Skip to main content
Elsevier
View Cart
openUserAccount

Books in Food sensory science

BooksJournals
31-35 of 35 results in All results

Wine Tasting

  • 2nd Edition
  • April 22, 2009
  • Ronald S. Jackson
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 1 0 9 - 9
Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine.

Statistical Methods in Food and Consumer Research

  • 2nd Edition
  • November 19, 2008
  • Maximo C. Gacula Jr. + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 3 7 1 6 - 8
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 0 3 3 - 7
Statistical Methods in Food and Consumer Research, Second Edition, continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most recent applications of statistical methods, and features significant updates as well as two new chapters. Covering the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping in addition to several other methodologies, this is the comprehensive reference needed by those studying sensory evaluation and applied statistics in agriculture and biological sciences. Research professionals working with food, beverages, healthcare, cosmetics, and other related areas will find the book a valuable guide to the variety of statistical methods available.

Modifying Flavour in Food

  • 1st Edition
  • June 8, 2007
  • A. J. Taylor + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 3 3 6 - 7
Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research.The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents.Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification.

Improving the Flavour of Cheese

  • 1st Edition
  • April 30, 2007
  • B C Weimer
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 3 0 5 - 3
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese.

Colour in Food

  • 1st Edition
  • August 16, 2002
  • D MacDougall
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 6 7 - 2
Colour is one of the most important cues used by consumers to assess the quality of a food product. It may be defined as the individual's response to the visual signals generated by the light on a product. This important collection reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food.Part one looks at colour perception and measurement. Chapter 2 discusses the concept of the total appearance of food, of which colour is one component, and relates this to sensory assessment techniques. The following chapters consider the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour. Part two begins with a review of the chemistry of food colorants. This provides a context for the following chapters which focus on the factors determining colour stability in vegetables, fruits and meat. A final group of chapters then look at colour enhancement of foods from the use of genetic modification to developments in natural colourings.Colour in food is a standard work on both understanding, measuring and controlling one of the most important quality attributes of any food product.