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Sensory Evaluation of Food (Record no. 27432)

000 -LEADER
fixed length control field 05467nam a22004815i 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20140310153325.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr nn 008mamaa
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 100927s2010 xxu| s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781441964885
978-1-4419-6488-5
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP248.65.F66
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.3
Edition number 23
Classification number 664
Edition number 23
264 #1 -
-- New York, NY :
-- Springer New York :
-- Imprint: Springer,
-- 2010.
912 ## -
-- ZDB-2-CMS
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Lawless, Harry T.
Relator term author.
245 10 - IMMEDIATE SOURCE OF ACQUISITION NOTE
Title Sensory Evaluation of Food
Medium [electronic resource] :
Remainder of title Principles and Practices /
Statement of responsibility, etc by Harry T. Lawless, Hildegarde Heymann.
250 ## - EDITION STATEMENT
Edition statement 2.
300 ## - PHYSICAL DESCRIPTION
Extent XXIII, 596 p.
Other physical details online resource.
440 1# - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Food Science Text Series,
International Standard Serial Number 1572-0330
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Physiological and Psychological Foundations of Sensory Function -- Principles of Good Practice -- Discrimination Testing -- Similarity, Equivalence Testing, and Discrimination Theory -- Measurement of Sensory Thresholds -- Scaling -- Time–Intensity Methods -- Context Effects and Biases in Sensory Judgment -- Descriptive Analysis -- Texture Evaluation -- Color and Appearance -- Preference Testing -- Acceptance Testing -- Consumer Field Tests and Questionnaire Design -- Qualitative Consumer Research Methods -- Quality Control and Shelf-Life (Stability) Testing -- Data Relationships and Multivariate Applications -- Strategic Research -- Erratum to: Similarity, Equivalence Testing, and Discrimination Theory.
520 ## - SUMMARY, ETC.
Summary, etc The field of sensory science has grown exponentially since the publication of the first edition of Sensory Evaluation of Food. Fifteen years ago, the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics).  Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. And yet, some things stay the same. Sensory testing will always involve human participants. But humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Although methods continue to evolve, appreciation of the core principles of the field is the key to effective application of sensory test methods. This book has been expanded to reflect the advances in methodologies, theory, and analysis that have transpired in the last 15 years. The chapters are now divided into numbered subsections. This may be of assistance to educators who may wish to assign only certain critical sections to beginning students. In some of the opening sections instructors will find suggestions about which sections are key for fundamental understanding of that topic or method. In many chapters we have gone out on a limb and specified a “recommended procedure.” In cases where there are multiple options for procedure or analysis, we usually chose a simple solution over one that is more complex. This text attempts to be comprehensive, yet understandable to all students at the university level. All the major sensory test methods are illustrated and discussed, including discrimination, descriptive, and affective tests. Some chapters are devoted to special topics, such as thresholds, time-intensity methods, similarity testing, color, texture, sensory quality control, qualitative research methods, consumer test methods and questionnaires, shelf life testing, an introduction to multivariate statistical techniques, and strategic sensory research. The statistical appendix provides basic instruction in the common statistical analyses for sensory evaluation with worked examples. Harry T. Lawless is Professor of Food Science at Cornell University where he teaches sensory evaluation. He has 35 years of experience in chemosensory research and psychophysics. He spent five years in consumer testing in industry, and serves as a consultant to various food and consumer products companies on sensory test methods. Hildegarde Heymann is Professor of Viticulture and Enology at the University of California at Davis where she teaches sensory evaluation of wine and sensometrics. She spent nearly 17 years at the University of Missouri as a professor of sensory science.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Chemistry.
Topical term or geographic name as entry element Neurochemistry.
Topical term or geographic name as entry element Food science.
Topical term or geographic name as entry element Cell receptors.
Topical term or geographic name as entry element Chemistry.
Topical term or geographic name as entry element Food Science.
Topical term or geographic name as entry element Neurochemistry.
Topical term or geographic name as entry element Receptors.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Heymann, Hildegarde.
Relator term author.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element SpringerLink (Online service)
773 0# - HOST ITEM ENTRY
Title Springer eBooks
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Printed edition:
International Standard Book Number 9781441964878
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://dx.doi.org/10.1007/978-1-4419-6488-5
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Item type E-Book
Copies
Price effective from Permanent location Date last seen Not for loan Date acquired Source of classification or shelving scheme Koha item type Damaged status Lost status Withdrawn status Current location Full call number
2014-04-14AUM Main Library2014-04-14 2014-04-14 E-Book   AUM Main Library641.3
Languages: 
English |
العربية