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LEADER 00000cam a2200733Ma 4500 
001    ocn859395152 
003    OCoLC 
005    20160805111003.2 
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008    131003s2013    enka    ob    001 0 eng   
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245 00 Instrumental assessment of food sensory quality
       |h[electronic resource] :|ba practical guide /|cedited by 
       David Kilcast. 
260    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 
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|xTesting. 
650  0 Flavor|xTesting. 
655  4 Llibres electrònics. 
655  4 Electronic books. 
700 1  Kilcast, David.|4edt 
776 08 |iPrint version:|z9780857098856 
830  0 Woodhead Publishing in food science, technology, and 
       nutrition ;|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 
948    |d20161013|cMH|tebscoebooksacademic new |lridw 
994    92|bRID