Sensory Analysis in the Development and Consumer Perception of Dairy Products
- Publisher's listprice EUR 139.99
-
54 680 Ft (52 076 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 10% (cc. 5 468 Ft off)
- Discounted price 49 212 Ft (46 868 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
54 680 Ft
Availability
Not yet published.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Academic Press
- Date of Publication 1 November 2026
- ISBN 9780443247842
- Binding Paperback
- No. of pages365 pages
- Size 229x152 mm
- Weight 450 g
- Language English 700
Categories
Long description:
Sensory Analysis in the Development and Consumer Perception of Dairy Products aims to present and discuss the methodologies that can be used in the development of dairy products and the evaluation of consumer perception of novel dairy foods. Divided into four sections, the book presents the fundamental concepts of sensory analysis using classical/traditional methodologies and innovative methods, including neuroscientific approaches. Case studies demonstrate how these methods have been successfully put into practice during product testing. Sensory Analysis in the Development and Consumer Perception of Dairy Products is a must-have resource for researchers interested in the sensory analysis of dairy, particularly those interested in developing and testing new products.
- Presents and discusses sensory analysis methodologies for consumer perception and product development of dairy products
- Overviews hedonic and emotional responses to sensorial qualities of dairy products
- Explores innovative neuroscientific methods in sensory analysis
Table of Contents:
Section 1: Overview of sensory analysis for dairy product development and qualitative methods for consumers’ perception of dairy products
1. Importance of sensory analysis in foods
2. Sensory quality parameters for dairy products
3. Animal and microbial biodiversity as key sensorial parameters in the study and development of dairy products.
4. Sensory methodologies applied to the shelf life of dairy products
5. Sensory methodologies and the quality control of dairy products
6. Correspondence of sensory perception with instrumental analysis
7. Challenges and perspectives of sensory analysis for the development of dairy products
8. Focus groups
9. Projective methods applied to dairy foods
10. Other relevant methods - Ethnography, social media, etc.
Section 2: Traditional / Classical descriptive sensory analysis and rapid sensory methods applied to dairy foods development
11. Traditional / Classical descriptive sensory analysis for sensory characterization of dairy products
12. Check all that Apply (CATA), Rate all that Apply (RATA) and Flash Profile: utilization of list of attributes for sensory characterization of dairy products
13. Projective Mapping and Sorting: holistic approach to evaluate the differences in the sensory profile of dairy products
14. Polarized Sensory Positioning (PSP) and Pivot Profile (PP): methods using comparison with references for characterizing dairy products
15. Preferred Attribute Elicitation (PAE), Open Questions and Free Listing as tools for the sensory profile analyses of dairy products
16. Time-intensity (TI), Temporal Dominance of Sensations (TDS), Temporal Liking and TCATA: temporal tests for the sensory characterization
17. Sentiment Analysis applied to Dairy Products Development
18. Free Comments to determine the drivers of liking of dairy products
Section 3: Hedonic and emotional responses and Neuroscientific methods in sensory analysis
19. Emotion responses to dairy products: utilization of rapid and conventional methods
20. Electroencephalography (EEG)
21. Magnetic resonance imaging (fMRI)
22. Eye tracking Section 4 - Case studies
23. Development of a fermented dairy product: From concept to consumer
24. Development of a functional ice cream: Application of different sensory methodologies
25. Comparison of traditional and rapid sensory methodologies in the evaluation of a dairy product
