Sensory Guidance of Movement

After a quick survey of the famous pioneers of human movement analysis and the actual needs in different domains, this book presents the main types of systems available on the market (with the pros and cons), and then details the most widely used: the optoelectronic systems using passive markers. The theoretical background for joint kinematics calculation is explained, specifying the international standardization for parameters reports. One chapter is dedicated to measurement errors and their management, followed by several applications, mostly in the clinical field.

This book discusses experimental designs which are very useful in sensory and consumer testing. As an added feature this coverage is fully illustrated with real-life examples. In addition, the importance of fractional factorial designs are explained more fully than in books now available. The heart of this book is product optimization which covers in great detail designs and analysis of optimization studies with consumers. A rundown of this chapter includes: preliminaries, test for adequacy of statistical model and least squares estimation of regression parameters; why use optimization technique; types of optimization experiments; Plackett and Burman design; Box and Behnken design, mixture designs; search for optimum areas in response surfaces; use of contour maps in product reformulation augmentation of fractional factorial design; optimization with discrete variables, dangers of fractional factorial designs, and optimization for robustness. This book will be valuable for a wide audience of professionals in the areas of sensory, marketing, advertising, statistics, quality assurance, food, beverage, personal care, pharmaceutical, household products, and cosmetic industries. The book could also serve as a text in applied statistics

An international group of leading investigators discuss recent progress of sensory structures in lower and higher vertebrates. Experts in two relevant fields–the cell cycle and mitogenic growth factors–present insightful contributions in the search for precursors and/or stem cells in each sense organ plus the signals which regulate those precursors' differentiation both in normal development and regeneration.

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.

Provides a comprehensive update on therapies for Parkinson’s disease and other movement disorders Describes the basic mechanisms of neurodegeneration, pharmacologic interventions for motor and non-motor symptoms, and surgical management Features summary tables and algorithms that serve as a quick reference guide for practical treatment decisions The expert guidance of recognised authorities will enable readers of this book to plan their patients’ care with greater confidence

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.

As the global psychiatric community enters a new era of transformation, this book explores lessons learned from previous efforts with the goal of “getting it right” this time. In response to the common refrain that we know about and ‘do’ recovery already, the authors set the recovery movement within the conceptual framework of major thinkers and achievers in the history of psychiatry, such as Philippe Pinel, Dorothea Dix, Adolf Meyer, Harry Stack Sullivan, and Franco Basaglia. The book reaches beyond the usual boundaries of psychiatry to incorporate lessons from related fields, such as psychology, sociology, social welfare, philosophy, political economic theory, and civil rights. From Jane Addams and the Settlement House movement to Martin Luther King, Jr., and Gilles Deleuze, this book identifies the less well-known and less visible dimensions of the recovery concept and movement that underlie concrete clinical practice. In addition, the authors highlight the limitations of previous efforts to reform and transform mental health practice, such as the de-institutionalization movement begun in the 1950s, in the hope that the field will not have to repeat these same mistakes. Their thoughtful analysis and valuable advice will benefit people in recovery, their loved ones, the practitioners who serve them, and society at large. Foreword by Fred Frese, Founder of the Community and State Hospital Section of the American Psychological Association and past president of the National Mental Health Consumers' Association

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.

The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-food pairing. Each chapter of Olive Oil Sensory Science is written by the best researchers and industry professionals in the field throughout the world. The book is divided into two main sections. The first section details the appropriate sensory methods for olive oil optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered, as well as the nutritional, health and sensory properties, underlining the importance of sensory techniques in product differentiation. The agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil are also addressed. Sensory perception and other factors affecting consumer choice are discussed, as is the topic of olive oil sensory quality. The second part of this text highlights the major olive oil producing regions of the world: Spain, Italy, Greece, California, Australia/New Zealand and South America. Each chapter is dedicated to a region, looking at the geographical and climactic characteristics pertinent to olive oil production, the major regional olive cultivars, the principle olive oil styles and their attendant sensory properties. Olive Oil Sensory Science is an invaluable resource for olive oil scientists, product development and marketing personnel on the role of sensory evaluation in relation to current and future market trends.