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Sensory evaluation practices [[electronic resource] /] / Herbert Stone and Joel L. Sidel
Sensory evaluation practices [[electronic resource] /] / Herbert Stone and Joel L. Sidel
Autore Stone Herbert
Edizione [3rd ed.]
Pubbl/distr/stampa Amsterdam ; ; Boston, : Elsevier Academic Press, c2004
Descrizione fisica 1 online resource (395 p.)
Disciplina 664/.072
Altri autori (Persone) SidelJoel L
Collana Food science and technology international series
Soggetto topico Food - Sensory evaluation
Soggetto genere / forma Electronic books.
ISBN 1-280-90285-X
9786610902859
0-08-047435-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Sensory Evaluation Practices; Copyright Page; Contents; Foreword; Preface, First Edition; Preface, Second Edition; Preface, Third Edition; About the Authors; Chapter 1. Introduction to Sensory Evaluation; I. Introduction and Objective; II. Historical Background; III. Development of Sensory Evaluation; IV. Defining Sensory Evaluation; V. A Physiological and Psychological Perspective; Chapter 2. The Organization and Operation of a Sensory Evaluation Program; I. Introduction; II. Organizing a Sensory Evaluation Program; III. Conclusions; Chapter 3. Measurement; I. Introduction
II. Components of Measurement:ScalesIII. Selected Measurement Techniques; IV. Conclusions; Chapter 4. Test Strategy and the Design of Experiments; I. Introduction; II. Test Request and Objective; III. Product Criteria; IV. Psychological Errors; V. Statistical Considerations; VI. Experimental Design Considerations; VII. Selected Product Designs; Chapter 5. Discrimination Testing; I. Introduction; II. Methods; III. Components of Testing; IV. Special Problems; V. Summary; Chapter 6. Descriptive Analysis; I. Introduction; II. Test Methods; III. Applications for Descriptive Analysis
IV. ConclusionsChapter 7. Affective Testing; I. Introduction; II. Methods; III. Subjects; IV. Types of Acceptance Testing; V. Special Problems; VI. Conclusions; Chapter 8. Special Problems; I. Introduction; II. Instrument-Sensory Relationships; III. Experts and Expert Panels; IV. Perceived Efficacy and Advertising Claims; V. Stability Testing; VI. Product Development; VII. Quality Control; VIII. Optimization; IX. Conclusions; Chapter 9. Epilogue; I. Introduction; II. Education and the Sensory Professional; III. The Future; References; Index; Food Science and Technology
Record Nr. UNINA-9910458142203321
Stone Herbert  
Amsterdam ; ; Boston, : Elsevier Academic Press, c2004
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Sensory evaluation practices [[electronic resource] /] / Herbert Stone and Joel L. Sidel
Sensory evaluation practices [[electronic resource] /] / Herbert Stone and Joel L. Sidel
Autore Stone Herbert
Edizione [3rd ed.]
Pubbl/distr/stampa Amsterdam ; ; Boston, : Elsevier Academic Press, c2004
Descrizione fisica 1 online resource (395 p.)
Disciplina 664/.072
Altri autori (Persone) SidelJoel L
Collana Food science and technology international series
Soggetto topico Food - Sensory evaluation
ISBN 1-280-90285-X
9786610902859
0-08-047435-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Sensory Evaluation Practices; Copyright Page; Contents; Foreword; Preface, First Edition; Preface, Second Edition; Preface, Third Edition; About the Authors; Chapter 1. Introduction to Sensory Evaluation; I. Introduction and Objective; II. Historical Background; III. Development of Sensory Evaluation; IV. Defining Sensory Evaluation; V. A Physiological and Psychological Perspective; Chapter 2. The Organization and Operation of a Sensory Evaluation Program; I. Introduction; II. Organizing a Sensory Evaluation Program; III. Conclusions; Chapter 3. Measurement; I. Introduction
II. Components of Measurement:ScalesIII. Selected Measurement Techniques; IV. Conclusions; Chapter 4. Test Strategy and the Design of Experiments; I. Introduction; II. Test Request and Objective; III. Product Criteria; IV. Psychological Errors; V. Statistical Considerations; VI. Experimental Design Considerations; VII. Selected Product Designs; Chapter 5. Discrimination Testing; I. Introduction; II. Methods; III. Components of Testing; IV. Special Problems; V. Summary; Chapter 6. Descriptive Analysis; I. Introduction; II. Test Methods; III. Applications for Descriptive Analysis
IV. ConclusionsChapter 7. Affective Testing; I. Introduction; II. Methods; III. Subjects; IV. Types of Acceptance Testing; V. Special Problems; VI. Conclusions; Chapter 8. Special Problems; I. Introduction; II. Instrument-Sensory Relationships; III. Experts and Expert Panels; IV. Perceived Efficacy and Advertising Claims; V. Stability Testing; VI. Product Development; VII. Quality Control; VIII. Optimization; IX. Conclusions; Chapter 9. Epilogue; I. Introduction; II. Education and the Sensory Professional; III. The Future; References; Index; Food Science and Technology
Record Nr. UNINA-9910784563403321
Stone Herbert  
Amsterdam ; ; Boston, : Elsevier Academic Press, c2004
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Sensory evaluation practices / / Herbert Stone and Joel L. Sidel
Sensory evaluation practices / / Herbert Stone and Joel L. Sidel
Autore Stone Herbert
Edizione [3rd ed.]
Pubbl/distr/stampa Amsterdam ; ; Boston, : Elsevier Academic Press, c2004
Descrizione fisica 1 online resource (395 p.)
Disciplina 664/.072
Altri autori (Persone) SidelJoel L
Collana Food science and technology international series
Soggetto topico Food - Sensory evaluation
ISBN 1-280-90285-X
9786610902859
0-08-047435-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Sensory Evaluation Practices; Copyright Page; Contents; Foreword; Preface, First Edition; Preface, Second Edition; Preface, Third Edition; About the Authors; Chapter 1. Introduction to Sensory Evaluation; I. Introduction and Objective; II. Historical Background; III. Development of Sensory Evaluation; IV. Defining Sensory Evaluation; V. A Physiological and Psychological Perspective; Chapter 2. The Organization and Operation of a Sensory Evaluation Program; I. Introduction; II. Organizing a Sensory Evaluation Program; III. Conclusions; Chapter 3. Measurement; I. Introduction
II. Components of Measurement:ScalesIII. Selected Measurement Techniques; IV. Conclusions; Chapter 4. Test Strategy and the Design of Experiments; I. Introduction; II. Test Request and Objective; III. Product Criteria; IV. Psychological Errors; V. Statistical Considerations; VI. Experimental Design Considerations; VII. Selected Product Designs; Chapter 5. Discrimination Testing; I. Introduction; II. Methods; III. Components of Testing; IV. Special Problems; V. Summary; Chapter 6. Descriptive Analysis; I. Introduction; II. Test Methods; III. Applications for Descriptive Analysis
IV. ConclusionsChapter 7. Affective Testing; I. Introduction; II. Methods; III. Subjects; IV. Types of Acceptance Testing; V. Special Problems; VI. Conclusions; Chapter 8. Special Problems; I. Introduction; II. Instrument-Sensory Relationships; III. Experts and Expert Panels; IV. Perceived Efficacy and Advertising Claims; V. Stability Testing; VI. Product Development; VII. Quality Control; VIII. Optimization; IX. Conclusions; Chapter 9. Epilogue; I. Introduction; II. Education and the Sensory Professional; III. The Future; References; Index; Food Science and Technology
Record Nr. UNINA-9910817547403321
Stone Herbert  
Amsterdam ; ; Boston, : Elsevier Academic Press, c2004
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui