Author: J. J. PowersPublisher: ASTM International
ISBN: 9780803103122
Category : Computer programs
Languages : en
Pages : 144
Book Description
Correlating Sensory Objective Measurements
Author: J. J. PowersPublisher: ASTM International
ISBN: 9780803103122
Category : Computer programs
Languages : en
Pages : 144
Book Description
Correlation of Subjective-objective Methods in the Study of Odors and Taste
Author: Food Texture and Viscosity
Author: Publisher: Academic Press
ISBN: 032313923X
Category : Technology & Engineering
Languages : en
Pages : 325
Book Description
Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their uses, various types of viscous flow, and sensory methods for measuring texture and viscosity. An appendix lists names and addresses of suppliers for anyone interested in purchasing equipment. Incorporating material from numerous sources across a wide range of disciplines, this book will prove valuable to students, faculty, researchers, and anyone working in food technology and sensory evaluation.
Texture Measurement of Foods
Author: A. KramerPublisher: Springer Science & Business Media
ISBN: 9401025622
Category : Technology & Engineering
Languages : en
Pages : 187
Book Description
Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM Committee E-18 was formed to develop an authoritative and comprehensive volume on this most complex and important subject to provide within one cover for the student, researcher, and the food manufacturer, a definition and an understanding of the subject offood texture, as well as sensory and objective methods for its measurement. This most difficult task appeared to be possible only after the task force had obtained the assistance of special ists in the many disciplines involved, and after deciding to limit the dissertation to the measurement of texture of foods only. The task was further clarified when Dr. Finney proposed an outline of six chapters, beginning with one on definition. The second chapter was to be on principles of sensory evaluations, the third on sensory measurements, the fourth on principles of objective evaluation, the fifth on objective measurements, and the final concluding chapter on subjective-objective analogues. The first drafts of these six chapters constituted a symposium on texture presented before a joint session at the 1971 Annual Meeting of the Institute of Food Technology and the American Society for Testing and Materials.
Selected Sensory Methods: Problems and Approaches to Measuring Hedonics
Author: Kuznicki JT.Publisher: ASTM International
ISBN:
Category :
Languages : en
Pages : 113
Book Description
Sensory Discrimination Tests and Measurements
Author: Jian BiPublisher: John Wiley & Sons
ISBN: 111899485X
Category : Technology & Engineering
Languages : en
Pages : 560
Book Description
Sensory testing and measurement are the main functions of sensory analysis. In recent years, the sensory and consumer field has evolved to include both difference testing and similarity testing, and new sensory discrimination methods such as the tetrads have received more attention in the literature. This second edition of Sensory Discrimination Tests and Measurements is updated throughout and responds to these changes and includes: A wide range of sensory measurements: Measurements of sensory effect (d', R-index and Gini-index); Measurements of performance of trained sensory panel (Intraclass correlation coefficients and Cronbachs coefficient alpha); Measurements of relative importance of correlated sensory and consumer attributes (drivers of consumer liking or purchase intent); Measurements of consumer emotions and psychographics; Measurements of time-intensity; Measurements of sensory thresholds; Measurements of sensory risk with negative sensory effects (Benchmark Dose, BMD, methodology) Measurements of sensory shelf life (SSL). A balanced introduction of sensory discrimination tests including difference tests and similarity tests. Bayesian approach to sensory discrimination tests. Modified and multiple-sample discrimination tests. Replicated discrimination tests using the beta-binomial (BB), corrected beta-binomial (CBB), and Dirichlet-multinomial (DM) models. Sensory discrimination methods including the tetrads and the M+N. R and S-Plus codes for all the measurements and tests introduced in the book. Mainly intended for researchers and practitioners in the sensory and consumer field, the book is a useful reference for modern sensory analysis and consumer research, especially for sensometrics.
Texture in Food
Author: B. M. McKennaPublisher: Woodhead Publishing
ISBN: 9781855737242
Category : Business & Economics
Languages : en
Pages : 564
Book Description
Key research trends and their practical implications in improving product quality, Texture in food Volume 1: Semi-solid foods will be a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Book jacket.
Selected Sensory Methods
Author: J. T. KuznickiPublisher: ASTM International
ISBN:
Category : Medical
Languages : en
Pages : 120
Book Description
Guidelines for Sensory Analysis in Food Product Development and Quality Control
Author: David H. LyonPublisher: Springer Science & Business Media
ISBN: 1461519993
Category : Technology & Engineering
Languages : en
Pages : 141
Book Description
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.
Viewpoints and Controversies in Sensory Science and Consumer Product Testing
Author: Howard R. MoskowitzPublisher: John Wiley & Sons
ISBN: 0470384905
Category : Technology & Engineering
Languages : en
Pages : 491
Book Description
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.