Principles of Sensory Evaluation of Food - 1st EditionPrinciples of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods.
Principles of Sensory Evaluation of Food
ProQuest Ebook Central. Scholars Portal. Please choose whether or not you want other users to be able to see on your profile that this library is a favorite of yours. Finding libraries that hold this item From the reviews of the second edition:"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. The book is essential reading for those in the sensory evaluation sphere and serves as an excellent and practical reference. You may have already requested this item.
It seems that you're in Germany. We have a dedicated site for Germany. Authors: Lawless , Harry T. The field of sensory science has grown exponentially since the publication of the first edition of Sensory Evaluation of Food. Fifteen years ago, the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods among many other topics. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in for their discovery of the olfactory receptor gene super family.
Principles of sensory evaluation of food. International symposium on sensory evaluation of food-principles and methods. International symposium on sensory evaluation of food-principles and methods, The international symposium on sensory evaluation of food principles and methods. Food Technology 23 5 : ,