Astm Manual On Consumer Sensory Evaluation
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Astm Manual On Consumer Sensory Evaluation
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Author : ASTM Committee E-18 on Sensory Evaluation of Materials and Products
language : en
Publisher: ASTM International
Release Date : 1979
Astm Manual On Consumer Sensory Evaluation written by ASTM Committee E-18 on Sensory Evaluation of Materials and Products and has been published by ASTM International this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Consumer behavior categories.
Sensory Testing Methods
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Author : Mona B. Wolf
language : en
Publisher:
Release Date : 2020
Sensory Testing Methods written by Mona B. Wolf and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Senses and sensation categories.
"Sensory evaluation, or "sensory analysis" as it often is called, is the study of human (and sometimes other animal) responses to products or services. It usually is used to answer one of three broad categories of questions related to products: "What is the product in terms of its perceived characteristics;" "Is the product different from another product;" and "How acceptable is the product (or is it preferred to some other product)." Those three broad questions are critical to the development, maintenance, and performance of most products"
Sensory Evaluation Techniques Fourth Edition
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Author : Morten C. Meilgaard
language : en
Publisher: CRC Press
Release Date : 2006-12-13
Sensory Evaluation Techniques Fourth Edition written by Morten C. Meilgaard and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-12-13 with Technology & Engineering categories.
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.
Physical Requirement Guidelines For Sensory Evaluation Laboratories
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Author : Jean Eggert
language : en
Publisher: ASTM International
Release Date : 1986
Physical Requirement Guidelines For Sensory Evaluation Laboratories written by Jean Eggert and has been published by ASTM International this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Architecture categories.
The Role Of Sensory Analysis In Quality Control
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Author : June E. Yantis
language : en
Publisher: Astm International
Release Date : 1992-01-01
The Role Of Sensory Analysis In Quality Control written by June E. Yantis and has been published by Astm International this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-01-01 with Technology & Engineering categories.
Guidelines For The Selection And Training Of Sensory Panel Members
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Author : American Society for Testing and Materials
language : en
Publisher: ASTM International
Release Date : 1981
Guidelines For The Selection And Training Of Sensory Panel Members written by American Society for Testing and Materials and has been published by ASTM International this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Sensory evaluation categories.
Chapter 1 General Requirements For Sensory Testing
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Author :
language : en
Publisher:
Release Date : 1996
Chapter 1 General Requirements For Sensory Testing written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Senses and sensation categories.
Sensory testing requires special controls of various kinds. If they are not employed, results may be biased or sensitivity may be reduced. Most of these controls depend on, or are affected by, the physical setting in which tests are conducted. The major environmental controls include elimination of irrelevant odor or light stimulation, elimination of psychological distraction, and providing a comfortable work environment.
Sensory And Consumer Research In Food Product Design And Development
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Author : Howard R. Moskowitz
language : en
Publisher: John Wiley & Sons
Release Date : 2012-01-24
Sensory And Consumer Research In Food Product Design And Development written by Howard R. Moskowitz and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-24 with Technology & Engineering categories.
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.
Sensory Evaluation Of Food
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Author : Hildegarde Heymann
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-08
Sensory Evaluation Of Food written by Hildegarde Heymann and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-08 with Technology & Engineering categories.
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 well 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 participate in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They are also expected to be well 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.
Laboratory Exercises For Sensory Evaluation
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Author : Harry T. Lawless
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-12
Laboratory Exercises For Sensory Evaluation written by Harry T. Lawless and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-12 with Technology & Engineering categories.
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.