Sensory Evaluation Of Food Principles And Practices

Author : Harry T. Lawless,Hildegarde Heymann
Publisher : Springer Science & Business Media
Page : 596 pages
File Size : 45,6 Mb
Release : 2010-09-27
Category : Technology & Engineering
ISBN : 1441964886

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Sensory Evaluation of Food by Harry T. Lawless,Hildegarde Heymann Pdf

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 : Heymann,Safren
Publisher : Springer Science & Business Media
Page : 128 pages
File Size : 46,7 Mb
Release : 1999
Category : Electronic
ISBN : 1441974512

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Sensory Evaluation of Food: Principles and Practices by Heymann,Safren Pdf

Author : Herbert Stone
Publisher : Elsevier
Page : 327 pages
File Size : 50,6 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323155816

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Sensory Evaluation Practices by Herbert Stone Pdf

Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.

Author : Harry T. Lawless,Hildegarde Heymann
Publisher : Springer Science & Business Media
Page : 842 pages
File Size : 53,6 Mb
Release : 2013-12-11
Category : Technology & Engineering
ISBN : 9781461578437

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Sensory Evaluation of Food by Harry T. Lawless,Hildegarde Heymann Pdf

The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced weil beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to partleipale in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They arealso expected tobe weil versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV :xvi PREFACE measurement problems that are not present in instrumental methods.

Author : Michael O'Mahony
Publisher : Routledge
Page : 465 pages
File Size : 40,5 Mb
Release : 2017-11-22
Category : Technology & Engineering
ISBN : 9781351416894

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Sensory Evaluation of Food by Michael O'Mahony Pdf

Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.

Author : Maynard A. Amerine,Rose Marie Pangborn,Edward B. Roessler
Publisher : Elsevier
Page : 613 pages
File Size : 48,9 Mb
Release : 2013-09-11
Category : Technology & Engineering
ISBN : 9781483225210

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Principles of Sensory Evaluation of Food by Maynard A. Amerine,Rose Marie Pangborn,Edward B. Roessler Pdf

Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.

Author : Seyed Mohammed Bagher Hashemi,Amin Mousavi Khaneghah,Anderson de Souza Sant'Ana
Publisher : John Wiley & Sons
Page : 393 pages
File Size : 44,9 Mb
Release : 2017-12-26
Category : Technology & Engineering
ISBN : 9781119149347

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Essential Oils in Food Processing: Chemistry, Safety and Applications by Seyed Mohammed Bagher Hashemi,Amin Mousavi Khaneghah,Anderson de Souza Sant'Ana Pdf

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.

Author : David H. Lyon,Mariko A. Francombe,Terry A. Hasdell
Publisher : Springer Science & Business Media
Page : 141 pages
File Size : 52,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461519997

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Guidelines for Sensory Analysis in Food Product Development and Quality Control by David H. Lyon,Mariko A. Francombe,Terry A. Hasdell Pdf

Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.

Author : Sarah E. Kemp,Joanne Hort,Tracey Hollowood
Publisher : John Wiley & Sons
Page : 744 pages
File Size : 55,7 Mb
Release : 2018-01-09
Category : Technology & Engineering
ISBN : 9781118991671

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Descriptive Analysis in Sensory Evaluation by Sarah E. Kemp,Joanne Hort,Tracey Hollowood Pdf

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 : Meilgaard
Publisher : CRC Press
Page : 184 pages
File Size : 53,9 Mb
Release : 1987-07-31
Category : Technology & Engineering
ISBN : UCSC:32106007529073

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Sensory Evaluation Techqs by Meilgaard Pdf

Abstract: A 2-volum reference set is designed to provide sufficient and appropriate information to aid food technologists, research scientists, and other food and nutrition professionals in industrial, academic, and government setting in conducting viable sensory evaluations. Volume I covers: background information on the characteristics of sensory attributes and how they are perceived; design criteria for sensory test rooms; factors influencing sensory evaluation conclusions compilation and description of sensory test methods. Volum II covers: qualitative and quantitative aspects of descriptive analysis techniques; consumer acceptability test; the selection/training of sensory panel members; the use of basic probability and statistical methods and of advanced statistical techniques; guidelines for selecting techniques and for reporting results; and a collection of 12 statistical.

Author : Sarah E. Kemp,Tracey Hollowood,Joanne Hort
Publisher : John Wiley & Sons
Page : 210 pages
File Size : 40,6 Mb
Release : 2011-08-26
Category : Technology & Engineering
ISBN : 9781444360516

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Sensory Evaluation by Sarah E. Kemp,Tracey Hollowood,Joanne Hort Pdf

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 : Stephanie Clark,Michael Costello,MaryAnne Drake,Floyd Bodyfelt
Publisher : Springer Science & Business Media
Page : 576 pages
File Size : 43,9 Mb
Release : 2009-07-30
Category : Technology & Engineering
ISBN : 9780387774084

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The Sensory Evaluation of Dairy Products by Stephanie Clark,Michael Costello,MaryAnne Drake,Floyd Bodyfelt Pdf

The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Author : Sebastiano Porretta,Howard Moskowitz,Attila Gere
Publisher : Royal Society of Chemistry
Page : 209 pages
File Size : 43,7 Mb
Release : 2021-04-07
Category : Science
ISBN : 9781839161391

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Consumer-based New Product Development for the Food Industry by Sebastiano Porretta,Howard Moskowitz,Attila Gere Pdf

This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.

Author : S. Suzanne Nielsen
Publisher : Springer Science & Business Media
Page : 150 pages
File Size : 53,6 Mb
Release : 2010-03-20
Category : Technology & Engineering
ISBN : 9781441914637

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Food Analysis Laboratory Manual by S. Suzanne Nielsen Pdf

This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

Author : Fidel Toldrá
Publisher : John Wiley & Sons
Page : 575 pages
File Size : 52,8 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9780470376348

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Handbook of Fermented Meat and Poultry by Fidel Toldrá Pdf

An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.