Science of Food Quality: Chemical, Physical, and Sensory Approaches

Bibliographic information

Publication date

2024

Language

Anglais

ISBN

978-9969-505-76-4

Pages

176

Format

16 × 24 cm

Subject Area

Sciences de la Nature et de la Vie

Abstract

This book offers a comprehensive exploration of the science behind sensory and physico-chemical analysis, focusing on the methods used to evaluate various sensory experiences such as taste, smell, and texture. Beginning with the foundational concepts in solution chemistry and acid-base reactions, it dives into complex topics like solubility equilibria, oxidation-reduction reactions, and corrosion. The book also emphasizes sensory physiology and the mechanisms behind sensory perception, with detailed chapters on the sensory response and the tools and techniques for sensory analysis. Practical applications in food quality control and training for sensory performance testing are also covered, providing both theoretical knowledge and hands-on guidance.

Authors and contributors

Suggested citation

BOUDJEMA NOUARA. Science of Food Quality: Chemical, Physical, and Sensory Approaches. SARAHMED Éditions, 2024. ISBN : 978-9969-505-76-4