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Instrumental Measurement of Sensory Quality Attributes in Foods

2011-06 Technology & Engineering
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Release : 2011-06
Genre : Technology & Engineering
Kind : eBook
Book Rating : 115/5 ( reviews)

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Book Synopsis Instrumental Measurement of Sensory Quality Attributes in Foods by : Lester Wilson

Download or read book Instrumental Measurement of Sensory Quality Attributes in Foods written by Lester Wilson. This book was released on 2011-06. Available in PDF, EPUB and Kindle. Book excerpt: Color, appearance, texture, and flavor have a significant impact on the overall quality attributes and consumer acceptability of foods. To assess these sensory attributes, food industry researchers and product developers frequently engage humans to serve on sensory evaluation panels. Instrumental techniques are commonly used by the industry to assess sensory attributes when sensory evaluation panels are not feasible. For these instrumental methods to provide accurate data, they must measure these attributes using techniques typical of humans. Instrumental Measurement of Sensory Quality Attributes in Foods, is the first book to integrate into one resource both the theory and applications for the instrumental methods used for the measurement of color, texture, and flavor of foods. In part one of the text, Authors Wilson and Boylston discuss the theory of instrumental techniques and their relationship to human perception. The advantages and disadvantages of specific instrumental techniques, as well as future developments are also covered. The second part of the book focuses on specific applications of these instrumental techniques, with an integration of techniques for the analysis of color, texture, and flavor, where applicable. This second section also features a discussion of considerations for selecting the appropriate instrumental techniques and application of appropriate statistical analyses. Throughout the book, the authors discuss how the human senses function to detect certain attributes, and relate the design of the instruments to human perception. Laboratory exercises allow adaptation of the book to a course or training experience, enabling students and employees to explore the use of instruments while developing the knowledge base critical for successfully adapting methodologies for the evaluation of food quality. Fully illustrated with photos of the instruments and their typical graphical outputs, Instrumental Measurement of Sensory Quality Attributes in Foods is ideal as a textbook and reference for classes in instrumental analysis, product development, sensory science, and quality assurance, and as a contemporary resource for food scientists throughout government and industry.

Instrumental Assessment of Food Sensory Quality

2013-09-30 Technology & Engineering
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Release : 2013-09-30
Genre : Technology & Engineering
Kind : eBook
Book Rating : 853/5 ( reviews)

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Book Synopsis Instrumental Assessment of Food Sensory Quality by : David Kilcast

Download or read book Instrumental Assessment of Food Sensory Quality written by David Kilcast. This book was released on 2013-09-30. Available in PDF, EPUB and Kindle. Book excerpt: Instrumental 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 instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Textural Characteristics of World Foods

2020-03-09 Technology & Engineering
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Release : 2020-03-09
Genre : Technology & Engineering
Kind : eBook
Book Rating : 690/5 ( reviews)

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Book Synopsis Textural Characteristics of World Foods by : Katsuyoshi Nishinari

Download or read book Textural Characteristics of World Foods written by Katsuyoshi Nishinari. This book was released on 2020-03-09. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Texture Measurement of Foods

2012-12-06 Technology & Engineering
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Release : 2012-12-06
Genre : Technology & Engineering
Kind : eBook
Book Rating : 622/5 ( reviews)

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Book Synopsis Texture Measurement of Foods by : A. Kramer

Download or read book Texture Measurement of Foods written by A. Kramer. This book was released on 2012-12-06. Available in PDF, EPUB and Kindle. Book excerpt: Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM Committee E-18 was formed to develop an authoritative and comprehensive volume on this most complex and important subject to provide within one cover for the student, researcher, and the food manufacturer, a definition and an understanding of the subject offood texture, as well as sensory and objective methods for its measurement. This most difficult task appeared to be possible only after the task force had obtained the assistance of special ists in the many disciplines involved, and after deciding to limit the dissertation to the measurement of texture of foods only. The task was further clarified when Dr. Finney proposed an outline of six chapters, beginning with one on definition. The second chapter was to be on principles of sensory evaluations, the third on sensory measurements, the fourth on principles of objective evaluation, the fifth on objective measurements, and the final concluding chapter on subjective-objective analogues. The first drafts of these six chapters constituted a symposium on texture presented before a joint session at the 1971 Annual Meeting of the Institute of Food Technology and the American Society for Testing and Materials.

Techniques to Measure Food Safety and Quality

2021-09-22 Technology & Engineering
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Release : 2021-09-22
Genre : Technology & Engineering
Kind : eBook
Book Rating : 361/5 ( reviews)

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Book Synopsis Techniques to Measure Food Safety and Quality by : Mohidus Samad Khan

Download or read book Techniques to Measure Food Safety and Quality written by Mohidus Samad Khan. This book was released on 2021-09-22. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.

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