Sensory evaluation of food : principles and practices /
Presenting divergent philosophies in a balanced manner, this comprehensive and up-to-date text covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements of consumers. Not only does it provide a practical guide to how tests are conducted, it also e...
| Main Authors: | , |
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| Corporate Author: | |
| Format: | eBook |
| Language: | English |
| Published: |
New York :
Springer Science+Business Media,
1999.
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| Series: | Food science texts series.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Physiological and psychological foundations of sensory function
- Principles of good practice
- Discrimination testing
- Discrimination theories and advanced topics
- Measurement of sensory thresholds
- Scaling
- Time-intensity methods
- Context effects and biases in sensory judgment
- Descriptive analysis
- Texture evaluation
- Color and appearance
- Acceptance and preference testing
- Consumer field tests and questionnaire design
- Qualitative consumer research methods.