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Sensory evaluation practices /
This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[San Diego] :
Academic Press,
1992.
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| Edición: | 2nd ed. |
| Colección: | Food science and technology (Academic Press)
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Stone, Herbert. | |
| 245 | 1 | 0 | |a Sensory evaluation practices / |c Herbert Stone, Joel L. Sidel. |
| 250 | |a 2nd ed. | ||
| 260 | |a [San Diego] : |b Academic Press, |c 1992. | ||
| 300 | |a 1 online resource : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 520 | |a This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this invaluable book. Sensory evaluation of a product is the measurement of what is perceived about that product-not only in terms of its efficacy, but also by the more subtle influences of sight, smell, taste, touch, and where applicable, sound. A key benefit from this exciting and quantitative science is cost reduction in product reformulation due to the ability to evaluate a product's consumer acceptance in the marketplace. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Publisher supplied information; title not viewed. | |
| 505 | 0 | |a Front Cover; SENSORY EVALUATION PRACTICES, SECOND EDITION; Copyright Page; Table of Contents; About the Authors; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. INTRODUCTION TO SENSORY EVALUATION; I. Introduction and Objective; II. Historical Background; III. Development of Sensory Evaluation; IV. Defining Sensory Evaluation; V.A Physiological and Psychological Perspective; CHAPTER 2. THE ORGANIZATION AND OPERATION OF A SENSORY EVALUATION PROGRAM; I. Introduction; II. Organizing a Sensory Evaluation Program; III. Conclusions; CHAPTER 3. MEASUREMENT; I. Introduction | |
| 505 | 8 | |a II. Components of Measurement: ScalesIII. Selected Measurement Techniques; IV. Conclusion; CHAPTER 4. TEST STRATEGY AND THE DESIGN OF EXPERIMENTS; I. Introduction; II. Test Request and Objective; III. Product Criteria; IV. Psychological Errors; V. Statistical Considerations; VI. Experimental Design Considerations; VII. Selected Product Designs; CHAPTER 5. DISCRIMINATION TESTING; I. Introduction; II. Methods; III. Components of Testing; IV. Special Problems; V. Summary; CHAPTER 6. DESCRIPTIVE ANALYSIS; I. Introduction; II. Test Methods; III. Applications for Descriptive Analysis | |
| 505 | 8 | |a IV. ConclusionsCHAPTER 7. AFFECTIVE TESTING; I. Introduction; II. Methods; III. Subjects; IV. Types of Acceptance Tests; V. Special Problems; VI. Conclusions; CHAPTER 8. SPECIAL PROBLEMS; I. Introduction; II. Instrument-Sensory Relationships; III. Experts and Expert Panels; IV. Perceived Efficacy and Advertising Claims; V. Stability Testing; VI. Product Development; VII. Quality Control; VIII. Optimization; IX. Conclusion; CHAPTER 9. EPILOGUE; I. Introduction; II. Education and the Sensory Professional; III. The Future; References; Index; Previous Volumes in the Series | |
| 546 | |a English. | ||
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 6 | |a Aliments |x Analyse sensorielle. |0 (CaQQLa)201-0063168 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Sensory evaluation |2 fast |0 (OCoLC)fst00930607 | |
| 700 | 1 | |a Sidel, Joel L. | |
| 776 | 0 | 8 | |i Print version: |a Stone, Herbert. |t Sensory evaluation practices. |b 2nd ed. |d [San Diego] : Academic Press, 1992 |w (DLC) 92013940 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780126724820 |z Texto completo |