Download or read book An lisis sensorial en el desarrollo y control de la calidad de alimentos written by Roland P. Carpenter and published by . This book was released on 2002 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contenido: Colaboradores - Prefacio - Introduccion - Agradecimientos - Para que se utiliza el analisis sensorial? - Relacion entre analisis sensorial y fisiologia y psicologia - Como utilizar el analisis sensorial para alcanzar el objetivo - Productos para el analisis sensorial - Quienes son las personas adecuadas para el analisis sensorial? - Diseno experimental y analisis de datos - Elaboracion de informes y almacenamiento de datos - El analisis sensorial en la pratica - Historial: especificacion y control de calidad - Historial: estudios de vida util - Historial: investigacion de contaminantes - Historial: prevencion de la contaminacion - Historial: elaboracion de un mapa del cafe - Historial: control de calidad en la formacion de lotes de productos - Historial: metodos graficos para el control del rendimiento de un panel del perfil - Apendices: A. Tablas utiles para pruebas sensoriales - B. Glosario de terminos empleados en el analisis sensorial - C. Contactos utiles.
Download or read book Evaluaci n sensorial aplicada a la investigaci n desarrollo y control de la calidad en la industria alimentaria written by Raúl G. Torricella-Morales and published by Editorial Universitaria (Cuba). This book was released on 2020-07-29 with total page 135 pages. Available in PDF, EPUB and Kindle. Book excerpt: El libro de Evaluación Sensorial, como se conoce entre los estudiantes de la carrera de Ciencia y Tecnología de los Alimentos, se ha utilizado y se continua utilizando como material básico de consulta de los alumnos, profesores e investigadores relacionados con esta carrera universitaria que se imparte en la Universidad de La Habana. Dada la importancia que tiene la Evaluación Sensorial en la formación de Licenciados, Maestros y Doctores en la especialidad de Alimentos, la Editorial Universitaria se planteó como objetivo publicar la segunda edición del mismo. Dada la mala calidad de la tipografía de los ejemplares disponibles en biblioteca y la no existencia de versiones electrónicas del texto, se hizo necesario la transcripción y el rediseño de sus figuras y tablas. Este trabajo fue realizado por el propio autor, quien aprovechó la oportunidad para corregir el texto allí donde el paso del tiempo lo hacía indispensable, como por ejemplo, citar el artículo de Newell y MacFarlane quienes criticaron las tablas estadísticas de Kramer que se presentan en el Anexo 14 y la eliminación del programa de computación del Anexo 20, ya obsoleto. Sin embargo, a pesar del paso del tiempo la obra mantiene su espíritu original: el de ser la herramienta básica para el trabajo de quienes pretendan emplear la evaluación sensorial en el control de la calidad o en la investigación en el campo de la Ciencia y la Tecnología de los Alimentos.
Download or read book Agrindex written by and published by . This book was released on 1995 with total page 1094 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Evaluacion sensorial aplicada a la investigacion desarrollo y control de la calidad en la industria alimentaria written by Raul G. Torricella Morales and published by . This book was released on 1989 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book ALAN written by and published by . This book was released on 2004 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Register of Members written by Union internationale des laboratoires indépendants and published by . This book was released on 1990 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book written by and published by . This book was released on 1996 with total page 742 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sensory Evaluation in Quality Control written by Alejandra M. Munoz and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses an important, but so far neglected, topic: the application of sensory evaluation to quality control. Although several articles have been pub lished that have discussed concepts of quality control/sensory evaluation (QC/sen sory) programs, Sensory Evaluation in Quality Control is the first publication that addresses this topic in a comprehensive and practical way. This book is com prehensive, in that it presents the sensory and statistical information that is needed to design and implement several types of QCfsensory programs at the plant level. The book is practical, in that it provides a step-by-step description of the complete process to implement such programs, and it illustrates this process through real examples encountered by various consumer products companies (e. g. , foods, personal care products, paper products). With this practical information, sensory and quality professionals can design and implement sound QC/sensory programs at the plant level. This book was developed to provide the sensory and quality professional with an overview and guide to apply, in a production facility, the unique techniques that are used to measure sensory responses. Therefore, the book is intended for QC and/or R&D personnel (e. g. , sensory managers and analysts, and quality profes sionals) in charge of implementing an in-plant program, as well as for the plant management and plant technical personnel (sensory coordinator and quality pro fessionals) who are ultimately responsible for the routine operation of the estab lished program.
Download or read book Annual Report written by Institute of Nutrition of Central America and Panama and published by . This book was released on 1992 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Guidelines for Sensory Analysis in Food Product Development and Quality Control written by David H. Lyon and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 141 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.
Download or read book An lisis sensorial de alimentos written by F.C. Ibáñez and published by Taylor & Francis. This book was released on 2001-05-25 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: La evaluacion sensorial de los alimentos es una funcion primaria del hombre: desde su infancia y de una forma consciente, acepta o rechaza los alimentos de acuerdo con las sensaciones que experimenta al consumirlos. De esta forma, se establecen unos criterios para la seleccion de los alimentos, criterios que inciden sobre una de las facetas de la calidad global del alimento, la calidad sensorial. La evaluacion de esta calidad se lleva a cabo mediante una disciplina cientifica, el anilisis sensorial, cuyo instrumento de medida es el propio hombre.Las definiciones que se han establecido para el concepto de "anilisis sensorial" son diversas. Aqui se ofrecen algunas de ellas.Teniendo como objetivo que el estudiante analice la calidad de un alimento a traves de los organos de los sentidos y que correlacione el anilisis sensorial con los hibitos alimenticios con el anilisis fisicoquimico y con los problemas de aceptacion y rechazo por el consumidor.El presente texto, realizado por un grupo de expertos profesores de dilatada experiencia en el terreno del anilisis sensorial de los alimentos, responde a todos y cada uno de los requisistos que puede exigirse a una obra de consulta de este tipo: claridad, amenidad, rigor cientifico y actuaidad.
Download or read book Basic Sensory Methods for Food Evaluation written by Beverley Merle Watts and published by IDRC (International Development Research Centre). This book was released on 1989 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Basic Sensory Methods for Food Evaluation
Download or read book Handbook of Processed Meats and Poultry Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2008-11-12 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt: Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American
Download or read book New trends for innovation in the Mediterranean animal production written by R. Bouche and published by Springer Science & Business Media. This book was released on 2012-03-26 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Mediterranean area shows a great diversity of livestock systems, depending on local resources and traditions, but also on the networking space where informational resources are available for producers. During the last decades, a lot of innovations have been conceived or introduced in the Mediterranean area, allowing livestock systems to remain competitive. The book looks at two main issues: firstly, it gives an updated review on the main innovations that significantly changed the activities of livestock production in the Mediterranean area in the recent past. Secondly, the focus lies on the extent to which these innovations improve the efficiency, ensure the socio-cultural basis or reduce the environmental impact of livestock systems. One major finding is a new vision of innovating systems based on the distinction between regulated innovation (when aims are fixed) and innovative design (when aims are questioned). Innovations reported in the book are dealing with a set of concerns. They concern the production techniques, the work organization, the equipment and infrastructures, the collective features for selection, reproduction, feeding or sanitary devices. They also concern the local organization such as product labelling, new dynamics around local breeds, collective rules for supply basin or approaches of new products for new markets. More recently, some innovations focus on environmental impacts of livestock production, due to an increasing consciousness of those kinds of problems. In the final part of the book, a round table copes with a crucial question: are traditions in Mediterranean livestock activities to be considered an obstacle or a source of innovation? This book provides a set of updated information and knowledge useful for researchers, students, extension services and policy-makers in the field of animal science.
Download or read book Food Powders written by Enrique Ortega-Rivas and published by Springer Science & Business Media. This book was released on 2006-04-04 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
Download or read book The Sensory Evaluation of Dairy Products written by Stephanie Clark and published by Springer Science & Business Media. This book was released on 2009-07-30 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
