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The Handbook of Temporal Dominance on Sensations

The Handbook of Temporal Dominance on Sensations
  • Author : Pascal Schlich,Mara Virginia Galmarini
  • Publisher :Unknown
  • Release Date :2021-08-15
  • Total pages :256
  • ISBN : 0128172282
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Summary : The Handbook of Temporal Dominance of Sensations explores the use of Temporal Dominance of Sensations (TDS) as a tool to understand the dynamic perception of food products as a whole. The method is based on the choice of a series of attributes all along consumption, having the premise that the selected attribute is the one that dominates perception at that given moment. This allows scientists to identify sequences of sensations which describe the products. The Handbook of Temporal Dominance of Sensations explains how to prepare a TDS experiment, provides details on the several available methods for data analysis, presents new versions for the method such as Dual-TDS, Hold-on, and On/Off TDS. Protocols including the measurement of other variables, such as liking, satiation, or the change in the perceived emotions, are also covered. The book suggests adaptations to multiple-intakes to assess consumption of a full food portion and outlines special protocols designed to better understand food pairing. Sensory and consumer scientists and engineers working in the food, beverage, pharmaceutical and cosmetics industries, statisticians and sensometricians producing or using sensory data, students and academics in the field of sensory science are sure to find this a welcome addition to their libraries. Presents new methods and protocols derived from TDS Contains in-depth explanations of statistical analyses used for TDS data, including new methods developed by the authors Provides practical guidance for designing TDS experiments Compares functionalities of different software Offers an in-depth comparison of TDS to other dynamic sensory methods

Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy
  • Author : Christophe Lavelle,Herve This,Alan L. Kelly,Roisin Burke
  • Publisher :Unknown
  • Release Date :2021-06-09
  • Total pages :894
  • ISBN : 9780429528446
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Summary : Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
  • Author : Fidel Toldrá,Leo M.L. Nollet
  • Publisher :Unknown
  • Release Date :2021-03-30
  • Total pages :1020
  • ISBN : 9781000342031
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Summary : Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

A Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer-Driven New Product Development
  • Author : Maurice O'Sullivan
  • Publisher :Unknown
  • Release Date :2016-09-16
  • Total pages :370
  • ISBN : 9780081003572
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Summary : A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization

Handbook of Food Structure Development

Handbook of Food Structure Development
  • Author : Fotis Spyropoulos,Aris Lazidis,Ian Norton
  • Publisher :Unknown
  • Release Date :2019-10-17
  • Total pages :498
  • ISBN : 9781788019057
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Summary : The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Handbook of Olfaction and Gustation

Handbook of Olfaction and Gustation
  • Author : Richard L. Doty
  • Publisher :Unknown
  • Release Date :2015-07-20
  • Total pages :1240
  • ISBN : 9781118139226
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Summary : The largest collection of basic, clinical, and applied knowledge on the chemical senses ever compiled in one volume, the third edition of Handbook of Olfaction and Gustation encompass recent developments in all fields of chemosensory science, particularly the most recent advances in neurobiology, neuroscience, molecular biology, and modern functional imaging techniques. Divided into five main sections, the text covers the senses of smell and taste as well as sensory integration, industrial applications, and other chemosensory systems. This is essential reading for clinicians and academic researchers interested in basic and applied chemosensory perception.

Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality
  • Author : Leo M. L. Nollet
  • Publisher :Unknown
  • Release Date :2012-05-29
  • Total pages :576
  • ISBN : 9781118352458
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Summary : A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

The Extra-Virgin Olive Oil Handbook

The Extra-Virgin Olive Oil Handbook
  • Author : Claudio Peri
  • Publisher :Unknown
  • Release Date :2014-03-07
  • Total pages :384
  • ISBN : 9781118460436
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Summary : According to European legislation, extra virgin is the top gradeof olive oils. It has a superior level of health properties andflavour compared to virgin and refined olive oils. Mediterraneancountries still produce more than 85% of olive oil globally, butthe constant increase of demand for extra virgin olive oil has ledto new cultivation and production in other areas of the world,including California, Australia, China, South Africa and SouthAmerica. At the same time, olive oil’s sensory properties andhealth benefits are increasingly attracting the attention andinterest of nutritionists, food processors, manufacturers and foodservices. Progress and innovation in olive cultivation, harvestingand milling technologies as well as in oil handling, storage andselling conditions make it possible to achieve even higher qualitylevels than those stipulated for extra virgin oils. As aconsequence, a new segment – excellent extra virgin oliveoils – is increasingly attracting the attention of the marketand earning consumers’ preference. The Extra-Virgin Olive Oil Handbook provides a completeaccount of olive oil’s composition, health properties,quality, and the legal standards surrounding its production. Thebook is divided into convenient sections focusing on extra virginolive oil as a product, the process by which it is made, and theprocess control system through which its quality is assured. Anappendix presents a series of tables and graphs with useful data,including conversion factors, and the chemical and physicalcharacteristics of olive oil. This book is aimed at people involved in the industrial productionas well as in the marketing and use of extra virgin olive oil whoare looking for practical information, which avoids overly academiclanguage, but which is still scientifically and technically sound.The main purpose of the handbook is to guide operators involved inthe extra virgin olive oil chain in making the most appropriatedecisions about product quality and operating conditions in theproduction and distribution processes. To these groups, the mostimportant questions are practical ones of why, how, how often, howmuch will it cost, and so on. The Extra-Virgin Olive OilHandbook will provide the right answers to these key practicalconsiderations, in a simple, clear yet precise and up-to-dateway.

Springer Handbook of Odor

Springer Handbook of Odor
  • Author : Andrea Büttner
  • Publisher :Unknown
  • Release Date :2017-02-28
  • Total pages :1151
  • ISBN : 9783319269320
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Summary : The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported – even dominated – by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foundation for a widely overseen area of research with broader ramifications for human life. The expert international authors and editor align aspects, concepts, methodologies and perspectives from a broad range of different disciplines related to the science of smell. These include chemistry, physiology, psychology, material sciences, technology but also disciplines related to linguistics, culture, art and design. This handbook, edited by an internationally renowned aroma scientist with the support of an outstanding team of over 60 authors, is an authoritative reference for researchers in the field of odors both in academia and in industry and is also a useful reference for newcomers to the area.

Time-Dependent Measures of Perception in Sensory Evaluation

Time-Dependent Measures of Perception in Sensory Evaluation
  • Author : Joanne Hort,Sarah E. Kemp,Tracey Hollowood
  • Publisher :Unknown
  • Release Date :2017-02-21
  • Total pages :456
  • ISBN : 9781118991688
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Summary : Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.

Quality Determinants In Coffee Production

Quality Determinants In Coffee Production
  • Author : Lucas Louzada Pereira,Taís Rizzo Moreira
  • Publisher :Unknown
  • Release Date :2020-12-11
  • Total pages :443
  • ISBN : 9783030544379
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Summary : Quality Determinants In Coffee Production presents a comprehensive overview of the main determinants of coffee quality during processing. Authored by members of the Laboratory for Analysis and Research in Coffee at the Federal Institute of Espírito Santo, the chapters in this text explain how coffee quality can be affected through each step of the main processing methods. The first section explores the history of coffee processing, covering how the processes and techniques of sensorial analysis have developed. The second section covers the evolution of these techniques and how various complexities can affect their use, plus the statistical tools that are used to increase test accuracy. Another section focuses on the relationship between fruit microbiology and coffee quality, promoting an understanding of how yeasts, fungi and bacteria effect the quality of coffee during processing. Another section is dedicated to the biotechnological processes used in coffee production, including the applicability of induced and spontaneous routes from the manipulation of raw material, the relationship between wet processing and spontaneous fermentation and the construction of sensorial routes. A final section explores volatile coffee compounds and gas chromatography techniques, including chemical and sensory maps. The majority of the reference works published on coffee processing have a pragmatic approach covering production, harvesting, post-harvesting and marketing. This work goes beyond these subjects, covering the factors that impact quality and how they lead to either qualitative reduction or gains during processing. New technological and scientific indicators for the modification and the creation of sensory routes are extensively covered, as are the international protocols used in the sensorial analysis of coffee. With its broad approach, this text presents a multidisciplinary perspective connecting areas such as statistics, biochemistry, analytical chemistry and microbiology to the results of sensory analysis using different technologies and processes. A direct relationship between these factors is established in order to help researchers understand their combined effect on coffee quality during processing.

Stevens' Handbook of Experimental Psychology and Cognitive Neuroscience, Sensation, Perception, and Attention

Stevens' Handbook of Experimental Psychology and Cognitive Neuroscience, Sensation, Perception, and Attention
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2018-02-12
  • Total pages :992
  • ISBN : 9781119174073
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Summary : II. Sensation, Perception & Attention: John Serences (Volume Editor) (Topics covered include taste; visual object recognition; touch; depth perception; motor control; perceptual learning; the interface theory of perception; vestibular, proprioceptive, and haptic contributions to spatial orientation; olfaction; audition; time perception; attention; perception and interactive technology; music perception; multisensory integration; motion perception; vision; perceptual rhythms; perceptual organization; color vision; perception for action; visual search; visual cognition/working memory.)

Sensory and Instrumental Evaluation of Alcoholic Beverages

Sensory and Instrumental Evaluation of Alcoholic Beverages
  • Author : Hildegarde Heymann,Susan E. Ebeler
  • Publisher :Unknown
  • Release Date :2016-11-23
  • Total pages :280
  • ISBN : 9780128027479
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Summary : Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. Uniquely focused on alcoholic beverages and their assessment Includes real-world information for practical application Presents a full range of methodologies, providing key comparative insights

The Contribution of Food Oral Processing

The Contribution of Food Oral Processing
  • Author : Susana Fiszman,Amparo Tarrega
  • Publisher :Unknown
  • Release Date :2021-01-20
  • Total pages :110
  • ISBN : 9783039368341
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Summary : When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important, as it is the first step in digestion. It is also very important that, while the food is in the mouth, it is perceived by the senses and then a decision is made on swallowing. Oral sensory perception is an integrative response, which is generated in very short time (normally a few seconds) from complex information gathered from multiple sources during mastication and swallowing. Consequently, food oral processing studies include many orientations. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complexity and multidisciplinarity of the subject.

Emotion Measurement

Emotion Measurement
  • Author : Herbert L. Meiselman
  • Publisher :Unknown
  • Release Date :2021-04-19
  • Total pages :1046
  • ISBN : 9780128231999
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Summary : Emotion Measurement, Second Edition highlights key elements of emotions that should be considered in the measurement of emotions in both academic and commercial environments. This edition begins with an updated review of basic studies of emotion, including the theory, physiology, and psychology of emotions, as these are the foundational studies which food scientists as well as product developers and marketing professionals need to be aware of. The second section highlights methods for studying emotions, and reviews the different approaches to emotion measurement: questionnaire self-report, behavioral, and physiological. This section explores the merits of intrinsic versus extrinsic measures of emotion. Some new measurement approaches have emerged since the first edition of this book. The book then presents practical applications, with chapters on emotion research in food and beverage, as well as in a range of products and clinical settings. The experience in testing product emotions has increased since the first edition when product emotion research was newer. Finally, Emotion Measurement, Second Edition provides coverage of cross-cultural research on emotions. This is critical because much of the newer commercial research is aimed at markets around the world, requiring methods that work in many cultures. And the universality of emotions has been a topic of research for decades. Taking both an academic and applied approach, Emotion Measurement, Second Edition will be an invaluable reference for those conducting basic academic research on emotions and for sensory and consumer scientists, and the product developers and marketing professionals they work alongside. Reviews both the academic and the applied strands of emotion measurement research Focuses on cross-cultural studies of emotions, which is currently lacking from most of the literature in the field Highlights methods for studying emotions in both basic and applied studies

Beckett's Industrial Chocolate Manufacture and Use

Beckett's Industrial Chocolate Manufacture and Use
  • Author : Steve T. Beckett,Mark S. Fowler,Gregory R. Ziegler
  • Publisher :Unknown
  • Release Date :2017-05-08
  • Total pages :800
  • ISBN : 9781118780145
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Summary : Revised edition of: Industrial chocolate manufacture and use / edited by Stephen T. Beckett. 2009.

Sensory Panel Management

Sensory Panel Management
  • Author : Lauren Rogers
  • Publisher :Unknown
  • Release Date :2017-10-26
  • Total pages :376
  • ISBN : 9780081011157
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Summary : Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management. Sensory Panel Management gives both theoretical and practical information from deciding what type of panel to recruit and how to conduct panel training, to creating the best sensory team and how to deal with any issues. Downloads of several of the documents included in the book are available from http://www.laurenlrogers.com/sensory-panel-management.html The book is divided into three main sections. The first section looks at the recruitment of sensory panels, covering the process from both a scientific and a human resources angle. The second section deals with the training of a sensory panel. Initial training, as well as method and product specific training is covered. Example session plans for running panel sessions for quality control, discrimination tests, descriptive profiling, temporal methods and consumer tests are included within the specific chapters. Refresher and advanced training such as training panelists to take part in gas chromatography-olfactometry are also included. The third section examines the performance of sensory panels. Chapters within this section explore performance measures and ways of preventing (and dealing with) difficult situations relating to panellists. A final chapter looks at the future of sensory panels. Throughout the book there are short case study examples demonstrating the practical application of the methods being discussed. Sensory Panel Management is a key reference for academics, technical and sensory staff in food companies. Lauren Rogers is an independent sensory science consultant in the UK with more than twenty years of practical experience. She has worked on a wide variety of projects, including shelf life studies, product and flavor optimization, new flavor development and in-depth brand analyses. She is a member of the Society of Sensory Professionals, the Institute of Food Science and Technology’s Sensory Science Group, the Sensometric Society and is also a member of the ASTM Sensory Evaluation Committee (E18). Discusses sensory panels for testing food and non-food based products Covers best practices for recruitment, selection and training of panels Provides examples of training plans for sensory panels Encompasses experimental design and data analysis of panel results Organized in modular format for practical uses

Stevens' Handbook of Experimental Psychology, Sensation and Perception

Stevens' Handbook of Experimental Psychology, Sensation and Perception
  • Author : Steven Yantis
  • Publisher :Unknown
  • Release Date :2002-11-06
  • Total pages :816
  • ISBN : 9780471207856
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Summary : Now available in paperback. This revised and updated edition of the definitive resource for experimental psychology offers comprehensive coverage of the latest findings in the field, as well as the most recent contributions in methodology and the explosion of research in neuroscience. Volume One: Sensation and Perception focuses on sensory experience and complex learned perceptions through modalities such as vision, touch, smell, and hearing.

Auditory Contributions to Food Perception and Consumer Behaviour

Auditory Contributions to Food Perception and Consumer Behaviour
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2019-10-01
  • Total pages :224
  • ISBN : 9789004416307
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Summary : This volume provides a state-of-the-art summary of the emerging field of sonic seasoning research, whereby music/soundscapes are specifically chosen, or else designed/composed, in order to correspond crossmodally to, and hence potentially modify, the associated taste/flavour of food and beverages.

Handbook of perception

Handbook of perception
  • Author : Edward C. Carterette
  • Publisher :Unknown
  • Release Date :1978
  • Total pages :329
  • ISBN : 0121619222
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Summary :

Wine Tasting

Wine Tasting
  • Author : Ronald S. Jackson
  • Publisher :Unknown
  • Release Date :2016-12-22
  • Total pages :430
  • ISBN : 9780128018262
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Summary : From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination Provides a flow chart of wine tasting steps and production procedures Presents practical details on wine storage and the problems that can occur both during and following bottle opening