Sensory Science : Principles and Applications in Food Evaluation
Language: English
Published by Agrotech, Udaipur, 2006
- Hardcover
- Used
Seller: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
AbeBooks seller since January 30, 2009
Condition: Used - As new
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Item description from seller
Contents Foreword. Preface. I. Sensory science general 1. Introduction and importance of sensory science. 2. Sensory characteristics and factors effecting sensory evaluation. II. Organisation and functioning of sensory system 3. Structural and functional organisation of nervous system in man. 4. The human sensory organs structure and organisation. 5. Digestive system associated glands sensory pleasure metabolic control of food intake and sensory system. 6. Mechanism of sensory perception. 7. Techniques in analysis of brain functioning neutral processes and cognitive science. 8. Sensory Perception Cognition memory and consciousness the philosophy and science. III. Sensory evalution set up and techniques of analysis. 9. Sensory evaluation programme. 10. Methods of sensory analysis. 11. Analysis of colour and appearance. 12. Evaluation of aroma. 13. Analysis of texture. 14. Evaluation of taste and overall quality. 15. Statistical analysis in sensory evaluation. 16. Applications of sensory evaluation. Appendix. Glossary. Subject Index. Acknowledgement. It is a grand synthesis of anatomy and physiology of sensory organs food science chemistry psychology instrumentation and statistics within the perspective of sensory science. It guides the readers into a journey of fascinating world of senses and nervous system focuses the practical aspects of sensory quality evaluation of food and much more. Organized into 16 chapters in single volume it brings out the concept of sensory science food metabolism and cognitive sciences techniques employed in sensory evaluation in a systematic manner. It provides opportunities to the readers for in depth study with adequate references in each chapter along with a small glossary of terms and a subject index. The book offers practical examples innovations and advancements in sensory science. It gives holistic view of sensory science and evaluation of food during production processing and marketing. It is generously interspersed with illustrations designed to reinforce the key concepts is a timely academic and need based contribution. Sensory Science Principles and Applications in Food Evaluation is truly a text cum reference book for researches educators food technologists/biotechnologist oenologists postharvest technologists quality assurance personnels other professionals from food industry and UG and PG students from relevant disciplines. 600 pp.…
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Bibliographic details
- Title
- Sensory Science : Principles and Applications in Food Evaluation
- Author
- V K Joshi
- Publisher
- Agrotech, Udaipur
- Publication year
- 2006
- Condition
- As New
- Binding
- Hardbound
- Language
- English
- ISBN 10
- 8183210538
- ISBN 13
- 9788183210539
- Edition
- New
Vedams eBooks (P) Ltd
New Delhi, India
AbeBooks seller since January 30, 2009
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