Sensory Evaluation Techniques 作者:Meilgaard Morten C 出版社:CRC Pr I Llc 出版年:2006-12 页数:464 定价:$ 128.76 装帧:HRD ISBN:9780849338397 豆瓣评分 评价人数不足 评价: 写笔记 写书评 加入购书单 分享到 + 加入购书单
This new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. Like its predecessors, Sensory Evaluation Techniques, Fifth Edition gives a clear and concise presentation...
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Sensory evaluation techniques are frequently used, however applied sensory is most often used within private industry. Basic sensory techniques can be an invaluable aid to research on nutritional or functional benefits of natural products such as whole fruits, nuts and vegetables (through varietal ...
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Sensory evaluation techniques and instrumental analyses were used to investigate the changes in crumb appearance, texture properties and taste profile of bread containing tea antioxidants. Bread incorporating green tea extract (GTE) at the levels of 1.5 and 5.0 g/kg flour was analyzed concurrently with...
“This volume is an academic text, bringing together theory, methodologies and analysis techniques of sensory evaluation and references to thousands of research articles on sensory science in a logical and practical manner. … its primary aim is as a textbook for university-level sensory science modu...
This book collects a number of representative methods on sensory evaluation. The book reports recent research results and provides a state of the art on intelligent techniques-based sensory evaluation in industrial applications. The focus is especially on theoretical/analytical solutions to the problems ...
Sensory evaluation techniques — Make “good for you” taste “good” flavor network and the principles of food pairing Principles Of Food Science and Nutrition - kau An Evaluation of the Effectiveness of E-recruitment Practices for Study of Hygienic practices of street food vendors in… Emergency...
Applying sensory and instrumental techniques to evaluate the texture of French Fries from fast food restaurantFrench friesinstrumental‐sensory relationshipsmechanical texture analysissensory texture evaluationThe aim of the work is to explore the relationship between the instrument and sensory data and to ...