{"product_id":"instrumental-assessment-of-food-sensory-quality-a-practical-guide-hardback-9780857094391","title":"Instrumental Assessment of Food Sensory Quality; A Practical Guide (Hardback) 9780857094391","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eInstrumental Assessment of Food Sensory Quality\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eA Practical Guide\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eDavid Kilcast (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780857094391, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 30 September 2013\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e658 pages\u003cbr\u003e23.4 x 15.6 x 3.5 cm, 1.14 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\"Food scientists survey some instrumental approaches to measuring food quality that correlate strongly with sensory quality assessments, in order to help companies bypass the expensive and tedious practice of having people actually taste their products. They cover principles and practice, methods, and the assessing the quality of specific foods. The topics include food appearance quality assessment and specification, principles of food viscosity analysis,…\" --\u003cb\u003eProtoView.com, February 2014\u003c\/b\u003e\u003c\/p\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eInstrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.\u003cbr\u003e\u003cbr\u003eAfter an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.\u003cbr\u003e\u003cbr\u003eInstrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eMeasurement of the sensory quality of food: An introduction. Part 1 Principles and practice: Food appearance quality assessment and specification\u003cbr\u003e Principles of food flavour analysis\u003cbr\u003e Principles of solid food texture analysis\u003cbr\u003e Principles of food viscosity analysis. Part 2 Advances in methods for instrumental assessment of food sensory quality: Food colour measurement using computer vision\u003cbr\u003e Gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement\u003cbr\u003e Non-destructive methods for food texture assessment\u003cbr\u003e In-mouth measurement of food quality\u003cbr\u003e Emerging flavour analysis methods for food authentication\u003cbr\u003e Advances in analysis of instrumental food sensory quality data. Part 3 Instrumental assessment of the sensory quality of particular foods and beverages: Instrumental assessment of the sensory quality of meat, poultry and fish\u003cbr\u003e Instrumental assessment of the sensory quality of baked goods\u003cbr\u003e Measurement of the texture of dry crisp products\u003cbr\u003e Instrumental assessment of the sensory quality of dairy products\u003cbr\u003e Instrumental assessment of the sensory quality of fruit and vegetables\u003cbr\u003e Instrumental assessment of the sensory quality of wine\u003cbr\u003e Instrumental assessment of the sensory quality of beer\u003cbr\u003e Instrumental assessment of the sensory quality of juices.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46651632582936,"sku":"9780857094391","price":135.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780857094391_88642732-a438-4256-a9e1-3d116cccaeba.jpg?v=1696781702","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/instrumental-assessment-of-food-sensory-quality-a-practical-guide-hardback-9780857094391","provider":"Freshly Printed Books","version":"1.0","type":"link"}