Sensory and consumer research in food product design and development / Howard R. Moskowitz, Jacqueline H. Beckley, Anna V.A. Resurreccion
Tipo de material:
TextoSeries Institute of food technologists seriesDetalles de publicación: Hoboken : Wiley-Blackwell, 2012 Edición: 2nd ed.Descripción: XIII, 424 p. : gráf. ; 24 cmISBN: 978-0-8138-1366-0Tema(s): Industria alimentaria | Alimentos -- Evaluación sensorialResumen: Sensory and Consumer Research in Food Product Design and Development, Second Edition provides both theory and case histories illustrating the types of issues faced by food professionals, the nature of the thinking and the way problems can be solved in a practical format. Aimed toward all aspects of the industry, the book is especially important for those involved in the early stages of development, where there is much business opportunity. For the second edition, three groundbreaking new chapters have been added.Resumen: Índice: Preface ixAuthor biographies xiAcknowledgments xv1 Emerging corporate knowledge needs: how and where does sensory fit? 12 Making use of existing knowledge and increasing its business value{u4A25} forgotten productivity tool 173 Understanding consumers ̕and customers ̕needs{u4A25} growth engine 414 Innovation's friend: integrated market and sensory input for food product design and development 835 A process to bring consumer mind-sets into a corporation 1156 Developing relevant concepts 1357 High-level product assessments 1678 So what can sensory do for me (or for my company)? 2079 What types of tests do sensory... Etc.
| Tipo de ítem | Biblioteca de origen | Colección | Signatura | URL | Estado | Fecha de vencimiento | Código de barras | Reserva de ítems |
|---|---|---|---|---|---|---|---|---|
| Monografías | 02. BIBLIOTECA CAMPUS PUERTO REAL | Recursos Agroalimentarios | 663/664/MOS/sen (Navegar estantería(Abre debajo)) | Texto completo | Disponible Ubicación en estantería | Bibliomaps® | 3743786528 |
Índice
Bibliografía
Sensory and Consumer Research in Food Product Design and Development, Second Edition provides both theory and case histories illustrating the types of issues faced by food professionals, the nature of the thinking and the way problems can be solved in a practical format. Aimed toward all aspects of the industry, the book is especially important for those involved in the early stages of development, where there is much business opportunity. For the second edition, three groundbreaking new chapters have been added.
Índice: Preface ixAuthor biographies xiAcknowledgments xv1 Emerging corporate knowledge needs: how and where does sensory fit? 12 Making use of existing knowledge and increasing its business value{u4A25} forgotten productivity tool 173 Understanding consumers ̕and customers ̕needs{u4A25} growth engine 414 Innovation's friend: integrated market and sensory input for food product design and development 835 A process to bring consumer mind-sets into a corporation 1156 Developing relevant concepts 1357 High-level product assessments 1678 So what can sensory do for me (or for my company)? 2079 What types of tests do sensory... Etc.
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