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Instrumental Assessment of Food Sensory Quality - A Practical Guide (Hardcover, New)
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Instrumental Assessment of Food Sensory Quality - A Practical Guide (Hardcover, New)
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
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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.
Reviews the range and use of instrumental methods for measuring
sensory qualityExplores the principles and practice of the
assessment and analysis of food appearance, flavour, texture and
viscosityReviews advances in methods for instrumental assessment of
food sensory quality
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