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P1: SFK/UKS P2: SFK BLBK400-fm BLBK400-Moskowitz December 15, 2011 9:33 244mm×172mm Sensory and Consumer Research in Food Product Design and Development
P1: SFK/UKS P2: SFK BLBK400-fm BLBK400-Moskowitz December 15, 2011 9:33 244mm×172mm The IFT Press series reflects the mission of the Institute of Food Technologists—to advance the science of food contributing to healthier people everywhere. Developed in partnership with Wiley-Blackwell, IFT Press books serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 22,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy. IFT Press Advisory Group Casimir C. Akoh Christopher J. Doona Florence Feeherry Jung Hoon Han David McDade Ruth M. Patrick Syed S.H. Rizvi Fereidoon Shahidi Christopher H. Sommers Yael Vodovotz Karen Nachay IFT Press Editorial Board Malcolm C. Bourne Dietrich Knorr Theodore P. Labuza Thomas J. Montville S. Suzanne Nielsen Martin R. Okos Michael W. Pariza Barbara J. Petersen David S. Reid Sam Saguy Herbert Stone Kenneth R. Swartzel A John Wiley & Sons, Ltd., Publication
P1: SFK/UKS P2: SFK BLBK400-fm BLBK400-Moskowitz December 15, 2011 9:33 244mm×172mm Sensory and Consumer Research in Food Product Design and Development Second Edition Howard R. Moskowitz, PhD President and Founder, Moskowitz Jacobs, Inc., White Plains, New York Jacqueline H. Beckley, MBA President and Founder, The Understanding & Insight Group LLC, Denville, New Jersey Anna V.A. Resurreccion, PhD Distinguished Research Professor, Department of Food Science and Technology The University of Georgia, Griffin, Georgia A John Wiley & Sons, Ltd., Publication
P1: SFK/UKS P2: SFK BLBK400-fm BLBK400-Moskowitz December 15, 2011 9:33 244mm×172mm This edition first published 2012 C 2012, 2006 by Blackwell Publishing Ltd. and the Institute of Food Technologists Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing program has been merged with Wiley’s global Scientific, Technical and Medical business to form Wiley-Blackwell. Editorial offices: 2121 State Avenue, Ames, Iowa 50014-8300, USA The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 9600 Garsington Road, Oxford, OX4 2DQ, UK For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. Authorization to photocopy items for internal or personal use, or the internal or personal use of specific clients, is granted by Blackwell Publishing, provided that the base fee is paid directly to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923. For those organizations that have been granted a photocopy license by CCC, a separate system of payments has been arranged. The fee codes for users of the Transactional Reporting Service are ISBN-13: 978-0-8138-XXXX-X/2007. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Moskowitz, Howard R. Sensory and consumer research in food product design and development / Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion. – 2nd ed. p. cm. – (Institute of food technologists series) Includes bibliographical references and index. ISBN 978-0-8138-1366-0 (hard cover : alk. paper) 1. Food–Sensory evaluation. 2. Commercial products–Testing. I. Beckley, Jacqueline H. II. Resurreccion, Anna V. A. III. Title. TX546.M68 2012 664 .07–dc23 2011035804 A catalogue record for this book is available from the British Library. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Set in 10/12 pt Times by AptaraR Inc., New Delhi, India 1 2012 Wiley and the Wiley-Blackwell logo are trademarks or registered trademarks of John Wiley & Sons, Inc. in the United States and/or other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. John Wiley & Sons, Inc. is not associated with any product or vendor mentioned in this book.