Objective methods in food quality assessment
1987
Kapsalis, John G.
Abstract: An authoritative, comprehensive reference text for food analysts and researchers addresses the broad area of measurements of foods to assess their quality and acceptability. The 9 text chapters are organized under 3 central themes. The first (3 chapters) deals with the general concepts of sensory evaluation, food wholesomeness, and quantitative standardizatin of food quality assessments. This is followed by specific, detailed methodolgica approaches (5 chapters) for assessing food quality (including: psychophysical bases for food quality assessment; the quality control of food flavorings; objective methods for assessing acceptable food appearance; textural, rheological, and psychophysical methods; and approaches for optimizing consumer acceptance). The final section presents and discusses an index for categorizing and simulating the deterioration of food quality losses.
显示更多 [+] 显示较少 [-]Numerous illustrations, graphics, and data tabulations are presented throughout the text, and literature citations are appended to each of the chapters.
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