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 Evaluaci n Sensorial de los Alimentos written by Julia Espinosa Manfugás and published by Editorial Universitaria (Cuba). This book was released on 2020-07-29 with total page 129 pages. Available in PDF, EPUB and Kindle. Book excerpt: La Evaluación Sensorial es una disciplina científica mediante la cual se evalúan las propiedades organolépticas a través del uso de uno o más de los sentidos humanos. Mediante esta evaluación pueden clasificarse las materias primas y productos terminados, conocer que opina el consumidor sobre un determinado alimento, su aceptación o rechazo, así como su nivel de agrado, criterios estos que se tienen en cuenta en la formulación y desarrollo de los mismos. Son diversas las aplicaciones de esta ciencia, la cual desempeña un papel clave en el ciclo de vida de un producto, de ahí que no se concibe el análisis de un alimento, si no va aparejado de la evaluación de sus propiedades organolépticas mediante pruebas sensoriales, destacándose la importancia de dicha disciplina no sólo en la actualidad sino también en el futuro.
Download or read book Introducci n al an lisis sensorial de los alimentos written by Josep Sancho Valls and published by Edicions Universitat Barcelona. This book was released on 1999-01-28 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Este libro ofrece los conceptos básicos y mínimos para iniciarse en el análisis sensorial de productos tan dispares como vinos, miel, aceite de oliva, quesos y embutidos, entre otros.
Download or read book Metodos Sensor Basi Par la Eval written by B. M. Watts and published by . This book was released on 1992 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quantitative Methods for Food Safety and Quality in the Vegetable Industry written by Fernando Pérez-Rodríguez and published by Springer. This book was released on 2018-02-06 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.
Download or read book Functional Foods written by Muhammad Sajid Arshad and published by BoD – Books on Demand. This book was released on 2021-11-10 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: The phytochemicals present in functional foods play a vital role in boosting immunity and promoting health. This book provides a comprehensive overview of the importance of functional foods and antioxidants and their scavenging activity for preventing various health-related disorders. This book also covers the therapeutic and medicinal potential of various bioactive compounds for a healthy lifestyle, as well as examines different products containing functional ingredients that demonstrate health-promoting potential.
Download or read book Sensory Evaluation of Food Principles and Practices written by Harry T. Lawless and published by Springer Science & Business Media. This book was released on 1999-08-31 with total page 856 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides a practical guide to how tests are conducted and, for the reader who wishes a deeper understanding, provides the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as a stand-alone material in appendixes. Statistical applications are tailored to common and relevance are obvious, and space is not wasted on designs or analyses that are not suitable for data collection from human observers. The text presents divergent philosophies in a balanced manner. Chapters are constructed so that beginning students who want only practical aspects of conducting sensory tests will find clear instructions on how tests should be conducted. Advanced students and practitioners will profit from the detailed section on rationale and sensory evaluation issues. "It covers the entire spectrum of sensory analysis. I have read many books on this intriguing subject, but this is the Rolls-Royce." a?? Aubrey Parsons, governing council member, International Union for Food Science and Technology
Download or read book Cereal Grains written by Sergio O. Serna-Saldivar and published by CRC Press. This book was released on 2012-02-16 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses Physical and chemical tests to determine the quality of refined products Laboratory wet-milling procedures The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life Yeast and chemical leavening agents important for bakery and other fermented products Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.
Download or read book Open Access and Digital Libraries written by Lynne M. Rudasill and published by Walter de Gruyter. This book was released on 2013-04-30 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: The social sciences have made fundamental contributions to the understanding of the economic, political and social life of nations in the past century. Social science libraries now have an important role to play in the context of the information society as significant sources of academic and social knowledge. This work provides information on the development and use of digital resources in the social sciences emphasizing best practices; an articulation of some of the problems presented to providing these resources; and a view to the use of these resources to support sustainable development.
Download or read book Food Texture and Viscosity written by Malcolm Bourne and published by Elsevier. This book was released on 2002-03-25 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers. - Completely revised with approximately 30% new material - Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments - Provides a list of suppliers of texture-measuring equipment - Features two-color illustrations and text throughout - Written by an award-winning author
Download or read book South American camelids research written by Eduardo Frank and published by BRILL. This book was released on 2023-08-28 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: South American camelids (Llamas, Alpacas, Vicuñas and Guanacos) are receiving increased interest not only in South America but also on a worldwide scale. They possess some unique features such as their fine fibre and healthy meat, and their high adaptivity to many climatic regions across the world. Apart from the important productive aspects, their physical attractiveness and friendly temperament also makes them popular as pet animals. There are still many gaps in the scientific literature with regard to South American camelids. In part, this gap can be diminished by this collection of papers which brings the experience of both European and South American researchers working together. The main themes considered in this book are the following: nutrition and feeding, meat production and the meat market, ecology, fibre production and the fibre market, animal breeding, animal health and pathology and socio-economical aspects. The particular advantages of South American camelids for the sustainable use of fragile ecosystems with native pastures are also outlined. 'South American camelids research' is aimed at scientists and animal breeders as well as students studying veterinary, animal and applied biological sciences. It can be of further reference to farmers and traders of fibre and meat products. Please note that most articles are written in Spanish.
Download or read book Trends in Food Engineering written by Jorge E. Lozano and published by CRC Press. This book was released on 2000-06-07 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.
Download or read book Functional Food written by María Chávarri Hueda and published by BoD – Books on Demand. This book was released on 2017-08-02 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.
Download or read book PRINCIPIOS B SICOS DE BROMATOLOG A PARA ESTUDIANTES DE NUTRICI N written by Alma Rosa Del Angel Meza and published by Palibrio. This book was released on 2013-07 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: El objetivo de este libro es presentar los métodos del análisis de alimentos más comunes y de mayor interés para el estudiante de nutrición, orientándolo principalmente al análisis químico a través del desarrollo de técnicas analíticas con las que pueden obtenerse resultados reproducibles y en las que se ha limitado la dependencia de costosos equipos de investigación, sin menoscabo de la calidad del análisis. Las técnicas empleadas infieren el desarrollo de procedimientos del tipo gravimétrico y volumétrico en general con los que se pretende que el estudiante se interese en continuar con la investigación de los métodos instrumentales.
Download or read book Sustainable Agricultural and Food Systems Engineering written by Jose Juan Buenrostro-Figueroa and published by CRC Press. This book was released on 2024-12-13 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing valuable research on the latest topics in sustainable agriculture and food systems engineering, this new volume covers key concepts on sustainable agriculture, food systems engineering for sustainable development, and agroecological transitions as an interdisciplinary field that comprises the concepts of agronomy, economics, and livestock farming sciences. It also reports on important techniques in transforming new concepts involved in both agricultural production and food consumption choices.
Download or read book International Consumer Product Testing Across Cultures and Countries written by and published by ASTM International. This book was released on with total page 181 pages. Available in PDF, EPUB and Kindle. Book excerpt:
