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Tracey Hollowood Sensory Evaluation - fitness-africa.ru
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Tracey Hollowood Sensory Evaluation


This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.

9349.57 RUR

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Tracey Hollowood Descriptive Analysis in Sensory Evaluation


A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.

17006.95 RUR

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Cecilia Saint-Denis Y. Consumer and Sensory Evaluation Techniques


Practical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and consumer goods product development and marketing This unique manual describes how to implement specific sensory and consumer methods based on context and objective. Presented in a direct and straightforward language that will speak to the industry professionals and academics who are on the ground attempting to solve technical questions, it reviews, step by step, the various stages of a product evaluation. Included are practical examples from many industries that practitioners can relate to. The book also shows how to build a sustainable short-, medium-, and long-term product evaluation strategy, and guides readers on how to create customized methods, or even completely new approaches. Consumer and Sensory Evaluation Techniques speaks to management and decision-makers within organizations and addresses the main questions (eg: «How much will it cost?» and «How quickly can it be achieved?») that are faced when developing and testing new products before a launch. Chapters cover: the pillars of good consumer and sensory studies; sensory profile of a product: mapping internal sensory properties; the foundations of consumer evaluation; study plans and strategy—sustainable short, mid and long-term vision; real-life anticipation with market factors: concept, price, brand, market channel; and internal studies versus sub-contracting. Uses examples from multiple sectors to show how to build a sustainable product evaluation strategy Analyses the critical milestones to follow and the pitfalls to avoid Supports the decision-making process while developing fast yet robust test strategies that will increase the likelihood of a product's success Consumer and Sensory Evaluation Techniques is the perfect resource for students, faculty and professionals working in product development, including formulators and marketers.

8928.65 RUR

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Tracey Emin Tracey Emin In Her Own Words

Harry Lawless T. Quantitative Sensory Analysis. Psychophysics, Models and Intelligent Design


Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Quantitative Sensory Analysis is an in-depth and unique treatment of the quantitative basis of sensory testing, enabling scientists in the food, cosmetics and personal care product industries to gain objective insights into consumer preference data – vital for informed new product development. Written by a globally-recognised learer in the field, this book is suitable for industrial sensory evaluation practitioners, sensory scientists, advanced undergraduate and graduate students in sensory evaluation and sensometricians.

18108.15 RUR

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Per Brockhoff Bruun Nonparametrics for Sensory Science


Sensory evaluation is the perception science of the food industry. Sensory data can be costly to obtain and so gleaning the most information possible from the data is key. Increasingly, value is added to sensory evaluation by the use of statistics, especially to improve the quality of product development and to make the most of market research. Nonparametrics for Sensory Science is written to complement existing parametric methodology. Nonparametric methods are appropriate when facts are only available in nominal or ordinal form, and when the model assumptions necessary for parametric procedures do not hold. Author Rayner and his colleagues consider problems including the most commonly occurring and important experimental designs: the one-sample, k-sample, blocked samples, samples with factorial structure and samples with correlation structure. Innovative new techniques are outlined and complemented with real examples. Techniques described may be applied to data where the traditional, most frequently applied nonparametric tests, such as the Kruskal-Wallis, the Friedman and the Spearman tests, are applied. Those familiar with traditional nonparametric testing will be able to update their knowledge, acquiring powerful new methods. Those without prior knowledge of nonparametric testing will be able to acquire that knowledge through this book. Aimed at sensory scientists and statisticians interested in nonparametrics, the techniques of Nonparametrics for Sensory Science are of broad general interest, but are of particular interest in sensory evaluation applications.

20489.13 RUR

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Globo 21719 Tracey


Настольная лампа Globo производства Австрия из коллекции Tracey. В конструкции настольной лампы 21719 используется один серый тканевый плафон и металлическая арматура цвета хром. Габаритные размеры настольной лампы 370x250 мм.

4399 RUR
21719 Tracey Globo

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Stufflebeam Daniel L. Evaluation Theory, Models, and Applications


The golden standard evaluation reference text Now in its second edition, Evaluation Theory, Models, and Applications is the vital text on evaluation models, perfect for classroom use as a textbook, and as a professional evaluation reference. The book begins with an overview of the evaluation field and program evaluation standards, and proceeds to cover the most widely used evaluation approaches. With new evaluation designs and the inclusion of the latest literature from the field, this Second Edition is an essential update for professionals and students who want to stay current. Understanding and choosing evaluation approaches is critical to many professions, and Evaluation Theory, Models, and Applications, Second Edition is the benchmark evaluation guide. Authors Daniel L. Stufflebeam and Chris L. S. Coryn, widely considered experts in the evaluation field, introduce and describe 23 program evaluation approaches, including, new to this edition, transformative evaluation, participatory evaluation, consumer feedback, and meta-analysis. Evaluation Theory, Models, and Applications, Second Edition facilitates the process of planning, conducting, and assessing program evaluations. The highlighted evaluation approaches include: Experimental and quasi-experimental design evaluations Daniel L. Stufflebeam's CIPP Model Michael Scriven's Consumer-Oriented Evaluation Michael Patton's Utilization-Focused Evaluation Robert Stake's Responsive/Stakeholder-Centered Evaluation Case Study Evaluation Key readings listed at the end of each chapter direct readers to the most important references for each topic. Learning objectives, review questions, student exercises, and instructor support materials complete the collection of tools. Choosing from evaluation approaches can be an overwhelming process, but Evaluation Theory, Models, and Applications, Second Edition updates the core evaluation concepts with the latest research, making this complex field accessible in just one book.

7653.13 RUR

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Sandra Mathison Really New Directions in Evaluation: Young Evaluators' Perspectives. New Directions for Evaluation, Number 131


This issue of New Directions for Evaluation (NDE) marks a milestone: the 25th anniversary of the American Evaluation Association (AEA). NDE is an official publication of AEA and has been a crucial means for the Association to foster and promote the professionalization of evaluation through thematic discussions of theory and practice in evaluation. NDE was first published in 1978 under the name New Directions for Program Evaluation, although the title became New Directions for Evaluation in 1995 in acknowledgement of the broader scope of evaluation.

2466.01 RUR

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Sandra Mathison Really New Directions in Evaluation: Young Evaluators' Perspectives. New Directions for Evaluation, Number 131


This issue of New Directions for Evaluation (NDE) marks a milestone: the 25th anniversary of the American Evaluation Association (AEA). NDE is an official publication of AEA and has been a crucial means for the Association to foster and promote the professionalization of evaluation through thematic discussions of theory and practice in evaluation. NDE was first published in 1978 under the name New Directions for Program Evaluation, although the title became New Directions for Evaluation in 1995 in acknowledgement of the broader scope of evaluation.

2521.14 RUR

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Tracey Miller Sour

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Travis Robert Alexander The Professional Handbook of Cider Tasting


In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth. Tasting and quality control is a core aspect of successful cider making and it is essential for industry and researchers to characterize cider using a standard, quantifiable metric. This book is a research-based text for understanding both the theory and practice of effectively evaluating the sensory properties of cider. The Professional Handbook of Cider Tasting includes content on the physiological basis of sensory evaluation, effective profiling of sensory evaluation, types and styles of cider, origins of cider quality attributes and direction for pairing cider with foods. The book also: – Covers a broad range of cider tasting techniques with associated technical explanations. – Provides data and research-driven information. – Contains sample sensory evaluation sheets, a tasting wheel, and guidance for creating fresh cider sensory standards and the utilization of various apple cultivars. Including a summary of the current global cider styles, this is an invaluable resource for commercial cidermakers, non-commercial cidermakers, students on cider production courses, researchers and other industry and stakeholder personnel.

2834.49 RUR

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Joan Dessinger C. Confirmative Evaluation


This much-needed book offers trainers, consultants, evaluation professionals, and human resource executives and practitioners a hands-on resource for understanding and applying the proven principles of confirmative evaluation. Confirmative evaluation is a marriage of evaluation and continuous improvement. Unlike other types of evaluation—which are used during the design of a learning program or applied immediately after conducting a program—confirmative evaluation follows several months after the program is implemented. It tests the endurance of outcomes, the return on investment, and establishes the effectivenss, efficiency, impact, and value of the training over time.

5867.4 RUR

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Baron Michelle E. Internal Evaluation in the 21st Century. New Directions for Evaluation, Number 132


Nowadays, a considerable amount of evaluation work is implemented internally—both nationally and across the world. As such, it is exceedingly important for evaluators and organizations to be aware of the issues in designing and implementing internal evaluation to realize its potential for enhancing organizational growth, competitive advantage, and social impact. This issue includes perspectives on internal evaluation from experienced evaluation practitioners from different fields and organizations who share theoretical and practical examples and case studies in promoting and conducting internal evaluation. The chapters: Highlight societal and organizational changes that have shaped the current trends in internal evaluation Discuss foundational issues in internal evaluation Provide rich illustrations of internal evaluation practice in different settings with diverse foci (customer-driven vision and a results-based orientation for evaluation, accountability and development, and building evaluation capacity). This is the 132nd volume of the Jossey-Bass quarterly report series New Directions for Evaluation, an official publication of the American Evaluation Association.

2466.01 RUR

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Erminio Monteleone Olive Oil Sensory Science


The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-food pairing. Each chapter of Olive Oil Sensory Science is written by the best researchers and industry professionals in the field throughout the world. The book is divided into two main sections. The first section details the appropriate sensory methods for olive oil optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered, as well as the nutritional, health and sensory properties, underlining the importance of sensory techniques in product differentiation. The agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil are also addressed. Sensory perception and other factors affecting consumer choice are discussed, as is the topic of olive oil sensory quality. The second part of this text highlights the major olive oil producing regions of the world: Spain, Italy, Greece, California, Australia/New Zealand and South America. Each chapter is dedicated to a region, looking at the geographical and climactic characteristics pertinent to olive oil production, the major regional olive cultivars, the principle olive oil styles and their attendant sensory properties. Olive Oil Sensory Science is an invaluable resource for olive oil scientists, product development and marketing personnel on the role of sensory evaluation in relation to current and future market trends.

18108.15 RUR

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