Sensory Evaluation Techniques Fifth Edition

Sensory Evaluation Techniques  Fifth Edition Author Gail Vance Civille
ISBN-10 9781482216912
Release 2015-11-04
Pages 600
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This new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. Like its predecessors, Sensory Evaluation Techniques, Fifth Edition gives a clear and concise presentation of practical solutions, accepted methods, standard practices, and some advanced techniques. The fifth edition is comprehensively reorganized, revised, and updated. Key highlights of this book include: A more intuitive organization Statistical methods adapted to suit a more basic consumer methodology Rearranged material to reflect advances in Internet testing New time-intensity testing methods New chapters on advanced sensory processes, quality control testing, advertising claims, and business challenges New material on mapping and sorting, graph theory, multidimensional scaling, and flash profiling techniques Explanations of theories of integrity, amplitude, and balance and blend Updated appendices for spectrum method scales Updated references Sensory Evaluation Techniques remains a relevant and flexible resource, providing how-to information for a wide variety of users in industry, government, and academia who need the most current information to conduct effective sensory evaluation and interpretations of results. It also supplies students with the necessary theoretical background in sensory evaluation methods, applications, and implementations.



CRC Handbook of Chemistry and Physics 93rd Edition

CRC Handbook of Chemistry and Physics  93rd Edition Author William M. Haynes
ISBN-10 9781439880500
Release 2016-04-19
Pages 2664
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Mirroring the growth and direction of science for a century, the Handbook, now in its 93rd edition, continues to be the most accessed and respected scientific reference in the world. An authoritative resource consisting tables of data, its usefulness spans every discipline. This edition includes 17 new tables in the Analytical Chemistry section, a major update of the CODATA Recommended Values of the Fundamental Physical Constants and updates to many other tables. The book puts physical formulas and mathematical tables used in labs every day within easy reach. The 93rd edition is the first edition to be available as an eBook.



Sensory Evaluation Techniques Fourth Edition

Sensory Evaluation Techniques  Fourth Edition Author Morten C. Meilgaard
ISBN-10 0849338395
Release 2006-12-13
Pages 464
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From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the SpectrumTM method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples. With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing.



Laboratory Exercises for Sensory Evaluation

Laboratory Exercises for Sensory Evaluation Author Harry T. Lawless
ISBN-10 9781461457138
Release 2012-12-12
Pages 151
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Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.



Sensory Evaluation Practices

Sensory Evaluation Practices Author Herbert Stone
ISBN-10 9780123820877
Release 2012-09-01
Pages 446
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Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project. Emphasizes the importance of a scientific sensory methodology used to measure and understand consumer perception Illustrates the importance of planning, managing, and communicating product sensory information in a way that is actionable to developers and marketers Presents demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments Includes worked examples for interpreting and displaying results



Time Dependent Measures of Perception in Sensory Evaluation

Time Dependent Measures of Perception in Sensory Evaluation Author Joanne Hort
ISBN-10 9780470671382
Release 2017-03-20
Pages 456
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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 way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing. About the Editors Joanne Hort, Associate Professor, Sensory Science Centre, University of Nottingham, UK Sarah E. Kemp, Consultant and formerly Head of Global Sensory and Consumer Guidance, Cadbury Schweppes, UK Tracey Hollowood, Director of Sensory and Consumer Research, Sensory Dimensions Ltd, Nottingham, UK



Fundamental Food Microbiology Fifth Edition

Fundamental Food Microbiology  Fifth Edition Author Bibek Ray
ISBN-10 9781466564435
Release 2013-11-26
Pages 663
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The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.



Physical Therapy of the Shoulder

Physical Therapy of the Shoulder Author Robert A. Donatelli
ISBN-10 9781437715316
Release 2011-05-20
Pages 488
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The leading reference on shoulder rehabilitation, Physical Therapy of the Shoulder, 5th Edition provides complete information on the functional anatomy of the shoulder, the mechanics of movement, and the evaluation and treatment of shoulder disorders. It promotes current, evidence-based practice with coverage of the latest rehabilitation and surgical techniques. Case studies show the clinical application of key principles, and follow the practice patterns from the APTA Guide to Physical Therapist Practice, 2nd Edition, relating to shoulder disorders. Edited by Robert Donatelli, a well-known lecturer and consultant for professional athletes, this book includes a companion website with video clips demonstrating shoulder therapy techniques and procedures. State-of-the-art coverage details the latest rehabilitation and surgical techniques and procedures of shoulder disorders. The integration of practice patterns from the APTA Guide to Physical Therapist Practice, 2nd Edition, demonstrates APTA guidelines for managing shoulder disorders. Case studies in each clinical chapter show the management of real-life situations. Video clips on the companion website demonstrate examination techniques, function tests, treatment techniques, and exercises. Updated neurology and surgery sections provide the most current, evidence-based practice parameters. New case studies are added to show the clinical application of therapy principles. Video clips on the companion Evolve website demonstrate additional techniques, exercises, and tests.



A Handbook for Sensory and Consumer Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development Author Maurice O'Sullivan
ISBN-10 9780081003572
Release 2016-09-16
Pages 370
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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 defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization



Sensory Evaluation of Food

Sensory Evaluation of Food Author Michael O'Mahony
ISBN-10 0824773373
Release 1986-01-10
Pages 510
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Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.



Food Processing

Food Processing Author Stephanie Clark
ISBN-10 9781118846285
Release 2014-04-03
Pages 592
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Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.



Physical Rehabilitation

Physical Rehabilitation Author Susan B O'Sullivan
ISBN-10 9780803640580
Release 2013-07-23
Pages 1408
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Rely on this comprehensive, curriculum-spanning text and reference now and throughout your career! It focuses on the rehabilitation management of adult patients, integrating basic surgical, medical, and therapeutic interventions to explain how to select the most appropriate evaluation procedures, to develop rehabilitation goals, and to implement a treatment plan. -



Sensory Evaluation

Sensory Evaluation Author Sarah E. Kemp
ISBN-10 9781444360516
Release 2011-08-26
Pages 208
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This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.



Principles and Practice of Sleep Medicine

Principles and Practice of Sleep Medicine Author Meir H. Kryger
ISBN-10 9780323377522
Release 2015-12-29
Pages 747
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For nearly 30 years, Dr. Meir Kryger’s must-have guide to sleep medicine has been the gold standard in this fast-changing field. This essential, full-color reference includes more than 20 unique sections and over 170 chapters covering every aspect of sleep disorders, giving you the authoritative guidance you need to offer your patients the best possible care. Evidence-based content helps you make the most well-informed clinical decisions. An ideal resource for preparing for the sleep medicine fellowship examination. New content on sleep apnea, neurological disorders, legal aspects of sleep medicine, dental sleep medicine genetics, circadian disorders, geriatrics, women’s health, cardiovascular diseases, and occupational sleep medicine, keeps you fully up to date. Updates to scientific discoveries and clinical approaches ensure that you remain current with new knowledge that is advancing the diagnosis and management of sleep disorders.



The Complete Recovery Room Book

The Complete Recovery Room Book Author Anthea Hatfield
ISBN-10 9780199666041
Release 2014-01
Pages 560
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Rev. of: The complete recovery room book / Anthea Hatfield, Michael Tronson. 4th ed. 2009.



New Food Product Development

New Food Product Development Author Gordon W. Fuller
ISBN-10 9781439818657
Release 2016-04-19
Pages 508
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About the Second Edition: "... a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace.... delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace.... [a] should-have reference book for anyone involved in developing new food products working in or with the food industry." —Journal of Product Innovation Management, Vol. 23, No. 3 See what’s new in the Third Edition: Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint Cohesive overview of all aspects of new food product development technologies and advances In-depth review of techniques of new product development and simulated test markets Expanded discussion of the problems specific to product development for the food service industry With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.



The Cervical Spine

The Cervical Spine Author Edward C. Benzel
ISBN-10 9781451171310
Release 2012-10-22
Pages 1666
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The Cervical Spine is the most comprehensive, current, and authoritative reference on the cervical spine. Prepared by internationally recognized members of The Cervical Spine Research Society Editorial Committee, the Fifth Edition presents new information, new technologies, and advances in clinical decision making. The text provides state-of-the-art coverage of basic and clinical research, diagnostic methods, and medical and surgical treatments, bringing together the latest thinking of the foremost orthopaedic surgeons, neurosurgeons, neurologists, rheumatologists, radiologists, anatomists, and bioengineers. Chapters cover anatomy, physiology, biomechanics, neurologic and functional evaluation, and radiographic evaluation and address the full range of pediatric problems, fractures, spinal cord injuries, tumors, infections, inflammatory conditions, degenerative disorders, and complications. Accompanying the text is a website with the fully searchable text plus a color image bank.