Sensory Analysis General Guidance For The Staff Of A Sensory Evaluation Laboratory Staff Responsibilities

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Sensory Analysis for Food and Beverage Quality Control

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Author : David Kilcast
Publisher : Elsevier
ISBN 13 : 1845699513
Total Pages : 400 pages
Book Rating : 4.8/5 (456 download)

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

Sensory Evaluation

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Author : Sarah E. Kemp
Publisher : John Wiley & Sons
ISBN 13 : 1444360515
Total Pages : 210 pages
Book Rating : 4.4/5 (443 download)

Book Synopsis Sensory Evaluation by : Sarah E. Kemp

Download or read book Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.

Sensory Evaluation of Sound

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Author : Nick Zacharov
Publisher : CRC Press
ISBN 13 : 0429769911
Total Pages : 581 pages
Book Rating : 4.4/5 (297 download)

Book Synopsis Sensory Evaluation of Sound by : Nick Zacharov

Download or read book Sensory Evaluation of Sound written by Nick Zacharov and published by CRC Press. This book was released on 2018-12-07 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory Evaluation of Sound provides a detailed review of the latest sensory evaluation techniques, specifically applied to the evaluation of sound and audio. This three-part book commences with an introduction to the fundamental role of sound and hearing, which is followed by an overview of sensory evaluation methods and associated univariate and multivariate statistical analysis techniques. The final part of the book provides several chapters with concrete real-world applications of sensory evaluation ranging from telecommunications, hearing aids design and binaural sound, via the latest research in concert hall acoustics through to audio-visual interaction. Aimed at the engineer, researcher, university student or manager the book gives insight into the advanced methods for the sensory evaluation with many application examples. Introduces the fundamental of hearing and the value of sound Provides a firm theoretical basis for advanced techniques in sensory evaluation of sound that are then illustrated with concrete examples from university research through to industrial product development Includes chapters on sensory evaluation practices and methods as well as univariate and multivariate statistical analysis Six application chapters covering a wide range of concrete sensory evaluation study examples including insight into audio-visual assessment Includes data analysis with several associated downloadable datasets Provides extensive references to the existing research literature, text books and standards

Handbook of Odors in Plastic Materials

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Author : George Wypych
Publisher : Elsevier
ISBN 13 : 1774670216
Total Pages : 399 pages
Book Rating : 4.7/5 (746 download)

Book Synopsis Handbook of Odors in Plastic Materials by : George Wypych

Download or read book Handbook of Odors in Plastic Materials written by George Wypych and published by Elsevier. This book was released on 2023-02-07 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Odors in Plastic Materials, Third Edition analyzes the reasons behind unwanted odor formation and outlines methods for prevention. This new edition contains a thorough review of the most recent data, achievements and information in this less known but very significant field of polymer modification. The book covers the fundamentals of odor formation and its transport within a material, the relationship between odor and toxicity, and various methods of odor removal and unwanted odor formation. Three chapters are devoted to the analysis of odor-related matters in different polymers, products and methods of processing. Dozens of polymers and product groups are analyzed, and the book also discusses regulations related to odor in products, effects of odor on health and safety, the effect of odors from plastic materials on indoor air quality, information on testing of odor changes, as well as a selection of raw materials for fog-free products. - Analyzes the reasons behind odor formation - Provides the best methods to prevent odors in various plastic materials - Contains information on testing odor changes and the relationship between odor and toxicity - Includes a comprehensive list of methods for removal of unwanted odors from plastic materials

Sensory Panel Management

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Author : Lauren Rogers
Publisher : Woodhead Publishing
ISBN 13 : 0081011156
Total Pages : 376 pages
Book Rating : 4.0/5 (81 download)

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

Handbook of Food Processing

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Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1498721788
Total Pages : 666 pages
Book Rating : 4.4/5 (987 download)

Book Synopsis Handbook of Food Processing by : Theodoros Varzakas

Download or read book Handbook of Food Processing written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-10-22 with total page 666 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Handbook of Food Processing, Two Volume Set

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Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1466582316
Total Pages : 1422 pages
Book Rating : 4.4/5 (665 download)

Book Synopsis Handbook of Food Processing, Two Volume Set by : Theodoros Varzakas

Download or read book Handbook of Food Processing, Two Volume Set written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-11-04 with total page 1422 pages. Available in PDF, EPUB and Kindle. Book excerpt: Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Fishery Products

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Author : Hartmut Rehbein
Publisher : John Wiley & Sons
ISBN 13 : 9781444322675
Total Pages : 496 pages
Book Rating : 4.3/5 (226 download)

Book Synopsis Fishery Products by : Hartmut Rehbein

Download or read book Fishery Products written by Hartmut Rehbein and published by John Wiley & Sons. This book was released on 2009-11-16 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.

Olive Oil Sensory Science

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Author : Erminio Monteleone
Publisher : John Wiley & Sons
ISBN 13 : 1118332504
Total Pages : 330 pages
Book Rating : 4.1/5 (183 download)

Book Synopsis Olive Oil Sensory Science by : Erminio Monteleone

Download or read book Olive Oil Sensory Science written by Erminio Monteleone and published by John Wiley & Sons. This book was released on 2013-12-03 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-food pairing. Each chapter of Olive Oil Sensory Science is written by the best researchers and industry professionals in the field throughout the world. The book is divided into two main sections. The first section details the appropriate sensory methods for olive oil optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered, as well as the nutritional, health and sensory properties, underlining the importance of sensory techniques in product differentiation. The agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil are also addressed. Sensory perception and other factors affecting consumer choice are discussed, as is the topic of olive oil sensory quality. The second part of this text highlights the major olive oil producing regions of the world: Spain, Italy, Greece, California, Australia/New Zealand and South America. Each chapter is dedicated to a region, looking at the geographical and climactic characteristics pertinent to olive oil production, the major regional olive cultivars, the principle olive oil styles and their attendant sensory properties. Olive Oil Sensory Science is an invaluable resource for olive oil scientists, product development and marketing personnel on the role of sensory evaluation in relation to current and future market trends.

Quality in the Food Analysis Laboratory

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Author : Roger Wood
Publisher : Royal Society of Chemistry
ISBN 13 : 1847551785
Total Pages : 326 pages
Book Rating : 4.8/5 (475 download)

Book Synopsis Quality in the Food Analysis Laboratory by : Roger Wood

Download or read book Quality in the Food Analysis Laboratory written by Roger Wood and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fit-for-purpose is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality. Quality in the Food Analysis Laboratory surveys the procedures that a food analysis laboratory must consider to meet such requirements. The need to introduce quality assurance, the different quality models that are available and the legislative requirements are considered. Specific aspects of laboratory practice and particular areas of accreditation which may cause problems for analytical laboratories are also discussed. Covering for the first time those areas of direct importance to food analysis laboratories, this unique book will serve as an aid to those laboratories when introducing new measures and justifying those chosen.

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods

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Author : Mario Martinez Martinez
Publisher : MDPI
ISBN 13 : 3039283464
Total Pages : 164 pages
Book Rating : 4.0/5 (392 download)

Book Synopsis Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods by : Mario Martinez Martinez

Download or read book Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods written by Mario Martinez Martinez and published by MDPI. This book was released on 2020-03-18 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.

The Oxford Handbook of Sound and Imagination

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Author : Mark Grimshaw
Publisher :
ISBN 13 : 0190460245
Total Pages : 704 pages
Book Rating : 4.1/5 (94 download)

Book Synopsis The Oxford Handbook of Sound and Imagination by : Mark Grimshaw

Download or read book The Oxford Handbook of Sound and Imagination written by Mark Grimshaw and published by . This book was released on 2019 with total page 704 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this two-volume Handbook, contributors address the tendency to discuss musical imagination through terms like compositional creativity or performance technique, correcting the current bias towards visual imagination to instead highlight the many forms of sonic and musical imagination.

The Oxford Handbook of Sound and Imagination, Volume 2

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Author : Mark Grimshaw-Aagaard
Publisher : Oxford University Press
ISBN 13 : 0190460253
Total Pages : 704 pages
Book Rating : 4.1/5 (94 download)

Book Synopsis The Oxford Handbook of Sound and Imagination, Volume 2 by : Mark Grimshaw-Aagaard

Download or read book The Oxford Handbook of Sound and Imagination, Volume 2 written by Mark Grimshaw-Aagaard and published by Oxford University Press. This book was released on 2019-07-26 with total page 704 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether social, cultural, or individual, the act of imagination always derives from a pre-existing context. For example, we can conjure an alien's scream from previously heard wildlife recordings or mentally rehearse a piece of music while waiting for a train. This process is no less true for the role of imagination in sonic events and artifacts. Many existing works on sonic imagination tend to discuss musical imagination through terms like compositional creativity or performance technique. In this two-volume Handbook, contributors shift the focus of imagination away from the visual by addressing the topic of sonic imagination and expanding the field beyond musical compositional creativity and performance technique into other aural arenas where the imagination holds similar power. Topics covered include auditory imagery and the neurology of sonic imagination; aural hallucination and illusion; use of metaphor in the recording studio; the projection of acoustic imagination in architectural design; and the design of sound artifacts for cinema and computer games.

GB/T-2009, GB-2009 -- Chinese National Standard PDF-English, Catalog (year 2009)

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Author : https://www.chinesestandard.net
Publisher : https://www.chinesestandard.net
ISBN 13 :
Total Pages : 245 pages
Book Rating : 4./5 ( download)

Book Synopsis GB/T-2009, GB-2009 -- Chinese National Standard PDF-English, Catalog (year 2009) by : https://www.chinesestandard.net

Download or read book GB/T-2009, GB-2009 -- Chinese National Standard PDF-English, Catalog (year 2009) written by https://www.chinesestandard.net and published by https://www.chinesestandard.net. This book was released on 2020-06-06 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: This document provides the comprehensive list of Chinese National Standards - Category: GB, GB/T Series of year 2009.

GB, GB/T, GBT Chinese Standard(English-translated version) - Catalog

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Author : Dr. Meng Yongye
Publisher : www.codeofchina.com
ISBN 13 :
Total Pages : 3290 pages
Book Rating : 4./5 ( download)

Book Synopsis GB, GB/T, GBT Chinese Standard(English-translated version) - Catalog by : Dr. Meng Yongye

Download or read book GB, GB/T, GBT Chinese Standard(English-translated version) - Catalog written by Dr. Meng Yongye and published by www.codeofchina.com. This book was released on 2018-05-03 with total page 3290 pages. Available in PDF, EPUB and Kindle. Book excerpt: All English-translated Chinese codes are available at: www.codeofchina.com

Natural Flavours, Fragrances, and Perfumes

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Author : Sreeraj Gopi
Publisher : John Wiley & Sons
ISBN 13 : 3527347089
Total Pages : 261 pages
Book Rating : 4.5/5 (273 download)

Book Synopsis Natural Flavours, Fragrances, and Perfumes by : Sreeraj Gopi

Download or read book Natural Flavours, Fragrances, and Perfumes written by Sreeraj Gopi and published by John Wiley & Sons. This book was released on 2023-02-13 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural Flavours, Fragrances, and Perfumes Explore this one-stop resource on every relevant aspect of natural flavors and fragrances The use of sensory science has the potential to give scientists, researchers, and industry specialists a way to overcome the challenges in nutraceuticals and, more generally, in the functional food industry. Flavor and fragrance have the potential to significantly influence consumer satisfaction with products and its success in the marketplace. In order to effectively produce and optimize a customer’s experience in both food and household products, it is essential to have a strong understanding of the fundamentals of chemistry and physicochemical processes. Natural Flavours, Fragrances and Perfumes offers a comprehensive look at the sensory sciences necessary to produce the most appealing olfactory responses derived from natural resources for consumers – from the analysis and biomolecular aspects of natural products to the processing and isolation of desired products, from the perceptual properties to regulatory aspects. Specifically, the book presents novel approaches to the processes involved in producing plant-derived functional products by examining how characteristic flavors arise due to complex interactions between hundreds of molecules, as well as studying the physiological variables that affect flavor perception. Natural Flavours, Fragrances, and Perfumes readers will also find: Insights into the identification and characterization of plant volatiles, as well as chromatography techniques for sensory fingerprints Chapters devoted to biosynthesis and metabolic pathways for the development of household products composed of organic materials Additional chapters on the advances in flavor science, on technological advances in the effective delivery of flavor, and challenges in the retention and release of flavor Natural Flavours, Fragrances, and Perfumes is a useful reference for chemists of all kinds, food scientists, biotechnologists, and perfumers, as well as those studying in these fields.

ISO Catalogue

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Author : International Organization for Standardization
Publisher :
ISBN 13 :
Total Pages : 946 pages
Book Rating : 4.:/5 (319 download)

Book Synopsis ISO Catalogue by : International Organization for Standardization

Download or read book ISO Catalogue written by International Organization for Standardization and published by . This book was released on 2007 with total page 946 pages. Available in PDF, EPUB and Kindle. Book excerpt: