Sensory science applications for food production /

Bibliographic Details
Corporate Author:	IGI Global Online
Other Authors:	Mehra, Rahul (Editor), Pandey, Arun Kumar (Editor), Guiné, Raquel Pinho Ferreira (Editor)
Format:	eBook
Language:	English
Published:	Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) : IGI Global, 2024.
Subjects:	Food > Sensory evaluation. Food > Safety measures. Senses and sensation. Perception (Philosophy) Aliments > Analyse sensorielle. Aliments > Sécurité > Mesures. Sens et sensations. Perception (Philosophie) perception. Anatomy and Physiology of the Ear. Anatomy and Physiology of the Eye. Anatomy and Physiology of the Nose. Application of Sensory Evaluation in Food Product Development. Factors Affecting Sensory Evaluation Techniques. Food Safety. Gustation. Olfaction. Recent Advances in Sensory Technologies. Sense of Touch. Sensory Evaluation. Sensory Panel. Taste Measurement Techniques. Texture Classification and Measurement Techniques. Visual Impact. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Section 1. Introduction to sensory science. Chapter 1. Basic concepts of sensory technology ; Chapter 2. Introduction and importance of sensory organs
Section 2. Anatomy and physiology of sensory organs. Chapter 3. Human gustatory system ; Chapter 4. Human olfactory system: part a ; Chapter 5. Human olfactory system: part b ; Chapter 6. Sense of touch ; Chapter 7. Role of vision in sensory science ; Chapter 8. Human auditory system
Section 3. Tools and techniques in sensory evaluation. Chapter 9. Sensory evaluation techniques ; Chapter 10. Recent advances in sensory technologies ; Chapter 11. Consumer food perception ; Chapter 12. Processing effects on food sensory attributes
Section 4. Legislative issues in food production. Chapter 13. Legislative and safety aspects in food production ; Chapter 14. Audit ensuring the food safety.