Sensory evaluation of food : principles and practices /

• Lawless, Harry T.
• Heymann, Hildegarde

• Food -- Sensory evaluation

• Chapman & Hall,

• Food science texts series

• 0412994410 (alk. paper)

• Includes bibliographical references (p. ) and index.

• Structure function properties of food proteins
• Food structure its creation and evaluation
• Report on vacuum packaging and associated processes
• Physical principles of food preservation Marcus Karel Daryl B Lund
• Physical chemistry of foods
• Cereal processing
• Manual on descriptive analysis testing for sensory evaluation
• Food colorants chemical and functional properties
• Sensory evaluation techniques
• New directions for product testing and sensory analysis of foods
• Annual report of the Working Party on Pesticide Residues
• Heat transfer in food cooling applications
• Hygiene in food processing
• Measurement of food preferences
• Food safety a practical and case study approach
• Enzymes in food processing
• Food protection technology
• Food macromolecules and colloids
• Creating new foods the product developers guide
• Making the most of HACCP learning from others experience
• Introduction to food engineering
• Technology of cereals an introduction for students of food science and agriculture
• Essentials of food science
• Sensory evaluation techniques
• Introductory foods
• New food product development from concept to marketplace
• Functional properties of food components
• Food science
• Design and analysis of sensory optimization
• Sensory analysis of foods
• Chilled foods the ongoing debate
• Handbook of frozen food packaging and processing
• Food texture instrumental and sensory measurement
• Food microbiology
• Food processing operations and scale up
• Food theory and applications
• Freezing preservation of foods
• Thermal processing and quality of foods proceedings of the concluding seminar held under the auspices of COST European Cooperation in Scientific and Technical Research on the thermal processing and quality of foods in Athens 14 18 November 1983
• Dehydration of foods
• Development and use of microbiological criteria for foods
• Food chemistry
• chemistry of cooking an account of what happens to food before during and after cooking
• Sensory evaluation practices
• Thickening and gelling agents for food
• Texture measurements of foods psychophysical fundamentals sensory mechanical and chemical produres and their interrelationships
• Nutrition an applied approach
• Psychological basis of sensory evaluation
• Developments in food preservation
• Natural colours for food and other uses
• Quality control in the food industry
• Food legislation of the UK a concise guide
• microbiological safety of food report of the Committee on the Microbiological Safety of Food to the Secretary of State for Health et al
• Foundations of food science
• Milk and milk products
• Food colour and appearance
• Food adulteration and how to beat it
• Sugar and chocolate confectionery
• Understanding food science and technology
• Shelf life
• Sensory evaluation of food statistical methods and procedures
• science of chocolate
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• Processing and quality of foods
• Introduction to the chemical analysis of foods
• Consumer sensory testing for product development
• Sensory quality in foods and beverages definition measurement and control
• Advances in food colloids
• microbiological safety of food
• Introduction to nutrition and metabolism
• Sensory evaluation in quality control
• McCance and Widdowsons The composition of foods
• complete guide to food allergy and intolerance
• Salt in the diet first revision
• science of bakery products
• Nutritional aspects of cereals
• Guidelines for slaughtering meat cutting and further processing
• Dairy science and technology
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Pesticides developments impacts and controls
• Food and drink good manufacturing practice a guide to its responsible management
• Sensory evaluation of food theory and practice
• Food emulsions and foams based on the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th 26th March 1986
• Food additive users handbook
• Food refrigeration processes analysis design and simulation
• Milk and milk products technology chemistry and microbiology
• Food hygiene auditing
• Guidelines for sensory analysis in food product development and quality control
• Cook chill catering technology and management
• Food safety
• Laboratory methods for sensory analysis of food
• Cheese chemistry physics and microbiology Major cheese groups
• Principles of food science Food chemistry
• Physical properties of foods and food processing systems
• Essential Guide to Food Additives
• New food product development from concept to marketplace
• Developments in food colours
• Elementary food science
• Assured safe catering a management system for hazard analysis
• Food processing and nutrition