Sensory Analysis and Testing Techniques in the Food Industry
(eVideo)
Published
New York, N.Y. : Infobase, [2012], c2011.
Status
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Format
eVideo
Language
English
Notes
General Note
Encoded with permission for digital streaming by Infobase on October 04, 2012.
General Note
Classroom Video On Demand is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Restrictions on Access
Access requires authentication through Classroom Video On Demand.
Description
Sensory analysis and testing is a vital part of creating a successful food product. But what is actually involved in this process? By comparing the sensory and physical properties of a variety of food products, this video examines appearance, aroma, flavor, and texture, also called "mouth feel." The program also explains how these characteristics can be evaluated through four types of tests - preference tests, discrimination tests, difference tests, and profile tests - and how test findings shed light on the quality and appeal of a finished food product.
Target Audience
9 & up.
System Details
Mode of access: Internet.
System Details
System requirements: Classroom Video On Demand playback platform.
Citations
APA Citation, 7th Edition (style guide)
(20122011). Sensory Analysis and Testing Techniques in the Food Industry . Infobase.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)20122011. Sensory Analysis and Testing Techniques in the Food Industry. Infobase.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Sensory Analysis and Testing Techniques in the Food Industry Infobase, 20122011.
MLA Citation, 9th Edition (style guide)Sensory Analysis and Testing Techniques in the Food Industry Infobase, 20122011.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Grouped Work ID
3fdad3ba-e325-e702-ccfd-17fa7ed70268-eng
Grouping Information
| Grouped Work ID | 3fdad3ba-e325-e702-ccfd-17fa7ed70268-eng |
|---|---|
| Full title | sensory analysis and testing techniques in the food industry |
| Author | films for the humanities sciences |
| Grouping Category | movie |
| Last Update | 2023-01-17 14:42:32PM |
| Last Indexed | 2024-04-27 23:26:38PM |
Book Cover Information
| Image Source | classroomVideoOnDemand |
|---|---|
| First Loaded | Mar 19, 2023 |
| Last Used | Mar 18, 2024 |
Marc Record
| First Detected | Mar 01, 2013 12:00:00 AM |
|---|---|
| Last File Modification Time | Jan 17, 2023 02:48:20 PM |
MARC Record
| LEADER | 02684ngm a2200445Ia 4500 | ||
|---|---|---|---|
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| 003 | CVOD | ||
| 005 | 20130303151047.0 | ||
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| 007 | cr|cna | ||
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| 035 | |a 100049821 | ||
| 035 | |a (OCoLC)828745239 | ||
| 040 | |a AzPhAEM | ||
| 245 | 0 | 0 | |a Sensory Analysis and Testing Techniques in the Food Industry|h [electronic resource (video)] /|c Video Education Australasia. |
| 260 | 3 | |a New York, N.Y. :|b Infobase,|c [2012], c2011. | |
| 300 | |a 1 streaming video file (22 min.) :|b sd., col. | ||
| 500 | |a Encoded with permission for digital streaming by Infobase on October 04, 2012. | ||
| 500 | |a Classroom Video On Demand is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware. | ||
| 505 | 0 | |a Food Tests (1:55) -- Preference Test (3:11) -- Discrimination Tests (2:04) -- Ranking Tests (1:19) -- Difference Tests (1:12) -- Profile Tests (1:20) -- Designing a Product (3:23) -- Sensory Vocabulary (1:12) -- Credits: Sensory Analysis and Testing Techniques in the Food Industry (0:59) | |
| 506 | |a Access requires authentication through Classroom Video On Demand. | ||
| 520 | |a Sensory analysis and testing is a vital part of creating a successful food product. But what is actually involved in this process? By comparing the sensory and physical properties of a variety of food products, this video examines appearance, aroma, flavor, and texture, also called "mouth feel." The program also explains how these characteristics can be evaluated through four types of tests - preference tests, discrimination tests, difference tests, and profile tests - and how test findings shed light on the quality and appeal of a finished food product. | ||
| 521 | 2 | |a 9 & up. | |
| 538 | |a Mode of access: Internet. | ||
| 538 | |a System requirements: Classroom Video On Demand playback platform. | ||
| 588 | |a Title from distributor's description. | ||
| 650 | 0 | |a Artificial foods industry. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Food service. | |
| 650 | 0 | |a Sensory evaluation. | |
| 655 | 0 | |a Educational films. | |
| 655 | 0 | |a Internet videos. | |
| 655 | 7 | |a Videorecording.|2 local | |
| 710 | 2 | |a Films for the Humanities & Sciences (Firm) | |
| 710 | 2 | |a Infobase. | |
| 710 | 2 | |a Video Education Australasia. | |
| 856 | 4 | 0 | |z Part of the Classroom Video On Demand collection.|u https://cvod.infobase.com/PortalPlaylists.aspx?xtid=49821&wID=277820 |
| 856 | 4 | 2 | |z Cover image|u https://cdnsecakmi.kaltura.com/p/1067292/sp/106729200/thumbnail/entry_id/0_nfool0nw/version/100001/width/88 |