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Instrumental Assessment Of Food Sensory Quality

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Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality Book
Author : David Kilcast
Publisher : Elsevier
Release : 2013-09-30
ISBN : 0857098853
Language : En, Es, Fr & De

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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

Salt Fat and Sugar Reduction

Salt  Fat and Sugar Reduction Book
Author : Maurice O'Sullivan
Publisher : Woodhead Publishing
Release : 2020-03-24
ISBN : 0128197412
Language : En, Es, Fr & De

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Book Description :

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients

Sensory Analysis for Food and Beverage Quality Control

Sensory Analysis for Food and Beverage Quality Control Book
Author : David Kilcast
Publisher : Elsevier
Release : 2010-05-24
ISBN : 1845699513
Language : En, Es, Fr & De

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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

Encyclopedia of Analytical Science

Encyclopedia of Analytical Science Book
Author : Anonim
Publisher : Elsevier
Release : 2019-04-02
ISBN : 008101984X
Language : En, Es, Fr & De

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Book Description :

The third edition of the Encyclopedia of Analytical Science is a definitive collection of articles covering the latest technologies in application areas such as medicine, environmental science, food science and geology. Meticulously organized, clearly written and fully interdisciplinary, the Encyclopedia of Analytical Science provides foundational knowledge across the scope of modern analytical chemistry, linking fundamental topics with the latest methodologies. Articles will cover three broad areas: analytical techniques (e.g., mass spectrometry, liquid chromatography, atomic spectrometry); areas of application (e.g., forensic, environmental and clinical); and analytes (e.g., arsenic, nucleic acids and polycyclic aromatic hydrocarbons), providing a one-stop resource for analytical scientists. Offers readers a one-stop resource with access to information across the entire scope of modern analytical science Presents articles split into three broad areas: analytical techniques, areas of application and and analytes, creating an ideal resource for students, researchers and professionals Provides concise and accessible information that is ideal for non-specialists and readers from undergraduate levels and higher

Colorimetry and Image Processing

Colorimetry and Image Processing Book
Author : Carlos Travieso-Gonzalez
Publisher : BoD – Books on Demand
Release : 2018-01-24
ISBN : 9535137441
Language : En, Es, Fr & De

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Book Description :

Nowadays, the technological advances allow developing many applications in different fields. In the book Colorimetry and Image Processing, two important fields are presented: colorimetry and image processing. Colorimetry is observed by a visual interactive programming learning system, an approach based on color analysis of Habanero chili pepper, an approach based on scene image segmentation centered on mathematical morphology, other systems based on the simulations of the dichromatic color appearance, and, finally, an approach based on the color reconstruction in order to enhancement its using super-resolution methods. On the other hand, image processing is shown by pansharpening algorithms for hyperspectral images, an approach based on the analysis of the low-resolution satellite images and ground-based sky camera for estimating the cloud motion, a hybrid super-resolution framework that combines desirable features of TV and PM models, a study of the real-time video analysis used for anthropometric measurements on agricultural tools and machines, and finally, an approach based on the threshold optimization iterative algorithm using the ground truth data and assessing the accuracy of a range of threshold values through the corresponding Kappa coefficient of concordance.

Sensory and Instrumental Evaluation of Alcoholic Beverages

Sensory and Instrumental Evaluation of Alcoholic Beverages Book
Author : Hildegarde Heymann,Susan E. Ebeler
Publisher : Academic Press
Release : 2016-11-23
ISBN : 0128027479
Language : En, Es, Fr & De

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Book Description :

Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. Uniquely focused on alcoholic beverages and their assessment Includes real-world information for practical application Presents a full range of methodologies, providing key comparative insights

Sensory Evaluation of Food

Sensory Evaluation of Food Book
Author : Harry T. Lawless,Hildegarde Heymann
Publisher : Springer Science & Business Media
Release : 2013-12-11
ISBN : 1461578434
Language : En, Es, Fr & De

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Book Description :

The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced weil beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to partleipale in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They arealso expected tobe weil versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV :xvi PREFACE measurement problems that are not present in instrumental methods.

Food Science and Technology Abstracts

Food Science and Technology Abstracts Book
Author : Anonim
Publisher : Unknown
Release : 1986
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Science and Technology Abstracts book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Sensory and instrumental evaluation of caviar

Sensory and instrumental evaluation of caviar Book
Author : Erin Elizabeth Peffly
Publisher : Unknown
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Sensory and instrumental evaluation of caviar book written by Erin Elizabeth Peffly, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Evaluation of Seafood Freshness Quality

Evaluation of Seafood Freshness Quality Book
Author : J. Richard Botta
Publisher : Wiley-VCH
Release : 1995
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Evaluation of Seafood Freshness Quality book written by J. Richard Botta, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Correlations of Sensory Panel and Objective Instrumental Evaluation of Four Texture Attributes of Twenty Selected Processed Foods

Correlations of Sensory Panel and Objective Instrumental Evaluation of Four Texture Attributes of Twenty Selected Processed Foods Book
Author : Suzanne Devins Brown
Publisher : Unknown
Release : 1970
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Correlations of Sensory Panel and Objective Instrumental Evaluation of Four Texture Attributes of Twenty Selected Processed Foods book written by Suzanne Devins Brown, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Chemoreception Abstracts

Chemoreception Abstracts Book
Author : Anonim
Publisher : Unknown
Release : 1988
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Chemoreception Abstracts book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Sensory Analysis of Foods of Animal Origin

Sensory Analysis of Foods of Animal Origin Book
Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Release : 2010-09-15
ISBN : 1439847967
Language : En, Es, Fr & De

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Book Description :

When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing. Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research Award recipient Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá, Sensory Analysis of Foods of Animal Origin identifies and quantifies the quality attributes to help those in the industry understand the importance of perceived sensory quality. This book is divided into four parts: meat; processed meats and poultry; fish and seafood products; and milk and dairy products. In all four parts, the authors – Describe the analysis of color and texture of the different foods of animal origin, as well as recent advances in texture measurement Discuss techniques for sampling and identifying volatile compounds Detail and quantify a number of sensory aspects including descriptors, perception, and aroma Include subjective quality index methods that have recently been developed Each chapter starts with a discussion of the parameter in question, and as necessary, sample preparation methods are reviewed in depth. This is followed by a discussion and assessment of the sensory qualities, or a detailed overview of different detection methods. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries. With all the chapters written by experts in their fields, only the most recent techniques and related literature is included.

Indian Food Industry

Indian Food Industry Book
Author : Anonim
Publisher : Unknown
Release : 1989
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Indian Food Industry book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Encyclopedia of Food Science and Technology

Encyclopedia of Food Science and Technology Book
Author : Yiu H. Hui
Publisher : Unknown
Release : 1992
ISBN : 9780471508007
Language : En, Es, Fr & De

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Book Description :

Download Encyclopedia of Food Science and Technology book written by Yiu H. Hui, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Bibliography of Agriculture

Bibliography of Agriculture Book
Author : Anonim
Publisher : Unknown
Release : 1992-05
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Bibliography of Agriculture book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Biological Agricultural Index

Biological   Agricultural Index Book
Author : Anonim
Publisher : Unknown
Release : 1989
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Biological Agricultural Index book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Quality Management

Food Quality Management Book
Author : Pieternel A. Luning,W. J. Marcelis,W. M. F. Jongen
Publisher : Wageningen Academic Pub
Release : 2002
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The book focuses on consumer-driven Quality Management in food production systems using a product-based approach. It integrates organizational and technological aspects of food product quality into one techno-managerial concept and it presents an integrated view of how Quality Management is to be situated in a chain-oriented approach. Topics covered include: consumer perception of product quality organization and quality management the use of tools and methods in quality design control, improvement and assurance from both a technological and management perspective.

Food Manufacture

Food Manufacture Book
Author : Anonim
Publisher : Unknown
Release : 1964
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Includes sections: "Recent patents"; Industrial news, May 1934- ; "Book Reviews", Dec. 1937-