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Viewpoints and Controversies in Sensory Science and Consumer Product Testing

Viewpoints and Controversies in Sensory Science and Consumer Product Testing
A Book

by Howard R. Moskowitz,Alejandra M. Muñoz,Maximo C. Gacula, Jr.

  • Publisher : John Wiley & Sons
  • Release : 2008-02-28
  • Pages : 477
  • ISBN : 0470384905
  • Language : En, Es, Fr & De
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The authors skillfully present different approaches to the same problem and even different ways to look at the same type of data. If you have ever been stumped by a controversy in product assessment, the design of studies, or the analysis of data, you will find the answer in this book.

Sensory Evaluation Practices

Sensory Evaluation Practices
A Book

by Herbert Stone,Joel L. Sidel

  • Publisher : Elsevier
  • Release : 2004-03-19
  • Pages : 408
  • ISBN : 0080474357
  • Language : En, Es, Fr & De
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The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance. Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation. *Appeals to sensory experts both in academia and business *Discovered new optimization is based on integration of sensory descriptive and consumer research data *New sensory information with imagery

Sensory Evaluation of Food: Principles and Practices

Sensory Evaluation of Food: Principles and Practices
A Book

by Harry T. Lawless,Hildegarde Heymann

  • Publisher : Springer Science & Business Media
  • Release : 1999-08-31
  • Pages : 827
  • ISBN : 9780834217522
  • Language : En, Es, Fr & De
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The book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides a practical guide to how tests are conducted and, for the reader who wishes a deeper understanding, provides the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as a stand-alone material in appendixes. Statistical applications are tailored to common and relevance are obvious, and space is not wasted on designs or analyses that are not suitable for data collection from human observers. The text presents divergent philosophies in a balanced manner. Chapters are constructed so that beginning students who want only practical aspects of conducting sensory tests will find clear instructions on how tests should be conducted. Advanced students and practitioners will profit from the detailed section on rationale and sensory evaluation issues. "It covers the entire spectrum of sensory analysis. I have read many books on this intriguing subject, but this is the Rolls-Royce." a?? Aubrey Parsons, governing council member, International Union for Food Science and Technology

Sensory Evaluation of Food

Sensory Evaluation of Food
Principles and Practices

by Harry T. Lawless,Hildegarde Heymann

  • Publisher : Springer Science & Business Media
  • Release : 2010-09-27
  • Pages : 596
  • ISBN : 9781441964885
  • Language : En, Es, Fr & De
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The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Sensory Panel Management

Sensory Panel Management
A Practical Handbook for Recruitment, Training and Performance

by Lauren Rogers

  • Publisher : Woodhead Publishing
  • Release : 2017-10-26
  • Pages : 376
  • ISBN : 0081011156
  • Language : En, Es, Fr & De
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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

Sensory and Instrumental Evaluation of Alcoholic Beverages

Sensory and Instrumental Evaluation of Alcoholic Beverages
A Book

by Hildegarde Heymann,Susan E. Ebeler

  • Publisher : Academic Press
  • Release : 2016-11-23
  • Pages : 280
  • ISBN : 0128027479
  • Language : En, Es, Fr & De
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Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. Uniquely focused on alcoholic beverages and their assessment Includes real-world information for practical application Presents a full range of methodologies, providing key comparative insights

Influence of Sensory and Non-sensory Attributes of Chardonnay Wine on Acceptance and Purchase Intent

Influence of Sensory and Non-sensory Attributes of Chardonnay Wine on Acceptance and Purchase Intent
A Book

by Jane Marie Yegge

  • Publisher : Unknown Publisher
  • Release : 2001
  • Pages : 444
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Guidelines for Sensory Analysis in Food Product Development and Quality Control

Guidelines for Sensory Analysis in Food Product Development and Quality Control
A Book

by David H. Lyon,Mariko A. Francombe,Terry A. Hasdell

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 131
  • ISBN : 1461519993
  • Language : En, Es, Fr & De
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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.

Sensory Evaluation of Food

Sensory Evaluation of Food
Statistical Methods and Procedures

by Michael O'Mahony

  • Publisher : Routledge
  • Release : 2017-11-22
  • Pages : 510
  • ISBN : 1351416901
  • Language : En, Es, Fr & De
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Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.

Data Report on the Food and Nutrition Situation in Tanzania, 1974/75-1979/80

Data Report on the Food and Nutrition Situation in Tanzania, 1974/75-1979/80
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1982
  • Pages : 400
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Methods in Consumer Research, Volume 2

Methods in Consumer Research, Volume 2
Alternative Approaches and Special Applications

by Gaston Ares,Paula Varela

  • Publisher : Woodhead Publishing
  • Release : 2018-01-02
  • Pages : 478
  • ISBN : 0081017448
  • Language : En, Es, Fr & De
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Methods for Consumer Research, Volume Two: Alternative Approaches and Special Applications brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of emerging methodologies and their innovative application. The book puts consumer research in-context with coverage of immersive techniques and virtual reality, while also looking at health-related Issues in consumer science, including sections on food intake and satiation. Other sections delve into physiological measurements within the context of consumer research and how to design studies for specific populations. In conjunction with the first volume, which covers new approaches to classical methodology, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. With examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies. Presents comprehensive coverage of new and emerging techniques in consumer science Provides examples of successful application of the methodologies presented throughout Identifies how to design research for special populations, including children, the elderly and low-income consumers Discusses sensitivity to cross-cultural populations and emerging markets Includes research design for food, cosmetic and household products Highlights both psychological and physiological consumer measurements

Sensory and Consumer Research in Food Product Design and Development

Sensory and Consumer Research in Food Product Design and Development
A Book

by Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion

  • Publisher : John Wiley & Sons
  • Release : 2009-03-03
  • Pages : 368
  • ISBN : 1405182156
  • Language : En, Es, Fr & De
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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.

Food and Nutrition Quarterly Index

Food and Nutrition Quarterly Index
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1987
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Treating the Dental Patient with a Developmental Disorder

Treating the Dental Patient with a Developmental Disorder
A Book

by Karen A. Raposa,Steven P. Perlman

  • Publisher : John Wiley & Sons
  • Release : 2012-05-18
  • Pages : 296
  • ISBN : 111829324X
  • Language : En, Es, Fr & De
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Treating the Dental Patient with a Developmental Disorder provides a basic understanding of patients with developmental and intellectual disorders and offers help in communicating with and treating with developmental disabilities, including autism spectrum disorders, Down Syndrome, attention deficit, cerebral palsy, spina bifida, learning disabilities, and others. Presents descriptions of most common forms of developmental and intellectual disorders Provides practical methods of caring for patients with these disabilities, including how to guide and model behavior Offers practice management tips to accommodate patients with special needs, particularly those with autism Includes instructions to give caregivers for home oral therapy

Discrimination Testing in Sensory Science

Discrimination Testing in Sensory Science
A Practical Handbook

by Lauren Rogers

  • Publisher : Woodhead Publishing
  • Release : 2017-09-29
  • Pages : 518
  • ISBN : 0081011164
  • Language : En, Es, Fr & De
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Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science. The book covers all aspects of difference testing: the history and origin of different methods, the practicalities of setting up a difference test, replications, the statistics behind each test, dealing with the analysis, action standards, and the statistical analysis of results with R. The book is written by sensory science experts from both academia and industry, and edited by an independent sensory scientist with over twenty years of experience in planning, running and analyzing discrimination tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control. Contains practical guidance on the performance and analysis of discrimination testing in sensory and consumer science for both food and non-food products Includes the latest developments in difference testing, including both new methods and state-of-the-art approaches Features extensive coverage of analysis with a variety of software systems Provides essential insight for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control

Sensory Analysis for Food and Beverage Quality Control

Sensory Analysis for Food and Beverage Quality Control
A Practical Guide

by David Kilcast

  • Publisher : Elsevier
  • Release : 2010-05-24
  • Pages : 400
  • ISBN : 1845699513
  • Language : En, Es, Fr & De
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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

Cereals and Legumes in the Food Supply

Cereals and Legumes in the Food Supply
A Book

by Jacqueline Dupont,Elizabeth M. Osman

  • Publisher : Iowa State Press
  • Release : 1987
  • Pages : 360
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Wiley Encyclopedia of Food Science and Technology, 4 Volume Set

Wiley Encyclopedia of Food Science and Technology, 4 Volume Set
A Book

by Frederick J. Francis

  • Publisher : Wiley-Interscience
  • Release : 1999-11-15
  • Pages : 2816
  • ISBN : 9780471192855
  • Language : En, Es, Fr & De
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Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: "...fills a definite need in the food science and technology literature... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."-Food and Chemistry

Analysis of Sensory Properties in Foods

Analysis of Sensory Properties in Foods
A Book

by Edgar Chambers IV

  • Publisher : MDPI
  • Release : 2019-08-23
  • Pages : 132
  • ISBN : 3039214330
  • Language : En, Es, Fr & De
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The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.

ASTM Standardization News

ASTM Standardization News
A Book

by American Society for Testing and Materials

  • Publisher : Unknown Publisher
  • Release : 2002
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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