Rapid Sensory Profiling Techniques

Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition presents the latest findings and recommendations on the proper choice and use of rapid product profiling methods. Each chapter is written by a key opinion leader on a specific method with discussions on theory, pros, cons and the application of each method that is demonstrated through a case study. This valuable resource educates and empowers those working in research and development on how to meet shorter product turnaround times at lower cost and with no compromise on quality. This book is not just needed by the scientific community, it is an essential must have in an industry challenged by a "speed to market" mantra. Includes overviews of method principles, pros and cons, and real case studies showing how to set-up, execute, analyze and present findings to stakeholders Provides readers with a set of tools that are more rapid, more agile, and more cost efficient when compared to more traditional methods Educates and empowers those working in research and development on how to meet shorter product turnaround times

Produk Detail:

  • Author : Julien Delarue
  • Publisher : Woodhead Publishing
  • Pages : 584 pages
  • ISBN : 9780128219362
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKRapid Sensory Profiling Techniques

Rapid Sensory Profiling Techniques

Rapid Sensory Profiling Techniques
  • Author : Julien Delarue,J. Ben Lawlor
  • Publisher : Woodhead Publishing
  • Release : 15 November 2022
GET THIS BOOKRapid Sensory Profiling Techniques

Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition presents the latest findings and recommendations on the proper choice and use of rapid product profiling methods. Each chapter is written by a key opinion leader on a specific method with discussions on theory, pros, cons and the application of each method that is demonstrated through a case study. This valuable resource educates and empowers those working in research and development on how to meet shorter

Rapid Sensory Profiling Techniques

Rapid Sensory Profiling Techniques
  • Author : J Delarue,B Lawlor,M Rogeaux
  • Publisher : Elsevier
  • Release : 28 November 2014
GET THIS BOOKRapid Sensory Profiling Techniques

Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product. Rapid Sensory Profiling Techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods. Part one looks at the evolution of sensory perception capture methods. Part two focuses on rapid methods used to capture sensory perception, and part three covers their

Descriptive Analysis in Sensory Evaluation

Descriptive Analysis in Sensory Evaluation
  • Author : Sarah E. Kemp,Joanne Hort,Tracey Hollowood
  • Publisher : John Wiley & Sons
  • Release : 19 March 2018
GET THIS BOOKDescriptive Analysis in Sensory Evaluation

A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools

Sensory Analysis for the Development of Meat Products

Sensory Analysis for the Development of Meat Products
  • Author : Jose Manuel Lorenzo Rodriguez,Mirian Pateiro Moure,Erick Saldana,Paulo E.S. Munekata
  • Publisher : Woodhead Publishing
  • Release : 26 January 2022
GET THIS BOOKSensory Analysis for the Development of Meat Products

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers

Sensory Panel Management

Sensory Panel Management
  • Author : Lauren Rogers
  • Publisher : Woodhead Publishing
  • Release : 26 October 2017
GET THIS BOOKSensory Panel Management

Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management. Sensory Panel Management gives both theoretical and practical information from deciding what type of panel to recruit and how to conduct panel training, to creating the best sensory team and how to deal with

Beverage Sensory Modification

Beverage Sensory Modification
  • Author : Manuel Malfeito Ferreira
  • Publisher : MDPI
  • Release : 23 August 2019
GET THIS BOOKBeverage Sensory Modification

This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects.

Exploring the Use of Rapid Profiling Techniques in Older Adult Sensory Testing

Exploring the Use of Rapid Profiling Techniques in Older Adult Sensory Testing
  • Author : Nicole Scott
  • Publisher : Unknown Publisher
  • Release : 02 July 2022
GET THIS BOOKExploring the Use of Rapid Profiling Techniques in Older Adult Sensory Testing

Research involving measurements of sensory perception within the older adult population is complicated by difficulties with traditional testing methods for these individuals. A trend in food sensory testing is the use of rapid profiling techniques. These methodologies have been found to produce results very similar to those of a trained panel with a much smaller time commitment from panelists and at a much lower cost. Three rapid profiling techniques - Napping®, sorting and check-all-that-apply (CATA) - were tested in older

Global Cheesemaking Technology

Global Cheesemaking Technology
  • Author : Photis Papademas,Thomas Bintsis
  • Publisher : John Wiley & Sons
  • Release : 27 December 2017
GET THIS BOOKGlobal Cheesemaking Technology

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional

Nonfood Sensory Practices

Nonfood Sensory Practices
  • Author : Anne-Marie Pense-Lheritier,Irene Bacle,Julien Delarue
  • Publisher : Woodhead Publishing
  • Release : 28 August 2021
GET THIS BOOKNonfood Sensory Practices

Sensory evaluation is applied in very diverse and sometimes unexpected sectors. Nonfood Sensory Practices aims to show how sensory professionals from sectors other than food have embraced sensory evaluation methods for product development and communication of their products’ sensory properties. This book is thus intended as a first assessment of what is happening in nonfood sectors. It will open perspectives to those sensory professionals who wish to apply and adapt their expertise in food sensory science to other types of

Grapes and Wines

Grapes and Wines
  • Author : António M. Jordão,Fernanda Cosme
  • Publisher : BoD – Books on Demand
  • Release : 28 February 2018
GET THIS BOOKGrapes and Wines

The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
  • Author : Fidel Toldrá,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release : 23 March 2021
GET THIS BOOKHandbook of Dairy Foods Analysis

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered,

Managing Wine Quality

Managing Wine Quality
  • Author : Andrew G. Reynolds
  • Publisher : Woodhead Publishing
  • Release : 30 November 2021
GET THIS BOOKManaging Wine Quality

Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and

A Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer-Driven New Product Development
  • Author : Maurice O'Sullivan
  • Publisher : Woodhead Publishing
  • Release : 16 September 2016
GET THIS BOOKA 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 (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically

Methods in Consumer Research, Volume 1

Methods in Consumer Research, Volume 1
  • Author : Gaston Ares,Paula Varela
  • Publisher : Woodhead Publishing
  • Release : 02 January 2018
GET THIS BOOKMethods in Consumer Research, Volume 1

Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation