Sensorial
ESPERANZA ZAMORA UTSET
Evaluación Objetiva de la Calidad Sensorial de Alimentos procesados
Esperanza Zamora Utset
Todas las universidades en una: EDUNIV
=DP( (YDOXDFLyQ 2EMHWLYD GH OD &DOLGDG 6HQVRULDO GH $OLPHQWRV SURFHVDGRV (VSHUDQ]D =DPRUD 8WVHW &LXGDG GH /D +DEDQD (GLWRULDO 8QLYHUVLWDULD ²,6%1 ² SiJ =DPRUD 8WVHW (VSHUDQ]D 7HFQRORJtD GH ORV $OLPHQWRV (GLFLyQ 'U & 5D~O * 7RUULFHOOD 0RUDOHV &RUUHFFLyQ /X] 0DUtD 5RGUtJXH] &DEUDO ,QVWLWXWR GH ,QYHVWLJDFLRQHV SDUD OD ,QGXVWULD $OLPHQWLFLD 0,1$/ &XED (GLWRULDO 8QLYHUVLWDULD /D (GLWRULDO 8QLYHUVLWDULD SXEOLFD EDMR OLFHQFLD &UHDWLYH &RPPRQV GH WLSR 5HFRQRFLPLHQWR 1R &RPHUFLDO 6LQ 2EUD'HULYDGD VH SHUPLWH VX FRSLD \ GLVWULEXFLyQ SRU FXDOTXLHU PHGLR VLHPSUH TXH PDQWHQJD HO UHFRQRFLPLHQWR GH VXV DXWRUHV QR KDJD XVR FRPHUFLDO GH ODV REUDV \ QR UHDOLFH QLQJXQD PRGLILFDFLyQ GH HOODV /D OLFHQFLD FRPSOHWD SXHGH FRQVXOWDUVH HQ
KWWSFUHDWLYHFRPPRQVRUJOLFHQVHVE\QFQGDUOHJDOFRGH
,6%1 (GLWRULDO 8QLYHUVLWDULD &DOOH HQWUH ) \ * 1R (O 9HGDGR &LXGDG GH/D +DEDQD &XED &3 HPDLO WRUUL#UHGXQLYHGXFX 6LWLR :HE KWWSUHYLVWDVPHVHGXFX
1RWD D OD (GLFLyQ
(O OLEUR (YDOXDFLyQ REMHWLYD GH OD FDOLGDG GH ORV DOLPHQWRV SURFHVDGRV GH (VSHUDQ]D =DPRUD 8WVHW GD FRQWLQXLGDG DO HVWXGLR VREUH OD WHPiWLFD GH (YDOXDFLyQ 6HQVRULDO GH ORV $OLPHQWRV FX\RV SULPHURV UHVXOWDGRV YLHURQ OD OX] HQ HO OLEUR GH (YDOXDFLyQ 6HQVRULDO SXEOLFDGR HQ SRU HO,QVWLWXWR GH ,QYHVWLJDFLRQHV SDUD OD ,QGXVWULD $OLPHQWLFLD ,,,$ (VSHUDQ]D SURSRQH FRPR XQ QXHYR GHVDUUROOR GH ORV \D FRQRFLGRV 3(6 3URFHGLPLHQWRV GH (YDOXDFLyQ 6HQVRULDO D ORV 3$(6 3URFHGLPLHQWR $QDOtWLFR SDUD GH (YDOXDFLyQ 6HQVRULDO \ SUHVHQWD YDOLRVDV RULHQWDFLRQHV PHWRGROyJLFDV EDVDGDV HQ VX H[SHULHQFLD SHUVRQDO SDUD OD HODERUDFLyQ GH ORV PLVPRV \ DGHPiV FRPSLOD XQ JUDQ Q~PHUR GH3$(6 SDUD GLYHUVRV DOLPHQWRV (O OLEUR GH (VSHUDQ]D FRPSOHWD HO JUXSR GH ORV FXDWUR TXH KD SXEOLFDGR OD (GLWRULDO 8QLYHUVLWDULD VREUH OD WHPiWLFD GH (YDOXDFLyQ 6HQVRULDO GH ORV $OLPHQWRV (YDOXDFLyQ 6HQVRULDO GH ORV DOLPHQWRV -XOLD (VSLQRVD 0DQIXJiV ,6%1 (YDOXDFLyQ 6HQVRULDO DSOLFDGD D OD LQYHVWLJDFLyQ GHVDUUROOR \ FRQWURO GH OD FDOLGDG HQ OD ,QGXVWULD $OLPHQWDULD 5D~O* 7RUULFHOOD 0RUDOHV (VSHUDQ]D =DPRUD 8WVHW \ +RUDFLR 3XOLGR $OYDUH] ,6%1 (YDOXDFLyQ REMHWLYD GH OD FDOLGDG GH ORV DOLPHQWRV SURFHVDGRV (VSHUDQ]D =DPRUD 8WVHW ,6%1 (O FRORU HQ OD LQGXVWULD GH ORV DOLPHQWRV $GD 0DQUHVD *RQ]iOH] H ,OHDQD 9LFHQWH ² ,6%1
(VSHUDPRV TXH OD SUHVHQWH FROHFFLyQ VHD GH XWLOLGDG D ORV HVWXGLRVRVGH OD &LHQFLD \ OD 7HFQRORJtD GH ORV $OLPHQWRV
(O (GLWRU
Evaluación Objetiva de la Calidad Sensorial de Alimentos procesados / Esperanza Zamora Utset
1
Tabla de Contenidos
PRÓLOGO .................................................................................................................................................. 2 AGRADECIMIENTOS.............................................................................................................................. 3 PARTICIPANTES ..................................................................................................................................... 4 INTRODUCCIÓN ...................................................................................................................................... 5 1. OBJETIVIDAD DE LAS MEDIDAS SENSORIALES................................................................... 7 2. CALIDAD SENSORIAL ................................................................................................................. 10 3. ACTUALIZACIÓN Y ESTANDARIZACIÓN DEL MÉTODO PARA EL CONTROL DE LA CALIDAD SENSORIAL EN LA INDUSTRIA ALIMENTARIA CUBANA ............... 22 4. ...
Regístrate para leer el documento completo.