Sensory Science : Principles and Applications in Food Evaluation

Idioma: inglés

Editorial: Agrotech, Udaipur, 2006

8183210538 / 9788183210539

Librería: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd

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Descripción del artículo del vendedor

Contents Foreword. Preface. I. Sensory science general 1. Introduction and importance of sensory science. 2. Sensory characteristics and factors effecting sensory evaluation. II. Organisation and functioning of sensory system 3. Structural and functional organisation of nervous system in man. 4. The human sensory organs structure and organisation. 5. Digestive system associated glands sensory pleasure metabolic control of food intake and sensory system. 6. Mechanism of sensory perception. 7. Techniques in analysis of brain functioning neutral processes and cognitive science. 8. Sensory Perception Cognition memory and consciousness the philosophy and science. III. Sensory evalution set up and techniques of analysis. 9. Sensory evaluation programme. 10. Methods of sensory analysis. 11. Analysis of colour and appearance. 12. Evaluation of aroma. 13. Analysis of texture. 14. Evaluation of taste and overall quality. 15. Statistical analysis in sensory evaluation. 16. Applications of sensory evaluation. Appendix. Glossary. Subject Index. Acknowledgement. It is a grand synthesis of anatomy and physiology of sensory organs food science chemistry psychology instrumentation and statistics within the perspective of sensory science. It guides the readers into a journey of fascinating world of senses and nervous system focuses the practical aspects of sensory quality evaluation of food and much more. Organized into 16 chapters in single volume it brings out the concept of sensory science food metabolism and cognitive sciences techniques employed in sensory evaluation in a systematic manner. It provides opportunities to the readers for in depth study with adequate references in each chapter along with a small glossary of terms and a subject index. The book offers practical examples innovations and advancements in sensory science. It gives holistic view of sensory science and evaluation of food during production processing and marketing. It is generously interspersed with illustrations designed to reinforce the key concepts is a timely academic and need based contribution. Sensory Science Principles and Applications in Food Evaluation is truly a text cum reference book for researches educators food technologists/biotechnologist oenologists postharvest technologists quality assurance personnels other professionals from food industry and UG and PG students from relevant disciplines. 600 pp.…

N° de ref. del artículo 60651

Detalles bibliográficos

Título
Sensory Science : Principles and Applications in Food Evaluation
Autor
V K Joshi
Editorial
Agrotech, Udaipur
Año de publicación
2006
Estado
As New
Encuadernación
Hardbound
Idioma
inglés
ISBN 10
8183210538
ISBN 13
9788183210539
Edición
New

Vedams eBooks (P) Ltd

New Delhi, India

Vendedor de 4 estrellas

Vendedor de IberLibro desde 30 de enero de 2009

Tarifas de envío de India a Estados Unidos de America

ArtículoDe 20 a 24 días hábilesDe 4 a 7 días hábiles
Primer artículoEUR 17,50EUR 32,00
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