STATISTICAL METHODS IN FOOD AND CONSUMER RESEARCH FOOD SCIENCE AND TECHNOLOGY

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Statistical Methods In Food And Consumer Research

Author : Maximo C. Gacula, Jr.
ISBN : 9780080918310
Genre : Technology & Engineering
File Size : 39.19 MB
Format : PDF
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Food Science and Technology: A Series of Monographs: Statistical Methods in Food and Consumer Research focuses on the applications of statistical methods and specialized techniques in food and consumer research. The publication begins with a review of tools for statistical inference, statistical sensory testing, and analysis of variance and multiple comparison tests. Discussions focus on principles of experimental design, psychophysical aspects of sensory data, scales of measurement, distribution of sensory data, sample size estimation, and analysis of variance. The text then ponders on experimental design and incomplete block experimental designs. The book touches on factorial experiments and response surface designs and analysis. Topics include fitting of response surface design considerations, simple confounding and fractional factorial experiments, composite and rotatable designs, and response surface analysis approach for sensory data. The manuscript then examines shelf life testing experiments, nonparametric statistical methods, and sensory difference tests and selection of panel members. The publication is a dependable source material for researchers, instructors, and applied statisticians.
Category: Technology & Engineering

Statistics In Food Science And Nutrition

Author : Are Hugo Pripp
ISBN : 9781461450108
Genre : Technology & Engineering
File Size : 72.6 MB
Format : PDF, ePub
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Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical sciences, and are rarely thought to be driven by food science. Consequently, there is a dearth of statistical methods aimed specifically at food science, forcing researchers to utilize methods intended for other disciplines. The objective of this Brief will be to highlight the most needed and relevant statistical methods in food science and thus eliminate the need to learn about these methods from other fields. All methods and their applications will be illustrated with examples from research literature. ​
Category: Technology & Engineering

Mathematical And Statistical Methods In Food Science And Technology

Author : Daniel Granato
ISBN : 9781118433683
Genre : Science
File Size : 36.95 MB
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Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.
Category: Science

Statistical Methods For Food Science

Author : John A. Bower
ISBN : 9781118541623
Genre : Technology & Engineering
File Size : 66.81 MB
Format : PDF, Kindle
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The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist inindustry or at study faces the task of using and understandingstatistical methods. Statistics is often viewed as a difficultsubject and is often avoided because of its complexity and a lackof specific application to the requirements of food science. Thissituation is changing – there is now much material onmultivariate applications for the more advanced reader, but a caseexists for a univariate approach aimed at thenon-statistician. This second edition of Statistical Methods for Food Scienceprovides a source text on accessible statistical procedures for thefood scientist, and is aimed at professionals and students in foodlaboratories where analytical, instrumental and sensory data aregathered and require some form of summary and analysis beforeinterpretation. It is suitable for the food analyst, the sensoryscientist and the product developer, and others who work infood-related disciplines involving consumer survey investigationswill also find many sections of use. There is an emphasis on a‘hands-on’ approach, and worked examples using computersoftware packages and the minimum of mathematical formulae areincluded. The book is based on the experience and practice of ascientist engaged for many years in research and teaching ofanalytical and sensory food science at undergraduate andpost-graduate level. This revised and updated second edition is accompanied by a newcompanion website giving the reader access to the datasets andExcel spreadsheets featured in the book. Check it out now byvisiting ahref="http://www.wiley.com/go/bower/statistical"www.wiley.com/go/bower/statistical/a orby scanning the QR code below.
Category: Technology & Engineering

Statistics For Sensory And Consumer Science

Author : Tormod Næs
ISBN : 9781119957249
Genre : Technology & Engineering
File Size : 52.89 MB
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As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully: Makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.
Category: Technology & Engineering

Food Packaging And Shelf Life

Author : Gordon L. Robertson
ISBN : 1420078453
Genre : Technology & Engineering
File Size : 35.57 MB
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The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life. Current food packaging must take into consideration the biochemical, chemical, physical, and biological changes that occur during processing, distribution, and storage. Organized according to chapters devoted to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each food and reviews how different packaging materials may influence time to failure and thus shelf life. Other topics included biobased packaging, packaging and the microbial shelf life of foods, and shelf life testing methodology. The author maintains a website with more information.
Category: Technology & Engineering

Global Food Security And Supply

Author : Wayne Martindale
ISBN : 9781118699294
Genre : Technology & Engineering
File Size : 45.52 MB
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With the global population projected to reach 9 billion by theyear 2050, the need for nations to secure food supplies for theirpopulations has never been more pressing. Finding better supplychain solutions is an essential part of achieving a secure andsustainable diet for a rapidly increasing population. We are now ina position, through methods including life cycle assessment (LCA),carbon footprinting and other tools, to accurately measure andassess our use – or misuse – of natural resources,including food. The impact of new technologies and managementsystems can therefore improve efficiencies and find new ways toreduce waste. Global Food Security and Supply provides robust, succinctinformation for people who want to understand how the global foodsystem works. The book demonstrates the specific tools availablefor understanding how food supply works, addresses the challengesfacing a secure and safe global food supply, and helps readers toappreciate how these challenges might be overcome. This book is a concise and accessible text that focuses onrecent data and findings from a range of internationalcollaborations and studies. The author provides both asnapshot of global food supply and security today, and a projectionof where these issues may lead us in the future. This book willtherefore be of particular interest to food policy leaders,commercial managers in the food industry, and researchers andstudents seeking a better understanding of a rapidly evolvingtopic.
Category: Technology & Engineering

Handbook Of Fermented Meat And Poultry

Author : Fidel Toldrá
ISBN : 9781118522677
Genre : Technology & Engineering
File Size : 67.88 MB
Format : PDF
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Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
Category: Technology & Engineering

Fundamentals Of Food Biotechnology

Author : Byong H. Lee
ISBN : 9781118384916
Genre : Science
File Size : 32.74 MB
Format : PDF
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Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.
Category: Science

Wine Tasting

Author : Ronald S. Jackson
ISBN : 0080921094
Genre : Technology & Engineering
File Size : 62.75 MB
Format : PDF, ePub
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Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine. Revised and updated coverage, notably the physiology and neurology taste and odor perception Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination Flow chart of wine tasting steps Flow chart of wine production procedures Practical details on wine storage and problems during and following bottle opening Examples of tasting sheets Details of errors to be avoided Procedures for training and testing sensory skill
Category: Technology & Engineering