Sensory Analysis for Food and Beverage Quality Control: A Practical Guide

ISBN-13: 9780081014677 / Angielski / Miękka / 2016 / 400 str.

Kilcast, David

Recenzje

"In my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses." --Dr Hal MacFie, Hal MacFie Training Services, UK

"The book more than lives up to its subtitle, in that it provides practioners in the food industry with the necessary background to establish and maintain a sensory quality control system." --Lebensmitteltechnik

"I found this document to cetainly be one of the best, if not the best to date." --Food and Beverage Reporter

Spis treści

Part 1 Designing a sensory quality control program 1. Designing a sensory quality control program 2. Selection and management of staff for sensory quality control 3. Proficiency testing of sensory panels

Part 2 Methods for sensory quality control and analysis of results 4. Sensory methods for quality control 5. Establishing product sensory specifications 6. Combining instrumental and sensory methods in food quality control 7. Statistical approaches to sensory quality control

Part 3 Sensory quality control in practice 8. Using sensory techniques for shelf-life assessment 9. Sensory quality control for taint prevention 10. Sensory quality definition of food ingredients 11. Sensory quality control in the chilled and frozen ready meal, soup and sauce sectors 12. Sensory quality control in the wine industry 13. Sensory quality control of distilled beverages 14. Sensory quality control of fresh produce 15. Sensory quality management of fish 16. Sensory quality control in food service 17. Sensory quality control of consumer goods other than food

O autorze

Dr David Kilcast is a consultant in Sensory Quality.