Non-Food Sensory Practices presents original problems often connected to olfactive and visio-tactile evaluation. The book illustrates how to adapt food-centric sensory methods developed for non-food applications, thus enabling researchers to conduct sensory evaluation in different biological activities, including ergonomy, temporality and emotion. Sensory scientists, sensory science professionals, R&D and marketing professionals, and academics and students will benefit from this much needed reference. Presents methods on the sensory evaluation of non-food productsIncludes case studies that help readers understand how to adapt food-centric sensory methods developed for non-food applicationsProvides coverage of sensory evaluation methods as they relate to different biological activities INDICE: 1. Introduction: The appropriation of sensory methods by the non-food domain2. Basis of the sensory methods3. Practical approach of sensory studies4. Measurement of Emotion5. Sensory evaluation and User experience6. Sensory evaluation of sound7. Sensory evaluation of Touch8. Sensory evaluation of textile9. Sensory evaluation of materials10. Sensory evaluation of car11. Sensory measurement of cosmetic products12. Sensory evaluation adapted to cosmetic raw ingredient characterization13. Design and sensory14. Sensory evaluation methods to evaluate drugs15. Acceptability methods to the evaluation of drugs16. Sensory evaluation of flowers17. Fragrances and sensory evaluation techniques18. Packaging and sensory evaluation19. Sensory evaluation of pet food
- ISBN: 978-0-12-821939-3
- Editorial: Woodhead Publishing
- Encuadernacion: Rústica
- Páginas: 350
- Fecha Publicación: 01/01/2021
- Nº Volúmenes: 1
- Idioma: Inglés