Handbook of food analysis by Leo M.L. Nollet, Fidel Toldra
By Leo M.L. Nollet, Fidel Toldra
Content material: v. 1. actual characterization and nutrient research -- v. 2. Residues and different nutrients part research -- v. three. equipment and tools in utilized meals research
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Extra resources for Handbook of food analysis
8). The angle of 20 is used for very glossy surfaces, 60 for those with normal gloss, and 85 for those with low gloss. The gloss data in this method are obtained by comparing the reflectance of the sample with a standard glass. A plate of highly reflecting flat glass is used as a calibration standard, and this is given a value of 100 for each geometry. The plate comes with the apparatus, but also the NBS (National Bureau of Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. Standards) supplies standards for calibrating these instruments.
Terms describing these sensations are developed through discussion among the panel members and definitions are agreed upon. The panel leader controls the discussion and will create a set of references based on the descriptions given by the panelists.
Therefore, Thurstone’s first idea is that the information used by subjects to make a decision, whether it Figure 5 Thurstonian representation of a product’s perceptions. Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. 30 Rousseau Figure 6 Product comparison using the Thurstonian representation. be sensory or cognitive, will be subject to variation. This is usually readily accepted by food scientists, considering the nature of the medium they work with. It is interesting to notice that this concept did not require the consideration of any specific testing protocols.