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[null,"1.","Record Nr.",null,"UNISA990001051500203316"]
[null,null,"Autore",null,"DEVER, Carolyn"]
[null,null,"Titolo",null,"Dead and mother from Dickens to Freud : victorian fiction and the anxiety of origins / Carolyn Dever"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge : Univerity press, 2001"]
[null,null,"ISBN",null,"0-521-62280-8"]
[null,null,"Descrizione fisica",null,"XV, 233 p. ; 24 cm"]
[null,null,"Collana",null,"Cambridge studies in nineteenth-century literature and culture ; 17"]
[null,null,"Disciplina",null,"823.809354"]
[null,null,"Soggetti",null,"Madre nella letteratura narrativa inglese - Sec. 19"]
[null,null,"Collocazione",null,"VII.3.B. 359(II i B 1843)"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910726298603321"]
[null,null,"Titolo",null,"Sensory profiling of dairy products / / edited by John J. Tuohy"]
[null,null,"Pubbl/distr/stampa",null,"Hoboken, NJ : , : John Wiley & Sons Ltd, , [2023]"]
[{"$nulls":4},"©2023"]
[null,null,"ISBN",null,"1-119-61938-6"]
[{"$nulls":4},"1-119-61931-9"]
[{"$nulls":4},"1-119-61933-5"]
[null,null,"Descrizione fisica",null,"1 online resource (398 pages)"]
[null,null,"Collana",null,"Society of Dairy Technology Series"]
[null,null,"Disciplina",null,"641.37"]
[null,null,"Soggetti",null,"Dairy products - Flavor and odor"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface to the Technical Series -- Preface -- Chapter 1 Sensory Analysis and Consumer Mind-Sets and Emotions for Dairy Products -- 1.1 Introduction -- 1.1.1 History of the sensory analysis of dairy products -- 1.1.2 Changes in consumer habits -- 1.2 How MG approaches the problem of understanding new versus traditional in cheese -- 1.3 Looking at different groups of respondents -- 1.4 Linking emotions to messages -- 1.5 Finding mind-sets in the population for future communication, research and sales efforts -- 1.6 The multiple contributions of MG to scientific investigation -- 1.7 The role of emotions -- Acknowledgement -- References -- Chapter 2 Physiology of Sensory Perception of Flavour and Mouthfeel Stimuli Imparted by Dairy Products -- 2.1 Introduction -- 2.2 Aroma perception -- 2.2.1 Physiology of aroma perception -- 2.3 Taste perception -- 2.3.1 Physiology of taste perception -- 2.3.2 Oleogustus, a taste response to fatty acids -- 2.3.3 Taste perception of peptides and diketopiperazines and their relevance to cheese -- 2.3.4 The perception of kokumi and its relevance to cheese -- 2.4 Mouthfeel perception -- 2.4.1 Physiology of mouthfeel perception -- 2.4.2 The perception of key mouthfeel attributes relevant to dairy products -- 2.4.3 The influence of oral processing and saliva -- 2.4.4 The perception of mouth-drying in high-protein dairy products -- 2.5 Chemesthesis -- 2.6 The influence of individual differences in phenotype and genotype and their relevance to the perception "]
[{"$nulls":4},"of dairy products -- References -- Chapter 3 Sensory Data Analysis and Future Developments -- 3.1 Introduction -- 3.2 Scoring methods -- 3.2.1 Affective testing -- 3.2.2 Cluster analysis -- 3.2.3 Just about right -- 3.2.4 Intensity scales -- 3.3 Descriptive analysis."]
[{"$nulls":4},"3.4 Rapid sensory analysis -- 3.4.1 Check-all-that-apply (CATA) -- 3.4.2 Projective mapping -- 3.5 Conclusions -- References -- Chapter 4 Application of Multivariate Statistical Analysis and Machine Learning to Sensory Data Analysis -- 4.1 Introduction -- 4.2 Multivariate analysis applied to data from sensory assessment of dairy products -- 4.2.1 Principal component analysis -- 4.2.2 Correspondence analysis -- 4.2.3 Hierarchical cluster analysis -- 4.2.4 Generalised Procrustes analysis -- 4.2.5 Multiple-factor analysis -- 4.2.6 DISTATIS -- 4.3 Machine learning -- 4.4 Conclusions -- References -- Chapter 5 Projective Sensory Evaluation Methods for Dairy Products -- 5.1 Introduction -- 5.2 Categories of projective methods -- 5.2.1 Word association -- 5.2.2 Construction task -- 5.2.3 Completion task -- 5.2.4 Choice ordering task -- 5.2.5 Expressive task -- 5.3 Comparison of projective techniques in dairy products case studies -- 5.4 Analysis of projective technique data -- 5.5 Online versus paper-based surveys -- 5.6 Conclusions -- References -- Chapter 6 Sensory Attributes of Liquid Milk Products -- 6.1 Introduction -- 6.2 Sensory evaluation of heat-treated fluid milk -- 6.3 Influence of heat treatment on sensory characteristics of milk -- 6.3.1 Sensory profile of pasteurised milk -- 6.3.2 Sensory profile of ESL (extended-shelf-life) milk -- 6.3.3 Sensory profile of UHT (ultra-high-temperature) milk -- 6.3.4 Sensory profile of sterilised milk -- 6.4 Sensory profile of flavoured milks -- References -- Chapter 7 Sensory Profile of Yoghurt and Related Products -- 7.1 Introduction -- 7.2 Yoghurt and related products -- 7.2.1 Natural yoghurt -- 7.2.2 Concentrated yoghurts -- 7.2.3 Sweetened and flavoured yoghurts -- 7.2.4 Drinking yoghurt -- 7.2.5 Frozen yoghurt -- 7.3 Sensory profile of yoghurt and related products."]
[{"$nulls":4},"7.3.1 Sensory profile of natural yoghurt (set and stirred type) -- 7.3.2 Sensory profile of concentrated yoghurts -- 7.3.3 Sensory profile of sweetened and flavoured yoghurt products -- 7.3.4 Drinking yoghurt -- 7.3.5 Sensory profile of frozen yoghurt -- References -- Chapter 8 Sensory Profiles of Middle Eastern and Related Cheeses -- 8.1 Introduction -- 8.2 Sensory evaluation of Middle Eastern and related cheeses -- 8.3 Cheeses ripened in brine -- 8.3.1 Ezine -- 8.3.2 Edirne Beyaz -- 8.3.3 Feta -- 8.3.4 Lighvan and Iranian White cheeses -- 8.3.5 Akkawi -- 8.3.6 Domiati -- 8.3.7 Mish -- 8.3.8 Nabulshi -- 8.3.9 Erzurum Civil -- 8.3.10 Izmir Tulum -- 8.3.11 Van Otlu -- 8.3.12 Urfa -- 8.4 Scalded and pasta-filata-type cheeses -- 8.4.1 Kashkaval -- 8.4.2 Halloumi -- 8.4.3 Graviera -- 8.4.4 Diyarbakr Orgu -- 8.5 Cheeses ripened in animal skins or pots -- 8.5.1 Divle Tulum -- 8.5.2 Savak Tulum -- 8.5.3 Yozgat Canak -- 8.6 Kopanisti cheese -- References -- Chapter 9 Sensory Profiles of Pan-American Fresh, Soft and Other Cheese Varieties -- 9.1 Introduction -- 9.2 Oaxaca cheese -- 9.3 Queso Chihuahua -- 9.4 Mozzarella-type pizza topping cheese -- 9.5 Quark -- 9.6 Cottage cheese -- 9.7 Queso Fresco -- 9.8 Queso Blanco -- 9.9 Cotija cheese -- 9.10 Mexican Manchego -- 9.11 Minas Frescal -- 9.12 Coalho cheese -- 9.13 Conclusions -- References -- Chapter 10 Sensory Characteristics of Cheddar and Related Cheeses Varieties -- 10.1 Introduction -- 10.2 Cheddar and related varieties -- 10.2.1 Cheddar -- 10.2.2 Washed-curd cheeses -- 10.2.3 Monterey Jack -- 10.3 Cheddar cheese grading methods -- 10.4 Sensory profiling methods for Cheddar cheese -- 10.5 Origin of Cheddar flavour and texture development -- 10.6 Reduced-salt Cheddar -- 10.7 Reduced-fat Cheddar -- References -- "]
[{"$nulls":4},"Chapter 11 Sensory Characteristics of Swiss-type Cheese Varieties -- 11.1 Introduction."]
[{"$nulls":4},"11.2 Sensory evaluation methods -- 11.2.1 Grading and quality scoring by cheese experts -- 11.2.2 Descriptive profiling methods (quantitative descriptive tests) -- 11.2.3 Consumer testing -- 11.3 Sensory characteristics of Swiss-type cheese varieties -- 11.3.1 Role of propionic acid fermentation -- 11.3.2 Appearance -- 11.3.3 Texture -- 11.3.4 Flavour -- 11.4 Relationship between sensory data and analytical measurements -- 11.4.1 Relationship between microflora and perceived flavour -- 11.4.2 Relationship between volatile and non-volatile compounds and perceived flavour -- 11.5 Relationship between consumer data and descriptive panel data -- 11.6 Perception of defects of Swiss-type cheese varieties -- 11.7 Conclusions -- References -- Chapter 12 Sensory Profiles of Very Hard Italian Cheeses and Related Varieties -- 12.1 Introduction -- 12.2 Grana-type cheeses -- 12.2.1 Grana Padano -- 12.2.2 Trentingrana -- 12.2.3 Parmigiano Reggiano -- 12.2.4 Reggianito -- 12.3 Pecorino-type cheeses -- 12.3.1 Canestrato Pugliese -- 12.3.2 Fiore Sardo and Pecorino Romana -- 12.3.3 Canestrato di Moliterno -- 12.3.4 Idiazábal, Manchego, Roncal and Castellano -- 12.4 Asiago and Montasio cheeses -- 12.4.1 Asiago -- 12.4.2 Montasio -- 12.5 Conclusions -- References -- Chapter 13 Sensory Profiles of Iberian and Related Cheese Varieties -- 13.1 Introduction -- 13.2 Fresh Iberian cheese varieties -- 13.2.1 Afuega'l Pitu -- 13.2.2 Camerano -- 13.2.3 Cebreiro -- 13.2.4 De Murcia -- 13.3 Soft and semi-soft Iberian cheese -- 13.3.1 Arzúa-Ulloa -- 13.3.2 Azeitão -- 13.3.3 Cabrales -- 13.3.4 De Flor de Guía, De Guía and De Media Flor de Guía -- 13.3.5 De La Serena -- 13.3.6 De Valdeón -- 13.3.7 L'Alt Urgell y la Cerdanya -- 13.3.8 Los Beyos -- 13.3.9 Mahón-Menorca -- 13.3.10 Majorero -- 13.3.11 Mestiço Tolosa -- 13.3.12 Nata de Cantabria -- 13.3.13 Palmero -- 13.3.14 Pico."]
[{"$nulls":4},"13.3.15 Quesucos de Liébana -- 13.3.16 Torta del Casar -- 13.4 Semi-hard Iberian cheeses varieties -- 13.4.1 Amarelo da Beira Baixa -- 13.4.2 Castelo Branco -- 13.4.3 De Murcia al Vino -- 13.4.4 Gamonedo -- 13.4.5 Ibores -- 13.4.6 Picón Bejes-Tresviso -- 13.4.7 San Simón da Costa -- 13.4.8 Serpa -- 13.4.9 Serra da Estrela -- 13.4.10 Terrincho -- 13.4.11 Tetilla -- 13.5 Semi-hard or hard Iberian cheese varieties -- 13.5.1 Casín -- 13.5.2 Évora -- 13.5.3 Idiazábal -- 13.5.4 Manchego -- 13.5.5 Nisa -- 13.5.6 Picante de Beira Baixa -- 13.5.7 Rabaçal -- 13.5.8 Roncal -- 13.5.9 São Jorge -- 13.5.10 Zamorano -- 13.6 Hard or extra-hard Iberian cheese varieties -- 13.6.1 Cabra Transmontano -- References -- Chapter 14 Sensory Evaluation in Processed Cheese Innovation -- 14.1 Introduction -- 14.2 Processed cheese products -- 14.3 Sensory characteristics of processed cheese -- 14.3.1 Sensory impact of sodium replacement -- 14.3.2 Sensory impact of fat replacement -- 14.3.3 Sensory impact of processed cheese fortification -- 14.4 Conclusions -- References -- Chapter 15 Sensory Attributes of Fat-Rich Dairy and Ethnic Indian Products -- 15.1 Introduction -- 15.2 Cream and cream products -- 15.2.1 Sensory attributes of creams -- 15.2.2 Sensory evaluation of creams -- 15.2.3 Flavour defects in cream -- 15.2.4 Common body and texture defects in cream -- 15.3 Butter -- 15.3.1 Sensory attributes of butter -- 15.3.2 Sensory evaluation of butter -- 15.3.3 Colour defects in butter -- 15.3.4 Flavour defects in butter -- 15.3.5 Body and texture defects in butter -- 15.4 Dairy spreads -- 15.4.1 Sensory defects in dairy spreads -- 15.5 Ghee/Anhydrous milk fat/butter oil -- 15.5.1 Sensory quality of ghee and butter oil -- 15.5.2 Sensory evaluation of ghee -- 15.6 Conclusions -- References -- Chapter 16 Sensory Applications in "]
[{"$nulls":4},"Ice Cream and Frozen Desserts -- 16.1 Introduction."]
[{"$nulls":4},"16.1.1 Formulation."]
[null,null,null,"Sommario/riassunto","\"In Sensory Profiling of Dairy Products, distinguished dairy technologist Dr John J. Tuohy delivers an expert discussion of advances in the sensory profiling of dairy products including the physiology of sensory perception, sensory profiling methodology, statistical data analysis and consumer studies. The book covers the sensory profiling of dairy products, like fluid milk, yoghurt, a wide range of internationally popular cheese varieties, ice cream, butter and milkfat products. Beginning with a historical review of the sensory evaluation of dairy products, the book covers recent advances in the practice. The editor has also included resources that profile the sensory attributes of the products most important to the dairy industry: fluid milks, cream and milkfat products, frozen dairy desserts, and a variety of cheeses\"--"]