LEADER 02995oam 2200577I 450 001 9910452345503321 005 20200520144314.0 010 $a1-280-66170-4 010 $a9786613638632 010 $a0-203-18093-3 010 $a1-136-58848-5 024 7 $a10.4324/9780203180938 035 $a(CKB)2550000000100380 035 $a(StDuBDS)AH23066311 035 $a(MiAaPQ)EBC957316 035 $a(Au-PeEL)EBL957316 035 $a(CaPaEBR)ebr10558607 035 $a(CaONFJC)MIL363863 035 $a(OCoLC)798532972 035 $a(OCoLC)793899276 035 $a(EXLCZ)992550000000100380 100 $a20180706d2012 uy 0 101 0 $aeng 135 $aur||||||||||| 200 10$aSingle-case and small-n experimental designs $ea practical guide to randomization tests /$fPat Dugard, Portia File, Jonathan Todman 205 $a2nd ed. 210 1$aNew York, N.Y. :$cRoutledge Academic,$d2012. 215 $a1 online resource (xiii, 290 p. ) $cill 300 $aRev. ed. of: Single-case and small-n experimental designs / John B. Todman, Pat Dugard. 2001. 311 $a0-415-88622-8 311 $a0-415-88693-7 320 $aIncludes bibliographical references and index. 327 $aPreface. 1. Single-case and Small- n Designs in Context. 2. Understanding Randomization Tests. 3. Obtaining the Data: Choosing the Design. 4. Obtaining the Data: Implementing the Design. 5. Analyzing the Data: Using the Macros. 6. Analyzing the Data: Wider Considerations. 7. Size and Power. 8. Going Further. Appendixes: 1. Basic Skills for Randomization Tests. 2. SPSS Macros. 3. Excel Macros. 330 $a"Randomization tests are not a new idea, but they only became really useful after the advent of fast computing. Making randomization tests accessible to many more potential users by providing the means to use them within familiar statistical software, this book serves as an introduction and provides macros to perform in the familiar environments of SPSS and Excel. Though we expect that the book will still appeal to researchers, we believe the changes in the new edition will make the book an essential aid for graduate and senior undergraduate courses in statistics, data analysis, and/or research methods, taught in departments of psychology (especially clinical or counseling psychology), medicine, nursing, and other health and social sciences"--$cProvided by publisher. 606 $aStatistical hypothesis testing 606 $aExperimental design 608 $aElectronic books. 615 0$aStatistical hypothesis testing. 615 0$aExperimental design. 676 $a519.5/6 700 $aDugard$b Pat.$0721371 701 $aFile$b Portia$0985626 701 $aTodman$b John B$0721370 701 $aTodman$b John B$0721370 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910452345503321 996 $aSingle-case and small-n experimental designs$92252928 997 $aUNINA LEADER 05302nam 2200625 450 001 9910831094303321 005 20230807211200.0 010 $a3-527-68296-1 010 $a3-527-68293-7 010 $a3-527-68295-3 035 $a(CKB)3710000000218706 035 $a(EBL)1762799 035 $a(SSID)ssj0001407761 035 $a(PQKBManifestationID)11765909 035 $a(PQKBTitleCode)TC0001407761 035 $a(PQKBWorkID)11410051 035 $a(PQKB)10616513 035 $a(MiAaPQ)EBC1762799 035 $a(OCoLC)890358848 035 $a(EXLCZ)993710000000218706 100 $a20140818h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aCellulose and cellulose derivatives in the food industry $efundamentals and applications /$fTanja Wu?stenberg 210 1$aBaden-Wu?rttemberg, Germany :$cWiley-VCH,$d2015. 210 4$dİ2015 215 $a1 online resource (549 p.) 300 $aDescription based upon print version of record. 311 $a3-527-33758-X 320 $aIncludes bibliographical references and index. 327 $aCellulose and Cellulose Derivatives in the Food Industry: Fundamentals and Applications; Contents; Preface; List of Abbreviations; 1 General Overview of Food Hydrocolloids; 1.1 Introduction to the World of Hydrocolloids; 1.2 Plant Extracts; 1.2.1 Agar; 1.2.2 Alginates and PGA; 1.2.3 Carrageenan; 1.2.4 Pectins; 1.2.5 Native and Modified Starches; 1.2.6 Furcellaran; 1.2.7 Larch Gum; 1.3 Seed Flours; 1.3.1 Guar Gum; 1.3.2 Locust Bean Gum (Carob); 1.3.3 Tara Gum; 1.3.4 Tamarind Seed Gum; 1.3.5 Konjac Gum; 1.4 Exudates; 1.4.1 Acacia Gum/Gum Arabic; 1.4.2 Tragacanth; 1.4.3 Karaya Gum 327 $a1.4.4 Ghatti Gum1.5 Bacterial Polysaccharides; 1.5.1 Xanthan; 1.5.2 Others; 1.6 Overview Tables for the Most Important Cellulose Derivatives; 1.7 Commercial Development - Global Market; References; 2 Rheology of Food Hydrocolloids; 2.1 Introduction to Rheology, Rheometry, and Visco-Elasticity; 2.2 Definitions; 2.3 Basic Data; 2.4 Different Types of Flow Behaviour; 2.5 Structures of Polymers with Shear-Thinning Flow Behaviour; 2.6 Causes of Shear-Thickening of Products; 2.7 Factors that Influence Rheological Behaviour; 2.8 Viscosity Measurement of Thickening Hydrocolloid Solutions 327 $a2.9 Characterization of Gels2.10 Viscosimeters and Rheometers; 2.11 Relationship between Rheology and Sensory; References; 3 Cellulose; 3.1 Introduction, History and Development; 3.1.1 Introduction; 3.1.2 Historical Origin; 3.1.3 Industrial Development from the Beginning to Today; 3.1.4 Current Data for Cellulose Processing; 3.2 Raw Materials and Biological Origin; 3.2.1 Occurrence; 3.2.2 Potential Sources for Natural Cellulosic Fibres; 3.2.3 Wood as Cellulose Supplier; 3.2.3.1 Tree Wood and Perennial Plants; 3.2.3.2 Annual Plants; 3.2.4 Bacterial Cellulose; 3.2.5 Biosynthesis 327 $a3.2.6 Biological Composition3.2.6.1 Cotton Fibres; 3.2.6.2 Wood Fibres; 3.2.7 Explanation for Industrial Derivatization; 3.3 Manufacture of Pulp; 3.3.1 Purification of Natural Cellulose Sources; 3.3.2 Cotton Linters; 3.3.3 Wood; 3.4 Chemical Composition and Structure; 3.4.1 Molecular Structure; 3.4.1.1 Basic Structure; 3.4.1.2 Differences between Cellulose and Starch; 3.4.1.3 Structural Anomalies; 3.4.1.4 Chain Length and Molecular Weight; 3.4.2 Secondary Structure; 3.4.2.1 Lattice Structure and Crystallization; 3.4.2.2 Hydrogen Bonding; 3.4.2.3 Chain Stiffness of the Cellulose Molecule 327 $a3.4.3 Supramolecular Structure of Native Cellulose Fibres3.5 Rheology; 3.5.1 Dissolution Behaviour; 3.5.2 Gelation and Behaviour with Other Ingredients; 3.6 Stability; 3.6.1 Physical Properties; 3.6.2 Stability in Food Products; 3.6.3 Chemical Reactions; 3.6.4 Possibilities for Degradation; 3.7 Analysis and Rheometry; 3.7.1 Qualitative Analysis; 3.7.2 Quantitative Determination; 3.7.3 Characterization of Structure of Cellulose Fibres; 3.7.4 Viscosity Measurement; 3.8 Synergies with Other Hydrocolloids; 3.9 Application in Food Products; 3.10 Non-food Applications 327 $a3.11 Options for Derivatization of Cellulose 330 $aAuthored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry, this book presents all the conventional and latest knowledge available on cellulose and its derivatives. Throughout, the necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. The book provides an essential source of informations including recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivative 606 $aCellulose 606 $aCellulose$xDerivatives 606 $aCellulose$xChemistry 615 0$aCellulose. 615 0$aCellulose$xDerivatives. 615 0$aCellulose$xChemistry. 676 $a661.802 700 $aWu?stenberg$b Tanja$01714592 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910831094303321 996 $aCellulose and cellulose derivatives in the food industry$94108544 997 $aUNINA