Instrumental Assessment of Food Sensory Quality PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Instrumental Assessment of Food Sensory Quality PDF full book. Access full book title Instrumental Assessment of Food Sensory Quality by David Kilcast. Download full books in PDF and EPUB format.
Author: David Kilcast
Publisher: Elsevier
ISBN: 0857098853
Category : Technology & Engineering
Languages : en
Pages : 664
Get Book Here
Book Description
Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. - Reviews the range and use of instrumental methods for measuring sensory quality - Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity - Reviews advances in methods for instrumental assessment of food sensory quality
Author: David Kilcast
Publisher: Elsevier
ISBN: 0857098853
Category : Technology & Engineering
Languages : en
Pages : 664
Get Book Here
Book Description
Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. - Reviews the range and use of instrumental methods for measuring sensory quality - Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity - Reviews advances in methods for instrumental assessment of food sensory quality
Author: Joseph Kerry
Publisher: Elsevier
ISBN: 1845695437
Category : Technology & Engineering
Languages : en
Pages : 687
Get Book Here
Book Description
Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. - Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging - Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity - Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Author: Edgar Chambers IV
Publisher: MDPI
ISBN: 3039214330
Category : Technology & Engineering
Languages : en
Pages : 132
Get Book Here
Book Description
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.
Author: David H. Lyon
Publisher: Springer Science & Business Media
ISBN: 1461519993
Category : Technology & Engineering
Languages : en
Pages : 141
Get Book Here
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: David Kilcast
Publisher: Elsevier
ISBN: 1845699513
Category : Technology & Engineering
Languages : en
Pages : 400
Get Book Here
Book Description
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
Author: Ned Block
Publisher: MIT Press
ISBN: 9780262522106
Category : Psychology
Languages : en
Pages : 884
Get Book Here
Book Description
Intended for anyone attempting to find their way through the large and confusingly interwoven philosophical literature on consciousness, this reader brings together most of the principal texts in philosophy (and a small set of related key works in neuropsychology) on consciousness through 1997, and includes some forthcoming articles. Its extensive coverage strikes a balance between seminal works of the past few decades and the leading edge of philosophical research on consciousness.As no other anthology currently does, The Nature of Consciousness provides a substantial introduction to the field, and imposes structure on a vast and complicated literature, with sections covering stream of consciousness, theoretical issues, consciousness and representation, the function of consciousness, subjectivity and the explanatory gap, the knowledge argument, qualia, and monitoring conceptions of consciousness. Of the 49 contributions, 18 are either new or have been adapted from a previous publication.
Author: Alejandra M. Munoz
Publisher: Springer Science & Business Media
ISBN: 1489926534
Category : Technology & Engineering
Languages : en
Pages : 254
Get Book Here
Book Description
This book addresses an important, but so far neglected, topic: the application of sensory evaluation to quality control. Although several articles have been pub lished that have discussed concepts of quality control/sensory evaluation (QC/sen sory) programs, Sensory Evaluation in Quality Control is the first publication that addresses this topic in a comprehensive and practical way. This book is com prehensive, in that it presents the sensory and statistical information that is needed to design and implement several types of QCfsensory programs at the plant level. The book is practical, in that it provides a step-by-step description of the complete process to implement such programs, and it illustrates this process through real examples encountered by various consumer products companies (e. g. , foods, personal care products, paper products). With this practical information, sensory and quality professionals can design and implement sound QC/sensory programs at the plant level. This book was developed to provide the sensory and quality professional with an overview and guide to apply, in a production facility, the unique techniques that are used to measure sensory responses. Therefore, the book is intended for QC and/or R&D personnel (e. g. , sensory managers and analysts, and quality profes sionals) in charge of implementing an in-plant program, as well as for the plant management and plant technical personnel (sensory coordinator and quality pro fessionals) who are ultimately responsible for the routine operation of the estab lished program.
Author: Patrick F. Fox
Publisher: Academic Press
ISBN: 9780122636523
Category :
Languages : en
Pages : 656
Get Book Here
Book Description
Author: Austen Clark
Publisher: Oxford University Press on Demand
ISBN: 9780198236801
Category : Philosophy
Languages : en
Pages : 250
Get Book Here
Book Description
Many philosophers doubt that one can provide any successful explanation of sensory qualities - of how things look, feel, or seem to a perceiving subject. To provide such an explanation, one would need to explain qualitative facts in non-qualitative terms. Attempts to construct such explanations have seemed, in principle, doomed. Austen Clark examines the strategy used in psychophysics, psychometrics, and sensory neurophysiology to explain qualitative facts. He argues that this strategy could succeed: its structure is sound, and it can answer the various philosophical objections lodged against it. On this basis Professor Clark presents an analysis of senosry qualities that offers the possibility of explaining at least some qualia, and he sketches how this scheme might eventually reduce to neurophysiology. If he is correct, we are not doomed to an eternity of mere acquaintance with our qualia.
Author: Juraj Hvorecký
Publisher: Taylor & Francis
ISBN: 1003827624
Category : Philosophy
Languages : en
Pages : 349
Get Book Here
Book Description
In this collection of essays, experts in the field of consciousness research shed light on the intricate relationship between conscious and unconscious states of mind. Advancing the debate on consciousness research, this book puts centre stage the topic of commonalities and differences between conscious and unconscious contents of the mind. The collection of cutting-edge chapters offers a breadth of research perspectives, with some arguing that unconscious states have been unjustly overlooked and deserve recognition for their richness and wide scope. Others contend that significant differences between conscious and unconscious states persist, highlighting the importance of their distinct characteristics. Explorations into the nature of the transition from unconscious to conscious mind further complicate the picture, with some authors questioning whether a sharp divide between unconscious and conscious states truly exists. Delving into ontological, epistemological, and methodological issues, this thought-provoking text challenges established paradigms and paves the way for a reimagining of consciousness research. It does so in an understandable and accessible way, making this a perfect companion for both experts and students of philosophy, psychology, and related fields. Chapters 2, 4, 9, 10, 14 and 16 of this book are freely available as downloadable Open Access PDFs at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.
