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| Author | : Jean Eggert |
| Publisher | : ASTM International |
| Total Pages | : 63 |
| Release | : 1986 |
| Genre | : Sensory evaluation |
| ISBN | : 0803109245 |
| Author | : Jean Eggert |
| Publisher | : |
| Total Pages | : 54 |
| Release | : 1986 |
| Genre | : Sensory evaluation |
| ISBN | : 9780803149786 |
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| Publisher | : ASTM International |
| Total Pages | : 62 |
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| Author | : British Standards Institute Staff |
| Publisher | : |
| Total Pages | : 16 |
| Release | : 2006-12-29 |
| Genre | : |
| ISBN | : 9780580498732 |
Sensory analysis (food), Food testing, Personnel, Management, Laboratory workers, Performance, Test laboratories, Organizations, Education, Training
| Author | : Morten C. Meilgaard |
| Publisher | : CRC Press |
| Total Pages | : 466 |
| Release | : 2006-12-13 |
| Genre | : Technology & Engineering |
| ISBN | : 1420005561 |
From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests,
| Author | : Gail Vance Civille |
| Publisher | : CRC Press |
| Total Pages | : 620 |
| Release | : 2015-11-04 |
| Genre | : Science |
| ISBN | : 1482216914 |
This new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. Like its predecessors, Sensory Evaluation Techniques, Fifth Edition gives a clear and concise presentation of practical solutions, accepted methods,
| Author | : Geoffrey Campbell-Platt |
| Publisher | : John Wiley & Sons |
| Total Pages | : 576 |
| Release | : 2017-09-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1118846249 |
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
| Author | : Sarah E. Kemp |
| Publisher | : John Wiley & Sons |
| Total Pages | : 744 |
| Release | : 2018-01-09 |
| Genre | : Technology & Engineering |
| ISBN | : 1118991672 |
A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.
| Author | : Harry T. Lawless |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 156 |
| Release | : 2012-12-12 |
| Genre | : Technology & Engineering |
| ISBN | : 1461457130 |
Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.
