Sensory evaluation of food : principles and practices
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Springer ,
c2010
|
| Edition: | 2nd ed |
| Series: | Food science text series
|
| Subjects: |
Table of Contents:
- 1. Introduction
- 2. Physiological and psychological foundations of sensory function
- 3. Principles of good practice
- 4. Discrimination testing
- 5. Similarity, equivalence testing, and discrimination theory
- 6. Measurement of sensory thresholds
- 7. Scaling
- 8. Time-intensity methods
- 9. Context effects and biases in sensory judgment
- 10. Descriptive analysis
- 11. Texture evaluation
- 12. Color and appearance
- 13. Preference testing
- 14. Acceptance testing
- 15. Consumer field tests and questionnaire design
- 16. Qualitative consumer research methods
- 17. Quality control and shelf-life (stability) testing
- 18. Data relationships and multivariate applications
- 19. Strategic research