Instrumental Assessment of Food Sensory Quality

Written By David Kilcast
Instrumental Assessment of Food Sensory Quality
  • Publsiher : Elsevier
  • Release : 30 September 2013
  • ISBN : 0857098853
  • Pages : 658 pages
  • Rating : /5 from reviews
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Download or read book entitled Instrumental Assessment of Food Sensory Quality by author: David Kilcast which was release on 30 September 2013 and published by Elsevier with total page 658 pages . This book available in PDF, EPUB and Kindle Format. 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 quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality
  • Author : David Kilcast
  • Publisher : Elsevier
  • Release Date : 2013-09-30
  • Total pages : 658
  • ISBN : 0857098853
GET BOOK

Summary : 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 ...

Encyclopedia of Analytical Science

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  • Publisher : Elsevier
  • Release Date : 2019-04-02
  • Total pages : 5109
  • ISBN : 0857098853
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Summary : The third edition of the Encyclopedia of Analytical Science is a definitive collection of articles covering the latest technologies in application areas such as medicine, environmental science, food science and geology. Meticulously organized, clearly written and fully interdisciplinary, the Encyclopedia of Analytical Science provides foundational knowledge across the scope of ...

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  • Publisher : BoD – Books on Demand
  • Release Date : 2018-01-24
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  • ISBN : 0857098853
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Summary : Nowadays, the technological advances allow developing many applications in different fields. In the book Colorimetry and Image Processing, two important fields are presented: colorimetry and image processing. Colorimetry is observed by a visual interactive programming learning system, an approach based on color analysis of Habanero chili pepper, an approach based ...

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  • ISBN : 0857098853
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Summary : Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new edition highlights the most recent developments in imaging processing and ...

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  • Publisher : Elsevier
  • Release Date : 2010-05-24
  • Total pages : 400
  • ISBN : 0857098853
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Summary : Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This ...

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  • ISBN : 0857098853
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Summary : Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food. The first four chapters cover basic concepts, principles, theories, and modeling ...

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  • Publisher : Woodhead Publishing
  • Release Date : 2020-03-24
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Summary : Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of ...

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Summary : Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour ...

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Summary : Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties. The book explores new techniques in the production, engineering, and application of enzymes, covering ...

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  • Publisher : Elsevier
  • Release Date : 2014-09-06
  • Total pages : 550
  • ISBN : 0857098853
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Summary : Recent advances in array-based detectors and imaging technologies have provided high throughput systems that can operate within a substantially reduced timeframe and other techniques that can detect multiple contaminants at one time. These technologies are revolutionary in terms of food safety assessment in manufacturing, and will also have a significant ...

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  • Publisher : Woodhead Publishing
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  • ISBN : 0857098853
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Summary : Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of ...

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  • Publisher : Academic Press
  • Release Date : 2019-08-15
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  • ISBN : 0857098853
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Summary : Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The ...

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  • Release Date : 2016-12-01
  • Total pages : 348
  • ISBN : 0857098853
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Summary : The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other ...

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  • Publisher : Elsevier
  • Release Date : 2014-11-04
  • Total pages : 442
  • ISBN : 0857098853
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Summary : Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives ...

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  • Publisher : Springer
  • Release Date : 2019-04-29
  • Total pages : 395
  • ISBN : 0857098853
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Summary : We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as ...