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ADAPTATION OF THE SENSORY TEXTURE PROFILE METHOD TO SKIN CARE PRODUCTS
Author(s) -
SCHWARTZ NAOMI OSHINSKY
Publication year - 1975
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1975.tb01116.x
Subject(s) - texture (cosmology) , adaptation (eye) , sensory system , identification (biology) , ingredient , quality (philosophy) , selection (genetic algorithm) , artificial intelligence , matching (statistics) , pattern recognition (psychology) , computer science , computer vision , food science , mathematics , psychology , image (mathematics) , statistics , biology , cognitive psychology , philosophy , botany , epistemology , neuroscience
Abstract Based on the principles of sensory food texture profile, a method for evaluation of skin care products was developed and applied to ingredient selection, matching target attributes and identification of quality control problems. The method modified the original texture profile system to accommodate special problems involved in description of such qualities as application characteristics and after feel.