Name: Guidelines for Sensory Analysis in Food Product Development and Quality Control (en Inglés)
SKU: 3410119
Price: 323.22 PEN
Availability: InStock
Author: Roland P. Carpenter; David H. Lyon; Terry A. Hasdell
ISBN: 9780834216426

portada Guidelines for Sensory Analysis in Food Product Development and Quality Control (en Inglés)

Guidelines for Sensory Analysis in Food Product Development and Quality Control (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Roland P. Carpenter; David H. Lyon; Terry A. Hasdell

Idioma

Inglés

N° páginas

212

Encuadernación

Tapa Blanda

Dimensiones

24.2x17.5x2.5 cm

Peso

0.52

ISBN

0834216426

ISBN13

9780834216426

N° edición

Categorías

Gestión y técnicas de gestión

Guidelines for Sensory Analysis in Food Product Development and Quality Control (en Inglés)

Roland P. Carpenter; David H. Lyon; Terry A. Hasdell (Autor) · Springer · Tapa Blanda

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Reseña del libro "Guidelines for Sensory Analysis in Food Product Development and Quality Control (en Inglés)"

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.