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Descriptive analysis in sensory evaluation / Sarah E Kemp; Joanne Hort; Tracey Hollowood (editor)
Hoboken, NJ : Wiley-Blackwell, 2018
xx, 724 pages : illustrations ; 26 cm
Ký hiệu phân loại (DDC): 660
The first book in the Sensory Evaluation series is Sensory Evaluation: A Practical Handbook, published in May 2009. It focuses on the practical aspects of sensory testing, presented in a simple, 'how to' style for use by industry and academia asa step-by-step guide to carrying out a basic range of sensory tests. In-depth coverage was deliberately kept to a minimum. Subsequent books in the series cover selected topics in sensory evaluation. They are intended to give theoretical background, more complex techniques and in-depth discussion on application of sensory evaluation that were not covered in the Practical Handbook. However, they will seek to maintain the practical approach of the handbook and chapterswill include a clear case study with sufficient detail to enable practitioners to carry out the techniques presented.
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2
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Sensory analysis for food and beverage quality control : a practical guide / David Kilcast
United Kingdom : Woodhead Publishing, 2010
xxv, 373 pages. : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 664
Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages.
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3
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Sensory evaluation practices / Herbert Stone; Rebecca N Bleibaum; Heather A Thomas
London, United Kingdom : Elsevier Academic Press, 2021
xiii, 466 pages : illustrations ; 24 cm
Ký hiệu phân loại (DDC): 664
"Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes"
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