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Sensory evaluation practices / Herbert Stone and Joel L. Sidel Texto impreso

By: Stone, HerbertContributor(s): Sidel, Joel LLanguage: English Series: (Food Science and Technology)Publisher: California : Elservier Academic Press, [2004]Edition: 3rd edDescription: XIV, 377 p. ; 25 cmISBN: 0-12-672-690-6Subject(s): Alimentos -- Evaluación sensorial
Partial contents:
1. Introduction to sensory evaluation ; 2. The organization and operation of a sensory evaluation program ; 3. Measurement ; 4. Test strategy and the design of experiments : 5. Discrimination testing ; 6. Descriptive analysis ; 7. Affective testing ; 8. Special problems ; 9. Epilogue
Abstract: The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance. Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation.
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Libro Libro Biblioteca Universidad Europea del Atlántico
Fondo General
No ficción 543.92 STO sen Available 2195

Análisis Sensorial de los Alimentos


Bibliografía: p. [345]-364.

1. Introduction to sensory evaluation ; 2. The organization and operation of a sensory evaluation program ; 3. Measurement ; 4. Test strategy and the design of experiments : 5. Discrimination testing ; 6. Descriptive analysis ; 7. Affective testing ; 8. Special problems ; 9. Epilogue

The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance. Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation.

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