Sensory analysis of foods of animal origin

• Other Authors: Nollet, Leo M. L., 1948-, Toldrá, Fidel
• Format: Electronic eBook
• Language: English
• Published: Boca Raton : Taylor & Francis, ©2011.
• Subjects: Meat > Sensory evaluation.; Dairy products > Sensory evaluation.; elektronické knihy; electronic books
• ISBN: 9781628706093; 1628706090; 9781439847961; 1439847967; 9781439847954; 1439847959
• Physical Description: 1 online resource (xiii, 442 pages) : illustrations

Table of Contents:

• Color measurements on musclebased foods / José Angel PérezAlvarez and Juana FernándezLópez
• Measuring meat texture / Morse B. Solomon [and others]
• Techniques for sampling and identification of volatile compounds contributing to sensory perception / Saskia M. van Ruth
• Sensory descriptors / Geoffrey R. Nute
• Sensory perception / Rosires Deliza and Maria Beatriz Abreu Glória
• Sensory aspects of cooked meats / Nelcindo Nascimento Terra, Rogério Manoel Lemes De Campos, and Paulo Cézar B. Campagnol
• Color characteristics of meat and poultry processing / José Angel Pérez-Alvarez and Juana Fernández-López
• Texture analysis / Shai Barbut
• Flavor of meat products / Mónica Flores
• Sensory descriptors for cooked meat products / Jenny E. Hayes
• Sensory descriptors for dry-cured meat products / Mónica Flores
• Quality assessment of fish and fishery products by color measurement / Reinhard Schubring
• Instrumental texture / Isabel Sánchez-Alonso, Marta Barroso, and Mercedes Careche
• Aroma / John Stephen Elmore
• Quality index methods / Grethe Hyldig [and others]
• Sensory descriptors / Grethe Hyldig
• Sensory aspects of heat-treated seafood / Grethe Hyldig
• Color / Laurent Dufossé and Patrick Galaup
• Texture / Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy
• Rheological properties and flavor release / Nathalie Cayot
• Flavor formation / Barbara d'Acampora Zellner [and others]
• Determination of identity and quality of dairy products / Romdhane Karoui.