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Guidelines for Sensory Analysis in Food Product Development and Quality Control

industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and;

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Discrimination Testing in Sensory Science

in food, home, and personal care products, new product development, or quality control. Contains practical guidance on the;

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Sensory Analysis for Food and Beverage Quality Control

, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone;

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Instrumental Assessment of Food Sensory Quality

quality reviews the range and use of instrumental methods for measuring sensory quality.After an introductory chapter, part one goes;

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Developing New Functional Food and Nutraceutical Products

, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development;

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Alcoholic Beverages

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality;

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Individual Differences in Sensory and Consumer Science

practices for examining product development, quality control and consumer acceptance;

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Modifying Food Texture: Volume 2

volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring;

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Olive Oil Sensory Science

optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered;

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A Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods;

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Sensory Panel Management

quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed;

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Food Flavor and Chemistry

of flavors; Tenderization of meat; Migration of chemicals in food packaging; Antioxidants and health; Quality control The biotechnical generation;

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The Science of Meat Quality

quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat;

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Analysis And Control Methods For Food And Agricultural Products

Quality Control for Foods and Agricultural Products is a single, complete, and practical reference to the wide variety of techniques for;

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Innovative Food Analysis

Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety;

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Sensory and Consumer Research in Food Product Design and Development

Sensory and Consumer Research in Food Product Design and Development, Second Edition provides both theory and case histories illustrating;

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Quantitative Sensory Analysis

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the;

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Food Materials Science and Engineering

product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing;

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Rapid Sensory Profiling Techniques

Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to;

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Infrared Spectroscopy for Food Quality Analysis and Control

analysis and control.Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book;

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Consumer-Led Food Product Development

for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research;

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Yeasts in Food

of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and;

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Advances in Noninvasive Food Analysis

product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis;

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Integrated Analytical Approaches for Pesticide Management

, reliable data and the associated quality assurance approaches for end product testing for toxic levels of contaminant residues in food. The book;

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Aquatic Food Quality and Safety Assesment Methods

The book explains on the methods and procedures adopted for testing the quality and safety of aquatic food products. The analytical;

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Flavour Development, Analysis and Perception in Food and Beverages

appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can;

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Food Product Design

Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost;

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