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2000, ISBN: 0834216426
2nd ed. 2000. Softcover reprint of the original 2nd ed. 2000 Kartoniert / Broschiert Betriebswirtschaft und Management, Sicherheitssysteme und Brandmeldeanlagen, Design; foodindustry; p… Mehr…
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Carpenter, Roland P.:
Guidelines for Sensory Analysis in Food Product Development and Quality Control / Roland P. Carpenter (u. a.) / Taschenbuch / Paperback / XXVIII / Englisch / 2000 / Springer US / EAN 9780834216426 - Taschenbuch2000, ISBN: 9780834216426
[ED: Taschenbuch], [PU: Springer US], 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… Mehr…
ISBN: 9780834216426
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 seve… Mehr…
ISBN: 9780834216426
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2000, ISBN: 0834216426
2nd ed. 2000. Softcover reprint of the original 2nd ed. 2000 Kartoniert / Broschiert Betriebswirtschaft und Management, Sicherheitssysteme und Brandmeldeanlagen, Design; foodindustry; p… Mehr…
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Detailangaben zum Buch - Guidelines for Sensory Analysis in Food Product Development and Quality Control
EAN (ISBN-13): 9780834216426
ISBN (ISBN-10): 0834216426
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2000
Herausgeber: Aspen Publishers Inc.,U.S.
212 Seiten
Gewicht: 0,522 kg
Sprache: eng/Englisch
Buch in der Datenbank seit 2007-06-04T20:13:27+02:00 (Zurich)
Detailseite zuletzt geändert am 2023-11-03T11:50:13+01:00 (Zurich)
ISBN/EAN: 0834216426
ISBN - alternative Schreibweisen:
0-8342-1642-6, 978-0-8342-1642-6
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: david lyon, terry lyon, carpenter david, roland best, david carp
Titel des Buches: quality control, guidelines, product, analysis, development
Daten vom Verlag:
Autor/in: Roland P. Carpenter; David H. Lyon; Terry A. Hasdell
Titel: Guidelines for Sensory Analysis in Food Product Development and Quality Control
Verlag: Springer; Springer US
210 Seiten
Erscheinungsjahr: 2000-04-30
New York; NY
Sprache: Englisch
106,99 € (DE)
109,99 € (AT)
118,00 CHF (CH)
Available
XXVIII, 210 p. 2 illus.
BC; Hardcover, Softcover / Physik, Astronomie; Sicherheitssysteme und Brandmeldeanlagen; Verstehen; control; design; food; food industry; physiology; quality; quality assurance; quality control; quality control, reliability, safety and risk; Security Science and Technology; Food Science; Business and Management; Lebensmittel- und Getränketechnologie; Betriebswirtschaft und Management; EA; BA
1—What Is Sensory Analysis Used for?.- 1.1 Providing Answers to Practical Questions.- 1.2 Specifications and Quality Control.- 1.3 Shelf-Life Studies.- 1.4 Taint Potential.- 1.5 Product Matching.- 1.6 Product Reformulation.- 1.7 Product Mapping.- 1.8 Product Acceptability.- 2—The Relationship of Physiology and Psychology to Sensory Analysis.- 2.1 Introduction.- 2.2 What Role Do the Senses Play?.- 2.3 How Do the Senses Interact?.- 2.4 Thresholds and Sensitivity.- 2.5 Individual Differences.- 2.6 Perception—The Link with the Senses.- 2.7 Which Psychological Factors May Affect Sensory Results?.- 3—How To Use Sensory Analysis To Meet Your Objective.- 3.1 Formulating the Objective.- 3.2 Decisions about Data.- 3.3 Tests Used To Achieve the Objective.- 3.4 Principles of Questionnaire Design.- 4—The Products for Sensory Analysis.- 4.1 The Nature of the Products.- 4.2 The Number of Products.- 4.3 The Assessment of the Products.- 5—Who Are the Right People for Sensory Analysis?.- 5.1 What Type of Person Is Required?.- 5.2 Selecting People for Specific Tasks.- 5.3 How Many Assessors?.- 5.4 How To Select Assessors.- 5.5 How To Train Assessors.- 5.6 Health and Welfare of Assessors.- 6—Experimental Design and Data Analysis.- 6.1 Experimental Design.- 6.2 Data Analysis.- 7—Reporting and Recording.- 7.1 Style and Content.- 7.2 Background and Objectives.- 7.3 Methods.- 7.4 Analysis of Data.- 7.5 Presentation of Results.- 7.6 Interpretation and Discussion of Results.- 7.7 Conclusions.- 7.8 Recommendations.- 7.9 Retaining Records.- 8—Putting Sensory Analysis into Practice.- 8.1 Resources.- 8.2 Practical Constraints.- 8.3 Organizing The Sensory Test.- 8.4 Assessor Briefing and Motivation.- 8.5 Setting Standards for Sensory Panels.- 8.6 Monitoring Performance of Assessors and the Panel.- 9—Case History: Specification and Quality Control.- 9.1 Background.- 9.2 Method and Approaches.- 9.3 Implementation.- 10—Case History: Shelf-Life Studies.- 10.1 Background.- 10.2 Methods and Approaches.- 10.3 Analysis and Presentation of Results.- 11—Case History: Taint Investigation.- 11.1 Background.- 11.2 Methods.- 11.3 Results.- 12—Case History: Taint Prevention.- 12.1 Background.- 12.2 Methods.- 12.3 Results.- 13—Case History: Mapping of Coffee Products.- 13.1 Introduction.- 13.2 Aims.- 13.3 Descriptive Analysis of Coffee.- 13.4 Implications for Product Matching/Mapping.- 13.5 Consumer Preferences for Coffee.- 13.6 Relating Consumer Preferences to Sensory Attributes.- 13.7 Implications for Product Matching/Mapping.- 14—Case History: Quality Control in Product Batching.- 14.1 Background.- 14.2 Methods and Approaches.- 14.3 Recommendations.- 15—Case History: Graphical Methods for Monitoring Profile Panel Performance.- 15.1 Introduction.- 15.2 Methods and Results.- 15.3 Conclusions.- Appendixes.- Appendix A—Some Useful Tables for Sensory Tests.- Appendix B—Glossary of Terms Used in Sensory Analysis.- Appendix C—Some Useful Contacts.Weitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
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