NEN-ISO 11036:2020 en

Sensory analysis - Methodology - Texture profile

88,37 96,32 Incl BTW

Over deze norm

Status Definitief
Aantal pagina's 17
Commissie Beleidscommissie Landbouw & Levensmiddelen
Gepubliceerd op 01-06-2020
Taal Engels
NEN-ISO 11036 specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).This method is one approach to sensory texture profile analysis and 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 is applicable to:- screening and training assessors;- orientating assessors through the development of definitions and evaluation techniques for textural characteristics;- characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;- improving old products and developing new products;- studying various factors that can affect the textural attributes of a product, e.g. changes in 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;- correlating sensory and instrumental and/or physical measurements.


ICS-code 67.240
Engelse titel Sensory analysis - Methodology - Texture profile



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