Shows how to validate scientifically the marketing claims of chemically stable and well-balanced products to withstand adequately the challenge of competitors and government regulators. The book describes techniques for substantiating properties, such as moisturization, mildness, conditioning and cleansing, as well as the performance of deodorants

Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.

As new applications are developed and plastics replace traditional materials in a widening spectrum of existing applications, the potential personal injury, property damage, financial and legal consequences of failure can be high. However, nearly half of plastics failure can be traced back to the original specification and selection of the material. This book gives engineers the data they need to make an informed decision about the materials they use in their products, imparting a thorough knowledge of the advantages and disadvantages of the various materials to choose from. The data also suggests other candidate materials which the reader may not have originally considered. More than 30,000 thermoplastics grades are grouped into circa. 300 subfamilies, within which over 20 properties are assessed. The abundance or scarcity of a material and its cost are also often important deciding factors. In this book, an economical overview of the plastics industry helps clarify the actual consumption and costs of thermoplastics including bioplastic, and the relationship of cost vs. performance is also examined for each thermoplastic subfamily. Immediate and long-term common properties are reviewed, including mechanical behavior, impact, thermal properties, and many more. Environmental considerations are also covered, including ease of recycling and sustainability. - Helps engineers to implement a systematic approach to material selection in their work - Includes more than 300 subfamilies of thermoplastic, and a wide range of properties including chemical resistance, thermal degradation, creep and UV resistance - Evaluates cost/performance relations and environmental considerations

Flavor is unquestionably one of the most extremely secretive one-reluctant to dis close anything that might be of value to a important attributes of the food we eat. competitor. Thus, little information about Man does not eat simply to live but even the activities of the flavor industry itself is more so lives to eat. Take away the pleasure offood and life becomes relatively mundane. available to the public. There now is a substantial body of liter The goal of the original Source Book of ature dealing with food flavor. The "golden Flavors, written by Henry Heath, was to years" of flavor research in the United States bring together in one volume as much of the were the 1960s and 70s. Numerous academic worldwide data and facts and as many flavor and government institutions had strong related subjects (e. g. , food colors) as was flavor programs and money was readily possible. Henry Heath added a wealth of available for flavor research. In the 1980s personal information on how the industry and 90s, research funding has become diffi accomplishes its various activities, which cult to obtain, particularly in an esthetic had never been published in any other liter area such as food flavor. The number of ature. It has been the intent of this author to research groups focusing on food flavor has update and build upon the original work of declined in the United States. Fortunately, Henry Heath.