Guidelines For Sensory Analysis Of Protected Designation Of Origin Food Products And Wines
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Guidelines For Sensory Analysis Of Protected Designation Of Origin Food Products And Wines
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Author : Francisco J. Pérez Elortondo
language : en
Publisher:
Release Date : 2021
Guidelines For Sensory Analysis Of Protected Designation Of Origin Food Products And Wines written by Francisco J. Pérez Elortondo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with categories.
Guidelines For Sensory Analysis In Food Product Development And Quality Control
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Author : David H. Lyon
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Guidelines For Sensory Analysis In Food Product Development And Quality Control written by David H. Lyon 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 2012-12-06 with Technology & Engineering categories.
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.
Guidelines For Sensory Analysis In Food Product Development And Quality Control
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Author : Roland P. Carpenter
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Guidelines For Sensory Analysis In Food Product Development And Quality Control written by Roland P. Carpenter 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 2012-12-06 with Technology & Engineering categories.
Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. 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 always 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 scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.
Proceedings Of The 17th International Conference On Industrial Engineering And Industrial Management Icieim Xxvii Congreso De Ingenier A De Organizaci N Cio2023
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Author : Joaquín Bautista-Valhondo
language : en
Publisher: Springer Nature
Release Date :
Proceedings Of The 17th International Conference On Industrial Engineering And Industrial Management Icieim Xxvii Congreso De Ingenier A De Organizaci N Cio2023 written by Joaquín Bautista-Valhondo and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Food Protected Designation Of Origin
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Author :
language : en
Publisher: Newnes
Release Date : 2013-06-11
Food Protected Designation Of Origin written by and has been published by Newnes this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-11 with Science categories.
Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods. They are important tools that protect the names of regional foods, such as wines, cheeses, hams, sausages and olives, so that only foods that genuinely originate in a particular region are allowed to be identified as such. The economic value of these regional foods, as well as the increased interest from consumers and the food industry about the traceability and origin of food, mean that it has become necessary to establish methods for PDO and PGI authentication based on the specific characteristics and chemical markers of these kinds of products. This book offers a complete guide of the methods available to authenticate food PDO, beginning with an explanation of the analytical and chemometric methods available for PDO authentication, before looking at the main foods covered, PGI labels and the social and legal framework for food PGIs. It will be of interest to people engaged in the fields of food production, commercialization and consumption, as well as policymakers and control laboratories. Offers a complete guide to the methods available for food Protected Designation of Origin (PDO) authentication Explains the analytical and chemometric methods Focuses on the various food products covered by authentication labels
Food Protected Designation Of Origin
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Author :
language : en
Publisher:
Release Date : 2013
Food Protected Designation Of Origin written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Food categories.
Protected Designation of Origin (PDO) taken together with other geographical indicators, such as Protected Geographical Indication (PGI) and Traditional Specialty Guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods. They are important tools that protect the names of regional foods, such as wines, cheeses, hams, sausages and olives, so that only foods that genuinely originate in a particular region are allowed to be identified as such. The economic value of these regional foods, as well as the increased interest from consumers.
Sensory Analysis For Food And Beverage Quality Control
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Author : David Kilcast
language : en
Publisher: Elsevier
Release Date : 2010-05-24
Sensory Analysis For Food And Beverage Quality Control written by David Kilcast and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-24 with Technology & Engineering categories.
Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
Guidelines For Sensory Analysis In Food Product Development And Quality Control
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Author : D. H. Lyon
language : en
Publisher:
Release Date : 1992
Guidelines For Sensory Analysis In Food Product Development And Quality Control written by D. H. Lyon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with categories.
What is sensory analysis used for?; how to use sensory analysis to meet your objective; what samples are being analysed; who are the right people for sensory analysis?; experimental design and data analysis; putting sensory analysis into practice; reporting and recording; case history: shelf-life studies; case history: product matching; case history: product matching achieved through product mapping; case history: taint investigation; case history: taint prevention; case history: specification and quality control.
Sensory Analysis
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Author : ISO.
language : en
Publisher:
Release Date : 2011
Sensory Analysis written by ISO. and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Color of food categories.
Guidelines For Sensory Analysis In Food Product Development And Quality Control
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Author : David H. Lyon
language : en
Publisher: Chapman & Hall
Release Date : 1992
Guidelines For Sensory Analysis In Food Product Development And Quality Control written by David H. Lyon and has been published by Chapman & Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Food categories.