ISBN: 9780123820877

The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilizati… Más…

The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance.Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation.*Appeals to sensory experts both in academia and business *Discovered new optimization is based on integration of sensory descriptive and consumer research data *New sensory information with imagery Digital Content>E-books>Science>Engineering>Engr Ref, Elsevier Science Digital >16<

ISBN: 9780123820877

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a… Más…

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project.Emphasizes the importance of a; EPUB; Scientific, Technical and Medical > Industrial chemistry & manufacturing technologies > Industrial c, Elsevier Science<

2009, ISBN: 9780123820877

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a… Más…

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewi Food Industry & Science, Technology, Sensory Evaluation Practices~~ Heather A. Thomas, Herbert Stone, Rebecca N. Bleibaum~~Food Industry & Science~~Technology~~9780123820877, en, Sensory Evaluation Practices, Heather A. Thomas, Herbert Stone, Rebecca N. Bleibaum, 9780123820877, Academic Press, 09/01/2012, , , , Academic Press, 09/01/2012<

2012, ISBN: 9780123820877

[ED: 4], Auflage, eBook Download (EPUB), eBooks, [PU: Elsevier Reference Monographs]

2012, ISBN: 9780123820877

[ED: 4], Auflage, eBook Download (EPUB,PDF), eBooks, [PU: Elsevier Science]