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Books on the topic 'Food chemistry and food sensory science'

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Author: Grafiati

Published: 10 December 2022

Last updated: 17 April 2024

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1

Lawless, Harry T. Laboratory Exercises for Sensory Evaluation. Boston, MA: Springer US, 2013.

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2

1973-, Deibler Kathryn D., and Delwiche Jeannine 1967-, eds. Handbook of flavor characterization: Sensory analysis, chemistry, and physiology. New York: Marcel Dekker, 2004.

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3

Flavor, fragrance, and odor analysis. 2nd ed. Boca Raton, FL: CRC Press, 2012.

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4

Hirotoshi, Tamura, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food flavor: Chemistry, sensory evaluation, and biological activity. Washington, DC: American Chemical Society, 2008.

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5

Hirotoshi, Tamura, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food flavor: Chemistry, sensory evaluation, and biological activity. Washington, DC: American Chemical Society, 2008.

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6

R, Fennema Owen, ed. Food chemistry. 3rd ed. New York: Marcel Dekker, 1996.

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7

Food carbohydrate chemistry. Hoboken, N.J: Wiley-Blackwell, 2012.

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8

T, Lawless Harry, Klein Barbara P, Institute of Food Technologists, and International Union of Food Science and Technology., eds. Sensory science theory and applications in foods. New York: M. Dekker, 1991.

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9

Hildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. Gaithersburg, Md: Aspen, 1999.

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10

Hildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. New York: Chapman & Hall, 1997.

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11

Lawless, Harry T. Sensory evaluation of food: Principles and practices. New York: Chapman & Hall, 1998.

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12

R, Moskowitz Howard, ed. Applied sensory analysis of foods. Boca Raton, Fla: CRC Press, 1988.

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13

Papilles et molécules: La science aromatique des aliments et des vins. Montréal: Éditions La Presse, 2009.

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14

Jelen, Henryk. Food flavors: Chemical, sensory, and technological properties. Boca Raton: CRC Press, 2011.

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15

Food Flavorings. Boston, MA: Springer US, 1995.

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16

Jay, James M. Modern Food Microbiology. Boston, MA: Springer US, 1995.

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17

Tucker, G. A. Enzymes in Food Processing. Boston, MA: Springer US, 1995.

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18

Marriott, Norman G. Principles of Food Sanitation. Boston, MA: Springer US, 1994.

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19

Næs, Tormod. Statistics for sensory and consumer science. Chichester, West Sussex: Wiley, 2010.

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20

B, Brockhoff Per, and Tomić Oliver, eds. Statistics for sensory and consumer science. Chichester, West Sussex: Wiley, 2010.

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21

The science of the oven. New York: Columbia University Press, 2009.

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22

Vaclavik, Vickie. Essentials in food science. 3rd ed. New York, NY: Springer, 2008.

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23

missing], [name. Food Safety Handbook. New York: John Wiley & Sons, Ltd., 2005.

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24

name, No. Food safety handbook. Hoboken, NJ: Wiley-Interscience, 2003.

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25

Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. Boca Raton, Fla: CRC Press, 1987.

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26

Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. 4th ed. Boca Raton: Taylor & Francis, 2007.

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27

Lawless, Harry T. Laboratory Exercises for Sensory Evaluation. Springer, 2012.

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28

Lawless, Harry T. Laboratory Exercises for Sensory Evaluation. Springer, 2012.

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29

Quantitative Sensory Analysis Psychophysics Models And Intelligent Design. John Wiley and Sons Ltd, 2013.

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30

Hispanic Foods: Chemistry of Fermented Foods. American Chemical Society, 2022.

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31

Michael, Tunick, Gonzalez de Mejia, Elvira, 1950-, American Chemical Society Meeting, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Hispanic foods: Chemistry and flavor. Washington, DC: American Chemical Society, 2006.

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32

Tunick, Michael H., and Elvira Gonzalez de Mejia. Hispanic Foods: Chemistry and Flavor (Acs Symposium Series). Oxford University Press, USA, 2006.

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33

Ivanišová, Eva, Ľubomír Belej, and Adriana Kolesárová, eds. CASEE Online Winter School. Food Environment and Health Risk Assessment in Danube Region (DanubeFEHRA). Book of Abstracts. Slovak University of Agriculture in Nitra, Slovakia, 2021. http://dx.doi.org/10.15414/2021.9788055223322.

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Abstract:

Why have we organized winter school? We believe everyone should be able to understand how important is Food Environment and Health Risk Assessment in Danube Region. The environment plays a crucial role in people’s physical, mental and social well-being. The degradation of the environment, through air pollution, noise, chemicals, poor quality water and loss of natural areas, combined with lifestyle changes, may be contributing to substantial increases of civilisation diseases. The production and consumption of sufficient, affordable and nutritious food, while conserving the natural resources and ecosystems on which food systems depend, is vital. Food systems play a central role in all societies and are fundamental to ensuring sustainable development. Sustainable food systems are critical to resolving issues of food security, poverty alleviation and adequate nutrition, and they play an important role in building resilience in communities responding to a rapidly changing global environment. 13 students from around the world joined our 2- week Winter School Programme in Slovak republic, Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences. CASEE Online Winter School was multidisciplinary, encompassing chemistry, environment, microbiology, nutrition, quality assurance, sensory analysis, management, food engineering and manufacturing and also about very actual problematic Covid-19 and its impact on agri-food sector. The Winter School gave our participants an idea of how interesting these topics really are. Online lectures were provided by experts in agri-food sector from Slovak University of Agriculture in Nitra, professional lecturers from prestige universities all over the world, state authorities, research institutes and SMEs as well as representatives from CASEE universities.

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34

Fenenema, Owen R. Food Chemistry, Food Science, and Technology (Food Science & Technology). 2nd ed. Marcel Dekker Inc, 1985.

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35

Techniques for Analyzing Food Aroma (Food Science and Technology). CRC, 1996.

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36

Dahl, Thiemo. Food Chemistry: Chemistry Series. Scitus Academics LLC, 2018.

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37

Monteleone, Erminio, and Susan Langstaff. Olive Oil Sensory Science. Wiley & Sons, Incorporated, John, 2013.

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38

Monteleone, Erminio, and Susan Langstaff. Olive Oil Sensory Science. Wiley & Sons, Limited, John, 2013.

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39

Monteleone, Erminio, and Susan Langstaff. Olive Oil Sensory Science. Wiley & Sons, Incorporated, John, 2013.

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40

Monteleone, Erminio, and Susan Langstaff. Olive Oil Sensory Science. Wiley & Sons, Incorporated, John, 2014.

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41

Fennema, Owen R., and Kirk L. Parkin. Food Chemistry. Taylor & Francis Group, 2007.

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42

Sidel, Joel, and Herbert Stone. Sensory Evaluation Practices: Food and Science Technology Series (Food Science and Technology). 2nd ed. Academic Press, 1992.

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43

Sidel, Joel, and Herbert Stone. Sensory Evaluation Practices: Food and Science Technology Series (Food Science and Technology). Academic Press, 1992.

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44

Solms, J. Food Acceptance and Nutrition (Food Science and Technology (Academic Press)). Academic Press, 1988.

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45

Solms, J. Food Acceptance and Nutrition (Food Science and Technology (Academic Press)). Academic Press, 1988.

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46

deMan, John M. Im, Principles of Food Chemistry (Food Science Texts). Aspen Publishers, 1999.

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47

Heymann, Hildegarde, and Harry T. Lawless. Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series). Springer, 1999.

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48

Essentials of Food Science (Food Science Texts Series). 3rd ed. Springer, 2007.

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49

Galanakis, Charis M. Gastronomy and Food Science. Elsevier Science & Technology, 2020.

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50

Wang, Shuo, Liangli (Lucy) Yu, and Bao-Guo Sun. Food Safety Chemistry. Taylor & Francis Group, 2014.

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