Sensory science applications for food production:
Despite the critical role of sensory science in ensuring food quality and safety, there needs to be more comprehensive educational resources that cover the breadth and depth of this field. Current literature often focuses on isolated aspects, leaving scholars and practitioners needing a unified refe...
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| Other Authors: | , , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Hershey, Pennsylvania
IGI Global
2024
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| Subjects: | |
| Online Access: | DE-91 DE-898 DE-1050 Volltext |
| Summary: | Despite the critical role of sensory science in ensuring food quality and safety, there needs to be more comprehensive educational resources that cover the breadth and depth of this field. Current literature often focuses on isolated aspects, leaving scholars and practitioners needing a unified reference for understanding the complex interplay of sensory organs, evaluation techniques, and technological advancements. This gap hinders the development of skilled sensory panelists and restricts innovation in food product development and quality control.Sensory Science Applications for Food Production bridges this gap by offering a comprehensive and cohesive overview of sensory science. Through its meticulously crafted chapters, the book thoroughly explores sensory organs, including Gustation, Olfaction, Vision, Sense of touch, and Auditory Perception. It elucidates the mechanisms behind sensory perception, examines abnormalities, and discusses factors influencing perception, all crucial for training proficient sensory panelists. The book also delves into advanced sensory evaluation techniques, including their application in developing innovative food products, addressing the need for up-to-date knowledge in the field. |
| Physical Description: | 1 Online-Ressource (407 Seiten) |
| DOI: | 10.4018/979-8-3693-2121-8 |
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| 520 | |a Despite the critical role of sensory science in ensuring food quality and safety, there needs to be more comprehensive educational resources that cover the breadth and depth of this field. Current literature often focuses on isolated aspects, leaving scholars and practitioners needing a unified reference for understanding the complex interplay of sensory organs, evaluation techniques, and technological advancements. This gap hinders the development of skilled sensory panelists and restricts innovation in food product development and quality control.Sensory Science Applications for Food Production bridges this gap by offering a comprehensive and cohesive overview of sensory science. Through its meticulously crafted chapters, the book thoroughly explores sensory organs, including Gustation, Olfaction, Vision, Sense of touch, and Auditory Perception. It elucidates the mechanisms behind sensory perception, examines abnormalities, and discusses factors influencing perception, all crucial for training proficient sensory panelists. The book also delves into advanced sensory evaluation techniques, including their application in developing innovative food products, addressing the need for up-to-date knowledge in the field. | ||
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| 700 | 1 | |a Mehra, Rahul |4 edt | |
| 700 | 1 | |a Pandey, Arun Kumar |4 edt | |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
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| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Informatik Wirtschaftswissenschaften |
| doi_str_mv | 10.4018/979-8-3693-2121-8 |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-12-17T19:01:34Z |
| institution | BVB |
| language | English |
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| physical | 1 Online-Ressource (407 Seiten) |
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| publisher | IGI Global |
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| spelling | Sensory science applications for food production Rahul Mehra, Arun Kumar Pandey, Raquel P.F. Guiné Hershey, Pennsylvania IGI Global 2024 1 Online-Ressource (407 Seiten) txt rdacontent c rdamedia cr rdacarrier Despite the critical role of sensory science in ensuring food quality and safety, there needs to be more comprehensive educational resources that cover the breadth and depth of this field. Current literature often focuses on isolated aspects, leaving scholars and practitioners needing a unified reference for understanding the complex interplay of sensory organs, evaluation techniques, and technological advancements. This gap hinders the development of skilled sensory panelists and restricts innovation in food product development and quality control.Sensory Science Applications for Food Production bridges this gap by offering a comprehensive and cohesive overview of sensory science. Through its meticulously crafted chapters, the book thoroughly explores sensory organs, including Gustation, Olfaction, Vision, Sense of touch, and Auditory Perception. It elucidates the mechanisms behind sensory perception, examines abnormalities, and discusses factors influencing perception, all crucial for training proficient sensory panelists. The book also delves into advanced sensory evaluation techniques, including their application in developing innovative food products, addressing the need for up-to-date knowledge in the field. Food Safety measures Food Sensory evaluation Perception (Philosophy) Senses and sensation Guiné, Raquel Pinho Ferreira edt Mehra, Rahul edt Pandey, Arun Kumar edt Erscheint auch als Druck-Ausgabe 9798369321218 https://doi.org/10.4018/979-8-3693-2121-8 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Sensory science applications for food production Food Safety measures Food Sensory evaluation Perception (Philosophy) Senses and sensation |
| title | Sensory science applications for food production |
| title_auth | Sensory science applications for food production |
| title_exact_search | Sensory science applications for food production |
| title_full | Sensory science applications for food production Rahul Mehra, Arun Kumar Pandey, Raquel P.F. Guiné |
| title_fullStr | Sensory science applications for food production Rahul Mehra, Arun Kumar Pandey, Raquel P.F. Guiné |
| title_full_unstemmed | Sensory science applications for food production Rahul Mehra, Arun Kumar Pandey, Raquel P.F. Guiné |
| title_short | Sensory science applications for food production |
| title_sort | sensory science applications for food production |
| topic | Food Safety measures Food Sensory evaluation Perception (Philosophy) Senses and sensation |
| topic_facet | Food Safety measures Food Sensory evaluation Perception (Philosophy) Senses and sensation |
| url | https://doi.org/10.4018/979-8-3693-2121-8 |
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