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121211s2013 xxu| s |||| 0|eng d |
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|a 9781461457138
|9 978-1-4614-5713-8
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|a 10.1007/978-1-4614-5713-8
|2 doi
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|a TP248.65.F66
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|a TDCT
|2 bicssc
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|a TEC012000
|2 bisacsh
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|a 641.3
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|a 664
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|a Lawless, Harry T.
|e author.
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| 245 |
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|a Laboratory Exercises for Sensory Evaluation
|c by Harry T. Lawless.
|h [electronic resource] /
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|a Boston, MA :
|b Springer US :
|b Imprint: Springer,
|c 2013.
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| 300 |
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|a XIV, 151 p. 16 illus., 2 illus. in color.
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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| 347 |
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|a text file
|b PDF
|2 rda
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| 490 |
1 |
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|a Food Science Text Series,
|v 2
|x 1572-0330 ;
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| 505 |
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|a Section A. Introductory Material and General Instructions -- 1. Introduction for Students -- 2. Introduction for Instructors and Teaching Assistants -- Section B. Eleven Laboratory Exercises in Sensory Evaluation -- 3. Screening panelists using simple sensory tests.-�4. Comparison of discrimination test methods.-�5.�Forced choice thresholds using an ascending method of limits.-�6. Signal Detection Theory and the Effect of Criterion on Response.-�7. Sweetness of fructose and sucrose determined by different scaling methods.-�8. Time-intensity scaling.-�9.�Flavor Profile Method.-�10.�Introduction to Descriptive Analysis.-�11.�Use of Reference Standard in Panel Training.-�12.�Acceptance and Preference Testing.-�13.�Optimization by ad libitum Mixing and the Just-About-Right Scale.-�Section C:�Brief Exercises and Group Projects.-�14. Group Exercise in Descriptive Analysis.-�15. Brief exercises -- Section D. Statistical Problem Sets for Sensory Evaluation -- Chapter 16:� Sample Problem Sets for Statistics.-�Exercise 1. Means, standard deviations, standard errors.-�Exercise 2. Binomial-based statistics for discrimination tests -- Exercise 3:� The t-tests.-�Exercise 4.�Simple Correlation.-�Exercise 5. One and two-way ANOVA.-�Exercise 6. Planned comparisons of means following ANOVA.-�Exercise 7. Rank order tests -- Appendix. Sample data sets and open tables for calculations.
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|a From the co-author of Sensory Evaluation of Foods, Principles and Practices, this lab manual is a fitting accompaniment to that text in an undergraduate or graduate course in sensory evaluation of foods.� The manual includes introductory information, such as report formats (both academic and industrial), as well as a series of eleven full-length lab exercises suitable for a three-hour laboratory period.� There are also four shorter exercises suitable for a� traditional class period, and one group exercise suitable for a semester project in descriptive analysis and terminology building.� Correct use of graphs, tables and statistics is emphasized in several sections.� Each exercise includes both a student section and one for instructors and teaching assistants, which features detailed instructions with supplies, equipment, preparation procedures, ballots and data sheets.� Each instructor section also includes keys to successful execution, which cover common mistakes and important details, designed to give the students the maximum opportunity for a rich learning experience.� A group of statistical problem sets is included to reinforce common statistical analyses used with sensory data.� Methods encountered include discrimination, descriptive, affective/hedonic, scaling, thresholds, panelist screening, shelf life and consumer questionnaires.� Critical thinking and discussion questions are emphasized above and beyond the rote learning of a specific procedure.� For classes that may be offered to less advanced students, suggestions are made in the instructor sections on how the exercise or report can be simplified.� The exercises were compiled and refined over two decades and used in an upper level course in sensory testing at Cornell University.
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| 650 |
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|a Chemistry.
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| 650 |
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|a Analytical biochemistry.
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| 650 |
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|a Food science.
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| 650 |
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|a Cell receptors.
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|a Chemistry.
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| 650 |
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|a Food Science.
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| 650 |
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|a Receptors.
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| 650 |
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|a Analytical Chemistry.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
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|t Springer eBooks
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| 776 |
0 |
8 |
|i Printed edition:
|z 9781461456827
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| 830 |
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0 |
|a Food Science Text Series,
|v 2
|x 1572-0330 ;
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| 856 |
4 |
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|u https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4614-5713-8
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| 912 |
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
|