9788183210539 - sensory science: principles and application in food evaluation (4 resultados)
- Tapa dura
Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 77,28
Envío por EUR 7,59Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. pp. 600 Figures.
- Tapa dura
Librería: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
Contactar con el vendedorVendedor de 4 estrellasCondición: Usado - Como Nuevo
EUR 67,53
Envío por EUR 17,50Se envía de India a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardbound. Condición: As New. New. 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.
- Tapa dura
Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 83,56
Envío por EUR 3,49Se envía dentro de Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. pp. 600 Index 1st Edition.
Idioma: Inglés
Editorial: Vinayak Book House Agrotech Publishing Academy, 2009
- Tapa dura
Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 78,20
Envío por EUR 9,95Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. pp. 600.
