Psychological Basis Of Sensory Evaluation
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Psychological Basis Of Sensory Evaluation
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Author : R. L. McBride
language : en
Publisher: Elsevier Science & Technology
Release Date : 1990-01-01
Psychological Basis Of Sensory Evaluation written by R. L. McBride and has been published by Elsevier Science & Technology this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-01-01 with Technology & Engineering categories.
Early development of taste perception; Effects of aging on sensoty functioning: implications for dietary selection; The perception of complex taste stimuli; Applications of experimental psychology in sensory evaluation; Integration psychophysics; Cognitive aspects of difference testing and descriptive analysis: criterion variation and concept formation; Attitudes and beliefs as determinants of food choice; Designing products for individual customers; Three generations of sensory evaluation.
Sensory Evaluation Of Food Principles And Practices
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Author : Harry T. Lawless
language : en
Publisher: Springer Science & Business Media
Release Date : 1999-08-31
Sensory Evaluation Of Food Principles And Practices 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 1999-08-31 with Comics & Graphic Novels categories.
The book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides a practical guide to how tests are conducted and, for the reader who wishes a deeper understanding, provides the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as a stand-alone material in appendixes. Statistical applications are tailored to common and relevance are obvious, and space is not wasted on designs or analyses that are not suitable for data collection from human observers. The text presents divergent philosophies in a balanced manner. Chapters are constructed so that beginning students who want only practical aspects of conducting sensory tests will find clear instructions on how tests should be conducted. Advanced students and practitioners will profit from the detailed section on rationale and sensory evaluation issues. "It covers the entire spectrum of sensory analysis. I have read many books on this intriguing subject, but this is the Rolls-Royce." a?? Aubrey Parsons, governing council member, International Union for Food Science and Technology
Principles Of Sensory Evaluation Of Food
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Author : Maynard A. Amerine
language : en
Publisher: Elsevier
Release Date : 2013-09-11
Principles Of Sensory Evaluation Of Food written by Maynard A. Amerine and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-11 with Technology & Engineering categories.
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.
Basic Principles Of Sensory Evaluation
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Author : American Society for Testing and Materials. Subcommittee II on Principles of Psychophysical Test Methods
language : en
Publisher: ASTM International
Release Date : 1968
Basic Principles Of Sensory Evaluation written by American Society for Testing and Materials. Subcommittee II on Principles of Psychophysical Test Methods and has been published by ASTM International this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Computers categories.
Sensory Evaluation Of Food
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Author : Harry T. Lawless
language : en
Publisher: Springer Science & Business Media
Release Date : 2010-09-27
Sensory Evaluation Of Food 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 2010-09-27 with Technology & Engineering categories.
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.
Quantitative Sensory Analysis
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Author : Harry T. Lawless
language : en
Publisher: John Wiley & Sons
Release Date : 2013-07-12
Quantitative Sensory Analysis written by Harry T. Lawless 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 2013-07-12 with Technology & Engineering categories.
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 way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Quantitative Sensory Analysis is an in-depth and unique treatment of the quantitative basis of sensory testing, enabling scientists in the food, cosmetics and personal care product industries to gain objective insights into consumer preference data – vital for informed new product development. Written by a globally-recognised learer in the field, this book is suitable for industrial sensory evaluation practitioners, sensory scientists, advanced undergraduate and graduate students in sensory evaluation and sensometricians.
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.
Descriptive Analysis In Sensory Evaluation
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Author : Sarah E. Kemp
language : en
Publisher: John Wiley & Sons
Release Date : 2018-01-25
Descriptive Analysis In Sensory Evaluation written by Sarah E. Kemp 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 2018-01-25 with Technology & Engineering categories.
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.
Sensory Evaluation Of Food
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Author : Michael O'Mahony
language : en
Publisher: Routledge
Release Date : 2017-11-22
Sensory Evaluation Of Food written by Michael O'Mahony and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-22 with Technology & Engineering categories.
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.
Basic Principle Of Sensory Evaluation
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Author : Danker WH.
language : en
Publisher: ASTM International
Release Date : 1968
Basic Principle Of Sensory Evaluation written by Danker WH. and has been published by ASTM International this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with categories.