Sensory Evaluation of Food Principles and Practices /

Sensory Evaluation of Food Principles and Practices /

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The field of sensory science has grown exponentially since the publication of the first edition of Sensory Evaluation of Food. 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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς: Lawless, Harry T. (Συγγραφέας), Heymann, Hildegarde (Συγγραφέας)
Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
Γλώσσα:English
Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2010.
Έκδοση:2.
Σειρά:Food Science Text Series,
Θέματα:
Chemistry.
Neurochemistry.
Food > Biotechnology.
Proteins.
Food Science.
Receptors.
Διαθέσιμο Online:Full Text via HEAL-Link
Πίνακας περιεχομένων:
  • Physiological and Psychological Foundations of Sensory Function
  • Principles of Good Practice
  • Discrimination Testing
  • Similarity, Equivalence Testing, and Discrimination Theory
  • Measurement of Sensory Thresholds
  • Scaling
  • Time–Intensity Methods
  • Context Effects and Biases in Sensory Judgment
  • Descriptive Analysis
  • Texture Evaluation
  • Color and Appearance
  • Preference Testing
  • Acceptance Testing
  • Consumer Field Tests and Questionnaire Design
  • Qualitative Consumer Research Methods
  • Quality Control and Shelf-Life (Stability) Testing
  • Data Relationships and Multivariate Applications
  • Strategic Research
  • Erratum to: Similarity, Equivalence Testing, and Discrimination Theory.

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