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Sinopsis
This text is designed 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 descrimination tests to home use placements for consumers. Practical guidance is provided on how tests are conducted and, for the reader who wishes a deeper understanding, 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 stand-alone material in appendices. The text presents divergent philosophies in a balanced manner.
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Reseña del editor
The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced weil beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to partleipale in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They arealso expected tobe weil versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV :xvi PREFACE measurement problems that are not present in instrumental methods.
Reseña del editor
This text is designed 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 descrimination tests to home use placements for consumers. Practical guidance is provided on how tests are conducted and, for the reader who wishes a deeper understanding, 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 stand-alone material in appendices. The text presents divergent philosophies in a balanced manner.
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Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
Publicado por
Chapman & Hall, 1998
ISBN 10: 0412994410
ISBN 13: 9780412994418
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Librería: Burnt Biscuit Books, NEWNAN, GA, Estados Unidos de America
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Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
Publicado por
Chapman & Hall, 1998
ISBN 10: 0412994410
ISBN 13: 9780412994418
Antiguo o usado
Tapa dura
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Imagen de archivo
Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
Publicado por
Chapman & Hall, 1998
ISBN 10: 0412994410
ISBN 13: 9780412994418
Antiguo o usado
Tapa dura
Librería: dsmbooks, Liverpool, Reino Unido
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