اصول ارزیابی حسی غذا

Content: FOOD SCIENCE AND TECHNOLOGY , Page ii Front Matter , Page iii Copyright , Page iv Preface , Pages v-vi CHAPTER 1 - Sensory Evaluation Problems of the Food Industry , Pages 1-27 CHAPTER 2 - The Sense of Taste , Pages 28-144 CHAPTER 3 - Olfaction , Pages 145-219 CHAPTER 4 - Visual, Auditory, Tactile, and Other Senses , Pages 220-244 CHAPTER 5 - Factors Influencing Sensory Measurements , Pages 245-274 CHAPTER 6 - Laboratory Studies: Types and Principles , Pages 275-320 CHAPTER 7 - Laboratory Studies: Difference and Directional Difference Tests , Pages 321-348 CHAPTER 8 - Laboratory Studies: Quantity-Quality Evaluation , Pages 349-397 CHAPTER 9 - Consumer Studies , Pages 398-436 CHAPTER 10 - Statistical Procedures , Pages 437-493 CHAPTER 11 - Physical and Chemical Tests Related to Sensory Properties of Foods , Pages 494-518 Appendix - Tables A to I , Pages 519,521-539 Glossary of Terms , Pages 540-564 Author Index , Pages 565-582 Subject Index , Pages 583-602 Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer