Sensory analysis for food and beverage quality control: a practical guide
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC Press
2010
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
no. 191 |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index "Ìn my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses.' Dr Hal MacFie, Hal MacFie Training Services, UK" "Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages" "Chapters in Part I cover the key aspects to consider when designing a sensory QC program. The second part focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish." "Sensory analysis for food and beverage quality control will be an essential reference work for anyone setting up or operating a sensory QC program, or researching sensory QC."--BOOK JACKET. |
| Beschreibung: | 1 Online-Ressource (xxv, 373 p.) |
| ISBN: | 9781613444078 1613444079 1845694767 9781845694760 9781439831427 1439831424 |
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| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition |v no. 191 | |
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a "Ìn my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses.' Dr Hal MacFie, Hal MacFie Training Services, UK" "Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages" "Chapters in Part I cover the key aspects to consider when designing a sensory QC program. The second part focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish." "Sensory analysis for food and beverage quality control will be an essential reference work for anyone setting up or operating a sensory QC program, or researching sensory QC."--BOOK JACKET. | ||
| 650 | 7 | |a Beverages / Quality control |2 fast | |
| 650 | 7 | |a Food / Quality control |2 fast | |
| 650 | 7 | |a Food / Sensory evaluation |2 fast | |
| 650 | 4 | |a Food |x Quality control | |
| 650 | 4 | |a Food |x Sensory evaluation | |
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Datensatz im Suchindex
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| building | Verbundindex |
| bvnumber | BV042313185 |
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| dewey-full | 664.072 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.072 |
| dewey-search | 664.072 |
| dewey-sort | 3664.072 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042313185 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9781613444078 1613444079 1845694767 9781845694760 9781439831427 1439831424 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750176 |
| oclc_num | 799881917 |
| open_access_boolean | |
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| physical | 1 Online-Ressource (xxv, 373 p.) |
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| publishDate | 2010 |
| publishDateSearch | 2010 |
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| publisher | CRC Press |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Sensory analysis for food and beverage quality control a practical guide edited by David Kilcast Boca Raton CRC Press 2010 1 Online-Ressource (xxv, 373 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition no. 191 Includes bibliographical references and index "Ìn my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses.' Dr Hal MacFie, Hal MacFie Training Services, UK" "Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages" "Chapters in Part I cover the key aspects to consider when designing a sensory QC program. The second part focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish." "Sensory analysis for food and beverage quality control will be an essential reference work for anyone setting up or operating a sensory QC program, or researching sensory QC."--BOOK JACKET. Beverages / Quality control fast Food / Quality control fast Food / Sensory evaluation fast Food Quality control Food Sensory evaluation Beverages Quality control Kilcast, David Sonstige oth http://www.sciencedirect.com/science/book/9781845694760 Verlag Volltext |
| spellingShingle | Sensory analysis for food and beverage quality control a practical guide Beverages / Quality control fast Food / Quality control fast Food / Sensory evaluation fast Food Quality control Food Sensory evaluation Beverages Quality control |
| title | Sensory analysis for food and beverage quality control a practical guide |
| title_auth | Sensory analysis for food and beverage quality control a practical guide |
| title_exact_search | Sensory analysis for food and beverage quality control a practical guide |
| title_full | Sensory analysis for food and beverage quality control a practical guide edited by David Kilcast |
| title_fullStr | Sensory analysis for food and beverage quality control a practical guide edited by David Kilcast |
| title_full_unstemmed | Sensory analysis for food and beverage quality control a practical guide edited by David Kilcast |
| title_short | Sensory analysis for food and beverage quality control |
| title_sort | sensory analysis for food and beverage quality control a practical guide |
| title_sub | a practical guide |
| topic | Beverages / Quality control fast Food / Quality control fast Food / Sensory evaluation fast Food Quality control Food Sensory evaluation Beverages Quality control |
| topic_facet | Beverages / Quality control Food / Quality control Food / Sensory evaluation Food Quality control Food Sensory evaluation Beverages Quality control |
| url | http://www.sciencedirect.com/science/book/9781845694760 |
| work_keys_str_mv | AT kilcastdavid sensoryanalysisforfoodandbeveragequalitycontrolapracticalguide |