Instrumental Assessment of Food Sensory Quality: A Practical Guide (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Image 1

£114.00

Woodhead Publishing Instrumental Assessment of Food Sensory Quality: A Practical Guide (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: Instrumental Assessment of Food Sensory Quality: A Practical Guide (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing
Price: 114.0 GBP
Availability: InStock

Quality Assurance & Total Quality Management

Same price for 5 weeks. Today is much like next week.

£114 for 34 days straight · last change was Jan 2026

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 613 days • 613 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 613 days • 5 price ranges

Days at Price

Current Price

Price Analysis

Most common range: £146-157 (349 days, 56.9%)

Price range: £106 - £157

Price levels: 5 price ranges over 613 days

Description

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. Part one explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, part three focuses on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dairy products, fruit and vegetables, wine and beer. Key Features: reviews the range and use of instrumental methods for measuring sensory quality; explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity; reviews advances in methods for instrumental assessment of food sensory quality. Contents: Measurement of the sensory quality of food: An introduction. Part 1 Principles and practice: Food appearance quality assessment and specification; Principles of food flavour analysis; Principles of solid food texture analysis; Principles of food viscosity analysis. Part 2 Advances in methods for instrumental assessment of food sensory quality: Food colour measurement using computer vision; Gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement; Non-destructive methods for food texture assessment; In-mouth measurement of food quality; Emerging flavour analysis methods for food authentication; Advances in analysis of instrumental food sensory quality data. Part 3 Instrumental assessment of the sensory quality of particular foods and beverages: Instrumental assessment of the sensory quality of meat, poultry and fish; Instrumental assessment of the sensory quality of baked goods; Measurement of the texture of dry crisp products; Instrumental assessment of the sensory quality of dairy products; Instrumental assessment of the sensory quality of fruit and vegetables; Instrumental assessment of the sensory quality of wine; Instrumental assessment of the sensory quality of beer; Instrumental assessment of the sensory quality of juices.

Product Specifications

Brand: Woodhead Publishing
Format: hardcover
ASIN: 0857094394
Category: Books > Subjects > Business, Finance & Law > Management > Quality Assurance & Total Quality Management
Domain: Amazon UK
Release Date: 07 October 2013
Listed Since: 04 June 2012

Barcode

No barcode data available

Woodhead Publishing Instrumental Assessment of Food Sensory Quality: A Practical Guide (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Same price for 5 weeks. Today is much like next week.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Chemical Analysis of Food: Techniques and Applications

Advanced Mass Spectrometry for Food Safety and Quality (Comprehensive Analytical Chemistry): Volume 68

Royal Society of Chemistry - Quenched-phosphorescence Detection

Chemical Transformations of Carbon Dioxide (Topics in Current Chemistry Collections)

Chemical Transformations of Carbon Dioxide (Topics in Current Chemistry Collections)

Phosphate Labeling and Sensing in Chemical Biology (Topics in Current Chemistry Collections)

Phosphate Labeling and Sensing in Chemical Biology (Topics in Current Chemistry Collections)

Electrochemical Energy Storage: Next Generation Battery Concepts (Topics in Current Chemistry Collections)

Sulfur Chemistry (Topics in Current Chemistry Collections)

Quality of meat and fat in pigs as affected by genetics and nutrition: Proceedings of the joint session of the EAAP commissions on pig production, ... nutrition: 100 (EAAP Scientific Series, 100)

Hyperspectral Imaging Analysis and Applications for Food Quality (Food Analysis & Properties)

Single-Walled Carbon Nanotubes: Preparation, Properties and Applications (Topics in Current Chemistry Collections)

Photoluminescent Materials and Electroluminescent Devices (Topics in Current Chemistry Collections)

Introduction to Culinary Arts Management: Safety, Recipes and Certification

Advanced Nondestructive Detection Technologies in Food

Photoluminescent Materials and Electroluminescent Devices (Topics in Current Chemistry Collections)

Technology-Augmented Perception and Cognition (Human–Computer Interaction Series)

Sonochemistry: From Basic Principles to Innovative Applications (Topics in Current Chemistry Collections)

Proceedings of the Future Technologies Conference (FTC) 2021, Volume 3: 360 (Lecture Notes in Networks and Systems, 360)

Sonochemistry: From Basic Principles to Innovative Applications (Topics in Current Chemistry Collections)

Applications in Electronics Pervading Industry, Environment and Society: APPLEPIES 2019: 627 (Lecture Notes in Electrical Engineering, 627)

Applications in Electronics Pervading Industry, Environment and Society: APPLEPIES 2018: 573 (Lecture Notes in Electrical Engineering, 573)

Engineering for Sustainable Future: Selected papers of the 18th International Conference on Global Research and Education Inter-Academia – 2019: 101 (Lecture Notes in Networks and Systems, 101)

Photoactive Semiconductor Nanocrystal Quantum Dots: Fundamentals and Applications (Topics in Current Chemistry Collections)