Applied Sensory Analysis of Foods: Volume II, Howard R. Moskowitz

Автор: Nollet
Название: Analysis of Endocrine Disrupting Compounds in Food
ISBN: 0813818168 ISBN-13(EAN): 9780813818160
Издательство: Wiley
Рейтинг:
Цена: 230330.00 T
Наличие на складе: Поставка под заказ.
Описание: Analysis of Endocrine Disrupting Compounds in Food provides unique and comprehensive professional reference source covering most recent analytical methodology of endocrine disrupting compounds in food. Editor Nollet and his team of international contributors address most recent advances in analysis of endocrine disrupting chemicals in food.

Автор: Bowman Logan
Название: Food Chemistry: Sensory Analysis and Mechanisms
ISBN: 1682860876 ISBN-13(EAN): 9781682860878
Издательство: Неизвестно
Цена: 155550.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Taste analysis is a complex sensory procedure and many sensory mechanisms are involved in its perception. This book presents all the processes associated with sensory analysis of food in the most comprehensible manner. This book brings together detailed explanations of the various concepts like mechanisms of taste and flavor, evolution of taste organs, multi-sensory perception of flavor, influence of genetics in flavor chemistry and perception, etc. This book presents researches that have transformed this discipline and aided its advancement. Scientists and students actively engaged in this field will find this book full of crucial and unexplored concepts.

Автор: Kilcast, D
Название: Sensory Analysis for Food and Beverage Quality Control
ISBN: 0081014678 ISBN-13(EAN): 9780081014677
Издательство: Elsevier Science
Рейтинг:
Цена: 202120.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages.Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume.Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC.

Автор: Blair
Название: Organic Production and Food Quality - A Down to Earth Analysis
ISBN: 0813812178 ISBN-13(EAN): 9780813812175
Издательство: Wiley
Рейтинг:
Цена: 212200.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ("if it bleeds, it leads") tends to have a negative impact on consumer perceptions about conventional food.

Название: Analysis of Sensory Properties in Foods
ISBN: 3039214330 ISBN-13(EAN): 9783039214334
Издательство: Неизвестно
Рейтинг:
Цена: 46010.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.

Автор: Georgiou
Название: Food Authentication: Management, Analysis and Regu lation
ISBN: 1118810260 ISBN-13(EAN): 9781118810262
Издательство: Wiley
Рейтинг:
Цена: 181580.00 T
Наличие на складе: Поставка под заказ.
Описание: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants.

Автор: Perry G. Wang,Mark F. Vitha,Jack F. Kay
Название: High Throughput Analysis for Food Safety
ISBN: 1118396308 ISBN-13(EAN): 9781118396308
Издательство: Wiley
Рейтинг:
Цена: 113990.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book focuses on high-throughput analyses for food safety. Because of the contributors domestic and international expertise from industry and government the book appeals to a wider audience.

Название: Engineering of Chemical Complexity II
ISBN: 9814616125 ISBN-13(EAN): 9789814616126
Издательство: World Scientific Publishing
Цена: 100320.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This second review volume is a follow-up to the book "Engineering of Chemical Complexity" that appeared in 2013.