LEADER 00000cam a2200673Ma 4500 001 ocn859395152 003 OCoLC 005 20160805111003.2 006 m o d 007 cr mnu---uuaaa 008 131003s2013 enka ob 001 0 eng 016 7 016477758|2Uk 019 863085650|a864791570|a866444651|a909858841|a913950569 020 9780857098856|q(electronic book) 020 0857098853|q(electronic book) 020 0857094394|q(electronic book) 020 9780857094391|q(electronic book) 020 |z9780857094391 035 (OCoLC)859395152|z(OCoLC)863085650|z(OCoLC)864791570 |z(OCoLC)866444651|z(OCoLC)909858841|z(OCoLC)913950569 037 785238|bMIL 040 AU@|beng|epn|cAU@|dOCLCO|dOPELS|dCOO|dYDXCP|dGGVRL|dRIV |dUV0|dIDEBK|dEBLCP|dN$T|dDEBSZ|dINNDH|dOCLCQ|dOCLCA 049 RIDW 050 4 TX546 072 7 TDCT|2bicssc 072 7 TEC|2eflch 072 7 TEC|2ukslc 072 7 TEC|x012000|2bisacsh 082 04 664.07 090 TX546 245 00 Instrumental assessment of food sensory quality :|ba practical guide /|cedited by David Kilcast. 264 1 Cambridge, UK :|bWoodhead Publishing,|c2013. 300 1 online resource (xxx, 627 pages) :|billustrations. 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 490 1 Woodhead Publishing series in food science, technology and nutrition,|x2042-8049 ;|v253 504 Includes bibliographical references and index. 505 0 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]. 520 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. 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Food|xQuality|0https://id.loc.gov/authorities/subjects/ sh88006843|xTesting.|0https://id.loc.gov/authorities/ subjects/sh99005648 650 0 Flavor|0https://id.loc.gov/authorities/subjects/sh85049034 |xTesting.|0https://id.loc.gov/authorities/subjects/ sh99005648 650 7 Food|xQuality.|2fast|0https://id.worldcat.org/fast/930583 650 7 Testing.|2fast|0https://id.worldcat.org/fast/1148240 650 7 Flavor.|2fast|0https://id.worldcat.org/fast/927108 655 4 Llibres electrònics. 655 4 Electronic books. 700 1 Kilcast, David,|0https://id.loc.gov/authorities/names/ n00014144|eeditor. 776 08 |iPrint version:|z9780857098856 830 0 Woodhead Publishing in food science, technology, and nutrition ;|0https://id.loc.gov/authorities/names/ no2006063295|v253. 856 40 |uhttps://rider.idm.oclc.org/login?url=http:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=675923|zOnline eBook. Access restricted to current Rider University students, faculty, and staff. 856 42 |3Instructions for reading/downloading this eBook|uhttp:// guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 |d20161013|cEBSCO|tebscoebooksacademic new |lridw 994 92|bRID