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Sensory Evaluation Practices (Food Science and Technology)

Editat de Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas
Notă GoodReads:
en Limba Engleză Carte Paperback – 30 Oct 2018
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project.


  • Emphasizes the importance of a scientific sensory methodology used to measure and understand consumer perception
  • Illustrates the importance of planning, managing, and communicating product sensory information in a way that is actionable to developers and marketers
  • Presents demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments
  • Includes worked examples for interpreting and displaying results
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Specificații

ISBN-13: 9780123820860
ISBN-10: 0123820863
Pagini: 446
Dimensiuni: 191 x 235 x 28 mm
Greutate: 1.09 kg
Ediția: 4. Auflage.
Editura: ELSEVIER SCIENCE
Seria Food Science and Technology


Public țintă

Food sensory professionals, technical managers and product development specialists, industry research directors, marketing research, advertising professionals, sensory evaluation undergraduates

Cuprins

1. Introduction to Sensory Evaluation 2. The Organization and Operation of a Sensory Evaluation Program 3. Measurement 4. Test Strategy and the Design of Experiments 5. Discrimination Testing 6. Descriptive Analysis 7. Affective Testing 8. Strategic Applications 9. Epilogue

Recenzii

"In recent years there has been an effort to more closely link a product's sensory experience more closely with imagery and market strategy on a global basis…These issues, along with topics such as measurement and human choice behaviour are explored, making it a timely resource for those working in product development." --FST Magazine, May 2013
"Previously published between 1985 and 2004, the reference for sensory professionals and textbook for students is updated again to keep abreast both of sensing technology and of widening applications, primarily in product development in food, beverages, and electronic devices. It covers organizing and operating a sensory evaluation program, measurement, test strategy and the design of experiments, discrimination testing, descriptive analysis, affective testing, and strategic applications. Academic Press is an imprint of Elsevier." --Reference and Research Book News, October 2012