Guidelines for Sensory Analysis in Food Product Development and Quality Control
Carpenter, Roland P.; Lyon, David H.; Hasdell, Terry A.
ISBN 10: 0834216426 ISBN 13: 9780834216426
Editore: Springer, 2000
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In English. Codice articolo ria9780834216426_new
Riassunto:
Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures.
Contenuti: Introduction. What is Sensory Analysis Used For? The Relationship of Physiology and Psychology to Sensory Analysis. How to Use Sensory Analysis To Meet Your Objective. The Products for Sensory Analysis. Who Are the Right People for Sensory Analysis? Experimental Design and Data Analysis. Reporting and Recording. Putting Sensory Analysis into Practice. Case History: Specification and Quality Control. Case History: Shelf-Life Studies. Case History: Taint Investigation. Case History: Taint Prevention. Case History: Mapping of Coffee Products. Case History: Quality Control in Product Batching. Case History: Graphical Methods for Monitoring Profile Panel Performance. Appendix. Glossary. Bibliography
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Titolo: Guidelines for Sensory Analysis in Food ...
Casa editrice: Springer
Data di pubblicazione: 2000
Legatura: Brossura
Condizione: New
Edizione: seconda edizione