Guidelines for Sensory Analysis in Food Product Development and Quality Control:
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...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boston, MA
Springer US
2000
|
| Ausgabe: | Second Edition |
| Schlagworte: | |
| Online-Zugang: | FHI01 BTU01 Volltext |
| Zusammenfassung: | 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 |
| Beschreibung: | 1 Online-Ressource (XXVIII, 210 p. 2 illus) |
| ISBN: | 9781461544470 |
| DOI: | 10.1007/978-1-4615-4447-0 |
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| 520 | |a 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 | ||
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Datensatz im Suchindex
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| author | Carpenter, Roland P. Lyon, David H. Hasdell, Terry A. |
| author_facet | Carpenter, Roland P. Lyon, David H. Hasdell, Terry A. |
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| author_sort | Carpenter, Roland P. |
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| bvnumber | BV045148969 |
| collection | ZDB-2-ENG |
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| discipline | Wirtschaftswissenschaften |
| doi_str_mv | 10.1007/978-1-4615-4447-0 |
| edition | Second Edition |
| format | Electronic eBook |
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| id | DE-604.BV045148969 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:10:02Z |
| institution | BVB |
| isbn | 9781461544470 |
| language | English |
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| spelling | Carpenter, Roland P. Verfasser aut Guidelines for Sensory Analysis in Food Product Development and Quality Control by Roland P. Carpenter, David H. Lyon, Terry A. Hasdell Second Edition Boston, MA Springer US 2000 1 Online-Ressource (XXVIII, 210 p. 2 illus) txt rdacontent c rdamedia cr rdacarrier 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 Engineering Quality Control, Reliability, Safety and Risk Food Science Business and Management, general Business Management science Food / Biotechnology Quality control Reliability Industrial safety Lebensmittel (DE-588)4034870-2 gnd rswk-swf Sensorische Prüfung (DE-588)4054562-3 gnd rswk-swf Produktentwicklung (DE-588)4139402-1 gnd rswk-swf Qualitätskontrolle (DE-588)4047968-7 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Produktentwicklung (DE-588)4139402-1 s Sensorische Prüfung (DE-588)4054562-3 s 1\p DE-604 Qualitätskontrolle (DE-588)4047968-7 s 2\p DE-604 Lyon, David H. aut Hasdell, Terry A. aut Erscheint auch als Druck-Ausgabe 9780834216426 https://doi.org/10.1007/978-1-4615-4447-0 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Carpenter, Roland P. Lyon, David H. Hasdell, Terry A. Guidelines for Sensory Analysis in Food Product Development and Quality Control Engineering Quality Control, Reliability, Safety and Risk Food Science Business and Management, general Business Management science Food / Biotechnology Quality control Reliability Industrial safety Lebensmittel (DE-588)4034870-2 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Produktentwicklung (DE-588)4139402-1 gnd Qualitätskontrolle (DE-588)4047968-7 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4054562-3 (DE-588)4139402-1 (DE-588)4047968-7 |
| title | Guidelines for Sensory Analysis in Food Product Development and Quality Control |
| title_auth | Guidelines for Sensory Analysis in Food Product Development and Quality Control |
| title_exact_search | Guidelines for Sensory Analysis in Food Product Development and Quality Control |
| title_full | Guidelines for Sensory Analysis in Food Product Development and Quality Control by Roland P. Carpenter, David H. Lyon, Terry A. Hasdell |
| title_fullStr | Guidelines for Sensory Analysis in Food Product Development and Quality Control by Roland P. Carpenter, David H. Lyon, Terry A. Hasdell |
| title_full_unstemmed | Guidelines for Sensory Analysis in Food Product Development and Quality Control by Roland P. Carpenter, David H. Lyon, Terry A. Hasdell |
| title_short | Guidelines for Sensory Analysis in Food Product Development and Quality Control |
| title_sort | guidelines for sensory analysis in food product development and quality control |
| topic | Engineering Quality Control, Reliability, Safety and Risk Food Science Business and Management, general Business Management science Food / Biotechnology Quality control Reliability Industrial safety Lebensmittel (DE-588)4034870-2 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Produktentwicklung (DE-588)4139402-1 gnd Qualitätskontrolle (DE-588)4047968-7 gnd |
| topic_facet | Engineering Quality Control, Reliability, Safety and Risk Food Science Business and Management, general Business Management science Food / Biotechnology Quality control Reliability Industrial safety Lebensmittel Sensorische Prüfung Produktentwicklung Qualitätskontrolle |
| url | https://doi.org/10.1007/978-1-4615-4447-0 |
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