piggott paterson (22 risultati)

Condizione: Brand New. New.SoftCover International edition. Different ISBN and Cover image but contents are same as US edition.Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condizione: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.

Hardcover. Condizione: New. ISBN:9781071605660,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.

Condizione: New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability.

Condizione: New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability.

Condizione: New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability.

Hardcover. Condizione: New. Brand New ! Fast Delivery "International Edition " and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 4-6 Working days .and we do have flat rate for up to 2LB. Extra shipping charges will be requested This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.

Condizione: New. In.

Paperback. Condizione: New.

Rilegato in Tela. Condizione: fine. Edited by A. Paterson and J. R. Piggott.English Text.New York, 1994; clothbound, pp. 318, cm 16x24. Libro.

Condizione: New. In English.

Paperback. Condizione: Like New. Like New. book.

24 cm. original hardcover, dustjacket. xvi,318 pp. ills, diagrams. references. index. -(library label on first endpaper, corners very slightly bumped, otherwise very good). 777g.

Hardback. Condizione: New.

Condizione: New. In.

Condizione: New.

Hardback. Condizione: New.

Buch. Condizione: Neu. Neuware - 1 Predicting acceptability from flavour data.- Abstract.- 1.1 Introduction.- 1.1.1 Procedure considerations.- 1.1.2 Design considerations.- 1.1.3 Analysis considerations.- 1.1.4 Practical considerations.- 1.2 Examples of the multiple regression approach.- 1.2.1 Predicting hedonic values of raw carrot texture from sensory descriptive attributes.- 1.2.2 Predicting hedonic values of cooked rice from sensory descriptive attributes.- 1.2.3 Predicting strawberry jam preference from sensory and analytical variables.- 1.3 Conclusion.- References.- 2 Sensory analysis of flavours.- Abstract.- 2.1 Introduction.- 2.1.1 Definition.- 2.1.2 Quality: two sources of variables.- 2.2 The sensory instruments.- 2.3 Psychology.- 2.4 Psychophysics.- 2.5 Physiology: oral, nasal, retronasal and trigeminal perception.- 2.6 Sensory analysis.- 2.6.1 The possibilities.- 2.6.2 The tool box.- 2.6.3 Quality of judgement.- 2.6.4 Scales.- 2.6.5 Methods.- 2.6.6 Sensory technique.- References.- 3 Food acceptability.- Abstract.- 3.1 Introduction.- 3.2 Tools for measuring and understanding product acceptance and perception.- 3.3 Measuring acceptance.- 3.3.1 Environment and context.- 3.3.2 Products being considered.- 3.3.3 Product associations.- 3.3.4 Availability and familiarity.- 3.3.5 Variety.- 3.3.6 Interviewer influence.- 3.4 Methods for exploring underlying causes of acceptance.- 3.4.1 Regression modelling.- 3.4.2 Trade-off modelling and conjoint analysis.- 3.4.3 Behavioural modelling.- 3.4.4 Information-processing-network approaches.- 3.5 Conclusions.- References.- 4 Psychology and psychophysiological measurements of flavour.- Abstract.- 4.1 Introduction.- 4.2 The physiological study of eating behaviours.- 4.3 Psychophysiological techniques.- 4.4 R. W. Moncrieff.- 4.5 Averaged evoked potentials.- 4.6 Psychophysiology, EEG and brain electrical activity mapping.- 4.7 Neuropsychology and the cerebral cortex.- 4.8 The Warwick olfaction research methodology.- 4.8.1 The quantification of BEAM maps.- 4.9 A BEAM investigation using infants and a longitudinal adult study.- 4.10 Event-related potentials and food odours.- 4.11 Conclusions.- References.- 5 Matching sensory and instrumental analyses.- Abstract.- 5.1 Introduction.- 5.2 Goals.- 5.2.1 Understanding causal relationships.- 5.2.2 Finding calibration and prediction models.- 5.2.3 Application in quality assurance and management.- 5.3 Methods.- 5.3.1 Sensory methods.- 5.3.2 Instrumental methods.- 5.3.3 Computers and data analytical methods.- 5.4 Philosophy.- 5.4.1 To what extent can flavour be measured .- 5.4.2 Philosophical concepts of relevance in flavour assessment.- 5.5 Qualimetrics.- 5.5.1 Why qualimetrics .- 5.5.2 Definitions.- 5.5.3 Multivariate psychophysics.- 5.5.4 Multivariate data analysis.- 5.5.5 Multivariate calibration and prediction.- 5.6 Examples.- 5.6.1 Goals.- 5.6.2 Materials and methods.- 5.6.3 Results: rapid, relevant and reliable methods (goal 1).- 5.6.4 Results: use of prior knowledge (goal 2).- 5.6.5 Discussion.- 5.7 Conclusions.- Acknowledgement.- References.- 6 Product optimization.- Abstract.- 6.1 Introduction.- 6.1.1 Optimization procedure.- 6.1.2 Definition of the desired response.- 6.2 Applications of response surface optimization.- 6.2.1 Thiamine and SO2 content in quality white wine production.- 6.2.2 Optimization of wine fermentation by using immobilized yeast cells.- 6.2.3 Optimization of Provolone cheese quality (preference) by sensory descriptive analysis.- 6.3 Conclusion.- References.- 7 Software for data collection and processing.- Abstract.- 7.1 Introduction.- 7.2 Software for data collection.- 7.3 Software for data analysis (traditional statistical analysis).- 7.4 Software for data exploration.- 7.5 The future.- Acknowledgements.- References.- 8 Citrus breeding and flavour.- Abstract.- 8.1 Introduction.- 8.2 Botanical considerations.- 8.2.1 Taxonomic systems.- 8.2.2 Breeding problems.- 8.3 Breeding of citrus flavours.- 8.3.1 Sensory analysis.- 8.3.2 Nonvolatile flavours.-.

Condizione: Sehr gut. Zustand: Sehr gut | Seiten: 340 | Sprache: Englisch | Produktart: Bücher | An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.

Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. There has been increasing interest in recent years in the concept and production of natural foods. Advertising claims that food is natural, without additives or artificial ingredients, have taken on great importance in marketing. Consumption of food that ca.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Predicting Acceptability From Flavor Data. Sensory Analysis of Flavors. Food Acceptability. Psychology and Psychophysiological Measurements of Flavor. Matching Sensory and Instrumental Analysis. Product Optimization. Software for Data Collection and Proc.