Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.
Автор: Nollet, Leo M.L. Название: Safety Analysis of Foods of Animal Origin ISBN: 1439848173 ISBN-13(EAN): 9781439848173 Издательство: Taylor&Francis Рейтинг: Цена: 224570.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Название: Safety Analysis of Foods of Animal Origin ISBN: 1138112216 ISBN-13(EAN): 9781138112216 Издательство: Taylor&Francis Рейтинг: Цена: 76550.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance.
Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldr (most recently 2010 American Meat Science Association Distinguished Research Award recipient), Safety Analysis of Foods of Animal Origin sets such a new and complete standard for testing quality, that to use another resource could be considered irresponsible. Bringing together more than 70 of the most respected investigators from across the world, this invaluable resource --
Covers all relevant biological and environmental contaminants
Details methods to protect foods from bacteria, viruses, or parasites
Considers all sources of contamination along the supply chain including veterinary drugs, irradiation, and genetic modification
Looks at ways to detect especially pernicious threats, including metals, dioxins, allergens, and foreign proteins
Organized for quick reference, the book is divided into three parts: meat, processed meats, and poultry; fish and seafood products; milk and dairy products.
Each of the chapters is dedicated to a specific spoilage, foodborne pathogen, parasite, virus, adulteration, residue, or toxin. Each starts with a discussion of the parameter in question. Sample preparation and cleanup methods are then reviewed in depth, followed by a detailed evaluation of various separation and detection methods. Special attention is given to explain current limits of detection and reliability. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries.
To keep food safe requires vigilance, not just in the rigor of methods, but also vigilance in terms of keeping informed about current methods.
Only the most recent techniques and related literature are included in this text.
Автор: Howard R. Moskowitz Название: Applied Sensory Analysis of Foods: Volume II ISBN: 1315890690 ISBN-13(EAN): 9781315890692 Издательство: Taylor&Francis Рейтинг: Цена: 117390.00 T Наличие на складе: Невозможна поставка. Описание: The two volumes divide naturally into three categories. ?Descriptive Analysis and the Dimensions of Sensory Perception? comprises the first category and contains five papers. These papers lie at the foundation of sensory analysis, for they discuss alternative methods for developing and using language to describe the sensory nuances of foods. The second category, ?Difference Testing and Intensity Scaling?, presents six papers dealing with basic measurement tools. These papers cover alternative methods, including new ones such as signal detection theory, which derive from other disciplines and only recently have entered the domain of sensory analysis. The third category, ?Multivariate Methods?, comprises four chapters and deals with new approaches, such as multidimensional scaling to represent stimuli in a geometric space, and the experimental design and optimization of products and concepts.These volumes thus present a spectrum of approaches, designed both to introduce the novice to the wealth of approaches, and to invite the professional to try these new techniques.
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: Arvanitoyannis, Ioannis S Название: Authenticity of Foods of Animal Origin ISBN: 0367737418 ISBN-13(EAN): 9780367737412 Издательство: Taylor&Francis Рейтинг: Цена: 48990.00 T Наличие на складе: Нет в наличии.
Автор: Banerjee, Rituparna Название: Natural Antioxidants ISBN: 1771884592 ISBN-13(EAN): 9781771884594 Издательство: Taylor&Francis Рейтинг: Цена: 107190.00 T Наличие на складе: Нет в наличии.
Автор: Banerjee, Rituparna Название: Natural Antioxidants ISBN: 1774630494 ISBN-13(EAN): 9781774630495 Издательство: Taylor&Francis Рейтинг: Цена: 84710.00 T Наличие на складе: Нет в наличии.
Автор: Arpan Bhagat; Giorgia Caruso; Maria Micali; Salvat Название: Foods of Non-Animal Origin ISBN: 3319256475 ISBN-13(EAN): 9783319256474 Издательство: Springer Рейтинг: Цена: 47880.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Regulating Risk in Imports of Non-Animal Origin - The US Food Industry Perspective.- Clostridium botulinum and C.perfringens in Vegetable Foods: Chemistry of Related Toxins.- Chemistry and Technology of Ready-to-Eat Vegetable Foods.
Автор: Deibler, Kathryn D. Название: Handbook of Flavor Characterization ISBN: 0824747038 ISBN-13(EAN): 9780824747039 Издательство: Taylor&Francis Рейтинг: Цена: 275610.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
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.
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