9780834216426-0834216426-Guidelines for Sensory Analysis in Food Product Development and Quality Control

Guidelines for Sensory Analysis in Food Product Development and Quality Control

ISBN-13: 9780834216426
ISBN-10: 0834216426
Edition: 2nd
Author: Carpenter, Roland P., Lyon, David H., Hasdell, Terry A.
Publication date: 2000
Publisher: Springer
Format: Paperback 238 pages
FREE shipping on ALL orders

Book details

ISBN-13: 9780834216426
ISBN-10: 0834216426
Edition: 2nd
Author: Carpenter, Roland P., Lyon, David H., Hasdell, Terry A.
Publication date: 2000
Publisher: Springer
Format: Paperback 238 pages

Summary

Acknowledged authors Carpenter, Roland P., Lyon, David H., Hasdell, Terry A. wrote Guidelines for Sensory Analysis in Food Product Development and Quality Control comprising 238 pages back in 2000. Textbook and eTextbook are published under ISBN 0834216426 and 9780834216426. Since then Guidelines for Sensory Analysis in Food Product Development and Quality Control textbook was available to sell back to BooksRun online for the top buyback price or rent at the marketplace.

Description

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.

Rate this book Rate this book

We would LOVE it if you could help us and other readers by reviewing the book