products

Marketing materials, training documents, discovery services

cengage:card

FIND YOUR SALES REPRESENTATIVE

cengage:column

Get marketing materials, training documents, discovery services.

PRODUCT SUPPORT

CUSTOMER SUPPORT

Report technical issues, errors, check system status

TECHNICAL SUPPORT

Manage product preferences, generate usage reports, simplify administrative tasks.

ADMIN TOOLS

support

footer

zone3

cengage:galethorndikeseo

container

secondary-primary-menu

zone1

secondary-account-menu

Profile

Orders

Wish List

Fast Order Entry

My Account

footer-social-menu

Sign Up for Emails

CONNECT WITH GALE

Stay up-to-date with the latest Gale news, exclusive offers, and more.

facebook

linkedin

instagram

youtube

SOCIAL ICONS

About Us

Blogs

Press Center

Events

News

Careers

Our Company

Request a Trial

footer-legal-menu-component

zone2

config

secondary-storefront-menu

International

North America

China

Japan

Latin America

Brazil

Region

Set your region:

Account Information

bundle-connector

gale-footer

footer-menu-component

FIND YOUR REP

support-order-2

Would you like to go to the Gale {{RECOMMENDED_COUNTRY}} site instead?

It looks like you're visiting from {{DETECTED_COUNTRY}}.

main

mega-menu

footer-social-menu-component

%1 products have been added to your cart but %2 have been backordered and will be fulfilled when stock is available

Product on backorder

Current quantity limit is [maxProductQuantity], please, navigate to the cart page and change quantity of product

You will be able to resubmit promo in ${countdown} seconds. test

Please note that the taxes displayed on our website are estimated and subject to adjustment. The actual tax charges will be determined and settled during the final invoicing of your order

product-detail-component

footer-legal-menu

Terms of use

Privacy

Browse by Institution Type

Browse by Product Type

Products

Support

You may already have access to Gale content through your institution.

STUDENTS AND RESEARCHERS

support-order-1

single-column

footer-menu

Academic Institutions

K-12

Public Libraries

Government and Special Libraries

Statewide Programs

Institutions

Databases

Primary Sources

Digital Humanities Tools

eLearning

Schools/K-12 Curriculum

Books

Large Print Books by Thorndike Press

Find Your Rep

Product Support

Technical Support

Customer Support

Admin Tools

Accessibility Policy

Partnerships

Contact Us

header-component

header

Instrumental Assessment of Food Sensory Quality

INSTRUMENTAL ASSESSMENT OF FOOD SENSORY QUALITY

Chemistry

Mathematics & Science

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement.

POST SECONDARY FOUR YEAR

COLFR

COLSO

COLJR

COLSR

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Other Frontmatter.
Title Page.
Copyright Page.
Contents.
Contributor Contact Details.
Woodhead Publishing Series in Food Science, Technology and Nutrition.
Foreword.
Preface.
1: Measurement of the Sensory Quality of Food: An Introduction.
2: Principles and Practice.
3: Food Appearance Quality Assessment and Specification.
4: Principles of Food Flavor Analysis.
5: Principles of Solid Food Texture Analysis*.
6: Principles of Food Viscosity Analysis.
7: Advances in Methods for Instrumental Assessment of Food Sensory Quality.
8: Food Colour Measurement Using Computer Vision.
9: Gas Chromatography-Olfactometry (GC-O), Electronic Noses (E-Noses) and Electronic Tongues (E-Tongues) for in Vivo Food Flavour Measurement.
10: Non-Destructive Methods for Food Texture Assessment.
11: In-Mouth Measurement of Food Quality.
12: Emerging Flavour Analysis Methods for Food Authentication.
13: Advances in Analysis of Instrumental Food Sensory Quality Data.
14: Instrumental Assessment of the Sensory Quality of Particular Foods and Beverages.
15: Instrumental Assessment of the Sensory Quality of Meat, Poultry and Fish.
16: Instrumental Assessment of the Sensory Quality of Baked Goods.
17: Measurement of the Texture of Dry Crisp Products.
18: Instrumental Assessment of the Sensory Quality of Dairy Products.
19: Instrumental Assessment of the Sensory Quality of Fruits and Vegetables.
20: Instrumental Assessment of the Sensory Quality of Wine.
21: Instrumental Assessment of the Sensory Quality of Beer.
22: Instrumental Assessment of the Sensory Quality of Juices.
Index.

Instrumental Assessment of Food Sensory Quality.css-1p8rvzy{position:absolute;padding-left:8px;}

Instrumental Assessment of Food Sensory Quality