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Guidelines For The Selection And Training Of Sensory Panel Members
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Book Synopsis Guidelines for the Selection and Training of Sensory Panel Members by : American Society for Testing and Materials
Download or read book Guidelines for the Selection and Training of Sensory Panel Members written by American Society for Testing and Materials and published by ASTM International. This book was released on 1981 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :American Society for Testing and Materials Staff Publisher :ASTM International ISBN 13 :9780803107830 Total Pages :48 pages Book Rating :4.1/5 (78 download)
Book Synopsis Guidelines for the Selection and Training of Sensory Panel Members - STP 758 by : American Society for Testing and Materials Staff
Download or read book Guidelines for the Selection and Training of Sensory Panel Members - STP 758 written by American Society for Testing and Materials Staff and published by ASTM International. This book was released on 1981-09 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Guidelines for the Selection and Training of Sensory Panel Members by : Astm
Download or read book Guidelines for the Selection and Training of Sensory Panel Members written by Astm and published by . This book was released on 1981-01-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Sensory Evaluation Techniques, Fourth Edition by : Morten C. Meilgaard
Download or read book Sensory Evaluation Techniques, Fourth Edition written by Morten C. Meilgaard and published by CRC Press. This book was released on 2006-12-13 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the SpectrumTM method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples. With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing.
Book Synopsis Sensory Evaluation Techniques by : Morten Meilgaard
Download or read book Sensory Evaluation Techniques written by Morten Meilgaard and published by CRC Press. This book was released on 2020-04-15 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1987, this book offers a full insight into the methods of evaluating the sensory capabilities in certain individuals. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners in their respective fields.
Book Synopsis Sensory Evaluation Techniques, Fourth Edition by : Morten C. Meilgaard
Download or read book Sensory Evaluation Techniques, Fourth Edition written by Morten C. Meilgaard and published by CRC Press. This book was released on 2006-12-13 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the SpectrumTM method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples. With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing.
Book Synopsis Sensory Evaluation Techniques by : Gail Vance Civille
Download or read book Sensory Evaluation Techniques written by Gail Vance Civille and published by CRC Press. This book was released on 2015-11-04 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. Like its predecessors, Sensory Evaluation Techniques, Fifth Edition gives a clear and concise presentation of practical solutions, accepted methods,
Book Synopsis Sensory Panel Management by : Lauren Rogers
Download or read book Sensory Panel Management written by Lauren Rogers and published by Woodhead Publishing. This book was released on 2017-10-26 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management. Sensory Panel Management gives both theoretical and practical information from deciding what type of panel to recruit and how to conduct panel training, to creating the best sensory team and how to deal with any issues. Downloads of several of the documents included in the book are available from http://www.laurenlrogers.com/sensory-panel-management.html The book is divided into three main sections. The first section looks at the recruitment of sensory panels, covering the process from both a scientific and a human resources angle. The second section deals with the training of a sensory panel. Initial training, as well as method and product specific training is covered. Example session plans for running panel sessions for quality control, discrimination tests, descriptive profiling, temporal methods and consumer tests are included within the specific chapters. Refresher and advanced training such as training panelists to take part in gas chromatography-olfactometry are also included. The third section examines the performance of sensory panels. Chapters within this section explore performance measures and ways of preventing (and dealing with) difficult situations relating to panellists. A final chapter looks at the future of sensory panels. Throughout the book there are short case study examples demonstrating the practical application of the methods being discussed. Sensory Panel Management is a key reference for academics, technical and sensory staff in food companies. Lauren Rogers is an independent sensory science consultant in the UK with more than twenty years of practical experience. She has worked on a wide variety of projects, including shelf life studies, product and flavor optimization, new flavor development and in-depth brand analyses. She is a member of the Society of Sensory Professionals, the Institute of Food Science and Technology’s Sensory Science Group, the Sensometric Society and is also a member of the ASTM Sensory Evaluation Committee (E18). Discusses sensory panels for testing food and non-food based products Covers best practices for recruitment, selection and training of panels Provides examples of training plans for sensory panels Encompasses experimental design and data analysis of panel results Organized in modular format for practical uses
Book Synopsis Sensory and Consumer Research in Food Product Design and Development by : Howard R. Moskowitz
Download or read book Sensory and Consumer Research in Food Product Design and Development written by Howard R. Moskowitz and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer – as well as general business manager – can more fully understand the consumer and target development and marketing efforts, their business will be more successful. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by sensory analysts, product developers, and market researchers in the food and beverage arena. The book’s unique perspective stems from the author team of Moskowitz, Beckley, and Resurreccion, three leading practitioners in the field, who each combines an academic and business acumen. The beginning reader will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide yet another perspective on commonly encountered problems and their practical solutions. Aimed toward all aspects of the food and beverage industry, Sensory and Consumer Research in Food Product Design and Development is especially important for those professionals involved in the early stages of product development, where business opportunity is often the greatest.
Book Synopsis Developing New Food Products for a Changing Marketplace by : Aaron L. Brody
Download or read book Developing New Food Products for a Changing Marketplace written by Aaron L. Brody and published by CRC Press. This book was released on 2007-11-05 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe.
Book Synopsis Sensory Analysis for Food and Beverage Quality Control by : David Kilcast
Download or read book Sensory Analysis for Food and Beverage Quality Control written by David Kilcast and published by Elsevier. This book was released on 2010-05-24 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
Book Synopsis Essential Oils in Food Processing: Chemistry, Safety and Applications by : Seyed Mohammed Bagher Hashemi
Download or read book Essential Oils in Food Processing: Chemistry, Safety and Applications written by Seyed Mohammed Bagher Hashemi and published by John Wiley & Sons. This book was released on 2017-10-06 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.
Book Synopsis Descriptive Analysis in Sensory Evaluation by : Sarah E. Kemp
Download or read book Descriptive Analysis in Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2018-01-09 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive review of the techniques and applications of descriptive analysis 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 ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.
Book Synopsis Material Selection for Thermoplastic Parts by : Michel Biron
Download or read book Material Selection for Thermoplastic Parts written by Michel Biron and published by William Andrew. This book was released on 2015-09-02 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: As new applications are developed and plastics replace traditional materials in a widening spectrum of existing applications, the potential personal injury, property damage, financial and legal consequences of failure can be high. However, nearly half of plastics failure can be traced back to the original specification and selection of the material. This book gives engineers the data they need to make an informed decision about the materials they use in their products, imparting a thorough knowledge of the advantages and disadvantages of the various materials to choose from. The data also suggests other candidate materials which the reader may not have originally considered. More than 30,000 thermoplastics grades are grouped into circa. 300 subfamilies, within which over 20 properties are assessed. The abundance or scarcity of a material and its cost are also often important deciding factors. In this book, an economical overview of the plastics industry helps clarify the actual consumption and costs of thermoplastics including bioplastic, and the relationship of cost vs. performance is also examined for each thermoplastic subfamily. Immediate and long-term common properties are reviewed, including mechanical behavior, impact, thermal properties, and many more. Environmental considerations are also covered, including ease of recycling and sustainability. Helps engineers to implement a systematic approach to material selection in their work Includes more than 300 subfamilies of thermoplastic, and a wide range of properties including chemical resistance, thermal degradation, creep and UV resistance Evaluates cost/performance relations and environmental considerations
Book Synopsis Sensory Evaluation Techniques, Third Edition by : Morten C. Meilgaard
Download or read book Sensory Evaluation Techniques, Third Edition written by Morten C. Meilgaard and published by CRC Press. This book was released on 1999-06-24 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Honey-mustard chicken roasting in an oven, fashion models sporting the latest line of lipstick, blush and balm, and the piercing sound of paper being torn in half may not seem to have much in common. But in reality, food, cosmetic and paper products similar to these often undergo rigorous testing at some stage or another as part of a fascinating-and stimulating-scientific process: sensory evaluation. Aimed at the practicing sensory professional, Sensory Evaluation Techniques, Third Edition, makes product evaluation clear, concise, and approachable, with the simplest to the most complex sensory methods and their interpretation spelled out. The book explores the theory and applications of sensory evaluation methods with sufficient background material to allow the user to understand the evaluation of sensory perception and actually perform sensory tests. The book's "how-to" description of sensory evaluation methods features all of the commonly-used practical sensory tests, followed by a guide to selecting the optimal method for a given problem. Descriptions are accompanied by several practical examples. Consumer research techniques are included, and the book contains complete instructions for the Spectrumä method of descriptive analysis, as well as relevant selection of those statistical techniques the sensory analyst needs, with examples illustrating the analysis of sensory tests. New in the Third Edition is the latest information on sensory tests and statistical techniques for the analysis of sensory data being introduced all over the world. The Unified Approach to discrimination testing, for example, which is now becoming the norm in sensory science, is examined in detail, with examples provided. Also new: a Test Sensitivity Analyzer and over 300 scales and hundreds of standard terms for the Spectrum method. So whether it be for instructors and students of sensory science, practicing sensory analysts, or researchers and libraries in the production and marketing of food, beverages, cosmetics, fragrances, textiles and paper products, Sensory Evaluation Techniques, Third Edition, is one of the most comprehensive sources on sensory panel techniques in the industry.
Book Synopsis Food Biotechnology: Principles and Practices by : Vinod K. Joshi
Download or read book Food Biotechnology: Principles and Practices written by Vinod K. Joshi and published by I K International Pvt Ltd. This book was released on 2012-03-10 with total page 930 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the course of Food Biotechnology adopted by various universities. The book is primarily meant for undergraduate and postgraduate classes as a Reference-cum-Textbook. It would be very useful both from teaching and research point of view. All the chapters in the book are contributed by the experts in their respective fields of research. These are intended to equip the readers with the basics and applied research in food biotechnology. To make concepts more clear, the contents have been divided into following sections. The aim is to develop an authentic account of biotechnology in the food industry and stimulate research in food biotechnology. Unlike the past, the present food industry is profitably deriving benefits from bioengineering. These applied aspects are covered so that the students could take relevant assignments in the food industry. It also highlights future needs of research on the various aspects of food biotechnology. The book includes topics like biosensors, biocolours, biopreservatives, probiotics, genetically modified foods and microbial flavours. The book addresses various disciplines of food microbiology, food biotechnology, food engineering and postharvest technology.
Book Synopsis Sensory Evaluation Practices by : Herbert Stone
Download or read book Sensory Evaluation Practices written by Herbert Stone and published by Elsevier. This book was released on 2012-12-02 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.
