Sensory Evaluation of Food

Sensory Evaluation of Food, CIENCIAS EXATAS, Springer Nature B.V.

Sinopse

Preface
I Appendix I - Basic Statistical Concepts for Sensory Evaluation
II Appendix A II- Nonparametric and Binomial-based Statistical Methods
III Statistical Appendix III- Analysis of Variance
IV Appendix IV- Correlation, Regression and Measures of association
V Appendix V - Statistical Power and Test Sensitivity
1 Chapter 1
2 Physiological and Psychological Foundations of Sensory Function
3 Principles of Good Practice
4 Discrimination Testing
5 Similarity, Equivalence Testing and Discrimination Theory
6 Measurement of Sensory Thresholds
7 Scaling
8 Time-intensity Methods
9 Context Effects and Biases in Sensory Judgment
10 Descriptive Judgment
11 Texture Evalution
12 Color and Appearance
13 Preference Testing
14 Acceptance Testing
15 Consumer Field Tests and Questionnaire Design
16 Qualitative Consumer Research Methods
17 Quality Control and Shelf-life (Stability) Testing
18 Data relationships and multivariate applications
19 Strategic Research
Tables A-Q

Metadado adicionado por UmLivro em 28/12/2024

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