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Books in Food sensory science

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11-20 of 35 results in All results

Case Studies in Food Retailing and Distribution

  • 1st Edition
  • November 5, 2018
  • John Byrom + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 2 0 3 7 - 1
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 2 0 3 8 - 8
Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of ‘real world’ scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption from various contexts around the globe. Using a case study lens, successful examples of practice are provided and areas for further theoretical investigation are offered. Coverage includes: the impact of retail concentration and the ongoing relevance of independent retailing how social forces impact upon food retailing and consumption trends in organic food retailing and distribution discussion of how wellbeing and sustainability have impacted the sector perspectives on the future of food retailing and distribution This book is a volume in the Consumer Science and Strategic Marketing series.

Rice

  • 4th Edition
  • November 5, 2018
  • Jinsong Bao
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 5 0 8 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 5 0 9 - 1
Rice Chemistry and Technology, Fourth Edition, is a new, fully revised update on the very popular previous edition published by the AACC International Press. The book covers rice growth, development, breeding, grain structure, phylogenetics, rice starch, proteins and lipids. Additional sections cover rice as a food product, health aspects, and quality analysis from a cooking and sensory science perspective. Final chapters discuss advances in the technology of rice, with extensive coverage of post-harvest technology, biotechnology and genomic research for rice grain quality. With a new, internationally recognized editor, this new edition will be of interest to academics researching all aspects of rice, from breeding, to usage. The book is essential reading for those tasked with the development of new products.

Sprouted Grains

  • 1st Edition
  • October 11, 2018
  • Hao Feng + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 5 2 5 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 5 2 6 - 8
Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies. This edited volume brings together the world’s leading researchers on sprouted grains.

Easy Statistics for Food Science with R

  • 1st Edition
  • September 18, 2018
  • Abbas F.M. Alkarkhi + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 4 2 6 2 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 4 2 6 3 - 9
Easy Statistics for Food Science with R presents the application of statistical techniques to assist students and researchers who work in food science and food engineering in choosing the appropriate statistical technique. The book focuses on the use of univariate and multivariate statistical methods in the field of food science. The techniques are presented in a simplified form without relying on complex mathematical proofs. This book was written to help researchers from different fields to analyze their data and make valid decisions. The development of modern statistical packages makes the analysis of data easier than before. The book focuses on the application of statistics and correct methods for the analysis and interpretation of data. R statistical software is used throughout the book to analyze the data.

Preparation and Processing of Religious and Cultural Foods

  • 1st Edition
  • September 12, 2018
  • Md. Eaqub Ali + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 8 9 2 - 7
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 1 8 9 3 - 4
Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and authentication technologies are looked at in-depth, while nutrition, antioxidants, aging, hygiene and other long-term health factors are presented from a scientific standpoint. Bringing together the top scientific researchers on this essential topic of importance to a huge percentage of the world’s population, this book is ideal for food company innovation and R&D managers, producers and processers of religious foods. Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the preparation, processing and packaging of various foods. This book provides a culturally sensitive coverage of these areas with an aim to encourage advancement.

Individual Differences in Sensory and Consumer Science

  • 1st Edition
  • February 21, 2018
  • Tormod Næs + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 0 0 0 - 6
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 1 1 1 4 - 0
Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results. The book highlights the different methodologies that can be applied and how to select the correct methodology based on the type of study you are performing, be it product research and development, quality control or consumer acceptance studies. Written by an experienced team of statisticians and sensory and consumer scientists, the book provides both academics and industry professionals with the first complete overview of a topic of ever-increasing importance.

Hidden Persuaders in Cocoa and Chocolate

  • 1st Edition
  • January 31, 2018
  • Renata Januszewska
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 4 4 7 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 4 4 8 - 9
Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors. This resource, designed for both academics and those working in research and development, equips the reader to describe these attributes in a sensory language for the purposes of new product development or quality improvement.

Methods in Consumer Research, Volume 2

  • 1st Edition
  • January 2, 2018
  • Gaston Ares + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 0 8 - 1 0 1 7 4 3 - 2
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 1 7 4 4 - 9
Methods for Consumer Research, Volume Two: Alternative Approaches and Special Applications brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of emerging methodologies and their innovative application. The book puts consumer research in-context with coverage of immersive techniques and virtual reality, while also looking at health-related Issues in consumer science, including sections on food intake and satiation. Other sections delve into physiological measurements within the context of consumer research and how to design studies for specific populations. In conjunction with the first volume, which covers new approaches to classical methodology, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. With examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies.

Food Neophobia

  • 1st Edition
  • January 2, 2018
  • Steve Reilly
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 9 3 1 - 3
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 1 9 3 2 - 0
Food Neophobia: Behavioral and Biological Influences brings together academic and applied studies to give a comprehensive overview of this topic in both sensory and consumer science and pediatric psychology. The effects of food neophobia can have a huge impact on children’s lives and an influence across their lifespan. Split into two main sections, the book focuses on both the environmental and biological aspects of food neophobia. It covers social, contextual and psychosocial factors that affect food neophobia. Sensory aspects of food neophobia are covered with chapters on disgust and sensation seeking, and genetic and evolutionary influences are also thoroughly discussed. The book is essential reading for academic researchers studying food neophobia from a sensory, consumer science and psychological perspective. It will also be of value to food product developers, especially those working on products for children. Finally, healthcare professionals treating patients suffering from food neophobia will be able to gain greater insight into this condition.

Methods in Consumer Research, Volume 1

  • 1st Edition
  • January 2, 2018
  • Gaston Ares + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 0 8 - 1 0 2 0 8 9 - 0
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 1 2 5 8 - 1
Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking. In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. And, with examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies.