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Author: Rajnibhas Sukeaw Samakradhamrongthai
Publisher: Springer Nature
ISBN: 3031626125
Category :
Languages : en
Pages : 379
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Book Description
Author: Rajnibhas Sukeaw Samakradhamrongthai
Publisher: Springer Nature
ISBN: 3031626125
Category :
Languages : en
Pages : 379
Get Book Here
Book Description
Author: J K Parker
Publisher: Elsevier
ISBN: 1782421114
Category : Technology & Engineering
Languages : en
Pages : 448
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Book Description
Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour. - Covers the analysis and characterisation of aromas and taste compounds - Examines how aromas can be created and predicted - Reviews how different flavours are perceived
Author: Andree Voilley
Publisher: Taylor & Francis US
ISBN: 9781855739604
Category : Business & Economics
Languages : en
Pages : 476
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Book Description
Annotation The flavour of a food is one of its most important qualities. Edited by two leading authorities in the field, and with a distinguished international team of contributors, this important collection summarises the wealth of recent research on how flavour develops in food and is then perceived by the consumer. The first part of the book reviews ways of measuring flavour. Part 2 looks at the ways flavour is retained and released in food. It considers the way flavour is retained in particular food matrices, how flavour is released during the process of eating, and the range of influences governing how flavour is perceived by the consumer. Flavour in food guides the reader through a complex subject and provides the essential foundation in both understanding and controlling food flavour. CONTENTS Part 1 Characterisation of aroma compounds: Choosing the correct analytical technique; Gaschromatography olfactometry; Human perception of taste compounds; Sensory analysis of food flavour; Matching sensory and instrumental data. Part 2 Flavour retention and release in the food matrix: Flavour binding; Emulsion-flavour interactions; Carbohydrate-flavour interactions; Modelling aroma interactions; The process of flavour release; Odourtaste interactions in flavour perception; Modulation of taste by flavour preferences.
Author: Claudia Ruiz-Capillas
Publisher:
ISBN: 9783036514253
Category :
Languages : en
Pages : 221
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Book Description
Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).
Author: Betina Piqueras-Fiszman
Publisher: Woodhead Publishing
ISBN: 008100351X
Category : Technology & Engineering
Languages : en
Pages : 378
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Book Description
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Author: Sarah E. Kemp
Publisher: John Wiley & Sons
ISBN: 1118991672
Category : Technology & Engineering
Languages : en
Pages : 748
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Book Description
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.
Author: Elisabeth Guichard
Publisher: John Wiley & Sons
ISBN: 1118929411
Category : Technology & Engineering
Languages : en
Pages : 422
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Book Description
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
Author: E Kress-Rogers
Publisher: Woodhead Publishing
ISBN: 9781855735606
Category : Business & Economics
Languages : en
Pages : 878
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Book Description
This collection of 23 contributions reviews the most common instruments for measuring food quality both on the processing line and in the laboratory. Each chapter describes an instrument's underlying principles with emphasis on aspects relevant to food applications, identifies the significance of the variables measured, and assesses the accuracy of the technique for specific food groups. The second edition adds eight chapters. Annotation copyrighted by Book News Inc., Portland, OR.
Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1498721788
Category : Technology & Engineering
Languages : en
Pages : 666
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Book Description
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1482276453
Category : Technology & Engineering
Languages : en
Pages : 892
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Book Description
This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutri
