Sensory Evaluation of Food

Sensory Evaluation of Food
Author :
Publisher : Springer Science & Business Media
Total Pages : 603
Release :
ISBN-10 : 9781441964885
ISBN-13 : 1441964886
Rating : 4/5 (886 Downloads)

Book Synopsis Sensory Evaluation of Food by : Harry T. Lawless

Download or read book Sensory Evaluation of Food written by Harry T. Lawless and published by Springer Science & Business Media. This book was released on 2010-09-27 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Sensory Evaluation of Food Related Books

Sensory Evaluation of Food
Language: en
Pages: 603
Authors: Harry T. Lawless
Categories: Technology & Engineering
Type: BOOK - Published: 2010-09-27 - Publisher: Springer Science & Business Media

GET EBOOK

The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and P
Principles of Sensory Evaluation of Food
Language: en
Pages: 613
Authors: Maynard A. Amerine
Categories: Technology & Engineering
Type: BOOK - Published: 2013-09-11 - Publisher: Elsevier

GET EBOOK

Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that s
Sensory Evaluation of Food
Language: en
Pages: 518
Authors: Michael O'Mahony
Categories: Technology & Engineering
Type: BOOK - Published: 2017-11-22 - Publisher: Routledge

GET EBOOK

Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home us
Guidelines for Sensory Analysis in Food Product Development and Quality Control
Language: en
Pages: 141
Authors: David H. Lyon
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

GET EBOOK

Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the rec
Sensory Evaluation Practices
Language: en
Pages: 327
Authors: Herbert Stone
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-02 - Publisher: Elsevier

GET EBOOK

Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from s