Sensory Analysis for Food and Beverage Quality Control
A Practical Guide
Woodhead Publishing Series in Food Science, Technology and Nutrition Series
Coordinator: Kilcast DavidLanguage: Anglais
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Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume.
Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC.
- Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing
- Examines methods for sensory quality control and statistical data analysis
- Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish