BS ISO 11036. Sensory analysis. Methodology. Texture profile
67.240 - Sensory analysis
This International Standard describes a method of developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).
This method proposes an approach to sensory texture profile analysis; other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product.
This method may be used for:
Screening and training of assessors;
Orientation of assessors through the development of definitions and evaluation techniques of textural characteristics;
Characterization of the textural attributes of a product to establish a standard profile for the product in order to discern any changes later;
Improving old and developing new products;
Studying various factors which may affect the textural attributes of a product; these factors may be, for example, a change in the process, time, temperature, ingredients, packaging or shelf-life and storage conditions;
Comparing a product with another similar product to determine the nature and intensity of textural differences;
Correlation of sensory and instrumental and/or physical measurements.
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