| LEADER 05521cam 22577Mi 4500 |
| 001 131 |
| 003 ULIBM |
| 005 20140306094721. |
| 006 m d |
| 007 cr |n |
| 008 131221s2013 vtu o 000 0 eng |
| 020 ^a0857098853 (electronic bk. |
| 020 ^a9780857098856 (electronic bk. |
| 035 ^a675923^b(N$T |
| 035 ^a(OCoLC)86644465 |
| 040 ^aEBLCP^beng^epn^cEBLCP^dOCLCO^dOCLCQ^dN$ |
| 049 ^aN$T |
| 050 4 ^aTX545 .K384 201 |
| 082 04 ^a664.0 |
| 100 1 ^aKilcast, D |
| 245 10 ^aInstrumental Assessment of Food Sensory Quality^h[electronic resource] :^ba Practical Guide |
| 260 ^aBurlington :^bElsevier Science,^c2013 |
| 300 ^a1 online resource (664 pages) |
| 490 1 ^aWoodhead Publishing Series in Food Science, Technology and Nutritio |
| 500 ^a9.2 In vivo visualisation measurements for understanding food behaviour in the mouth |
| 505 8 ^a7.1 Introduction7.2 Artificial olfaction: gas chromatography-olfactometry (GC-O); 7.3 Electronic nose (e-nose) and electronic tongue (e-tongue) systems; 7.4 Methods of data analysis and pattern recognition; 7.5 Applications; 7.6 Conclusion; 7.7 Acknowledgement; 7.8 References and further reading; 7.9 Appendix: glossary of terms; 8 Non-destructive methods for food texture assessment; 8.1 Introduction; 8.2 Mechanical techniques; 8.3 Optical techniques; 8.4 Conclusion; 8.5 References; 9 In-mouth measurement of food quality; 9.1 Introduction |
| 505 8 ^aPart II Advances in methods for instrumental assessment of food sensory quality6 Food colour measurement using computer vision; 6.1 Introduction; 6.2 Principles of colour measurement; 6.3 Computer vision measurements; 6.4 Applications; 6.5 Quantification of colour nonhomogeneity; 6.6 Advantages and disadvantages of using computer vision; 6.7 Conclusion and future trends; 6.8 Sources of further information and advice; 6.9 Acknowledgement; 6.10 References; 7 Gas chromatography-olfactometry (GC-O), electronic noses (e-noses) and electronic tongues (e-tongues) for in vivo food flavour measurement |
| 505 8 ^a3.6 Non-targeted flavor analysis3.7 References and further reading; 4 Principles of solid food texture analysis; 4.1 Introduction; 4.2 Mechanical characterization of solid foods; 4.3 Destructive measurements; 4.4 Conclusion; 4.5 Acknowledgement; 4.6 References; 5 Principles of food viscosity analysis; 5.1 Introduction; 5.2 Relevance of rheological properties of foods: the consumer's perception; 5.3 Relevance of rheological properties of foods: the requirements of the processor; 5.4 Basic rheology; 5.5 Measurement systems; 5.6 References |
| 505 8 ^a1.8 ReferencesPart I Principles and practice; 2 Food appearance quality assessment and specification; 2.1 Introduction; 2.2 Appearance, total appearance and expectations; 2.3 Food appearance; 2.4 Halo effects; 2.5 Appearance assessment and measurement; 2.6 Applications; 2.7 Future trends; 2.8 Sources of further information and advice; 2.9 References; 3 Principles of food flavor analysis; 3.1 Introduction: flavor perception; 3.2 The analysis of aroma contributors in foods: an introduction; 3.3 Aroma isolation; 3.4 Taste; 3.5 The analysis of compounds contributing to chemesthesis |
| 505 0 ^aCover; Instrumental assessment of food sensory quality: A practical guide; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Foreword; Preface; 1 Measurement of the sensory quality of food: an introduction; 1.1 Introduction: food quality and consumer choice; 1.2 The role of instrumental measurement; 1.3 Sensory assessment of quality; 1.4 Instrumental measurement of quality factors; 1.5 Analysis and validation of instrumental measurements; 1.6 Conclusion and future trends; 1.7 Sources of further information and advice |
| 520 ^aInstrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumen |
| 650 0 ^aFlavor^xTesting |
| 650 0 ^aFood^xQuality^xTesting |
| 650 7 ^aTECHNOLOGY & ENGINEERING / Food Science^2bisacs |
| 650 4 ^aFood quality |
| 650 4 ^aFood^xSafety measures |
| 650 4 ^aFood^xQuality^xTesting |
| 650 4 ^aFlavor^xTesting |
| 655 4 ^aElectronic books |
| 830 0^ aWoodhead Publishing in food science, technology, and nutrition. |
| 856 0^ 3EBSCOhost^uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=675923 |
| 910 ^ acpp1723AUTO |
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