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Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr., Ph.D
| Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr., Ph.D |
| Pubbl/distr/stampa | Trumbull, Connecticut : , : Food & Nutrition Press, , [1997] |
| Descrizione fisica | 1 online resource (712 pages) : illustrations |
| Disciplina | 664.07 |
| Soggetto topico |
Food - Sensory evaluation
Sensory evaluation |
| ISBN |
9780470385036
0470385030 9781281450241 1281450243 9786611450243 6611450246 9780470384817 0470384816 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE; CONTENTS; 1.0 INTRODUCTION; 1.1 DESCRIPTIVE SENSORY ANALYSIS METHODS; 1.2 FLAVOR PROFILES: A NEW APPROACH TO FLAVOR PROBLEMS; 1.3 SENSORY EVALUATION BY QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.4 THE SELECTION AND USE OF JUDGES FOR DESCRIPTIVE PANELS; 1.5 EXAMINING METHODS TO TEST FACTOR PATTERNS FOR CONCORDANCE; 1.6 QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.7 IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS; 1.8 THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS; 1.9 ILLUSTRATIVE EXAMPLES OF PRINCIPAL COMPONENTS ANALYSIS
1.10 REDUCING THE NOISE CONTAINED IN DESCRIPTIVE SENSORY DATA1.11 EXPERTS VERSUS CONSUMERS: A COMPARISON; 2.0 DAIRY PRODUCTS; 2.1 SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS; 2.2 SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT; 2.3 SENSORY PROPERTIES OF FERMENTED MILKS: OBJECTIVE REDUCTION OF AN EXTENSIVE SENSORY VOCABULARY; 2.4 MEASURING SOURCES OF ERROR IN SENSORY TEXTURE PROFILING OF ICE CREAM; 2.5 EFFECTS OF STARTER CULTURES ON SENSORY, PROPERTIES OF SET-STYLE YOGHURT DETERMINED BY QUANTITATIVE DESCRIPTIVE ANALYSIS 2.6 THE USE OF STANDARDIZED FLAVOR LANGUAGES AND QUANTITATIVE FLAVOR PROFILING TECHNIQUE FOR FLAVORED DAIRY PRODUCTS3.0 MEATS; 3.1 DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZE; 3.2 A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORS; 3.3 DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES; 3.4 A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM-RAISED; 4.0 ALCOHOLIC BEVERAGES; 4.1 SENSORY PROFILING OF BEER BY A MODIFIED QDA METHOD 4.2 FACTOR ANALYSIS APPLIED TO WINE DESCRIPTORS4.3 DESCRIPTIVE ANALYSIS AND QUALITY RATINGS OF 1976 WINES FROM FOUR BORDEAUX COMMUNES; 4.4 SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA; 4.5 DESCRIPTIVE ANALYSIS OF PINOT NOIR WINES FROM CARNEROS, NAPA AND SONOMA; 4.6 DESCRIPTIVE ANALYSIS FOR WINE QUALITY EXPERTS DETERMINING APPELLATIONS BY CHARDONNAY WINE AROMA; 5.0 TEXTILE MATERIALS; 5.1 THE JUDGMENT OF HARSHNESS OF FABRICS; 5.2 MEASUREMENT OF FABRIC AESTHETICS ANALYSIS OF AESTHETIC COMPONENTS 5.3 DEVELOPMENT OF TERMINOLOGY TO DESCRIBE THE HANDFEEL PROPERTIES OF PAPER AND FABRICS6.0 GENERAL APPLICATIONS; 6.1 THE USE OF FREE-CHOICE PROFILING FOR THE EVALUATION OF COMMERCIAL PORTS; 6.2 A COMPARISON OF THE AROMAS OF SIX COFFEES CHARACTERISED BY CONVENTIONAL PROFILING, SCALING METHODS, FREE-CHOICE PROFILING AND SIMILARITY; 6.3 EVALUATION AND APPLICATIONS OF ODOR PROFILING; 6.4 COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN 6.5 INTENSITY VARIATION DESCRIPTIVE METHODOLOGY: DEVELOPMENT AND APPLICATION OF A NEW SENSORY EVALUATION TECHNIQUE |
| Record Nr. | UNISA-996197291503316 |
| Trumbull, Connecticut : , : Food & Nutrition Press, , [1997] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr
| Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr |
| Pubbl/distr/stampa | Trumbull, CT, : Food & Nutrition Press, c1997 |
| Descrizione fisica | 1 online resource (712 pages) : illustrations |
| Disciplina | 664/.07 |
| Altri autori (Persone) | GaculaMaximo C |
| Soggetto topico |
Food - Sensory evaluation
Sensory evaluation |
| ISBN |
9780470385036
0470385030 9781281450241 1281450243 9786611450243 6611450246 9780470384817 0470384816 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE; CONTENTS; 1.0 INTRODUCTION; 1.1 DESCRIPTIVE SENSORY ANALYSIS METHODS; 1.2 FLAVOR PROFILES: A NEW APPROACH TO FLAVOR PROBLEMS; 1.3 SENSORY EVALUATION BY QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.4 THE SELECTION AND USE OF JUDGES FOR DESCRIPTIVE PANELS; 1.5 EXAMINING METHODS TO TEST FACTOR PATTERNS FOR CONCORDANCE; 1.6 QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.7 IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS; 1.8 THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS; 1.9 ILLUSTRATIVE EXAMPLES OF PRINCIPAL COMPONENTS ANALYSIS
1.10 REDUCING THE NOISE CONTAINED IN DESCRIPTIVE SENSORY DATA1.11 EXPERTS VERSUS CONSUMERS: A COMPARISON; 2.0 DAIRY PRODUCTS; 2.1 SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS; 2.2 SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT; 2.3 SENSORY PROPERTIES OF FERMENTED MILKS: OBJECTIVE REDUCTION OF AN EXTENSIVE SENSORY VOCABULARY; 2.4 MEASURING SOURCES OF ERROR IN SENSORY TEXTURE PROFILING OF ICE CREAM; 2.5 EFFECTS OF STARTER CULTURES ON SENSORY, PROPERTIES OF SET-STYLE YOGHURT DETERMINED BY QUANTITATIVE DESCRIPTIVE ANALYSIS 2.6 THE USE OF STANDARDIZED FLAVOR LANGUAGES AND QUANTITATIVE FLAVOR PROFILING TECHNIQUE FOR FLAVORED DAIRY PRODUCTS3.0 MEATS; 3.1 DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZE; 3.2 A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORS; 3.3 DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES; 3.4 A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM-RAISED; 4.0 ALCOHOLIC BEVERAGES; 4.1 SENSORY PROFILING OF BEER BY A MODIFIED QDA METHOD 4.2 FACTOR ANALYSIS APPLIED TO WINE DESCRIPTORS4.3 DESCRIPTIVE ANALYSIS AND QUALITY RATINGS OF 1976 WINES FROM FOUR BORDEAUX COMMUNES; 4.4 SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA; 4.5 DESCRIPTIVE ANALYSIS OF PINOT NOIR WINES FROM CARNEROS, NAPA AND SONOMA; 4.6 DESCRIPTIVE ANALYSIS FOR WINE QUALITY EXPERTS DETERMINING APPELLATIONS BY CHARDONNAY WINE AROMA; 5.0 TEXTILE MATERIALS; 5.1 THE JUDGMENT OF HARSHNESS OF FABRICS; 5.2 MEASUREMENT OF FABRIC AESTHETICS ANALYSIS OF AESTHETIC COMPONENTS 5.3 DEVELOPMENT OF TERMINOLOGY TO DESCRIBE THE HANDFEEL PROPERTIES OF PAPER AND FABRICS6.0 GENERAL APPLICATIONS; 6.1 THE USE OF FREE-CHOICE PROFILING FOR THE EVALUATION OF COMMERCIAL PORTS; 6.2 A COMPARISON OF THE AROMAS OF SIX COFFEES CHARACTERISED BY CONVENTIONAL PROFILING, SCALING METHODS, FREE-CHOICE PROFILING AND SIMILARITY; 6.3 EVALUATION AND APPLICATIONS OF ODOR PROFILING; 6.4 COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN 6.5 INTENSITY VARIATION DESCRIPTIVE METHODOLOGY: DEVELOPMENT AND APPLICATION OF A NEW SENSORY EVALUATION TECHNIQUE |
| Record Nr. | UNINA-9910144384603321 |
| Trumbull, CT, : Food & Nutrition Press, c1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Viewpoints and controversies in sensory science and consumer product testing [[electronic resource] /] / by Howard R. Moskowitz, Alejandra M. Muñoz, Maximo C. Gacula
| Viewpoints and controversies in sensory science and consumer product testing [[electronic resource] /] / by Howard R. Moskowitz, Alejandra M. Muñoz, Maximo C. Gacula |
| Autore | Moskowitz Howard R |
| Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2003 |
| Descrizione fisica | 1 online resource (491 p.) |
| Disciplina | 658.5/752 |
| Altri autori (Persone) |
MuñozAlejandra M. <1957->
GaculaMaximo C |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Commercial products - Sensory evaluation
Reliability (Engineering) Engineering inspection |
| ISBN |
1-281-45033-2
9786611450335 0-470-38512-X 0-470-38490-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
VIEWPOINTS AND CONTROVERSIES IN SENSORY SCIENCE AND CONSUMER PRODUCT TESTING; CONTENTS; CHAPTER 1 THE ROLE OF SENSORY SCIENCE IN THE COMING DECADE; CHAPTER 2 INTERNATIONAL SENSORY SCIENCE; CHAPTER 3 SENSORY MYTHOLOGY; CHAPTER 4 CONTRASTING R&D, SENSORY SCIENCE, AND MARKETING RESEARCH APPROACHES; CHAPTER 5 VALIDITY AND RELIABILITY IN SENSORY SCIENCE; CHAPTER 6 THE INTERFACE BETWEEN PSYCHOPHYSICS AND SENSORY SCIENCE: METHODS VERSUS REAL KNOWLEDGE; CHAPTER 7 DESCRIPTIVE PANELS/ EXPERTS VERSUS CONSUMERS; CHAPTER 8 SAMPLE ISSUES IN CONSUMER TESTING
CHAPTER 9 HEDONICS, JUST-ABOUT-RIGHT, PURCHASE AND OTHER SCALES IN CONSUMER TESTSCHAPTER 10 ASKING CONSUMERS TO RATE PRODUCT ATTRIBUTES; CHAPTER 11 QUESTIONNAIRE DESIGN; CHAPTER 12 CHOICE OF POPULATION IN CONSUMER STUDIES; CHAPTER 13 BIASES DUE TO CHANGING MARKET CONDITIONS; CHAPTER 14 SAMPLE SIZE N, OR NUMBER OF RESPONDENTS; CHAPTER 15 THE USE AND CAVEATS OF QUALITATIVE RESEARCH IN THE DECISION-MAKING PROCESS; CHAPTER 16 THE FOUR D'S OF SENSORY SCIENCE: DIFFERENCE, DISCRIMINATION, DISSIMILARITY, DISTANCE; CHAPTER 17 REPLICATION IN SENSORY AND CONSUMER TESTING CHAPTER 18 LANGUAGE DEVELOPMENT IN DESCRIPTIVE ANALYSIS AND THE FORMATION OF SENSORY CONCEPTSCHAPTER 19 USE OF REFERENCES IN DESCRIPTIVE ANALYSIS; CHAPTER 20 TRAINING TIME IN DESCRIPTIVE ANALYSIS; CHAPTER 21 CONSUMER-DESCRIPTIVE DATA RELATIONSHIPS IN SENSORY SCIENCE; CHAPTER 22 PRODUCT AND PANELIST VARIABILITY IN SENSORY TESTING; CHAPTER 23 FOUNDATIONS OF SENSORY SCIENCE; CHAPTER 24 APPLICATIONS OF SAS PROGRAMMING LANGUAGE IN SENSORY SCIENCE; CHAPTER 25 ADVANCESANDTHEFUTUREOFDATACOLLECTION SYSTEMS IN SENSORY SCIENCE; INDEX |
| Record Nr. | UNINA-9910143827403321 |
Moskowitz Howard R
|
||
| Trumbull, Conn., : Food & Nutrition Press, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Viewpoints and controversies in sensory science and consumer product testing [[electronic resource] /] / by Howard R. Moskowitz, Alejandra M. Muñoz, Maximo C. Gacula
| Viewpoints and controversies in sensory science and consumer product testing [[electronic resource] /] / by Howard R. Moskowitz, Alejandra M. Muñoz, Maximo C. Gacula |
| Autore | Moskowitz Howard R |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2003 |
| Descrizione fisica | 1 online resource (491 p.) |
| Disciplina | 658.5/752 |
| Altri autori (Persone) |
MuñozAlejandra M. <1957->
GaculaMaximo C |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Commercial products - Sensory evaluation
Reliability (Engineering) Engineering inspection |
| ISBN |
1-281-45033-2
9786611450335 0-470-38512-X 0-470-38490-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
VIEWPOINTS AND CONTROVERSIES IN SENSORY SCIENCE AND CONSUMER PRODUCT TESTING; CONTENTS; CHAPTER 1 THE ROLE OF SENSORY SCIENCE IN THE COMING DECADE; CHAPTER 2 INTERNATIONAL SENSORY SCIENCE; CHAPTER 3 SENSORY MYTHOLOGY; CHAPTER 4 CONTRASTING R&D, SENSORY SCIENCE, AND MARKETING RESEARCH APPROACHES; CHAPTER 5 VALIDITY AND RELIABILITY IN SENSORY SCIENCE; CHAPTER 6 THE INTERFACE BETWEEN PSYCHOPHYSICS AND SENSORY SCIENCE: METHODS VERSUS REAL KNOWLEDGE; CHAPTER 7 DESCRIPTIVE PANELS/ EXPERTS VERSUS CONSUMERS; CHAPTER 8 SAMPLE ISSUES IN CONSUMER TESTING
CHAPTER 9 HEDONICS, JUST-ABOUT-RIGHT, PURCHASE AND OTHER SCALES IN CONSUMER TESTSCHAPTER 10 ASKING CONSUMERS TO RATE PRODUCT ATTRIBUTES; CHAPTER 11 QUESTIONNAIRE DESIGN; CHAPTER 12 CHOICE OF POPULATION IN CONSUMER STUDIES; CHAPTER 13 BIASES DUE TO CHANGING MARKET CONDITIONS; CHAPTER 14 SAMPLE SIZE N, OR NUMBER OF RESPONDENTS; CHAPTER 15 THE USE AND CAVEATS OF QUALITATIVE RESEARCH IN THE DECISION-MAKING PROCESS; CHAPTER 16 THE FOUR D'S OF SENSORY SCIENCE: DIFFERENCE, DISCRIMINATION, DISSIMILARITY, DISTANCE; CHAPTER 17 REPLICATION IN SENSORY AND CONSUMER TESTING CHAPTER 18 LANGUAGE DEVELOPMENT IN DESCRIPTIVE ANALYSIS AND THE FORMATION OF SENSORY CONCEPTSCHAPTER 19 USE OF REFERENCES IN DESCRIPTIVE ANALYSIS; CHAPTER 20 TRAINING TIME IN DESCRIPTIVE ANALYSIS; CHAPTER 21 CONSUMER-DESCRIPTIVE DATA RELATIONSHIPS IN SENSORY SCIENCE; CHAPTER 22 PRODUCT AND PANELIST VARIABILITY IN SENSORY TESTING; CHAPTER 23 FOUNDATIONS OF SENSORY SCIENCE; CHAPTER 24 APPLICATIONS OF SAS PROGRAMMING LANGUAGE IN SENSORY SCIENCE; CHAPTER 25 ADVANCESANDTHEFUTUREOFDATACOLLECTION SYSTEMS IN SENSORY SCIENCE; INDEX |
| Record Nr. | UNISA-996199133003316 |
|
Moskowitz Howard R
|
||
| Trumbull, Conn., : Food & Nutrition Press, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Viewpoints and controversies in sensory science and consumer product testing / / by Howard R. Moskowitz, Alejandra M. Munoz, Maximo C. Gacula
| Viewpoints and controversies in sensory science and consumer product testing / / by Howard R. Moskowitz, Alejandra M. Munoz, Maximo C. Gacula |
| Autore | Moskowitz Howard R |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2003 |
| Descrizione fisica | 1 online resource (491 p.) |
| Disciplina | 658.5/752 |
| Altri autori (Persone) |
MunozAlejandra M. <1957->
GaculaMaximo C |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Commercial products - Sensory evaluation
Reliability (Engineering) Engineering inspection |
| ISBN |
1-281-45033-2
9786611450335 0-470-38512-X 0-470-38490-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
VIEWPOINTS AND CONTROVERSIES IN SENSORY SCIENCE AND CONSUMER PRODUCT TESTING; CONTENTS; CHAPTER 1 THE ROLE OF SENSORY SCIENCE IN THE COMING DECADE; CHAPTER 2 INTERNATIONAL SENSORY SCIENCE; CHAPTER 3 SENSORY MYTHOLOGY; CHAPTER 4 CONTRASTING R&D, SENSORY SCIENCE, AND MARKETING RESEARCH APPROACHES; CHAPTER 5 VALIDITY AND RELIABILITY IN SENSORY SCIENCE; CHAPTER 6 THE INTERFACE BETWEEN PSYCHOPHYSICS AND SENSORY SCIENCE: METHODS VERSUS REAL KNOWLEDGE; CHAPTER 7 DESCRIPTIVE PANELS/ EXPERTS VERSUS CONSUMERS; CHAPTER 8 SAMPLE ISSUES IN CONSUMER TESTING
CHAPTER 9 HEDONICS, JUST-ABOUT-RIGHT, PURCHASE AND OTHER SCALES IN CONSUMER TESTSCHAPTER 10 ASKING CONSUMERS TO RATE PRODUCT ATTRIBUTES; CHAPTER 11 QUESTIONNAIRE DESIGN; CHAPTER 12 CHOICE OF POPULATION IN CONSUMER STUDIES; CHAPTER 13 BIASES DUE TO CHANGING MARKET CONDITIONS; CHAPTER 14 SAMPLE SIZE N, OR NUMBER OF RESPONDENTS; CHAPTER 15 THE USE AND CAVEATS OF QUALITATIVE RESEARCH IN THE DECISION-MAKING PROCESS; CHAPTER 16 THE FOUR D'S OF SENSORY SCIENCE: DIFFERENCE, DISCRIMINATION, DISSIMILARITY, DISTANCE; CHAPTER 17 REPLICATION IN SENSORY AND CONSUMER TESTING CHAPTER 18 LANGUAGE DEVELOPMENT IN DESCRIPTIVE ANALYSIS AND THE FORMATION OF SENSORY CONCEPTSCHAPTER 19 USE OF REFERENCES IN DESCRIPTIVE ANALYSIS; CHAPTER 20 TRAINING TIME IN DESCRIPTIVE ANALYSIS; CHAPTER 21 CONSUMER-DESCRIPTIVE DATA RELATIONSHIPS IN SENSORY SCIENCE; CHAPTER 22 PRODUCT AND PANELIST VARIABILITY IN SENSORY TESTING; CHAPTER 23 FOUNDATIONS OF SENSORY SCIENCE; CHAPTER 24 APPLICATIONS OF SAS PROGRAMMING LANGUAGE IN SENSORY SCIENCE; CHAPTER 25 ADVANCESANDTHEFUTUREOFDATACOLLECTION SYSTEMS IN SENSORY SCIENCE; INDEX |
| Record Nr. | UNINA-9910810612603321 |
|
Moskowitz Howard R
|
||
| Trumbull, Conn., : Food & Nutrition Press, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||