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Author: Joanne Hort
Publisher: John Wiley & Sons
ISBN: 0470671386
Category : Technology & Engineering
Languages : en
Pages : 411
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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: Joanne Hort
Publisher: John Wiley & Sons
ISBN: 0470671386
Category : Technology & Engineering
Languages : en
Pages : 411
Get Book
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: Joanne Hort
Publisher: John Wiley & Sons
ISBN: 1118991680
Category : Technology & Engineering
Languages : en
Pages : 456
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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: Ioan Opris
Publisher: Frontiers Media SA
ISBN: 2889635422
Category :
Languages : en
Pages : 243
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Book Description
Author: António Vicente
Publisher: Springer Nature
ISBN: 3030835707
Category : Technology & Engineering
Languages : en
Pages : 204
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Book Description
This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.
Author: Sarah E. Kemp
Publisher: John Wiley & Sons
ISBN: 1118991672
Category : Technology & Engineering
Languages : en
Pages : 744
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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: J. Gordon Betts
Publisher:
ISBN: 9781947172807
Category :
Languages : en
Pages : 0
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Book Description
Author: Aradhna Krishna
Publisher: Routledge
ISBN: 1135429960
Category : Business & Economics
Languages : en
Pages : 427
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Book Description
What is sensory marketing and why is it interesting and also important? Krishna defines it as marketing that engages the consumers’ senses and affects their behaviors. In this edited book, the authors discuss how sensory aspects of products, i.e., the touch , taste, smell, sound, and look of the products, affect our emotions, memories, perceptions, preferences, choices, and consumption of these products. We see how creating new sensations or merely emphasizing or bringing attention to existing sensations can increase a product’s or service’s appeal. The book provides an overview of sensory marketing research that has taken place thus far. It should facilitate sensory marketing by practitioners and also can be used for research or in academic classrooms.
Author: Sarah E. Kemp
Publisher: John Wiley & Sons
ISBN: 1444360515
Category : Technology & Engineering
Languages : en
Pages : 210
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Book Description
This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.
Author:
Publisher: BRILL
ISBN: 9004280200
Category : Psychology
Languages : en
Pages : 372
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Book Description
Timing and Time Perception: Procedures, Measures, and Applications is a one-of-a-kind, collective effort to present the most utilized and known methods on timing and time perception. Specifically, it covers methods and analysis on circadian timing, synchrony perception, reaction/response time, time estimation, and alternative methods for clinical/developmental research. The book includes experimental protocols, programming code, and sample results and the content ranges from very introductory to more advanced so as to cover the needs of both junior and senior researchers. We hope that this will be the first step in future efforts to document experimental methods and analysis both in a theoretical and in a practical manner. Contributors are: Patricia V. Agostino, Rocío Alcalá-Quintana, Fuat Balcı, Karin Bausenhart, Richard Block, Ivana L. Bussi, Carlos S. Caldart, Mariagrazia Capizzi, Xiaoqin Chen, Ángel Correa, Massimiliano Di Luca, Céline Z. Duval, Mark T. Elliott, Dagmar Fraser, David Freestone, Miguel A. García-Pérez, Anne Giersch, Simon Grondin, Nori Jacoby, Florian Klapproth, Franziska Kopp, Maria Kostaki, Laurence Lalanne, Giovanna Mioni, Trevor B. Penney, Patrick E. Poncelet, Patrick Simen, Ryan Stables, Rolf Ulrich, Argiro Vatakis, Dominic Ward, Alan M. Wing, Kieran Yarrow, and Dan Zakay.
Author: Stephanie Clark
Publisher: Springer Science & Business Media
ISBN: 0387774084
Category : Technology & Engineering
Languages : en
Pages : 576
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Book Description
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
