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005			20240815092402.0
008			240815b |||||||| |||| 00| 0 eng d
020			_a9781774696262 (e-book)
040			_cCavite State University - Main Campus Library _erda
041			_aeng
050			_aTX546 _bK96 2023
100			_aKumar, Shiv _948106 _eauthor
245			_aIntroduction to sensory evaluation of food products / _cby Shiv Kumar and Noopur Gautam
260			_aBurlington, Canada : _bDelve Publishing, _c2023
300			_a1 online resource (275, pages) : _bcolor illustrations.
336			_2rdacontent _atext
337			_2rdamedia _acomputer
338			_2rdacarrier _aonline resource
500			_ahttps://portal.igpublish.com/iglibrary/ is required to read this e-book.
504			_aIncludes bibliographical references and index
505			_a1. Customers’ Decision Making in the Food Industry Chapter 2. How Quality Affects Acceptance and Consumption of Food Products Chapter 3. Challenges in Ensuring Consumer Acceptability and Market Success of Products Chapter 4. The Human Senses Chapter 5. Olfaction Chapter 6. Importance of Sensory Evaluation in Food Chapter 7. Types of Sensory Evaluation of Food Chapter 8. How Do Off-Flavors Occur? Chapter 9. Who Carries Out Sensory Testing? Chapter 10. Sample Preparation for Sensory Evaluation
520			_aFood sensory testing includes the application of human senses in the scientific assessment of food products. Qualities like texture, odor, scent, and taste are examined by trained testers to evaluate product quality or obtain opportunities for development. The test people of a board should satisfy certain prerequisites as food testers: availability, neutral conduct towards the tested product, scientific language competence, no sensitivities or intolerances to test foods, and healthy senses. This volume presents off-flavor as an unwanted taste, smell, or mouthfeel. This can emerge during storage or handling and frequently causes a decline in the sensory nature of food or drink. Off-flavor happens when dangerous compounds pollute a food because of chemical alterations or adulteration during storage or production or through the development of microbes in a product. For effective sensory testing, sample choosing, preparation, balance, coding, and presentation are crucial to offering an objective assessment. The differences between samples should be negligible for example, all testers must obtain similar samples for appraisal.
541			_aFund 164 _bCE-Logic _cPurchased _dFebruary 19, 2024 _eOEBP000462 _fP. Roderno _hPHP 20,406.00 _p2024-02-0124 _q2024-1-113
650		0	_aNeurosciences _925996
650		0	_aNutrition foods and food supply _948108
700			_aGautam, Noopur _948107 _eauthor
856			_uhttps://portal.igpublish.com/iglibrary/obj/ARCLER0001268?searchid=1720570609571I7kBjCZv41b3xoGYECSUh _yClick here to read Full-Text E-Book
856			_uhttps://docs.google.com/forms/d/e/1FAIpQLSfSoAj3qM4b_ttQMZLuimqgwkfHDH1NyJ7S4eyjHD7Vr4j7EQ/viewform _yLog-in to the website is required to read this e-book. Click here to request access.
942			_2lcc _cOEB
999			_c64516 _d64516