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Analisis Sensorial De Alimentos Y Respuesta Del Consumidor
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Book Synopsis Análisis sensorial de alimentos y respuesta del consumidor by : Francisco J. Pérez Elortondo
Download or read book Análisis sensorial de alimentos y respuesta del consumidor written by Francisco J. Pérez Elortondo and published by . This book was released on 2022 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: El análisis sensorial es la disciplina científica que permite evaluar las propiedades sensoriales de los productos alimentarios siendo su aplicación imprescindible para el desarrollo, innovación y mejora de los alimentos. Constituye una herramienta indispensable de la que dispone el/la profesional de la industria alimentaria para controlar la calidad sensorial de los productos que elabora, determinar el efecto de las materias primas, las condiciones del proceso o estudiar la variabilidad en la respuesta afectiva de los/as consumidores/as y comprender las razones que la motivan.Este libro nace con vocación de convertirse en una referencia básica en lengua española para la docencia y el conocimiento del análisis sensorial ya que ofrece a los/as formadores/as y estudiantes (de grado, postgrado y doctorado de ámbitos diversos, tanto de las ciencias naturales como de las ciencias humanas) una perspectiva amplia e integrada sobre el diseño, desarrollo, análisis e interpretación de los estudios sensoriales destinados al análisis de alimentos y del comportamiento del consumidor. Además del ámbito universitario y agroalimentario (industria, administración, consultoras), otros sectores para los que puede resultar de interés el texto son los laboratorios de análisis de alimentos y las Denominaciones de Origen, así como los organismos de Certificación de producto y de Acreditación de laboratorios de análisis y de certificación de producto.Los contenidos del libro se distribuyen en siete capítulos que cubren tanto conceptos básicos como metodologías actualizadas, expuestas de forma práctica e incluyendo ejemplos de experiencias desarrolladas o casos prácticos. Los/as autores/as que han colaborado en la elaboración del libro son académicos/as y profesionales cualificados con una amplia experiencia en investigación y su aplicación en el ámbito que se aborda en cada capítulo.
Book Synopsis Sensory Shelf Life Estimation of Food Products by : Guillermo Hough
Download or read book Sensory Shelf Life Estimation of Food Products written by Guillermo Hough and published by CRC Press. This book was released on 2010-05-25 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product's shelf life. Emphasizing the importance of the consumer's perception of when food has reached the end of its shelf life, Sensory Shelf Life Estimation of Food Products provides a tool for adequately predicting sen
Book Synopsis Análisis sensorial de alimentos by : F.C. Ibáñez
Download or read book Análisis sensorial de alimentos written by F.C. Ibáñez and published by Taylor & Francis. This book was released on 2001-05-25 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: La evaluacion sensorial de los alimentos es una funcion primaria del hombre: desde su infancia y de una forma consciente, acepta o rechaza los alimentos de acuerdo con las sensaciones que experimenta al consumirlos. De esta forma, se establecen unos criterios para la seleccion de los alimentos, criterios que inciden sobre una de las facetas de la calidad global del alimento, la calidad sensorial. La evaluacion de esta calidad se lleva a cabo mediante una disciplina cientifica, el anilisis sensorial, cuyo instrumento de medida es el propio hombre.Las definiciones que se han establecido para el concepto de "anilisis sensorial" son diversas. Aqui se ofrecen algunas de ellas.Teniendo como objetivo que el estudiante analice la calidad de un alimento a traves de los organos de los sentidos y que correlacione el anilisis sensorial con los hibitos alimenticios con el anilisis fisicoquimico y con los problemas de aceptacion y rechazo por el consumidor.El presente texto, realizado por un grupo de expertos profesores de dilatada experiencia en el terreno del anilisis sensorial de los alimentos, responde a todos y cada uno de los requisistos que puede exigirse a una obra de consulta de este tipo: claridad, amenidad, rigor cientifico y actuaidad.
Book Synopsis Evaluación Sensorial de los Alimentos by : Julia Espinosa Manfugás
Download or read book Evaluación Sensorial de los Alimentos written by Julia Espinosa Manfugás and published by Editorial Universitaria (Cuba). This book was released on 2020-07-29 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: La Evaluación Sensorial es una disciplina científica mediante la cual se evalúan las propiedades organolépticas a través del uso de uno o más de los sentidos humanos. Mediante esta evaluación pueden clasificarse las materias primas y productos terminados, conocer que opina el consumidor sobre un determinado alimento, su aceptación o rechazo, así como su nivel de agrado, criterios estos que se tienen en cuenta en la formulación y desarrollo de los mismos. Son diversas las aplicaciones de esta ciencia, la cual desempeña un papel clave en el ciclo de vida de un producto, de ahí que no se concibe el análisis de un alimento, si no va aparejado de la evaluación de sus propiedades organolépticas mediante pruebas sensoriales, destacándose la importancia de dicha disciplina no sólo en la actualidad sino también en el futuro.
Book Synopsis Sensory Evaluation in Quality Control by : Alejandra M. Munoz
Download or read book Sensory Evaluation in Quality Control written by Alejandra M. Munoz and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses an important, but so far neglected, topic: the application of sensory evaluation to quality control. Although several articles have been pub lished that have discussed concepts of quality control/sensory evaluation (QC/sen sory) programs, Sensory Evaluation in Quality Control is the first publication that addresses this topic in a comprehensive and practical way. This book is com prehensive, in that it presents the sensory and statistical information that is needed to design and implement several types of QCfsensory programs at the plant level. The book is practical, in that it provides a step-by-step description of the complete process to implement such programs, and it illustrates this process through real examples encountered by various consumer products companies (e. g. , foods, personal care products, paper products). With this practical information, sensory and quality professionals can design and implement sound QC/sensory programs at the plant level. This book was developed to provide the sensory and quality professional with an overview and guide to apply, in a production facility, the unique techniques that are used to measure sensory responses. Therefore, the book is intended for QC and/or R&D personnel (e. g. , sensory managers and analysts, and quality profes sionals) in charge of implementing an in-plant program, as well as for the plant management and plant technical personnel (sensory coordinator and quality pro fessionals) who are ultimately responsible for the routine operation of the estab lished program.
Book Synopsis Wallerstein Laboratories Communications by : Wallerstein Laboratories
Download or read book Wallerstein Laboratories Communications written by Wallerstein Laboratories and published by . This book was released on 1964 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Communications by : Wallerstein Laboratories, New York
Download or read book Communications written by Wallerstein Laboratories, New York and published by . This book was released on 1964 with total page 944 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Guidelines for Sensory Analysis in Food Product Development and Quality Control by : David H. Lyon
Download or read book Guidelines for Sensory Analysis in Food Product Development and Quality Control written by David H. Lyon and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 141 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.
Author :Beverley Merle Watts Publisher :IDRC (International Development Research Centre) ISBN 13 : Total Pages :176 pages Book Rating :4.:/5 (319 download)
Book Synopsis Basic Sensory Methods for Food Evaluation by : Beverley Merle Watts
Download or read book Basic Sensory Methods for Food Evaluation written by Beverley Merle Watts and published by IDRC (International Development Research Centre). This book was released on 1989 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Basic Sensory Methods for Food Evaluation
Download or read book Beverages written by A. Varnam and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. It is an invaluable learning and teaching aid and is also of great use to the food industry and regulatory personnel.
Download or read book The Sunken Billions written by World Bank and published by World Bank Publications. This book was released on 2009-02-25 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'The Sunken Billions: The Economic Justification for Fisheries Reform' shows the difference between the potential and actual net economic benefits from marine fisheries is about $50 billion per year, or some $2 trillion over the last three decades. If fish stocks were rebuilt, the current marine catch could be achieved with approximately half the current global fishing effort. This illustrates the massive overcapacity of the global fleet. The excess competition for the limited fish resources results in declining productivity, economic inefficiency, and depressed fisher incomes. The focus on the deteriorating biological health of world fisheries has tended to obscure their equally critical economic health. Achieving sustainable fisheries presents challenges not only of biology and ecology, but also of managing political and economic processes and replacing pernicious incentives with those that foster improved governance and responsible stewardship. Improved governance of marine fisheries could regain a substantial part of this annual economic loss and contribute to economic growth. Fisheries governance reform is a long-term process requiring political will and consensus vision, built through broad stakeholder dialogue. Reforms will require investment in good governance, including strengthening marine tenure systems and reducing illegal fishing and harmful subsidies. Realizing the potential economic benefits of fisheries means reducing fishing effort and capacity. To offset the associated social adjustment costs, successful reforms should provide for social safety nets and alternative economic opportunities for affected communities.
Book Synopsis Innovations in Traditional Foods by : Charis Michel Galanakis
Download or read book Innovations in Traditional Foods written by Charis Michel Galanakis and published by Woodhead Publishing. This book was released on 2019-01-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.
Book Synopsis Statistical Methods in Food and Consumer Research by : Maximo C. Gacula Jr.
Download or read book Statistical Methods in Food and Consumer Research written by Maximo C. Gacula Jr. and published by Academic Press. This book was released on 2008-12-01 with total page 868 pages. Available in PDF, EPUB and Kindle. Book excerpt: Statistical Methods in Food and Consumer Research, Second Edition, continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most recent applications of statistical methods, and features significant updates as well as two new chapters. Covering the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping in addition to several other methodologies, this is the comprehensive reference needed by those studying sensory evaluation and applied statistics in agriculture and biological sciences. Research professionals working with food, beverages, healthcare, cosmetics, and other related areas will find the book a valuable guide to the variety of statistical methods available. - Provides comprehensive coverage of statistical techniques in sensory testing - Includes data compiled from real-world experiments - Covers the latest in data interpretation and analysis - Addresses key methods such as R-index, Thursonian Discriminal Distances, group sequential tests, beta-binomial tests, sensory difference and similarity tests, just-about-right data, signal-to-noise ratio, analysis of cosmetic data, Descriptive Analysis, claims substantiation and preference mapping
Author :David James Purslove Barker Publisher :Karger Medical and Scientific Publishers ISBN 13 :3805583877 Total Pages :283 pages Book Rating :4.8/5 (55 download)
Book Synopsis The Window of Opportunity by : David James Purslove Barker
Download or read book The Window of Opportunity written by David James Purslove Barker and published by Karger Medical and Scientific Publishers. This book was released on 2008-01-01 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is no longer any doubt that the inherited genetic constitution of the individual has a large influence on the entire life cycle, from human fetal development and pre- and postnatal growth to subsequent health status. However, growing evidence suggests that this predisposition is not rigid, but that early genetic imprinting, caused by exposure to a diverse spectrum of nutrients, macromolecules, microbial agents and other cellular or soluble components present in the external environment, is also of importance. According to this concept of the developmental origins of adult diseases, intrauterine and early life events play an important role in the etiology of human diseases: there seems to exist a critical 'window of opportunity' in the human infant before and during pregnancy, and up to 24 months of age. Altered exposure to different environmental agents during this critical period may determine the nature of responses in the perinatal period, and the expression of specific disease states in later life. The papers presented in this publication thus focus on the impact of perinatal growth, nutrition, environmental microflora, and host immune responses on the outcome of health and disease in later life.
Book Synopsis Food Consumer Science by : Dominique Barjolle
Download or read book Food Consumer Science written by Dominique Barjolle and published by Springer Science & Business Media. This book was released on 2013-03-22 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores the main methods, models, and approaches of food consumer science applied to six countries of the Western Balkans, illustrating each of these methods with concrete case studies. Research conducted between 2008 and 2011 in the course of the FOCUS-BALKANS project forms an excellent database for exploring recent changes and trends in food consumption.
Book Synopsis The Forbidden Religion by : Jose M. Herrou Aragon
Download or read book The Forbidden Religion written by Jose M. Herrou Aragon and published by José M. Herrou Aragón. This book was released on 2012-07-03 with total page 107 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gnosis means knowledge. But we are not referring to just any knowledge. Gnosis is knowledge which produces a great transformation in those who receive it. Knowledge capable of nothing less than waking up man and helping him to escape from the prison in which he finds himself. That is why Gnosis has been so persecuted throughout the course of history, because it is knowledge considered dangerous for the religious and political authorities who govern mankind from the shadows. Every time this religion, absolutely different from the rest, appears before man, the other religions unite to try to destroy or hide it again. Primordial Gnosis is the original Gnosis, true Gnosis, eternal Gnosis, Gnostic knowledge in its pure form. Due to multiple persecutions, Primordial Gnosis has been fragmented, distorted and hidden.
Book Synopsis Handbook of Processed Meats and Poultry Analysis by : Leo M.L. Nollet
Download or read book Handbook of Processed Meats and Poultry Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2008-11-12 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt: Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American
