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Dictionary of food science and technology / compiled and edited by the International Food Information Service
| Dictionary of food science and technology / compiled and edited by the International Food Information Service |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Oxford : Wiley-Blackwell, c2009 |
| Descrizione fisica | xii, 473 p. ; 25 cm |
| Disciplina | 664.003 |
| ISBN | 9781405187404 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990010024080403321 |
| Oxford : Wiley-Blackwell, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Dictionary of food science and technology
| Dictionary of food science and technology |
| Pubbl/distr/stampa | [Place of publication not identified], : Blackwell Publishing, 2005 |
| Descrizione fisica | 1 online resource (426 pages) |
| Disciplina | 664.003 |
| Soggetto topico |
Food industry and trade
Chemical & Materials Engineering Engineering & Applied Sciences Chemical Engineering |
| ISBN |
0-470-99589-0
0-470-99588-2 1-60119-122-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Intro -- DICTIONARY OF FOOD SCIENCE AND TECHNOLOGY -- CONTENTS -- Foreword -- Preface and Guide to Dictionary Usage -- The Dictionary -- Appendix A Greek Alphabet -- Appendix B Scientific Societies and Organisations in the Food Sciences -- Appendix C Web Resources in the Food Sciences. |
| Record Nr. | UNINA-9911006520703321 |
| [Place of publication not identified], : Blackwell Publishing, 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Dizionario degli alimenti : scienza e tecnica / Jean Adrian, Jacques Potus, Régine Frangne ; [traduzione di Valentina Guaini]
| Dizionario degli alimenti : scienza e tecnica / Jean Adrian, Jacques Potus, Régine Frangne ; [traduzione di Valentina Guaini] |
| Autore | Adrian, Jean |
| Edizione | [2. ed.] |
| Pubbl/distr/stampa | Milano, : Tecniche Nuove, c2009 |
| Descrizione fisica | XII, 577 p. ; 25 cm |
| Disciplina |
664
664.003 641.3003 |
| Altri autori (Persone) |
Potus, Jacques
Frangne, Regine |
| Soggetto non controllato | Alimenti - Enciclopedie e dizionari |
| ISBN | 978-88-481-1547-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990009331260403321 |
Adrian, Jean
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| Milano, : Tecniche Nuove, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Encyclopedia of agricultural, food, and biological engineering / edited by Dennis R. Heldman, Carmen I. Moraru
| Encyclopedia of agricultural, food, and biological engineering / edited by Dennis R. Heldman, Carmen I. Moraru |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Boca Raton : CRC Press, c2010 |
| Descrizione fisica | 2 v. : ill. ; 29 cm. |
| Disciplina | 664.003 |
| Soggetto non controllato |
Ingegneria agraria - Enciclopedie
Alimenti - Enciclopedie Agricoltura - Enciclopedie |
| ISBN |
978-1-4398-1111-5
978-1-4398-2674-4 978-1-4398-2673-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009912580403321 |
| Boca Raton : CRC Press, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Statistics in food science and nutrition / / Are Hugo Pripp
| Statistics in food science and nutrition / / Are Hugo Pripp |
| Autore | Pripp Are Hugo |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York, : Springer, 2013 |
| Descrizione fisica | 1 online resource (70 p.) |
| Disciplina | 664.003 |
| Collana | SpringerBriefs in food, health, and nutrition |
| Soggetto topico |
Food industry and trade
Food - Analysis Nutrition |
| ISBN |
1-283-62469-9
9786613937148 1-4614-5010-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Statistics in Food Science and Nutrition; Preface; Contents; Chapter 1: Statistics in Food Science and Nutrition; 1.1 The Food Statistician; 1.2 Historical Anecdotes Relating Statistics to Food Science and Nutrition; 1.3 Why Statistics, Experimental Design, and Epidemiology Matter; References; Chapter 2: Methods and Principles of Statistical Analysis; 2.1 Recommended Textbooks on Statistics; 2.1.1 Applied Statistics, Epidemiology, and Experimental Design; 2.1.2 Advanced Text on the Theoretical Foundation in Statistics; 2.2 Describing Data; 2.2.1 Categorical Data; 2.2.2 Numerical Data
2.2.3 Other Types of Data2.3 Summarizing Data; 2.3.1 Contingency Tables (Cross Tabs) for Categorical Data; 2.3.2 The Most Representative Value of Continuous Data; 2.3.3 Spread and Variation of Continuous Data; 2.4 Descriptive Plots; 2.4.1 Bar Chart; 2.4.2 Histograms; 2.4.3 Box Plots; 2.4.4 Scatterplots; 2.4.5 Line Plots; 2.5 Statistical Inference (the p -Value Stuff); 2.6 Overview of Classical Statistical Tests; 2.7 Overview of Statistical Models; References; Chapter 3: Applying Statistics to Food Quality; 3.1 The Concept of Food Quality; 3.2 Measuring Quality Quantitatively 3.3 Statistical Process Control3.3.1 The Foundation of Statistical Process Control; 3.3.2 Control Charts; 3.3.3 The Statistics of Six Sigma; 3.3.4 Multivariate Statistical Process Control; 3.4 Statistical Assessment of Sensory Data; 3.4.1 Methods in Sensory Evaluation; 3.4.2 Statistical Assessment of Differences Between Foods; Box 3.1 Common methods for discrimination testing are paired comparison, duo-trio test, and the triangle test. Since the outcome is whether samples are selected, binomial (or chi-squared) tests are applicable as shown in the examples 3.4.3 Statistical Assessment of Similarities Between Foods3.5 Statistical Assessment of Shelf Life; 3.5.1 Shelf Life and Product Quality; 3.5.2 Detection of Shelf Life; 3.5.3 Statistical Assessment of Shelf Life: Food Survival Analysis; References; Chapter 4: Nutritional Epidemiology and Health Effects of Foods; 4.1 Food: The Source of Health and Disease; 4.2 Epidemiological Principles and Designs; 4.2.1 Clinical and Epidemiological Research Strategies; 4.2.2 Clinical and Epidemiological Study Designs; 4.3 Methods to Assess Food Intake; 4.4 Epidemiological Use of Multiple Regression Models 4.4.1 Adjusting for ConfoundersBox 4.1 Causal relationship between exposure, confounders, and outcome and the interpretation of relevant regression models; 4.4.2 Assessment of Effect Modi fi cation (Interaction); 4.4.3 Intermediate Variables in the Causal Pathway; Box 4.2 Causal relationship between exposure, confounders, indirect effects in the causal pathway, and outcome and the interpretation of relevant regression models; References; Chapter 5: Application of Multivariate Analysis: Bene fi ts and Pitfalls; 5.1 Introduction of Multivariate Statistics in Food Science 5.2 Principal Component Analysis or Factor Analysis: When and Where |
| Record Nr. | UNINA-9910437816503321 |
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Pripp Are Hugo
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| New York, : Springer, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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