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Many nonfood products are intrinsically complex. They can be used in diverse ways, often in strong interaction with context and - unlike food - over several hours, days or months. This book shows how sensory professionals have adapted to these specificities, not to mention specific needs in terms of panel management and different ways to deal with consumers, users, customers or even sometimes with patients. First chapters present general methodological principles that will allow readers to fully apprehend the use of sensory practices. Then, contributions from many professionals in nonfood sectors will help to realize and promote the potential added value of sensory evaluation to their own field of application.
Many nonfood products are intrinsically complex. They can be used in diverse ways, often in strong interaction with context and - unlike food - over several hours, days or months. This book shows how sensory professionals have adapted to these specificities, not to mention specific needs in terms of panel management and different ways to deal with consumers, users, customers or even sometimes with patients. First chapters present general methodological principles that will allow readers to fully apprehend the use of sensory practices. Then, contributions from many professionals in nonfood sectors will help to realize and promote the potential added value of sensory evaluation to their own field of application.
1. Introduction: Nonfood Sensory Evaluation Practices
2. Overview of Sensory Methods for the Evaluation of Nonfood Products
3. Nonfood Sensory Studies - Methods and Practices
4. Measurements of Emotions - Nonfood Applications
5. Sensory Design - A Methodological Approach to Human Engineering
6. Sensory Evaluation of Materials Texture??
7. Sensory Evaluation to Identify Off-Flavor derived from Packaging Material
8. The Packaging Experience Shift - Moving from Product-Centric to Life-Centric Design
9. Sensory Methods for Cosmetics Evaluation
10. Sensory Evaluation of Cosmetic Functional Ingredients
11. Fragrances and Sensory Evaluation Techniques
12. Sensory Evaluation of Cars
13. A Genetic Approach for the Interactive Design of Sounds: Application to Electric Vehicles
14. Sensory Evaluation and Sport Materials
15. Sensory and Consumer Sciences Applicated on Ornamental Plants
16. Sensory Evaluation of Pet Food Products
17. Evaluating the Sensory Properties of Medicinal Products
18. How Can Multidimensional Assessments be Standardized? Focus on Medicine Acceptability from Neonates to Centenarians
19. Interview of Thierry Lageat, A pioneer in the Sensory Evaluation of Nonfood Products
| Erscheinungsjahr: | 2021 |
|---|---|
| Genre: | Ernährungswissenschaft, Importe |
| Rubrik: | Essen & Trinken |
| Thema: | Lebensmittelkunde |
| Medium: | Taschenbuch |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9780128219393 |
| ISBN-10: | 0128219394 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Redaktion: |
Pense-Lheritier, Anne-Marie
Bacle, Irene Delarue, Julien |
| Hersteller: | Elsevier Inc |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 229 x 152 x 20 mm |
| Von/Mit: | Anne-Marie Pense-Lheritier (u. a.) |
| Erscheinungsdatum: | 10.09.2021 |
| Gewicht: | 0,522 kg |