ISBN 10: 0857094394 / ISBN 13: 9780857094391
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Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "Food scientists survey some instrumental approaches to measuring food quality that correlate strongly with sensory quality assessments, in order to help companies bypass the expensive and tedious practice of having people actually taste their products. They cover principles and practice, methods, and the assessing the quality of specific foods. The topics include food appearance quality assessment and specification, principles of food viscosity analysis,."-- ProtoView.com, February 2014. Codice inventario libreria

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Riassunto: Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.

After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.

Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement.

  • Reviews the range and use of instrumental methods for measuring sensory quality
  • Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity
  • Reviews advances in methods for instrumental assessment of food sensory quality

Sinossi: Consumer enjoyment of food and drink products is strongly determined by sensory quality.  Therefore, instrumental measurements of sensory quality are of growing importance in both complementing data provided by sensory panels and in providing valuable information in situations where sensory panels are not feasible. The editor and contributors review the range and use of instrumental methods for measuring sensory quality by covering the principles and practice of food sensory quality assessment and looking at  the instrumental assessment of particular foods.

After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavor, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality, such as food color measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavor measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavor analysis methods for food authentication. Finally, the third, and final, section focuses on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, fruit and vegetables and wine, beer, and juices.

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Editore: Woodhead Publishing
ISBN 10: 0857094394 ISBN 13: 9780857094391
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Descrizione libro Woodhead Publishing. Condizione libro: Very Good. Item is in excellent condition. May have minor cosmetic damage. Ships next business day!. Codice libro della libreria OFH-2990000173232

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Editore: Woodhead Publishing (2017)
ISBN 10: 0857094394 ISBN 13: 9780857094391
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Descrizione libro Woodhead Publishing, 2017. Hardcover. Condizione libro: New. This item is printed on demand. Codice libro della libreria P110857094394

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Ed. by David Kilcast.
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Descrizione libro Woodhead Publishing. Brand NEW! Hardcover. Codice libro della libreria 415500

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Editore: ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2013)
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Descrizione libro ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2013. Hardback. Condizione libro: New. 236 x 162 mm. Language: English . Brand New Book. Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Codice libro della libreria AA59780857094391

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Editore: ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2013)
ISBN 10: 0857094394 ISBN 13: 9780857094391
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Descrizione libro ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2013. Hardback. Condizione libro: New. 236 x 162 mm. Language: English . Brand New Book. Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Codice libro della libreria AA59780857094391

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David Kilcast
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ISBN 10: 0857094394 ISBN 13: 9780857094391
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Descrizione libro Woodhead Publishing Ltd 2013-10-07, 2013. Hardcover. Condizione libro: New. Codice libro della libreria NU-ELS-00012309

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Kilcast, David (EDT)
Editore: Elsevier Science & Technology 2013-09-30, Cambridge (2013)
ISBN 10: 0857094394 ISBN 13: 9780857094391
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Descrizione libro Elsevier Science & Technology 2013-09-30, Cambridge, 2013. hardback. Condizione libro: New. Codice libro della libreria 9780857094391

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David Kilcast
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Descrizione libro Elsevier Science & Technology. Hardback. Condizione libro: new. BRAND NEW, Instrumental Assessment of Food Sensory Quality: A Practical Guide, David Kilcast, Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. * Reviews the range and use of instrumental methods for measuring sensory quality* Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity* Reviews advances in methods for instrumental assessment of food sensory quality. Codice libro della libreria B9780857094391

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David Kilcast
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Descrizione libro Woodhead Publishing, 2013. Condizione libro: New. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. Editor(s): Kilcast, David. Series: Woodhead Publishing Series in Food Science, Technology and Nutrition. Num Pages: 658 pages, colour illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 244 x 172 x 40. Weight in Grams: 1136. . 2013. 1st Edition. Hardcover. . . . . . Codice libro della libreria V9780857094391

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Descrizione libro Woodhead Publishing, 2013. Condizione libro: New. book. Codice libro della libreria ria9780857094391_rkm

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