Author : American Society for Testing and Materials. Subcommittee II on Principles of Psychophysical Test Methods
Publisher : ASTM International
Page : 120 pages
File Size : 36,52 MB
Release : 1968
Category : Computers
ISBN :
Author :
Publisher :
Page : pages
File Size : 47,17 MB
Release : 1980
Category :
ISBN :
Author : Maynard A. Amerine
Publisher : Elsevier
Page : 613 pages
File Size : 50,48 MB
Release : 2013-09-11
Category : Technology & Engineering
ISBN : 1483225216
Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.
Author : Harry T. Lawless
Publisher : Springer Science & Business Media
Page : 603 pages
File Size : 29,70 MB
Release : 2010-09-27
Category : Technology & Engineering
ISBN : 1441964886
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
Author : American Society for Testing and Materials. Committee E-18 on Sensory Evaluation of Materials and Products
Publisher :
Page : 105 pages
File Size : 43,15 MB
Release : 1968
Category :
ISBN :
Author : Aminah Abdullah
Publisher :
Page : 154 pages
File Size : 17,49 MB
Release : 2018
Category :
ISBN : 9789674125844
Author : Herbert Stone
Publisher : Elsevier
Page : 327 pages
File Size : 43,80 MB
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 0323155812
Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.
Author : American Society for Testing and Materials
Publisher :
Page : pages
File Size : 47,4 MB
Release : 1968
Category :
ISBN :
Author : American Society for Testing and Materials
Publisher :
Page : 105 pages
File Size : 13,36 MB
Release : 1968
Category :
ISBN :
Author : Seyed Mohammed Bagher Hashemi
Publisher : John Wiley & Sons
Page : 393 pages
File Size : 35,21 MB
Release : 2017-12-26
Category : Technology & Engineering
ISBN : 1119149347
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.
