Skip to content
You are not logged in |Login  
     
Limit search to available items
Record:   Prev Next
Resources
More Information
Bestseller
BestsellerE-book

Title Instrumental assessment of food sensory quality [electronic resource] : a practical guide / edited by David Kilcast.

Imprint Cambridge, UK : Woodhead Publishing, 2013.

Item Status

Description 1 online resource (xxx, 627 pages) : illustrations.
Series Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; 253
Woodhead Publishing in food science, technology, and nutrition ; 253.
Summary Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory qualityExplores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosityReviews advances in methods for instrumental assessment of food sensory quality.
Bibliography Includes bibliographical references and index.
Contents Measurement of the sensory quality of food : an introduction / D. Kilcast -- Food appearance quality assessment and specification / J.B. Hutchings, M. Ronnier Luo and W. Ji -- Principles of food flavor analysis / G. Reineccius and D. Peterson -- Principles of solid food texture analysis / R. Lu -- Principles of food viscosity analysis / B.M. McKenna and J.G. Lyng -- Food colour measurement using computer vision / D. Wu and D.-W. Sun -- Gas chromatography-olfactometry (GC-O), electronic noses (e-noses) and electronic tongues (e-tongues) for in vivo food flavour measurement / W. Wardencki, T. Chmiel and T. Dymerski -- Non-destructive methods for food texture assessment / R. Lu and H. Cen -- In-mouth measurement of food quality / I.A.M. Appelqvist -- Emerging flavour analysis methods for food authentication / S.P. Heenan and S.M. van Ruth -- Advances in analysis of instrumental food sensory quality data / M. Bevilacqua [and others] -- Instrumental assessment of the sensory quality of meat, poultry and fish / M.G. O'Sullivan and J.P. Kerry -- Instrumental assessment of the sensory quality of baked goods / S.M. Fiszman, T. Sanz and A. Salvador -- Measurement of the texture of dry crisp products / L.M. Duizer -- Instrumental assessment of the sensory quality of dairy products / J.L. Le Quéré and N. Cayot -- Instrumental assessment of the sensory quality of fruits and vegetables / Z. Schmilovitch and A. Mizrach -- Instrumental assessment of the sensory quality of wine / A.J. Buglass and D.J. Caven-Quantrill -- Instrumental assessment of the sensory quality of beer / K.J. Siebert -- Instrumental assessment of the sensory quality of juices / F.J. Heredia [and others].
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food -- Quality -- Testing.
Flavor -- Testing.
Genre/Form Llibres electrònics.
Electronic books.
Added Author Kilcast, David. Editor.
Other Form: Print version: 9780857098856
ISBN 9780857098856 (electronic bk.)
0857098853 (electronic bk.)
0857094394 (electronic bk.)
9780857094391 (electronic bk.)
9780857094391