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Titre : |
Sensory evaluation of food : principles and practices
|
Auteur(s) : |
Harry T. Lawless
Hildegarde Heymann |
Type de document : | Livre |
Sujets : | ANALYSE ORGANOLEPTIQUE ; PRODUIT ALIMENTAIRE ; TEXTURE ; COULEUR ; ANALYSE STATISTIQUE ; GOUT ; PHYSIOLOGIE ; ODORAT ; FLAVEUR ; ODEUR ; PANEL DE CONSOMMATEUR ; STATISTIQUE ; ANALYSE MULTIDIMENSIONNELLE 7.1 (ANALYSE SENSORIELLE) TU1.4 Propriétés sensorielles - Analyse sensorielle |
Résumé : |
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 hu[...]
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.
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Editeur(s) : | New York : Springer |
Date de publication : | 2010 |
Mention d'édition : | 2nd ed. |
Format : | 1vol. (XXIII-596 p.) / ill. / 26 cm |
Note(s) : |
Bibliogr. Index. Annexes |
Table des matières : |
1 Introduction
1 Introduction |
Langue(s) : | Anglais |
Identifiant : | 978-1-4419-6487-8 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=168252 |
Exemplaires (1)
Localisation | Emplacement | Section | Cote | Support | Disponibilité |
---|---|---|---|---|---|
Palaiseau | GENIAL Ingénierie Procédés Aliments - Homme Aliment Procédé | TU Aliments - Cosmétiques - Biomatériaux | TU1.4 LAW | Papier | Empruntable Disponible |