Instrumental assessment of food sensory quality : a practical guide /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Kilcast, David (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge, UK : Woodhead Publishing, 2013.
Colección:Woodhead Publishing in food science, technology, and nutrition ; 253.
Temas:
Food > Quality > Testing.
Flavor > Testing.
TECHNOLOGY & ENGINEERING > Food Science.
sensorische evaluatie
sensory evaluation
voedselkwaliteit
food quality
kwaliteitscontroles
quality controls
sensorische wetenschappen
sensory sciences
meettechnieken
measurement techniques
Food Quality and Safety
Kwaliteit van levensmiddelen, voedselveiligheid
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Measurement of the sensory quality of food : an introduction / D. Kilcast
  • Food appearance quality assessment and specification / J.B. Hutchings, M. Ronnier Luo and W. Ji
  • Principles of food flavor analysis / G. Reineccius and D. Peterson
  • Principles of solid food texture analysis / R. Lu
  • Principles of food viscosity analysis / B.M. McKenna and J.G. Lyng
  • Food colour measurement using computer vision / D. Wu and D.-W. Sun
  • Gas chromatography-olfactometry (GC-O), electronic noses (e-noses) and electronic tongues (e-tongues) for in vivo food flavour measurement / W. Wardencki, T. Chmiel and T. Dymerski
  • Non-destructive methods for food texture assessment / R. Lu and H. Cen
  • In-mouth measurement of food quality / I.A.M. Appelqvist
  • Emerging flavour analysis methods for food authentication / S.P. Heenan and S.M. van Ruth
  • Advances in analysis of instrumental food sensory quality data / M. Bevilacqua [and others]
  • Instrumental assessment of the sensory quality of meat, poultry and fish / M.G. O'Sullivan and J.P. Kerry
  • Instrumental assessment of the sensory quality of baked goods / S.M. Fiszman, T. Sanz and A. Salvador
  • Measurement of the texture of dry crisp products / L.M. Duizer
  • Instrumental assessment of the sensory quality of dairy products / J.L. Le Qu�er�e and N. Cayot
  • Instrumental assessment of the sensory quality of fruits and vegetables / Z. Schmilovitch and A. Mizrach
  • Instrumental assessment of the sensory quality of wine / A.J. Buglass and D.J. Caven-Quantrill
  • Instrumental assessment of the sensory quality of beer / K.J. Siebert
  • Instrumental assessment of the sensory quality of juices / F.J. Heredia [and others].

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