Paterson Piggott (20 results)
- Softcover
- International Edition
Seller: Basi6 International, Irving, TX, U.S.A.Basi6 International
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Condition: Brand New. New.SoftCover International edition. Different ISBN and Cover image but contents are same as US edition.Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
- Softcover
- International Edition
Seller: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.Romtrade Corp.
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£ 46.94
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Condition: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be print…ed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.
Language: English
Published by Springer India, 2018
- Hardcover
Seller: Books in my Basket, New Delhi, IndiaBooks in my Basket
Contact seller5-star sellerHardcover. Condition: New. ISBN:9781071605660,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.
- Softcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
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£ 57.45
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Paperback. Condition: New. There has been increasing interest in recent years in the concept and production of natural foods. Advertising claims that food is natural, without additives or artificial ingredients, have taken on great importance in marketing. Consumption of food that can be considered natural is currently central t…o the sophisticated lifestyle. However, there is only a limited published literature on what constitutes natural food flavours. Much of the flavour and fragrance industry has worked on development of synthetic or 'nature-identical' flavours which represent a chemist's simu lation of the natural character. As marketing claims become more strident it is necessary to gain a better understanding of natural food flavours in order to safeguard food quality and for prevention of fraud. There have been great advances recently in analytical chemistry, and partly as a result of this progress there seems to be a never-ending increase in the number of volatile compounds identified in foods. Unfortunately, this has not always been matched by an equal increase in the understanding of how these volatile compounds arise, or how they contribute to the sensation which we call flavour. Throughout the development of Western society, quality of food, particularly flavour, has been highly regarded. The amateur or professional cook with the skills to optimize and maintain standards in flavour has been held in the highest respect. Softcover reprint of the original 1st ed. 1994.
- Softcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
Contact seller5-star sellerCondition: New
£ 50.80
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Condition: New. In.
- Softcover
Seller: Chiron Media, Wallingford, United KingdomChiron Media
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£ 47.73
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Paperback. Condition: New.
- Hardcover
Seller: Libro Co. Italia Srl, San Casciano Val di Pesa, FI, ItalyLibro Co. Italia Srl
Contact seller5-star sellerCondition: Used - Fine
£ 83.99
£ 18.03 shippingShips from Italy to U.S.A.Quantity: 1 available
Rilegato in Tela. Condition: fine. Edited by A. Paterson and J. R. Piggott.English Text.New York, 1994; clothbound, pp. 318, cm 16x24. Libro.
- Hardcover
Seller: Emile Kerssemakers ILAB, Heerlen, NetherlandsEmile Kerssemakers ILAB
Contact seller5-star sellerCondition: Used
£ 88.41
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24 cm. original hardcover, dustjacket. xvi,318 pp. ills, diagrams. references. index. -(library label on first endpaper, corners very slightly bumped, otherwise very good). 777g.
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
Contact seller5-star sellerCondition: New
£ 96.88
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Condition: New. In English.
- Softcover
Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK
Contact seller5-star sellerCondition: New
£ 53.81
£ 65.00 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
Paperback. Condition: New. There has been increasing interest in recent years in the concept and production of natural foods. Advertising claims that food is natural, without additives or artificial ingredients, have taken on great importance in marketing. Consumption of food that can be considered natural is currently central t…o the sophisticated lifestyle. However, there is only a limited published literature on what constitutes natural food flavours. Much of the flavour and fragrance industry has worked on development of synthetic or 'nature-identical' flavours which represent a chemist's simu lation of the natural character. As marketing claims become more strident it is necessary to gain a better understanding of natural food flavours in order to safeguard food quality and for prevention of fraud. There have been great advances recently in analytical chemistry, and partly as a result of this progress there seems to be a never-ending increase in the number of volatile compounds identified in foods. Unfortunately, this has not always been matched by an equal increase in the understanding of how these volatile compounds arise, or how they contribute to the sensation which we call flavour. Throughout the development of Western society, quality of food, particularly flavour, has been highly regarded. The amateur or professional cook with the skills to optimize and maintain standards in flavour has been held in the highest respect. Softcover reprint of the original 1st ed. 1994.
- Hardcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
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£ 127.38
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Hardback. Condition: New.
- Softcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
Contact seller4-star sellerCondition: Used - As new
£ 99.00
£ 25.00 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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£ 137.84
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Condition: New. In English.
- Hardcover
Seller: moluna, Greven, Germanymoluna
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£ 113.35
£ 42.05 shippingShips from Germany to U.S.A.Quantity: Over 20 available
Condition: New.
- Hardcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
£ 144.62
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Buch. Condition: Neu. Neuware - 1 Predicting acceptability from flavour data.- Abstract.- 1.1 Introduction.- 1.1.1 Procedure considerations.- 1.1.2 Design considerations.- 1.1.3 Analysis considerations.- 1.1.4 Practical considerations.- 1.2 Examples of the multiple regression approach.- 1.2.1 Predicting hedonic values of raw car…rot texture from sensory descriptive attributes.- 1.2.2 Predicting hedonic values of cooked rice from sensory descriptive attributes.- 1.2.3 Predicting strawberry jam preference from sensory and analytical variables.- 1.3 Conclusion.- References.- 2 Sensory analysis of flavours.- Abstract.- 2.1 Introduction.- 2.1.1 Definition.- 2.1.2 Quality: two sources of variables.- 2.2 The sensory instruments.- 2.3 Psychology.- 2.4 Psychophysics.- 2.5 Physiology: oral, nasal, retronasal and trigeminal perception.- 2.6 Sensory analysis.- 2.6.1 The possibilities.- 2.6.2 The tool box.- 2.6.3 Quality of judgement.- 2.6.4 Scales.- 2.6.5 Methods.- 2.6.6 Sensory technique.- References.- 3 Food acceptability.- Abstract.- 3.1 Introduction.- 3.2 Tools for measuring and understanding product acceptance and perception.- 3.3 Measuring acceptance.- 3.3.1 Environment and context.- 3.3.2 Products being considered.- 3.3.3 Product associations.- 3.3.4 Availability and familiarity.- 3.3.5 Variety.- 3.3.6 Interviewer influence.- 3.4 Methods for exploring underlying causes of acceptance.- 3.4.1 Regression modelling.- 3.4.2 Trade-off modelling and conjoint analysis.- 3.4.3 Behavioural modelling.- 3.4.4 Information-processing-network approaches.- 3.5 Conclusions.- References.- 4 Psychology and psychophysiological measurements of flavour.- Abstract.- 4.1 Introduction.- 4.2 The physiological study of eating behaviours.- 4.3 Psychophysiological techniques.- 4.4 R. W. Moncrieff.- 4.5 Averaged evoked potentials.- 4.6 Psychophysiology, EEG and brain electrical activity mapping.- 4.7 Neuropsychology and the cerebral cortex.- 4.8 The Warwick olfaction research methodology.- 4.8.1 The quantification of BEAM maps.- 4.9 A BEAM investigation using infants and a longitudinal adult study.- 4.10 Event-related potentials and food odours.- 4.11 Conclusions.- References.- 5 Matching sensory and instrumental analyses.- Abstract.- 5.1 Introduction.- 5.2 Goals.- 5.2.1 Understanding causal relationships.- 5.2.2 Finding calibration and prediction models.- 5.2.3 Application in quality assurance and management.- 5.3 Methods.- 5.3.1 Sensory methods.- 5.3.2 Instrumental methods.- 5.3.3 Computers and data analytical methods.- 5.4 Philosophy.- 5.4.1 To what extent can flavour be measured .- 5.4.2 Philosophical concepts of relevance in flavour assessment.- 5.5 Qualimetrics.- 5.5.1 Why qualimetrics .- 5.5.2 Definitions.- 5.5.3 Multivariate psychophysics.- 5.5.4 Multivariate data analysis.- 5.5.5 Multivariate calibration and prediction.- 5.6 Examples.- 5.6.1 Goals.- 5.6.2 Materials and methods.- 5.6.3 Results: rapid, relevant and reliable methods (goal 1).- 5.6.4 Results: use of prior knowledge (goal 2).- 5.6.5 Discussion.- 5.7 Conclusions.- Acknowledgement.- References.- 6 Product optimization.- Abstract.- 6.1 Introduction.- 6.1.1 Optimization procedure.- 6.1.2 Definition of the desired response.- 6.2 Applications of response surface optimization.- 6.2.1 Thiamine and SO2 content in quality white wine production.- 6.2.2 Optimization of wine fermentation by using immobilized yeast cells.- 6.2.3 Optimization of Provolone cheese quality (preference) by sensory descriptive analysis.- 6.3 Conclusion.- References.- 7 Software for data collection and processing.- Abstract.- 7.1 Introduction.- 7.2 Software for data collection.- 7.3 Software for data analysis (traditional statistical analysis).- 7.4 Software for data exploration.- 7.5 The future.- Acknowledgements.- References.- 8 Citrus breeding and flavour.- Abstract.- 8.1 Introduction.- 8.2 Botanical considerations.- 8.2.1 Taxonomic systems.- 8.2.2 Breeding problems.- 8.3 Breeding of citrus flavours.- 8.3.1 Sensory analysis.- 8.3.2 Nonvolatile fla.
- Hardcover
Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK
Contact seller5-star sellerCondition: New
£ 120.91
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Hardback. Condition: New.
- Hardcover
Seller: Buchpark, Trebbin, GermanyBuchpark
Contact seller5-star sellerCondition: Used - Fine
£ 106.94
£ 90.13 shippingShips from Germany to U.S.A.Quantity: 1 available
Condition: Sehr gut. Zustand: Sehr gut | Seiten: 340 | Sprache: Englisch | Produktart: Bücher | An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, a…nd updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.
- Hardcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
Contact seller4-star sellerCondition: Used - As new
£ 211.00
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Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
- Softcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
Contact seller5-star sellerCondition: New
£ 42.76
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. There has been increasing interest in recent years in the concept and production of natural foods. Advertising claims that food is natural, without additives or artificial ingredients, have taken on great importance i…n marketing. Consumption of food that ca.
- Hardcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
Contact seller5-star sellerCondition: New
£ 120.38
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Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Predicting Acceptability From Flavor Data. Sensory Analysis of Flavors. Food Acceptability. Psychology and Psychophysiological Measurements of Flavor. Matching Sensory and Instrumental Analysis. Product Opti…mization. Software for Data Collection and Proc.
