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Author: Armed Forces Food and Container Institute (U.S.)
Publisher:
ISBN:
Category : Flavor
Languages : en
Pages : 128
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Author: Armed Forces Food and Container Institute (U.S.)
Publisher:
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: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1640
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Author:
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 48
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Author:
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ISBN:
Category : Union catalogs
Languages : en
Pages : 808
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Author: Y?km??, Seydi
Publisher: IGI Global
ISBN: 1799819264
Category : Technology & Engineering
Languages : en
Pages : 256
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Book Description
In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 910
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Author: Joanne Hort
Publisher: John Wiley & Sons
ISBN: 1118991621
Category : Technology & Engineering
Languages : en
Pages : 594
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Book Description
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. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.
Author:
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ISBN:
Category : American literature
Languages : en
Pages : 882
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Book Description
