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Sensory Evaluation of Food - Principles and Practices, 2E

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978 1441 964878
3.20 LBS
Calculated at checkout

Product Description

Sensory Evaluation of Food, 2E, has been expanded to reflect the advances in methodologies, theory and analysis that have transpired in the last 15 years.  The chapters are now divided into numbered subsections with suggestions about which sections are key for understanding of that topic or method. In many chapters the authors have gone out on a limb and specified a "recommended procedure." In cases where there are multiple options for procedure or analysis, a simple solution was usually chosen over one that is more complex.

This book attempts to be comprehensive, yet understandable. All the major sensory test methods are illustrated and discussed, including discrimination, descriptive and affective tests. Some chapters are devoted to special topics such as thresholds, time-intensity methods, similarity testing, color, texture, sensory quality control, qualitative research methods, consumer test methods and questionnaires, shelf life testing, introduction to multivariate statistical techniques, and strategic sensory research. The statistical appendix provides basic instruction in the common statistical analysis for sensory evaluation with worked examples.

Contents:  Introduction, Physiological and psychological foundations of sensory function, Principles of good practice, Discrimination testing, Similarity, equivalence testing and discrimination theory, Measurement of sensory thresholds, Scaling, Time-intensity methods, Context effects & biases in sensory judgment, Descriptive analysis, Texture Evaluation, Color & appearance, Preference testing, Acceptance testing, Consumer field tests & questionnaire design, Qualitative consumer research methods, Quality control & shelf-life (stability) testing, Data relationships & multivariate applications, Strategic research, 6 Appendices, 2 Indexes.

Harry T Lawless and Hildegarde Heymann, 2010, 596 p, illustrated.  (List: $79.95)  $74.95

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