Stone: Sensory Evaluation Practices 3rd Edition (Food Science and Technology)

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 by Herbert Stone and Joel L. Sidel 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.

Book Features
  • Appeals to sensory experts both in academia and business.
  • Discovered new optimization is based on integration of sensory descriptive and consumer research data.
  • New sensory information with imagery. 
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 

    About the Author
    In 1974, Stone and Sidel founded the Tragon Corporation, an important sensory consulting and testing company offering full-service consumer goods research. As a pioneering company in the field of sensory evaluation, Tragon has been able to offer unparalleled capabilities to its customers through the Quantitative Descriptive Analysis (QDA) sensory method, a market evaluation system developed by Stone and Sidel.Cumulatively, the authors have over half a century experience in the field of sensory evaluation. In addition to founding the Tragon Corporation, the authors have conducted domestic and international workshops; designed, analyzed, and reported on over 10,000 sensory tests; and have been sensory consultants to the senior management of most major food and consumer products companies.

    Product Details

    • Hardcover: 408 pages
    • Publisher: Academic Press; 3 edition (May 19, 2004)
    • Language: English
    • ISBN-10: 0126726906
    • ISBN-13: 978-0126726909
    • Product Dimensions: 9.8 x 7.2 x 0.9 inches 
    • List Price: $125.00
    Tags: ,

    Food Chemistry

    Food Engineering

    Food Packaging

    Food Processing

    Food Product Design & Development

    Nutrition and Dietetics

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