowitz
language : en
Publisher: John Wiley & Sons
Release Date : 2009-03-03
Sensory And Consumer Research In Food Product Design And Development written by Howard R. Moskowitz and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-03 with Technology & Engineering categories.
The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer – as well as general business manager – can more fully understand the consumer and target development and marketing efforts, their business will be more successful. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by sensory analysts, product developers, and market researchers in the food and beverage arena. The book’s unique perspective stems from the author team of Moskowitz, Beckley, and Resurreccion, three leading practitioners in the field, who each combines an academic and business acumen. The beginning reader will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide yet another perspective on commonly encountered problems and their practical solutions. Aimed toward all aspects of the food and beverage industry, Sensory and Consumer Research in Food Product Design and Development is especially important for those professionals involved in the early stages of product development, where business opportunity is often the greatest.
Cellular Mechanisms Of Sensory Processing
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Author : Laszlo Urban
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-06-29
Cellular Mechanisms Of Sensory Processing written by Laszlo Urban and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-29 with Medical categories.
The research field of somatosensory processing in mammals has experienced revolutionary changes in recent years. Accumulation of basic and clinical data has greatly accelerated, and new phenomena have emerged. With the aid of new, refined methods, molecular and cellular changes have been described, underlying the signal transduction-transmission between the internal/external environment and the central nervous system have been described. The discovery of the interaction between the nervous and the immune system has, for example changed our view on the development of inflammatory diseases, while the cloning of genes encoding different trophic factors has boosted studies revealing profound changes in the regeneration of neurons, and induction of changes in phenotype. The study of the pre-and postsynaptic modulation of transmitter release, and the examination of the combined effects of amino acid and peptide transmitters has become recently possible by using cultured cell lines and in vitro techniques. Although it is in embryonic state, computational properties of single DRG cells under normal and pathological conditions are being investigated. Results soon or later will have a great impact on pain research and consequently ultimately in clinical pain management. This brief introduction indicates how our knowledge of the somatosensory system has increased dramatically recently. However, many investigators cultivate only a very specific field in the growing area of somatosensory research and find it difficult to integrate a more universal knowledge of their work.
The Sensory Accommodation Framework For Technology
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Author : LouAnne Boyd
language : en
Publisher: Springer Nature
Release Date : 2024-02-02
The Sensory Accommodation Framework For Technology written by LouAnne Boyd and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-02 with Computers categories.
This book provides a thorough introduction to the many facets of designing technologies for autism, with a particular focus on optimizing visual attention frameworks. This book is designed to provide a detailed overview of several aspects of technology for autism. Each Chapter illustrates different parts of the Sensory Accommodation Framework and provides examples of relevant available technologies. The books first discusses a variety of skills that make up human development as well as a history of autism as a diagnosis and the birth of the neurodiversity movement. It goes on to detail individual types of therapy and how they interact with autism. The systems involved in sensory processing and their specific relation to autism are then explored, including through technologies that have addressed these areas and applications for designers. Readers will learn about designing sensory environments and sensory interactions, such as through virtual reality. This book places a needed emphasis on the hierarchy of information in technology development by exploring visual attention in neurodivergent conditions like autism, ADHD, and dyslexia. It also delves into the relationship between sensory perception and nonverbal communication, the bridge between sensory input and social behavior, and dynamic information. The discussion is rounded out with examinations of temporal processing as and multisensory integration as complicating factors that have existing technological solutions. Finally, the book closes with a summary of the sensory accommodation framework in respect to how each layer offers different user experience goals and specific mechanisms to promote those goals. Readers from a variety of research backgrounds will find this book informative and useful, while designers will learn essential skills for effectively designing autism technologies.
A Strategy For Using Sensory Analysis For Category Appraisal To Develop New And Improved Products
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Author : Rajesh Kumar
language : en
Publisher:
Release Date : 2020
A Strategy For Using Sensory Analysis For Category Appraisal To Develop New And Improved Products written by Rajesh Kumar and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with categories.
Food companies face the challenge of high product failure rates with 75%-90% of new food and beverage products failing within one year of launch. A majority of these products are either copy-cat, line extensions, or reformulation of existing market products. New product development (NPD) is mainly guided by marketing teams with short-term business horizons (e.g., create a new flavor for an existing product, change the color or shape, "create news", short-term sales increase, etc.) at the expense of the true product innovations wanted and needed by consumers. The scientific insights of consumer needs and behavioral and psychological science are generally complicated, less understood, and marketing teams often overlook consumer-relevant aspects. Thus, considerable work is directed at finding new technologies or processes that can create a new product without knowing whether that new product will actually fulfill consumer needs. A comprehensive sensory science-based system for new food product development is required. This research is one part of a strategy to develop example strategies for sustainable, successful food product development to meet the needs of both consumers and industry. The overall research objectives were set in partnership with the industry to produce new snack ideas to create "global" product concepts. In this project, products were targeted at international markets to address larger consumer needs. The strategy for ideation and product roadmaps was driven by a detailed assessment of international market products. The initial rounds of research included products from diverse markets (e.g., the United States, China, India, Ghana, Mexico, Colombia, Italy, Thailand). After careful consideration of the market potential, the innovative orientation of Japan (JP) and South Korea (Republic of Korea) (SK) markets, in addition to those of the U.S. were chosen for further product exploration, assessment, and ideation. Food companies are continuously exploring international markets for new flavors, textures, packaging concepts, and products for inspiration. An effective way of gathering information is to conduct on-site research but international research presents many new challenges. Therefore, the first study was designed to determine and address the methodological challenges of conducting a product category assessment in an unfamiliar country (JP). The results (published) highlight the onsite challenges and potential solutions required to conduct international research in an unfamiliar country. For example, the country's culture, law, language, customs, identity, people, product category of interest, data collection, product procurement, sampling, evaluation, and product shipment. Overall, the basic process template developed in this study is a valuable tool to perform a product category analysis in an unfamiliar country. The primary focus of this research was on texture which serves as a focus for the development of snack foods because flavor generally is easy to manipulate across various countries for similar snack products. A sensory texture lexicon for descriptive panels applicable to various processed and unprocessed snack foods (e.g., crackers, chips, vegetables, yogurt, etc.) was needed to profile snacks on sensory parameters. Thus, the second study (published) developed a multi-parameter and multi-sense sensory texture lexicon with trained descriptive panels. Eighty-five different snack and snack-like foods from eight countries were evaluated in detail. The results included the translation of the developed lexicon terms, definitions, techniques, and references terminologies into four major international languages (English, Hindi, Mandarin, and Spanish). Researchers and manufacturers can use the developed lexicon to assess snack food categories in various countries and can profile any new snack food developed to see if it matches or deviates from the target texture. In studies across countries and cultures, it is important to understand consumer terminologies and factors that can affect terminology when consumers describe their experience, concerns, and needs in snack foods. This research examined conceptual perception and linguistic barriers as key limiting factors in the cross-cultural food product development process which reduces the validity and general applicability of research results. The texture terms developed by sensory scientists are easy to translate at a scientific level to produce consistent information across cultures but are far too technical to be used to describe products to consumers. Thus, the third study (published) combined linguistic and contextual perception to explore consumer texture vocabularies. The results demonstrated that the vocabulary used by consumers to describe sensory characteristics of snack foods depends on context, culture, previous exposure, was specific to products, etc. We found divergent understanding and use of terms in each culture meaning that translation of English sensory terms without context can be problematic for non-English speaking cultures. The research results are important to understand as global companies want to market their new innovative products to local consumers as well as consumers in other cultures. The fourth study explored the robust JP and SK snack food markets to generate new snack concepts for global marketplaces. Ninety-six JP and 124 SK snack foods were categorized using sensory science tools such as product categorization, projective mapping (PM), and descriptive profiling. This research work demonstrated how developers can find white space in the marketplace by sorting in-market products using a 2-dimensional PM. Descriptive analysis was used to identify the main sensory attributes of the JP and SK snacks. The principal component analysis of descriptive data allows accessing product positioning and comparison of products in the marketplace to discover white spaces. Sensory profiles obtained from a wide range of snack foods can inspire researchers to create new product concepts with different and multi-sensory profiles. This work created a framework to discover white spaces in the marketplace and nurture new snack texture concepts to fill the identified white spaces by exploiting the main sensory attributes as product characteristics. In NPD, researchers frequently use statistical methods such as cluster analysis to segment consumers into groups based on some measure of product acceptance or to group products by sensory characteristics. However, researchers overlook the stability of clusters produced by clustering methods. Some statistical clustering methods can provide different results simply by re-running the analysis. The objects in the clusters (consumers or products) can change clusters, which influence the final solution and interpretation of data. The fifth study applied hierarchical agglomerative clustering (HAC), k-means (KM), and fuzzy clustering (FC) to a large descriptive sensory data set and compared cluster results obtained from these methods. The clustering frequency matrix was produced for KM solutions, and attributes (objects) were reorganized into groups via manual clustering (MC). Results showed that using various clustering methods and producing a clustering frequency matrix could be valuable in identifying reliable clusters in large data sets. The study concludes that results from one clustering trial and one method may not be reliable. Therefore, researchers must validate results using other cluster methods. The outcomes of this study can help to enhance confidence in results produced by clustering applications. Overall, the results of this research can help build sustainable product development systems based on examples using various food products and objectives for new food product development. By applying the research results industry and research institutions can make important progress in product development, and solve many complex issues related to the product development process.
Sensory Analysis For The Development Of Meat Products
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Author : Jose Manuel Lorenzo
language : en
Publisher: Woodhead Publishing
Release Date : 2022-01-25
Sensory Analysis For The Development Of Meat Products written by Jose Manuel Lorenzo and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-25 with Technology & Engineering categories.
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed. Discusses the use of sensory analysis as a tool for the development of meat products Explores characterization, quality, processing, new ingredients, shelf life, consumer studies, and the health aspects of meat products, with a special focus on sensory attributes Contains case studies that highlight sensory approaches and methods in the context of meat products
Sensory Motor Organizations And Development In Infancy And Early Childhood
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Author : H. Bloch
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Sensory Motor Organizations And Development In Infancy And Early Childhood written by H. Bloch and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Medical categories.
This book is the outcome of a Nato Workshop, held in France in July 1989. The workshop was organized to examine current ideas about sensory-motor organizations during human infancy and their development through early childhood. The study of sensory-motor development is experiencing a profound shift in scope, focus, methodology and theoretical foundations. Many of these changes are quite new and not yet well covered in the literature. We thought it would be useful for some of the leading researchers in this field to convene together and to compare notes, and collectively to establish future directions for the field. The reasons for a new conceptualization of sensory-motor development are no doubt numerous, but three are especially significant: 1. One concerns a shift from studying either sensory or motor processing to investigation of the relations between the two. 2. The second is connected to the new emphasis on action, and its implications for goal-directed and intentional behaviour extending over time. 3. Lastly, new theories and methodologies provide access to new tools for studying and conceptualizing the developmental process. 1.-One of the most enduring legacies of the behaviorist perspective has been a focus on the stimulus and the response to the exclusion of the relation between them (Pick, 1989). Historically, this bias translated into a research agenda in which the investigator was concerned with either perceptual or motor competence, but rarely the relation between them.
Food Oral Processing
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Author : Jianshe Chen
language : en
Publisher: John Wiley & Sons
Release Date : 2012-04-16
Food Oral Processing written by Jianshe Chen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-16 with Technology & Engineering categories.
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.