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Adriano Gomes da Cruz, Erick Almeida Esmerino, Tatiana Colombo Pimentel - Sensory Analysis in the Development and Consumer Perception of Dairy Products, Häftad

Häftad, Engelska, 2026

Sensory Analysis in the Development and Consumer Perception of Dairy Products

Av Adriano Gomes da Cruz, Erick Almeida Esmerino, Tatiana Colombo Pimentel

1689 kr

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Beskrivning
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
Produktinformation
  • Utgivningsdatum: 2026-11-01
  • Mått: 216 x 276 x undefined mm
  • Vikt: 450 g
  • Format: Häftad
  • Språk: Engelska
  • Antal sidor: 434
  • Förlag: Elsevier Science
  • ISBN: 9780443247842
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Mer om författaren

Adriano Gomes da Cruz is professor of Federal Institute of Rio de Janeiro within the department of food. Dr. Cruz’s research focuses on the development of dairy science and technology, with emphasis in probiotic and prebiotic dairy foods development as well as probiotic technology and food quality, microbiology, and safety. Erick Almeida Esmerino graduated in Veterinary Medicine from the Federal Rural University of Rio de Janeiro - UFRRJ (2009), Master's (2012) and received his Doctorate (2016) in Food and Nutrition from the Faculty of Food Engineering at the State University of Campinas (UNICAMP). He also recieved Post-doctorate in Veterinary Hygiene and Processing of Origin Foods by the Department of Food Technology at the Faculty of Veterinary Medicine of the Fluminense Federal University (UFF). Dr. Almeida Esmerino is currently a professor at both Federal Fluminense University as well as the Federal Institute of Education, Science and Technology of Rio de Janeiro. His research focuses on food science and technology with a focus on sensory analysis, descriptive analysis, technology of milk and derivatives, and probiotics. Prof. Tatiana Colombo Pimentel recieved her master's in Food Science and Technology from Universidade Estadual de Londrina (2009) and doctorate in Food Science from Universidade Estadual de Londrina (2014). She is currently a full professor at the Federal Institute of Paraná. Her research interests focus on milk, coliforms, inulin, probiotics and health.

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