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Author : Jean-Xavier Guinard
Publisher :
ISBN 13 :
Total Pages : 364 pages
Book Rating : 4.:/5 (2 download)
Download or read book Computerized Measurement of Temporal Bitterness in Beer and Astringency in Wine written by Jean-Xavier Guinard and published by . This book was released on 1985 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Wade H. Shafer
Publisher : Springer Science & Business Media
ISBN 13 : 1461573882
Total Pages : 414 pages
Book Rating : 4.4/5 (615 download)
Download or read book Masters Theses in the Pure and Applied Sciences written by Wade H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, SIld disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna and broader dissemination. tional publishing house to assure improved service Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 30 (thesis year 1985) a total of 12,400 theses titles from 26 Canadian and 186 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work.
Author : Loren Anthony Dacanay
Publisher :
ISBN 13 :
Total Pages : 366 pages
Book Rating : 4.:/5 (42 download)
Download or read book Thermal and Concentration Effects on Temporal Sensory Attributes of 1-menthol written by Loren Anthony Dacanay and published by . This book was released on 1990 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michel Aliani
Publisher : John Wiley & Sons
ISBN 13 : 1118590236
Total Pages : 286 pages
Book Rating : 4.1/5 (185 download)
Download or read book Bitterness written by Michel Aliani and published by John Wiley & Sons. This book was released on 2017-03-14 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.
Author : Marianne Swaney
Publisher :
ISBN 13 :
Total Pages : 254 pages
Book Rating : 4.:/5 (6 download)
Download or read book The Comparison Between Single Sip and Repeated Sip Time Intensity Evaluations of Astringency and Bitterness written by Marianne Swaney and published by . This book was released on 1999 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Elizabeth Jane Leach
Publisher :
ISBN 13 :
Total Pages : 372 pages
Book Rating : 4.:/5 (19 download)
Download or read book Evaluation of Astringency and Bitterness by Scalar and Time-intensity Procedures written by Elizabeth Jane Leach and published by . This book was released on 1984 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : University of California, Davis. Graduate Division
Publisher :
ISBN 13 :
Total Pages : 80 pages
Book Rating : 4.:/5 (37 download)
Download or read book Commencement Ceremony written by University of California, Davis. Graduate Division and published by . This book was released on 1985 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Scott Clifford Frost
Publisher :
ISBN 13 : 9781369615838
Total Pages : pages
Book Rating : 4.6/5 (158 download)
Download or read book Instrumental and Sensory Evaluation of Red Wine Astringency written by Scott Clifford Frost and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The presented work aimed to explore the chemical and sensory relationship of red wine astringency. Two sets of experimental Merlot wines were utilized. The first set of wines were produced at the Washington State University Irrigated Agriculture Research and Extension Center (WSU-IAREC), then sent to UC Davis for chemical and sensory analysis. This set of wines employed a factorial design to evaluate the relationship of tannin, acid, and ethanol concentration on astringent perception. The factorial design allowed for evaluation of the effect of each factor on the response variable. Descriptive analysis (DA) and temporal dominance of sensation (TDS) were used to describe the sensory response. A five-factor analysis of covariance (ANCOVA) was applied to the DA data. The results showed significant effect of tannin and acid concentration, but ethanol concentration was not a significant effect. The analysis of the TDS data was dictated by the ANCOVA results. TDS curves were constructed by factor level only for significant effects as shown by the ANCOVA. The use of a factorial design for the analysis of TDS data was novel. These results are contained in chapter 2. The second set of experimental wines were produced at The UC Davis Teaching and Research Winery. These wines focused on altering chemistry and sensory through winemaking. Nine cap management and extended maceration treatments were evaluated. Extended maceration was applied to c.v Merlot grapes for 1, 2, 4, 6, and 8 weeks. In addition, a punch down treatment and two submerged cap treatments were also evaluated. The treatment effects were characterized using descriptive analysis, polyphenol measures, basic wine parameters, and volatile analysis. Length of extended maceration defined the astringent texture of the resulting wines, while bitter taste and pepper spice aroma were defined by the type of cap management. The chemical and sensory results relating to winemaking are presented in chapter 3. The fourth chapter explores the relationship of descriptive analysis and temporal dominance of sensation. The DA and TDS results from the maceration experiment are utilized to compare and contrast the two sensory techniques. Similar results were shown between the DA and TDS results for “hot” taste, but maximum dominance rate for astringency and bitter were not correlated with maximum DA intensity. In addition, correspondence analysis was applied to the TDS frequency table in order to project the results into a multivariate space.
Author : Harry T. Lawless
Publisher : Springer Science & Business Media
ISBN 13 : 1441964886
Total Pages : 603 pages
Book Rating : 4.4/5 (419 download)
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.
Author : Michel Aliani
Publisher : John Wiley & Sons
ISBN 13 : 1118590295
Total Pages : 260 pages
Book Rating : 4.1/5 (185 download)
Download or read book Bitterness written by Michel Aliani and published by John Wiley & Sons. This book was released on 2017-04-17 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.
Author :
Publisher :
ISBN 13 :
Total Pages : 252 pages
Book Rating : 4.E/5 ( download)
Download or read book 1993 IFT Annual Meeting written by and published by . This book was released on 1993 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kenneth C. Fugelsang
Publisher : Рипол Классик
ISBN 13 : 5881474686
Total Pages : 415 pages
Book Rating : 4.8/5 (814 download)
Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Рипол Классик. This book was released on 2007 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M. Victoria Moreno-Arribas
Publisher : Springer Science & Business Media
ISBN 13 : 0387741186
Total Pages : 729 pages
Book Rating : 4.3/5 (877 download)
Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
Author : Joanne Hort
Publisher : John Wiley & Sons
ISBN 13 : 0470671386
Total Pages : 411 pages
Book Rating : 4.4/5 (76 download)
Download or read book Time-Dependent Measures of Perception in Sensory Evaluation written by Joanne Hort and published by John Wiley & Sons. This book was released on 2017-03-20 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.
Author : Ronald S. Jackson
Publisher : Academic Press
ISBN 13 : 0128018267
Total Pages : 431 pages
Book Rating : 4.1/5 (28 download)
Download or read book Wine Tasting written by Ronald S. Jackson and published by Academic Press. This book was released on 2016-12-22 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination Provides a flow chart of wine tasting steps and production procedures Presents practical details on wine storage and the problems that can occur both during and following bottle opening
Author : Jokie Bakker
Publisher : John Wiley & Sons
ISBN 13 : 1444346008
Total Pages : 453 pages
Book Rating : 4.4/5 (443 download)
Download or read book Wine written by Jokie Bakker and published by John Wiley & Sons. This book was released on 2011-10-13 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.
Author : Pascal Ribéreau-Gayon
Publisher : John Wiley & Sons
ISBN 13 : 0470010355
Total Pages : 512 pages
Book Rating : 4.4/5 (7 download)
Download or read book Handbook of Enology, Volume 1 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2006-05-01 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
