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Books in Food sensory science

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1-10 of 35 results in All results

Rapid Sensory Profiling Techniques

  • 2nd Edition
  • December 1, 2022
  • Julien Delarue + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 9 3 6 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 1 9 3 7 - 9
Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition presents the latest findings and recommendations on the proper choice and use of rapid product profiling methods. Each chapter is written by a key opinion leader on a specific method with discussions on theory, pros, cons and the application of each method that is demonstrated through a case study. This valuable resource educates and empowers those working in research and development on how to meet shorter product turnaround times at lower cost and with no compromise on quality.This book is not just needed by the scientific community, it is an essential must have in an industry challenged by a "speed to market" mantra.

Wine Tasting

  • 4th Edition
  • October 2, 2022
  • Ronald S. Jackson
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 8 5 2 6 3 - 0
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 4 5 0 - 8
Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book's author notes how techniques may guide in achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of professional wine tasters, and the latest information on types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully updated, this new edition includes coverage of the statistical aspect of wine tasting, including multiple examples to demonstrate the science of wine characteristic measurement and analysis. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train members of tasting panels, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine through a clear and applicable understanding of the wine tasting experience.

Case Studies on the Business of Nutraceuticals, Functional and Super Foods

  • 1st Edition
  • September 14, 2022
  • Cristina Santini + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 4 0 8 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 1 4 0 9 - 1
A volume in the Consumer Science and Strategic Marketing Series, Case Studies on the Business of Nutraceuticals considers nutraceuticals from a strategic marketing perspective, exploring consumer needs and trends as a pathway to defining novel opportunities in developing and marketing these products.In addition to highlighting the importance of consumer needs in shaping a market strategy for nutraceuticals, this book also defines emerging trends and explores recent developments in the nutraceutical industry.Containing 11 chapters, this book, explores the competitive landscape of the global and European nutraceutical market, focusing on key market drivers, consumer and product trends, and marketing and technological challenges.Case Studies on the Business of Nutraceuticals outlines the processes that lead to the introduction of new products and the entrance of new competitors in the market and highlights how a market strategy that’s focused on consumers’ needs can contribute to a company’s strategy.The case studies and examples contained in this book demonstrate how companies can employ consumer science strategies to revise existing or develop new products and are sure to be a welcomed resource by new product developers, policy makers, food scientists, academicians, and students studying related fields.

Food Structure and Functionality

  • 1st Edition
  • November 17, 2020
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 4 5 3 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 1 4 6 4 - 0
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists.

Sensory Evaluation Practices

  • 5th Edition
  • October 18, 2020
  • Herbert Stone + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 3 3 4 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 3 3 5 - 2
Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes.

Dietary Sugar, Salt and Fat in Human Health

  • 1st Edition
  • March 6, 2020
  • Harry G. Preuss + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 9 1 8 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 6 9 1 9 - 3
Divided into four main sections, Dietary Sugar, Salt and Fat in Human Health explores the biochemical, pharmacological and medicinal aspects related to the overindulgence of dietary salt, sugar, and fat, along with possible remedies. Beginning with a general overview, the text outlines aspects associated with advancing age and human physiology, such as different aspects of insulin resistance, the advancing age phenomenon, central fat accumulation and metabolic perturbations and the role of the modern Western diet and the influence of dietary sugar, salt, and fat, with particular focus on their relation to multiple biochemical pathophysiological pathways. The second section of the book focuses on the roles of dietary sugars and their correlation with the chronic disease epidemic, with an emphasis on carbohydrate metabolism and its biochemistry, GI absorption, the glycemic index and the influence of fructose. The historical background of dietary sugars is discussed alongside Atkin’s hypothesis, and an overview of the correlation between dietary fibre and the glycemic index, including a chapter on sugar addiction. Section three contains an exhaustive review of the influence of dietary salt and its diverse mechanistic aspects, including salt-sensitive hypertension, contribution of two steroid receptor pathways, vascular NO, intrarenal RAAS system and angiotensin. The fourth section highlights the biochemistry of dietary saturated, polyunsaturated and trans fat and its influence on human health and various diseases, and further explores NAFLD and gender specific problems. Chapters in this section also investigate the benefits of the Mediterranean diet as well as myths related to cholesterol. Collected and carefully organized for researchers in nutrition, physiology, epidemiology, or sensory science, this book will also benefit general practitioners, surgeons, nurses, health professionals and practitioners, and students studying the role of diet in cardiometabolic disorders and disease.

Breakfast Cereals and How They Are Made

  • 3rd Edition
  • January 9, 2020
  • Alicia A. Perdon + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 2 0 4 3 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 0 4 4 - 6
Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle – from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops. Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

  • 1st Edition
  • June 7, 2019
  • Francisco J. Barba + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 4 1 7 4 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 4 1 7 5 - 5
Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.

Context

  • 1st Edition
  • April 17, 2019
  • Herbert L. Meiselman
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 4 4 9 5 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 4 4 9 6 - 1
Context: The Effects of Environment on Product Design and Evaluation addresses the environment, or context, in which we consume products and the impact of context on choice and acceptability. The book explores what context is, how it influences design by specialists, and acceptance by consumers. Chapters discuss the basics of context, food and drink in context, testing a range of other products, and other contextual variables. Historically, research on context has been done in the laboratory and various natural locations, but rapid growth in other methods to study context, including evoked contexts, immersive contexts, virtual reality contexts, and more have widened research possibilities. Appealing to the professional, academic and commercial markets, this book will be of interest to those who conduct research in product development and product testing, to those who study what controls product usage, including eating from the health perspective, and to those who make decisions about product and space development.

Case Studies in the Wine Industry

  • 1st Edition
  • November 27, 2018
  • Cristina Santini + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 0 9 4 4 - 4
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 1 0 4 6 - 4
Case Studies in the Wine Industry aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the wine industry to achieve certain goals, including the rejuvenation of product image, the shaping of new market places, the achievement of market differentiation and geographical diffusion, the achievement of customer loyalty, and the promotion of traditional features of the product. There is an emerging demand from wine industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research.