Download Full eBooks in PDF
Physical Requirement Guidelines For Sensory Evaluation Laboratories Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Physical Requirement Guidelines For Sensory Evaluation Laboratories book. This book definitely worth reading, it is an incredibly well-written.
Author : Jean Eggert,Katherine Zook
Publisher : ASTM International
Page : 63 pages
File Size : 54,7 Mb
Release : 1986
Category : Sensory evaluation
ISBN : 9780803109247
Author : Jean Eggert,Katherine Zook
Publisher : Unknown
Page : 54 pages
File Size : 44,9 Mb
Release : 1986
Category : Sensory evaluation
ISBN : 0803149786
Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 46,6 Mb
Release : 2024-06-16
Category : Electronic
ISBN : OCLC:257839554
Author : Anonim
Publisher : ASTM International
Page : 62 pages
File Size : 54,5 Mb
Release : 2024-06-16
Category : Electronic
ISBN : 8210379456XXX
Author : British Standards Institute Staff
Publisher : Unknown
Page : 16 pages
File Size : 53,8 Mb
Release : 2006-12-29
Category : Electronic
ISBN : 0580498735
Sensory analysis (food), Food testing, Personnel, Management, Laboratory workers, Performance, Test laboratories, Organizations, Education, Training
Author : Morten C. Meilgaard,B. Thomas Carr,Gail Vance Civille
Publisher : CRC Press
Page : 464 pages
File Size : 43,5 Mb
Release : 2006-12-13
Category : Technology & Engineering
ISBN : 9781420005561
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, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the SpectrumTM method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples. With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing.
Author : Gail Vance Civille,B. Thomas Carr
Publisher : CRC Press
Page : 620 pages
File Size : 44,9 Mb
Release : 2015-11-04
Category : Science
ISBN : 9781482216912
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 : Sarah E. Kemp,Joanne Hort,Tracey Hollowood
Publisher : John Wiley & Sons
Page : 744 pages
File Size : 48,6 Mb
Release : 2018-01-09
Category : Technology & Engineering
ISBN : 9781118991671
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 : Geoffrey Campbell-Platt
Publisher : John Wiley & Sons
Page : 576 pages
File Size : 48,9 Mb
Release : 2017-09-22
Category : Technology & Engineering
ISBN : 9781118846247
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 : Morten C. Meilgaard,B. Thomas Carr,Gail Vance Civille
Publisher : CRC Press
Page : 478 pages
File Size : 40,7 Mb
Release : 2006-12-13
Category : Technology & Engineering
ISBN : 0849338395
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, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the SpectrumTM method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples. With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing.
Author : Alejandra M. Munoz
Publisher : Springer Science & Business Media
Page : 254 pages
File Size : 42,6 Mb
Release : 2013-11-11
Category : Technology & Engineering
ISBN : 9781489926531
This book addresses an important, but so far neglected, topic: the application of sensory evaluation to quality control. Although several articles have been pub lished that have discussed concepts of quality control/sensory evaluation (QC/sen sory) programs, Sensory Evaluation in Quality Control is the first publication that addresses this topic in a comprehensive and practical way. This book is com prehensive, in that it presents the sensory and statistical information that is needed to design and implement several types of QCfsensory programs at the plant level. The book is practical, in that it provides a step-by-step description of the complete process to implement such programs, and it illustrates this process through real examples encountered by various consumer products companies (e. g. , foods, personal care products, paper products). With this practical information, sensory and quality professionals can design and implement sound QC/sensory programs at the plant level. This book was developed to provide the sensory and quality professional with an overview and guide to apply, in a production facility, the unique techniques that are used to measure sensory responses. Therefore, the book is intended for QC and/or R&D personnel (e. g. , sensory managers and analysts, and quality profes sionals) in charge of implementing an in-plant program, as well as for the plant management and plant technical personnel (sensory coordinator and quality pro fessionals) who are ultimately responsible for the routine operation of the estab lished program.
Author : Harry T. Lawless,Hildegarde Heymann
Publisher : Springer Science & Business Media
Page : 596 pages
File Size : 46,8 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 : Harry T. Lawless
Publisher : Springer Science & Business Media
Page : 151 pages
File Size : 50,6 Mb
Release : 2012-12-12
Category : Technology & Engineering
ISBN : 9781461457138
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.
Author : Sarah E. Kemp,Tracey Hollowood,Joanne Hort
Publisher : John Wiley & Sons
Page : 210 pages
File Size : 53,7 Mb
Release : 2011-08-26
Category : Technology & Engineering
ISBN : 9781444360516
This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.
Author : Herbert Stone,Rebecca N. Bleibaum,Heather A. Thomas
Publisher : Academic Press
Page : 446 pages
File Size : 46,6 Mb
Release : 2012-09-01
Category : Technology & Engineering
ISBN : 9780123820877
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project. Emphasizes the importance of a scientific sensory methodology used to measure and understand consumer perception Illustrates the importance of planning, managing, and communicating product sensory information in a way that is actionable to developers and marketers Presents demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments Includes worked examples for interpreting and displaying results
