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Author: Armed Forces Food and Container Institute (U.S.)
Publisher: National Academies
ISBN:
Category : Flavor
Languages : en
Pages : 128
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Book Description
Author: Armed Forces Food and Container Institute (U.S.)
Publisher: National Academies
ISBN:
Category : Flavor
Languages : en
Pages : 128
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Book Description
Author: Quartermaster Food and Container Institute for the Armed Forces (Chicago, Ill.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 138
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Book Description
Author: Armed Forces Food and Container Institute (U.S.)
Publisher: National Academies
ISBN:
Category : Flavor
Languages : en
Pages : 158
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Book Description
Author: Quartermaster Food and Container Institute for the Armed Forces (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 128
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Book Description
Author: Harry T. Lawless
Publisher: Springer Science & Business Media
ISBN: 1441964886
Category : Technology & Engineering
Languages : en
Pages : 603
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Book Description
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.
Author: Armed Forces Food and Container Institute (U.S.)
Publisher:
ISBN:
Category : Flavor
Languages : en
Pages : 128
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Book Description
Author: David H. Lyon
Publisher: Springer Science & Business Media
ISBN: 1461519993
Category : Technology & Engineering
Languages : en
Pages : 141
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Book Description
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.
Author: Barbara L. Bell
Publisher:
ISBN:
Category : Flavor
Languages : en
Pages : 74
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Book Description
The 293 items cited in this bibliography represent recent (1950 to 1964) contributions to the rapidly growing fields of food acceptance and preference research and related areas. There are 173 annotated entries. Most of these are items published in the scientific and technical journals of relevant subject areas -- food science and technology, psychology, and marketing research. The other 120 entries are reports published by several of the branches of the U.S. Government.
Author: Quartermaster Food and Container Institute for the Armed Forces (U.S.).
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1194
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Book Description
Author: Herbert Stone
Publisher: Academic Press
ISBN: 0123820871
Category : Technology & Engineering
Languages : en
Pages : 449
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Book Description
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project.
