Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.
Product Innovation Toolbox: A Field Guide to Consumer Understanding and Research brings together key thought-leaders and seasoned consumer researchers from corporate R&D, academia and marketing research companies to share their experiences, cutting edge consumer research tools and practical tips for successful and sustainable product innovation. This is an essential resource for product developers, marketers and technologists who want to implement consumer-centric innovation and are responsible for designing product-testing strategies from upfront innovation to support new product development. The scope of the book by chapter shows the steps that transform a consumer researcher to a Consumer Explorer that guides the project team to successful innovation and new product introductions. Product Innovation Toolbox is designed to appeal to broad audiences from consumer researchers, product developers, marketers and executives. With an emphasis on consumer understanding and examples that range from cheese to lipstick and printers to energy beverages, Product Innovation Toolbox offers guidelines and best practices for strategizing, planning and executing studies with confidence and high efficiency yielding faster and better insights.
This installment of the Fisher Investments On series is a comprehensive guide to the Consumer Discretionary industry—which includes companies such as auto manufacturers, homebuilders, sports equipment manufacturers, hotel developers and operators, cruise lines, retail websites, and department stores, to name just a few. This reliable guide can help you in making top-down investment decisions specifically for the Consumer Discretionary sector. It shows how to determine better times to invest in Consumer Discretionary, which Consumer Discretionary industries and sub-industries are likelier to do best, and how individual stocks can benefit in various environments. The global Consumer Discretionary sector is complex, covering many sub-industries and countries with unique characteristics. Using the framework detailed in this book, you can learn to be better equipped to identify their differences, spot opportunities, and avoid major pitfalls. Given the vast market landscape and diverse geographic operations, it is vital to maintain a global perspective when investing in the Consumer Discretionary sector. This invaluable resource provides the tools that can help you understand and analyze opportunities both in the United States and abroad within this diverse sector. For more information, visit www.consumerdiscretionary.fisherinvestments.com. About Fisher Investments Press Fisher Investments Press brings the research, analysis, and market intelligence of Fisher Investments' research team, headed by CEO and New York Times bestselling author Ken Fisher, to all investors. The Press covers a range of investing and market-related topics for a wide audience—from novices to enthusiasts to professionals.
Fully revised and expanded, the third edition of Acoustic and Auditory Phonetics maintains a balance of accessibility and scholarly rigor to provide students with a complete introduction to the physics of speech. Newly updated to reflect the latest advances in the field Features a balanced and student-friendly approach to speech, with engaging side-bars on related topics Includes suggested readings and exercises designed to review and expand upon the material in each chapter, complete with selected answers Presents a new chapter on speech perception that addresses theoretical issues as well as practical concerns
To reduce transfusion-related morbidity and mortality, it is recommended that an integrated approach to blood management is employed using all available tools to reduce a patient's exposure to donor blood. Meeting the need for a book covering the concepts of blood management as a trend towards multidisciplinary blood management, this new edition is an important resource, providing healthcare professionals with a tool to develop background knowledge in blood management, its organization, methods and tools. Practicing clinicians will be fully prepared to successfully start and run blood management programs.
Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Quantitative Sensory Analysis is an in-depth and unique treatment of the quantitative basis of sensory testing, enabling scientists in the food, cosmetics and personal care product industries to gain objective insights into consumer preference data – vital for informed new product development. Written by a globally-recognised learer in the field, this book is suitable for industrial sensory evaluation practitioners, sensory scientists, advanced undergraduate and graduate students in sensory evaluation and sensometricians.
Provide expert advice on cosmeceuticals and integrate them into your cosmetic practice Patients look to you for expert advice on topical skin care product, and cosmeceuticals are an important innovation. They want to know which products will work best for them. But new products seem to appear almost daily. How can you provide your patients with effective advice on how and when to use cosmeceuticals? In Cosmeceuticals and Cosmetic Practice, Dr Farris has invited leading experts, including cosmetic chemists, researchers and cosmetic dermatologists, to provide these answers. Together they have analysed and synthesized the evidence and combined it with their experience to provide you with best-practice advice on the most effective way to apply cosmeceuticals in your everyday practice. This book explains: • How cosmeceutical products are developed, tested and how they work • The most up-to-date key ingredients such as: Vitamin antioxidants Botanicals Peptides Growth factors Stem cells • How to use cosmeceuticals in practice Cosmeceuticals and Cosmetic Practice shows you how to improve the health and appearance of your patients’ skin. Titles of related interest Dermatologic Surgery: Step by Step Nouri (ed.); ISBN 978-1-4443-3067-0 Ethnic Dermatology: Principles and Practice Dadize, Petit, Alexis (eds); ISBN 978-0-470-65857-4 Diagnostic Dermoscopy: The Illustrated Guide Bowling; ISBN 978-1-4051-9855-4
A ground-breaking exploration of the Chinese elite's consumption of luxury products and their attitudes toward luxury goods. Elite China identifies the Chinese luxury product consumers and the characteristics of their luxury consumption, explains the implications for luxury firms and marketers and most importantly, spells out strategies for international luxury brands and Chinese luxury brands to succeed in Chinese market.
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.
Basic theory, applications, and recent trends in analytical techniques used in crude oil and related products analysis This book covers the application of different spectroscopic methods to characterize crude oil and related products. Its topics are presented in a pedagogical manner so that those new to the subject can better understand the content. The book begins by familiarizing the reader with the rheological characterization of crude oil and related products. Subsequent chapters are directed towards the current trends of different spectroscopic methods for the characterization of crude oil. Analytical Characterization Methods for Crude Oil and Related Products features chapters on: optical interrogation of petroleum asphaltenes (myths and reality); ESR characterization of organic free radicals in petroleum products; high-field, pulsed, and double resonance studies of crude oils and their derivatives; NMR spectroscopy in bitumen characterization; applications of Raman spectroscopy in crude oil and bitumen characterization; and more. Uses a bottom-up approach—starting from the basic theory of the technique followed by its applications and recent trends in crude oil analysis Includes informative content so as to take a technician to the level of using a particular analytical method Covers relevany information so as to enable a manager in the industry to make purchasing decisions Analytical Characterization Methods for Crude Oil and Related Products is aimed at researchers in academia as well as technicians and developers of new analytical methods in the oil industry and related areas. It will also be of interest to professionals, scientists, and graduate students in analytical sciences dealing with oil and environmental analysis.
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
Reconciliation of Geometry and Perception in Radiation Physics approaches the topic of projective geometry as it applies to radiation physics and attempts to negate its negative reputation. With an original outlook and transversal approach, the book emphasizes common geometric properties and their potential transposition between domains. After defining both radiation and geometric properties, authors Benoit and Pierre Beckers explain the necessity of reconciling geometry and perception in fields like architectural and urban physics, which are notable for the regularity of their forms and the complexity of their interactions.
Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of this new strategy. Food Industry Innovation School focuses on key skills needed to drive new ideas from initial concepts through to successful products on the shelf. The author argues that any individual can learn how to lead innovation within complex organizations utilizing companies? commercial and financial resources. The book focuses on the impact of single individuals on company successes. Case studies from the marketplace provide valuable examples of accomplishments and failures. Product development involves a plethora of activities such as R&D,innovation, engineering, packaging and design, manufacturing,logistics and supply chain management, as well as marketing, sales and finance, and the book addresses all these crucial functions undertaken by food companies and manufacturers of other packaged consumer goods. The learning principles and examples (based on the author's personal experience) are valid in many fast-moving consumer goods organizations and so the principles, best practices and solutions offered in the 12 chapters are relevant to a wide audience in the food industry and beyond, including those working in household products, retail, the automotive industry, computers and IT, furniture, and even media and publishing. Read more: http://www.innovationschool.co/