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Elementi e concetti nello sviluppo degli alimenti / Sebastiano Porretta, Howard R. Moskowitz
| Elementi e concetti nello sviluppo degli alimenti / Sebastiano Porretta, Howard R. Moskowitz |
| Autore | Porretta, Sebastiano |
| Pubbl/distr/stampa | Pinerolo : Chiriotti, c2005 |
| Descrizione fisica | XVII, 307 p. : ill. ; 24 cm. |
| Disciplina |
664.00688
664.0072 |
| Altri autori (Persone) | Moskowitz |
| Soggetto topico |
Generi alimentari - Marketing
Industria alimentare - Processi innovativi |
| ISBN | 88-85022-84-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNIBAS-000019743 |
Porretta, Sebastiano
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| Pinerolo : Chiriotti, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Statistical methods for food science [[electronic resource] ] : introductory procedures for the food practitioner / / John A. Bower
| Statistical methods for food science [[electronic resource] ] : introductory procedures for the food practitioner / / John A. Bower |
| Autore | Bower John A (Lecturer in food science) |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Hoboken, NJ, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource |
| Disciplina | 664.0072 |
| Soggetto topico |
Food - Research - Statistical methods
Home economics |
| ISBN |
111854160X
9781118541609 9781118541593 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910796076303321 |
|
Bower John A (Lecturer in food science)
|
||
| Chichester, West Sussex, UK ; ; Hoboken, NJ, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Statistical methods for food science : introductory procedures for the food practitioner / / John A. Bower
| Statistical methods for food science : introductory procedures for the food practitioner / / John A. Bower |
| Autore | Bower John A (Lecturer in food science) |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Hoboken, NJ, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource |
| Disciplina | 664.0072 |
| Soggetto topico |
Food - Research - Statistical methods
Home economics |
| ISBN |
111854160X
9781118541609 9781118541593 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Statistical Methods for Food Science -- Contents -- Preface -- About the companion website -- Acknowledgements -- Part I Introduction and basics -- Chapter 1 Basics and terminology -- 1.1 Introduction -- 1.2 What the book will cover -- 1.3 The importance of statistics -- 1.4 Applications of statistical procedures in food science -- 1.4.1 The approach to experimentation -- 1.5 Focus and terminology -- 1.5.1 Audience -- 1.5.2 Conventions and terminology -- References -- Software sources and links -- Chapter 2 The nature of data and their collection -- 2.1 Introduction -- 2.2 The nature of data -- 2.2.1 Measurement scales -- 2.2.2 Numeric and non-numeric data -- 2.2.3 Levels of measurement -- 2.3 Collection of data and sampling -- 2.3.1 Sample, sample units and subsamples -- 2.3.2 Sample size -- 2.3.3 Sample selection methods -- 2.3.4 Application examples -- 2.4 Populations -- 2.4.1 Population distribution -- 2.4.2 Identification of population distributional form -- References -- Chapter 3 Descriptive statistics -- 3.1 Introduction -- 3.2 Tabular and graphical displays -- 3.2.1 Summarising nominal data (discrete) -- 3.2.2 Summarising ordinal data (discrete) -- 3.2.3 Summarising metric (interval and ratio) data (continuous or discrete) -- 3.2.4 Summarising two variables together -- 3.3 Descriptive statistic measures -- 3.3.1 Measures of central tendency -- 3.3.2 Measures of dispersion or variation -- 3.3.3 Summary measures for proportions -- 3.3.4 Application of descriptive measures -- 3.4 Measurement uncertainty -- 3.4.1 Error types -- 3.4.2 Aspects of data and results uncertainty -- 3.4.3 Determination of measures of uncertainty -- 3.5 Determination of population nature and variance homogeneity -- 3.5.1 Adherence to normality -- 3.5.2 Homogeneity of variance -- References -- Chapter 4 Analysis of differences - significance testing.
4.1 Introduction -- 4.2 Significance (hypothesis) testing -- 4.2.1 The method of significance testing -- 4.2.2 The procedure of significance testing -- 4.3 Assumptions of significance tests -- 4.4 Stages in a significance test -- 4.5 Selection of significance tests -- 4.5.1 Nature of the data -- 4.5.2 Circumstances of the experiment -- 4.6 Parametric or non-parametric tests -- References -- Chapter 5 Types of significance test -- 5.1 Introduction -- 5.2 General points -- 5.3 Significance tests for nominal data (non-parametric) -- 5.3.1 Chi-square tests -- 5.3.2 The binomial test -- 5.4 Significance tests for ordinal data (non-parametric) -- 5.4.1 Related pairs and groups -- 5.4.2 Ordinal scales -- 5.4.3 Independent groups -- 5.4.4 Other non-parametric tests -- 5.5 Significance tests for interval and ratio data (parametric) -- 5.5.1 t-tests -- 5.5.2 Analysis of variance (ANOVA) -- References -- Chapter 6 Association, correlation and regression -- 6.1 Introduction -- 6.2 Association -- 6.3 Correlation -- 6.3.1 Main features of correlation -- 6.3.2 Correlation analysis -- 6.3.3 Correlation application -- 6.4 Regression -- 6.4.1 Main features of regression -- 6.4.2 Regression analysis -- 6.4.3 Regression assumptions -- 6.4.4 Regression application -- References -- Chapter 7 Experimental design -- 7.1 Introduction -- 7.2 Terminology and general procedure -- 7.2.1 Experiments, studies and investigations -- 7.2.2 Experimental units and sampling units -- 7.2.3 Variables, factors, levels and treatments -- 7.2.4 Controls and base lines -- 7.2.5 Responses and effects -- 7.2.6 Stages in the design procedure -- 7.3 Sources of experimental error and its reduction -- 7.3.1 Ways of reducing error -- 7.4 Types of design -- 7.4.1 One-variable designs -- 7.4.2 Factorial designs -- 7.4.3 Optimisation designs. 7.4.4 Designs to reduce the number of treatments and experimentation -- 7.5 Analysis methods and issues -- 7.5.1 Identification of design effects -- 7.6 Applicability of designs -- References -- Part II Applications -- Chapter 8 Sensory and consumer data -- 8.1 Introduction -- 8.2 The quality and nature of sensory and consumer data -- 8.3 Experimental design issues -- 8.4 Consumer data (sensory and survey) -- 8.4.1 Sampling issues -- 8.4.2 Analysis of consumer sensory tests -- 8.4.3 Analysis of consumer survey data -- 8.5 Trained panel sensory data -- 8.5.1 Samples for sensory assessment by trained panels -- 8.5.2 Quality of trained panel sensory data -- 8.5.3 Sources and test types -- 8.5.4 Experimental design issues -- 8.5.5 Analysis of trained panel sensory tests -- 8.6 Analysis of relationships -- References -- Chapter 9 Instrumental data -- 9.1 Introduction -- 9.2 Quality and nature of instrumental data -- 9.2.1 Quality of instrumental data -- 9.3 Sampling and replication -- 9.3.1 Sample sizes in instrumental determinations -- 9.4 Experimental design issues -- 9.5 Statistical analysis of instrumental data -- 9.5.1 Summary methods -- 9.6 Chemical analysis applications -- 9.6.1 Accuracy and bias in chemical analysis -- 9.6.2 Calibration studies -- 9.6.3 Precision studies -- 9.6.4 Uncertainty -- 9.7 Analysis of relationships -- References -- Chapter 10 Food product formulation -- 10.1 Introduction -- 10.2 Design application in food product development -- 10.3 Single ingredient effects -- 10.4 Two or more ingredients -- 10.4.1 Significance of effects (ingredients) -- 10.5 Screening of many ingredients -- 10.5.1 Graphical analysis -- 10.5.2 ANOVA -- 10.5.3 Three-level factorials -- 10.6 Formulation by constraints -- References -- Chapter 11 Statistical quality control -- 11.1 Introduction -- 11.2 Types of statistical quality control. 11.2.1 Types of end determination measure in SQC -- 11.3 Sampling procedures -- 11.3.1 Sample size and frequency -- 11.3.2 Sampling point location -- 11.4 Control charts -- 11.4.1 The x-bar control chart -- 11.4.2 Sampling for control charts -- 11.4.3 Compliance issues -- 11.4.4 Other variable control charts -- 11.4.5 Attribute charts -- 11.5 Acceptance sampling -- References -- Chapter 12 Multivariate applications -- 12.1 Introduction -- 12.2 Multivariate methods and their characteristics -- 12.3 Multivariate modes -- 12.3.1 Multiple regression -- 12.3.2 Multivariate analysis of variance -- 12.3.3 Principal component analysis -- 12.3.4 Cluster analysis -- 12.3.5 Correspondence analysis -- 12.3.6 Conjoint analysis -- 12.3.7 Discriminant analysis -- 12.3.8 Partial least squares regression -- 12.3.9 Preference mapping -- 12.3.10 Procrustes analysis -- 12.4 Relationship of consumer preference with sensory measures -- References -- Index -- Advert. |
| Record Nr. | UNINA-9910820182603321 |
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Bower John A (Lecturer in food science)
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| Chichester, West Sussex, UK ; ; Hoboken, NJ, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Statistical methods for food science [Risorsa elettronica] : introductory procedures for the food practitioner / by John A. Bower
| Statistical methods for food science [Risorsa elettronica] : introductory procedures for the food practitioner / by John A. Bower |
| Autore | Bower, John A. |
| Pubbl/distr/stampa | Chichester ; Ames, Iowa : Wiley-Blackwell, c2009 |
| Disciplina |
664.0072
641.3 |
| Soggetto non controllato | Alimenti - Analisi - Metodi statistici |
| ISBN | 9781444320947 |
| Formato | Risorse elettroniche  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009484500403321 |
|
Bower, John A.
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||
| Chichester ; Ames, Iowa : Wiley-Blackwell, c2009 | ||
| Risorse elettroniche | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Statistical methods for food science [[electronic resource] ] : introductory procedures for the food practitioner / / by John A. Bower
| Statistical methods for food science [[electronic resource] ] : introductory procedures for the food practitioner / / by John A. Bower |
| Autore | Bower John A., MSc. |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2009 |
| Descrizione fisica | 1 online resource (321 p.) |
| Disciplina |
641.3
664.0072 664/.0072 |
| Soggetto topico |
Food - Research - Statistical methods
Nutrition - Research - Statistical methods |
| ISBN |
1-282-38006-0
9786612380068 1-4443-2094-7 1-4443-2095-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Statistical Methods for Food Science; Contents; Preface; Acknowledgements; Part I Introduction and basics; Chapter 1 Basics and terminology; 1.1 Introduction; 1.2 What the book will cover; 1.3 The importance of statistics; 1.4 Applications of statistical procedures in food science; 1.5 Focus and terminology; References; Software sources and links; Chapter 2 The nature of data and their collection; 2.1 Introduction; 2.2 The nature of data and their collection; 2.3 Collection of data and sampling; 2.4 Populations; References; Chapter 3 Descriptive statistics; 3.1 Introduction
3.2 Tabular and graphical displays3.3 Descriptive statistic measures; 3.4 Measurement uncertainty; 3.5 Determination of population nature and variance homogeneity; References; Chapter 4 Analysis of differences - significance testing; 4.1 Introduction; 4.2 Significance (hypothesis) testing; 4.3 Assumptions of significance tests; 4.4 Stages in a significance test; 4.5 Selection of significance tests; 4.6 Parametric or non-parametric tests; References; Chapter 5 Types of significance test; 5.1 Introduction; 5.2 General points; 5.3 Significance tests for nominal data (non-parametric) 5.4 Significance tests for ordinal data (non-parametric)5.5 Significance tests for interval and ratio data (parametric); References; Chapter 6 Association, correlation and regression; 6.1 Introduction; 6.2 Association; 6.3 Correlation; 6.4 Regression; References; Chapter 7 Experimental design; 7.1 Introduction; 7.2 Terminology and general procedure; 7.3 Sources of experimental error and its reduction; 7.4 Types of design; 7.5 Analysis methods and issues; 7.6 Applicability of designs; References; Part II Applications; Chapter 8 Sensory and consumer data; 8.1 Introduction 8.2 The quality and nature of sensory and consumer data8.3 Experimental design issues; 8.4 Consumer data (sensory and survey); 8.5 Trained panel sensory data; 8.6 Analysis of relationships; References; Chapter 9 Instrumental data; 9.1 Introduction; 9.2 Quality and nature of instrumental data; 9.3 Sampling and replication; 9.4 Experimental design issues; 9.5 Statistical analysis of instrumental data; 9.6 Chemical analysis applications; 9.7 Analysis of relationships; References; Chapter 10 Food product formulation; 10.1 Introduction; 10.2 Design application in food product development 10.3 Single ingredient effects10.4 Two or more ingredients; 10.5 Screening of many ingredients; 10.6 Formulation by constraints; References; Chapter 11 Statistical quality control; 11.1 Introduction; 11.2 Types of statistical quality control; 11.3 Sampling procedures; 11.4 Control charts; 11.5 Acceptance sampling; References; Chapter 12 Multivariate applications; 12.1 Introduction; 12.2 Multivariate methods and their characteristics; 12.3 Multivariate modes; 12.4 Relationship of consumer preference with sensory measures; References; Index |
| Record Nr. | UNISA-996214682603316 |
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Bower John A., MSc.
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| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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