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Analysis of Sensory Properties in Foods

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Modifying Food Texture: Volume 2

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect;

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Sensory Shelf Life Estimation of Food Products

Estimation of Food Products provides a tool for adequately predicting sensory shelf life (SSL). The book delineates the basics of sensory analysis;

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Processing Effects on Safety and Quality of Foods

safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an;

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Techniques to Measure Food Safety and Quality

; and Part D - Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing;

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Colour Additives for Foods and Beverages

, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods;

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Trends in Food Engineering

first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food;

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Trends in Food Engineering

first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food;

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Fermentation

Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as;

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Fermentation

Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as;

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Olive Oil Sensory Science

developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary;

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Food Flavors

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the;

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Food Flavors

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the;

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Canning Technology

of the product, the canning medium and the conditions of storage, determining the product quality in terms of its sensory properties and nutrient;

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Characterization of Cereals and Flours

used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life;

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Pulsed Electric Fields in Food Processing

inactivation of enzymes and microorganisms, comparisons with other technologies for microbial inactivation, shelf stability, sensory analysis, and;

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Sensory Analysis of Foods of Animal Origin

and Fidel Toldra, Sensory Analysis of Foods of Animal Origin identifies and quantifies the quality attributes to help those in the industry;

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Chemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties;

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Chemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties;

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Rheology and Fracture Mechanics of Foods

examples of the relationship between food structure, mechanical properties, and sensory characteristics, this book provides an overview of these;

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Guidelines for Sensory Analysis in Food Product Development and Quality Control

can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food;

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Quantitative Sensory Analysis

senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer;

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Handbook of Dairy Foods Analysis

Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized;

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Pulsed Electric Fields in Food Processing

inactivation of enzymes and microorganisms, comparisons with other technologies for microbial inactivation, shelf stability, sensory analysis, and;

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Functional Properties of Traditional Foods

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods;

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Vitamins In Foods

that the body can assimilate. Vitamins inFoods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and;

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Engineering Properties of Foods

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure;

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