top

  Info

  • Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.

  Info

  • Utilizzare questo link per rimuovere la selezione effettuata.

Biblioteca

MARC Lista (tabellare)
Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr., Ph.D
Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr., Ph.D
Pubbl/distr/stampa Trumbull, Connecticut : , : Food & Nutrition Press, , [1997]
Descrizione fisica 1 online resource (712 pages) : illustrations
Disciplina 664.07
Soggetto topico Food - Sensory evaluation
Sensory evaluation
ISBN 9780470385036
0470385030
9781281450241
1281450243
9786611450243
6611450246
9780470384817
0470384816
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE; CONTENTS; 1.0 INTRODUCTION; 1.1 DESCRIPTIVE SENSORY ANALYSIS METHODS; 1.2 FLAVOR PROFILES: A NEW APPROACH TO FLAVOR PROBLEMS; 1.3 SENSORY EVALUATION BY QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.4 THE SELECTION AND USE OF JUDGES FOR DESCRIPTIVE PANELS; 1.5 EXAMINING METHODS TO TEST FACTOR PATTERNS FOR CONCORDANCE; 1.6 QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.7 IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS; 1.8 THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS; 1.9 ILLUSTRATIVE EXAMPLES OF PRINCIPAL COMPONENTS ANALYSIS
1.10 REDUCING THE NOISE CONTAINED IN DESCRIPTIVE SENSORY DATA1.11 EXPERTS VERSUS CONSUMERS: A COMPARISON; 2.0 DAIRY PRODUCTS; 2.1 SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS; 2.2 SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT; 2.3 SENSORY PROPERTIES OF FERMENTED MILKS: OBJECTIVE REDUCTION OF AN EXTENSIVE SENSORY VOCABULARY; 2.4 MEASURING SOURCES OF ERROR IN SENSORY TEXTURE PROFILING OF ICE CREAM; 2.5 EFFECTS OF STARTER CULTURES ON SENSORY, PROPERTIES OF SET-STYLE YOGHURT DETERMINED BY QUANTITATIVE DESCRIPTIVE ANALYSIS
2.6 THE USE OF STANDARDIZED FLAVOR LANGUAGES AND QUANTITATIVE FLAVOR PROFILING TECHNIQUE FOR FLAVORED DAIRY PRODUCTS3.0 MEATS; 3.1 DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZE; 3.2 A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORS; 3.3 DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES; 3.4 A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM-RAISED; 4.0 ALCOHOLIC BEVERAGES; 4.1 SENSORY PROFILING OF BEER BY A MODIFIED QDA METHOD
4.2 FACTOR ANALYSIS APPLIED TO WINE DESCRIPTORS4.3 DESCRIPTIVE ANALYSIS AND QUALITY RATINGS OF 1976 WINES FROM FOUR BORDEAUX COMMUNES; 4.4 SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA; 4.5 DESCRIPTIVE ANALYSIS OF PINOT NOIR WINES FROM CARNEROS, NAPA AND SONOMA; 4.6 DESCRIPTIVE ANALYSIS FOR WINE QUALITY EXPERTS DETERMINING APPELLATIONS BY CHARDONNAY WINE AROMA; 5.0 TEXTILE MATERIALS; 5.1 THE JUDGMENT OF HARSHNESS OF FABRICS; 5.2 MEASUREMENT OF FABRIC AESTHETICS ANALYSIS OF AESTHETIC COMPONENTS
5.3 DEVELOPMENT OF TERMINOLOGY TO DESCRIBE THE HANDFEEL PROPERTIES OF PAPER AND FABRICS6.0 GENERAL APPLICATIONS; 6.1 THE USE OF FREE-CHOICE PROFILING FOR THE EVALUATION OF COMMERCIAL PORTS; 6.2 A COMPARISON OF THE AROMAS OF SIX COFFEES CHARACTERISED BY CONVENTIONAL PROFILING, SCALING METHODS, FREE-CHOICE PROFILING AND SIMILARITY; 6.3 EVALUATION AND APPLICATIONS OF ODOR PROFILING; 6.4 COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN
6.5 INTENSITY VARIATION DESCRIPTIVE METHODOLOGY: DEVELOPMENT AND APPLICATION OF A NEW SENSORY EVALUATION TECHNIQUE
Record Nr. UNISA-996197291503316
Trumbull, Connecticut : , : Food & Nutrition Press, , [1997]
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr., Ph.D
Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr., Ph.D
Pubbl/distr/stampa Trumbull, Connecticut : , : Food & Nutrition Press, , [1997]
Descrizione fisica 1 online resource (712 pages) : illustrations
Disciplina 664.07
Soggetto topico Food - Sensory evaluation
Sensory evaluation
ISBN 9780470385036
0470385030
9781281450241
1281450243
9786611450243
6611450246
9780470384817
0470384816
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE; CONTENTS; 1.0 INTRODUCTION; 1.1 DESCRIPTIVE SENSORY ANALYSIS METHODS; 1.2 FLAVOR PROFILES: A NEW APPROACH TO FLAVOR PROBLEMS; 1.3 SENSORY EVALUATION BY QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.4 THE SELECTION AND USE OF JUDGES FOR DESCRIPTIVE PANELS; 1.5 EXAMINING METHODS TO TEST FACTOR PATTERNS FOR CONCORDANCE; 1.6 QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.7 IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS; 1.8 THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS; 1.9 ILLUSTRATIVE EXAMPLES OF PRINCIPAL COMPONENTS ANALYSIS
1.10 REDUCING THE NOISE CONTAINED IN DESCRIPTIVE SENSORY DATA1.11 EXPERTS VERSUS CONSUMERS: A COMPARISON; 2.0 DAIRY PRODUCTS; 2.1 SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS; 2.2 SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT; 2.3 SENSORY PROPERTIES OF FERMENTED MILKS: OBJECTIVE REDUCTION OF AN EXTENSIVE SENSORY VOCABULARY; 2.4 MEASURING SOURCES OF ERROR IN SENSORY TEXTURE PROFILING OF ICE CREAM; 2.5 EFFECTS OF STARTER CULTURES ON SENSORY, PROPERTIES OF SET-STYLE YOGHURT DETERMINED BY QUANTITATIVE DESCRIPTIVE ANALYSIS
2.6 THE USE OF STANDARDIZED FLAVOR LANGUAGES AND QUANTITATIVE FLAVOR PROFILING TECHNIQUE FOR FLAVORED DAIRY PRODUCTS3.0 MEATS; 3.1 DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZE; 3.2 A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORS; 3.3 DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES; 3.4 A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM-RAISED; 4.0 ALCOHOLIC BEVERAGES; 4.1 SENSORY PROFILING OF BEER BY A MODIFIED QDA METHOD
4.2 FACTOR ANALYSIS APPLIED TO WINE DESCRIPTORS4.3 DESCRIPTIVE ANALYSIS AND QUALITY RATINGS OF 1976 WINES FROM FOUR BORDEAUX COMMUNES; 4.4 SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA; 4.5 DESCRIPTIVE ANALYSIS OF PINOT NOIR WINES FROM CARNEROS, NAPA AND SONOMA; 4.6 DESCRIPTIVE ANALYSIS FOR WINE QUALITY EXPERTS DETERMINING APPELLATIONS BY CHARDONNAY WINE AROMA; 5.0 TEXTILE MATERIALS; 5.1 THE JUDGMENT OF HARSHNESS OF FABRICS; 5.2 MEASUREMENT OF FABRIC AESTHETICS ANALYSIS OF AESTHETIC COMPONENTS
5.3 DEVELOPMENT OF TERMINOLOGY TO DESCRIBE THE HANDFEEL PROPERTIES OF PAPER AND FABRICS6.0 GENERAL APPLICATIONS; 6.1 THE USE OF FREE-CHOICE PROFILING FOR THE EVALUATION OF COMMERCIAL PORTS; 6.2 A COMPARISON OF THE AROMAS OF SIX COFFEES CHARACTERISED BY CONVENTIONAL PROFILING, SCALING METHODS, FREE-CHOICE PROFILING AND SIMILARITY; 6.3 EVALUATION AND APPLICATIONS OF ODOR PROFILING; 6.4 COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN
6.5 INTENSITY VARIATION DESCRIPTIVE METHODOLOGY: DEVELOPMENT AND APPLICATION OF A NEW SENSORY EVALUATION TECHNIQUE
Record Nr. UNINA-9910144384603321
Trumbull, Connecticut : , : Food & Nutrition Press, , [1997]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Design and analysis of sensory optimization [[electronic resource] /] / Maximo C. Gacula, Jr
Design and analysis of sensory optimization [[electronic resource] /] / Maximo C. Gacula, Jr
Autore Gacula Maximo C
Pubbl/distr/stampa Trumbull, Conn., USA, : Food & Nutrition Press, c1993
Descrizione fisica 1 online resource (316 p.)
Disciplina 658.5/62
664.072
Collana Publications in food science and nutrition
Soggetto topico Quality control - Statistical methods
Sensory evaluation
ISBN 1-281-45022-7
9786611450229
0-470-38501-4
0-470-38479-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto DESIGN AND ANALYSIS OF SENSORY OPTIMIZATION; PREFACE; CONTENTS; 1. INTRODUCTION; 1.1 Statistical Inference; 1.2 Experimental Design; 1.3 Sample Size; 1.4 Randomization; 1.5 Analysis of Variance; 1.6 Multiple Comparison Tests; Duncan's Multiple Range Test; Rank Sum Multiple Comparison Test; 1.7 Some Useful Tools for Data Analysis; Deviation from the Mean; Rejection of Outlying Observations; Test Procedures; 2. DESIGNS FOR COMPARING TWO POPULATIONS; 2.1 Paired Comparison Design; 2.2 Group Comparison Design; 3. COMPLETELY RANDOM AND RANDOMIZED COMPLETE BLOCK DESIGN
3.1 Completely Randomized Design3.2 Randomized Complete Block Design; 4. INCOMPLETE BLOCK DESIGNS; 4.1 Balanced Incomplete Block Design; 4.2 Incomplete Blocks Augmented with Control; 5. CROSSOVER DESIGN; 5.1 Crossover Design in Home-Use Consumer Tests; 5.2 Rating Scale Response; 5.3 Binary Response; 5.4 Analysis of Data with Carry-Over Effects; 6. FRACTIONAL FACTORIAL DESIGN FOR FACTORS AT TWO LEVELS; 6.1 The 2k Factorial Designs; The 22 Factorial Design; Estimate of Average Factor Effects; The 23 Factorial Design; Addition of Center Point in 2k Factorial Design; 6.2 One-Half Fraction of 24
6.3 One-Half and One-Fourth Fraction of 2k7. SCALING METHODS; 7.1 Sensory Measurements; Nominal Scale; Ordinal Scale; Interval Scale; Ratio Scale; 7.2 The Thurstone-Mosteller Model; 7.3 Ranking Method; Rank Scaling in Balanced Incomplete Block Designs; 7.4 Transitivity Property of Paired Comparison; 7.5 Scaling Consumer Acceptance; In-House Consumer Test; Home-Use Test; Central Location Test; Questionnaire Design; 8. PRODUCT OPTIMIZATION; 8.1 Preliminaries; Test for Adequacy of Statistical Model; Least Squares Estimation of Regression Parameters; 8.2 Why Use Optimization Technique?
8.3 Types of Optimization ExperimentsNonmixture Experiments; Mixture Experiments; Space Configuration of Nonmixture and Mixture Designs; 8.4 Plackett and Burman Design; 8.5 Box and Behnken Design; 8.6 Box and Wilson Design; 8.7 Mixture Designs; Mixture Models; Scheffe Simplex-Lattice Design; Scheffk Simplex-Centroid Design; Designs with Constraints on Proportion; 8.8 Search for Optimum Areas in Response Surfaces; 8.9 Use of Contour Maps in Product Reformulation; 8.10 Augmentation of Fractional Factorial Design; The Augmented 1/2 Fraction of 24; The Augmented 1/2 and 114 Fractions of 25
The Augmented 1/4 Fraction of 268.11 Precaution of Fraction Factorial Designs; 8.12 Optimization of Discrete Variables; Discrete Variable Optimization; Optimization of Discrete and Continuous Variables; 8.13 Optimization for Robustness; The Taguchi Method; Types of Quality Characteristics; Problems with Perceived Quality Characteristics; The Measurement of Quality; Scales for Perceived Quality; The Use of Signal-to-Noise Ratio in Formula Selection; 9. CLAIM SUBSTANTIATION; 9.1 Claim Substantiation Guidelines; 9.2 Testing of Claims Hypothesis; 9.3 Experimental Design and Claims Support
9.4 Test for Equivalence and Superiority
Record Nr. UNINA-9910144385003321
Gacula Maximo C  
Trumbull, Conn., USA, : Food & Nutrition Press, c1993
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Design and analysis of sensory optimization / Maximo C. Gacula, Jr
Design and analysis of sensory optimization / Maximo C. Gacula, Jr
Autore Gacula, Maximo C. <Jr.>
Pubbl/distr/stampa Trumbull, Connecticut, : Food & Nutrition Press, c1993
Descrizione fisica XI, 301 p. : ill. ; 23 cm
Disciplina 658.562
Soggetto non controllato controllo di qualità
ISBN 9780917678318
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910773792203321
Gacula, Maximo C. <Jr.>  
Trumbull, Connecticut, : Food & Nutrition Press, c1993
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Design and analysis of sensory optimization [[electronic resource] /] / Maximo C. Gacula, Jr
Design and analysis of sensory optimization [[electronic resource] /] / Maximo C. Gacula, Jr
Autore Gacula Maximo C
Edizione [1st ed.]
Pubbl/distr/stampa Trumbull, Conn., USA, : Food & Nutrition Press, c1993
Descrizione fisica 1 online resource (316 p.)
Disciplina 658.5/62
664.072
Collana Publications in food science and nutrition
Soggetto topico Quality control - Statistical methods
Sensory evaluation
ISBN 1-281-45022-7
9786611450229
0-470-38501-4
0-470-38479-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto DESIGN AND ANALYSIS OF SENSORY OPTIMIZATION; PREFACE; CONTENTS; 1. INTRODUCTION; 1.1 Statistical Inference; 1.2 Experimental Design; 1.3 Sample Size; 1.4 Randomization; 1.5 Analysis of Variance; 1.6 Multiple Comparison Tests; Duncan's Multiple Range Test; Rank Sum Multiple Comparison Test; 1.7 Some Useful Tools for Data Analysis; Deviation from the Mean; Rejection of Outlying Observations; Test Procedures; 2. DESIGNS FOR COMPARING TWO POPULATIONS; 2.1 Paired Comparison Design; 2.2 Group Comparison Design; 3. COMPLETELY RANDOM AND RANDOMIZED COMPLETE BLOCK DESIGN
3.1 Completely Randomized Design3.2 Randomized Complete Block Design; 4. INCOMPLETE BLOCK DESIGNS; 4.1 Balanced Incomplete Block Design; 4.2 Incomplete Blocks Augmented with Control; 5. CROSSOVER DESIGN; 5.1 Crossover Design in Home-Use Consumer Tests; 5.2 Rating Scale Response; 5.3 Binary Response; 5.4 Analysis of Data with Carry-Over Effects; 6. FRACTIONAL FACTORIAL DESIGN FOR FACTORS AT TWO LEVELS; 6.1 The 2k Factorial Designs; The 22 Factorial Design; Estimate of Average Factor Effects; The 23 Factorial Design; Addition of Center Point in 2k Factorial Design; 6.2 One-Half Fraction of 24
6.3 One-Half and One-Fourth Fraction of 2k7. SCALING METHODS; 7.1 Sensory Measurements; Nominal Scale; Ordinal Scale; Interval Scale; Ratio Scale; 7.2 The Thurstone-Mosteller Model; 7.3 Ranking Method; Rank Scaling in Balanced Incomplete Block Designs; 7.4 Transitivity Property of Paired Comparison; 7.5 Scaling Consumer Acceptance; In-House Consumer Test; Home-Use Test; Central Location Test; Questionnaire Design; 8. PRODUCT OPTIMIZATION; 8.1 Preliminaries; Test for Adequacy of Statistical Model; Least Squares Estimation of Regression Parameters; 8.2 Why Use Optimization Technique?
8.3 Types of Optimization ExperimentsNonmixture Experiments; Mixture Experiments; Space Configuration of Nonmixture and Mixture Designs; 8.4 Plackett and Burman Design; 8.5 Box and Behnken Design; 8.6 Box and Wilson Design; 8.7 Mixture Designs; Mixture Models; Scheffe Simplex-Lattice Design; Scheffk Simplex-Centroid Design; Designs with Constraints on Proportion; 8.8 Search for Optimum Areas in Response Surfaces; 8.9 Use of Contour Maps in Product Reformulation; 8.10 Augmentation of Fractional Factorial Design; The Augmented 1/2 Fraction of 24; The Augmented 1/2 and 114 Fractions of 25
The Augmented 1/4 Fraction of 268.11 Precaution of Fraction Factorial Designs; 8.12 Optimization of Discrete Variables; Discrete Variable Optimization; Optimization of Discrete and Continuous Variables; 8.13 Optimization for Robustness; The Taguchi Method; Types of Quality Characteristics; Problems with Perceived Quality Characteristics; The Measurement of Quality; Scales for Perceived Quality; The Use of Signal-to-Noise Ratio in Formula Selection; 9. CLAIM SUBSTANTIATION; 9.1 Claim Substantiation Guidelines; 9.2 Testing of Claims Hypothesis; 9.3 Experimental Design and Claims Support
9.4 Test for Equivalence and Superiority
Record Nr. UNISA-996197295303316
Gacula Maximo C  
Trumbull, Conn., USA, : Food & Nutrition Press, c1993
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Design and analysis of sensory optimization [[electronic resource] /] / Maximo C. Gacula, Jr
Design and analysis of sensory optimization [[electronic resource] /] / Maximo C. Gacula, Jr
Autore Gacula Maximo C
Edizione [1st ed.]
Pubbl/distr/stampa Trumbull, Conn., USA, : Food & Nutrition Press, c1993
Descrizione fisica 1 online resource (316 p.)
Disciplina 658.5/62
664.072
Collana Publications in food science and nutrition
Soggetto topico Quality control - Statistical methods
Sensory evaluation
ISBN 1-281-45022-7
9786611450229
0-470-38501-4
0-470-38479-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto DESIGN AND ANALYSIS OF SENSORY OPTIMIZATION; PREFACE; CONTENTS; 1. INTRODUCTION; 1.1 Statistical Inference; 1.2 Experimental Design; 1.3 Sample Size; 1.4 Randomization; 1.5 Analysis of Variance; 1.6 Multiple Comparison Tests; Duncan's Multiple Range Test; Rank Sum Multiple Comparison Test; 1.7 Some Useful Tools for Data Analysis; Deviation from the Mean; Rejection of Outlying Observations; Test Procedures; 2. DESIGNS FOR COMPARING TWO POPULATIONS; 2.1 Paired Comparison Design; 2.2 Group Comparison Design; 3. COMPLETELY RANDOM AND RANDOMIZED COMPLETE BLOCK DESIGN
3.1 Completely Randomized Design3.2 Randomized Complete Block Design; 4. INCOMPLETE BLOCK DESIGNS; 4.1 Balanced Incomplete Block Design; 4.2 Incomplete Blocks Augmented with Control; 5. CROSSOVER DESIGN; 5.1 Crossover Design in Home-Use Consumer Tests; 5.2 Rating Scale Response; 5.3 Binary Response; 5.4 Analysis of Data with Carry-Over Effects; 6. FRACTIONAL FACTORIAL DESIGN FOR FACTORS AT TWO LEVELS; 6.1 The 2k Factorial Designs; The 22 Factorial Design; Estimate of Average Factor Effects; The 23 Factorial Design; Addition of Center Point in 2k Factorial Design; 6.2 One-Half Fraction of 24
6.3 One-Half and One-Fourth Fraction of 2k7. SCALING METHODS; 7.1 Sensory Measurements; Nominal Scale; Ordinal Scale; Interval Scale; Ratio Scale; 7.2 The Thurstone-Mosteller Model; 7.3 Ranking Method; Rank Scaling in Balanced Incomplete Block Designs; 7.4 Transitivity Property of Paired Comparison; 7.5 Scaling Consumer Acceptance; In-House Consumer Test; Home-Use Test; Central Location Test; Questionnaire Design; 8. PRODUCT OPTIMIZATION; 8.1 Preliminaries; Test for Adequacy of Statistical Model; Least Squares Estimation of Regression Parameters; 8.2 Why Use Optimization Technique?
8.3 Types of Optimization ExperimentsNonmixture Experiments; Mixture Experiments; Space Configuration of Nonmixture and Mixture Designs; 8.4 Plackett and Burman Design; 8.5 Box and Behnken Design; 8.6 Box and Wilson Design; 8.7 Mixture Designs; Mixture Models; Scheffe Simplex-Lattice Design; Scheffk Simplex-Centroid Design; Designs with Constraints on Proportion; 8.8 Search for Optimum Areas in Response Surfaces; 8.9 Use of Contour Maps in Product Reformulation; 8.10 Augmentation of Fractional Factorial Design; The Augmented 1/2 Fraction of 24; The Augmented 1/2 and 114 Fractions of 25
The Augmented 1/4 Fraction of 268.11 Precaution of Fraction Factorial Designs; 8.12 Optimization of Discrete Variables; Discrete Variable Optimization; Optimization of Discrete and Continuous Variables; 8.13 Optimization for Robustness; The Taguchi Method; Types of Quality Characteristics; Problems with Perceived Quality Characteristics; The Measurement of Quality; Scales for Perceived Quality; The Use of Signal-to-Noise Ratio in Formula Selection; 9. CLAIM SUBSTANTIATION; 9.1 Claim Substantiation Guidelines; 9.2 Testing of Claims Hypothesis; 9.3 Experimental Design and Claims Support
9.4 Test for Equivalence and Superiority
Record Nr. UNINA-9910827877803321
Gacula Maximo C  
Trumbull, Conn., USA, : Food & Nutrition Press, c1993
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food for health in the Pacific Rim : 3rd International Conference of [i.e. on] Food Science and Technology / / edited by John R. Whitaker [et al.]
Food for health in the Pacific Rim : 3rd International Conference of [i.e. on] Food Science and Technology / / edited by John R. Whitaker [et al.]
Pubbl/distr/stampa Trumbull, Conn., : Food & Nutrition Press, c1999
Descrizione fisica 1 online resource (637 pages)
Disciplina 664/.07
Altri autori (Persone) WhitakerJohn R
Collana Publications in food science and nutrition
Soggetto topico Food - Analysis
Nutrition
ISBN 1-281-45053-7
9786611450533
0-470-39041-7
0-470-39035-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto FOOD FOR HEALTH IN THE PACIFIC RIM; CONTENTS; 1. APPLICATION OF A GRAPHIC GLOBAL OPTIMIZATION FOR PROTEIN MODIFICATION; 2. CARCASS AND MEAT QUALITY CHARACTERISTICS OF FORAGE-BASED BEEF; 3. QUANTITATIVE ASPECT FOR EFFECT OF LIPID HYDROPEROXIDES ON FISH MYOFIBRILLAR PROTEIN; 4. HIGH FISCHER RATIO PEPTlDE MIXTURE; 5. SDS-PAGE IN TRIS-GLYCINE BUFFER FOR SEPARATION OF PROTEINS OF LOW MOLECULAR WEIGHT; 6. ISOLATION AND CHARACTERIZATION OF PEPTIDES WITH ANGIOTENSIN CONVERTING ENZYME INHIBITORY ACTIVITY FROM VINEGAR EGG TONIC; 7. DISCUSSION ON THE MULTIFUNCTIONAL CONVERSION OF DIETARY FIBER
8. THE CARBOHYDRATE COMPOSITION OF COTYLEDONS AND HULLS OF THREE CHINESE INDIGENOUS LEGUME SEEDS; 9. CULTURE OF DZOSCOREA ALATA L. VAR. PURPUREA M. POUCH; 10. "EFFICIENT, ECONOMIC AND CLEAN" ETHANOL PRODUCTION; 11. EFFECT OF α-TOCOPHEROL ON LIPOXYGENASE-CATALYZED OXIDATION OF HIGHLY UNSATURATED FATTY ACIDS; 12. APPLICATION OF DIPHASIC DIALYSIS EXTRACTION IN ETHYL CARBAMATE ANALYSIS; 13. MOLECULAR BASIS OF ALCOHOLIC AROMA FORMATION DURING TEA PROCESSING,; 14. INHIBITORY MECHANISMS OF HUMAN PLATELET AGGREGATION BY ONION AND GARLIC
15. PLATELET AGGREGATION INHIBITORY ACTIVITY OF VINYLDITHIINS AND THEIR DERIVATIVES FROM JAPANESE DOMESTIC ALLJUM (A. VZCTOWIS); 16. CANCER PREVENTIVE PHYTOCHEMICALS FROM TROPICAL ZINGIBERACEAE; 17. HIGH PRESSURE PRESERVED FOODS: COMMCIAL DEVELOPEMENT CHALLENGES; 18. HIGH PRESSURE-TEXTURIZED PROUCTS FROM FROZEN SURIMI AND SARDINE LIPID; 19. RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE OF MONODISPERSED O/W EMULSION GEL; 20. STUDY OF PRESERVING SELENIUM IN SEVERAL VEGETABLES UNDER VARIOUS DEHYDRATING METHODS\; 21. RHEOLOGY OF CLARIFIED KIWIFRUIT JUICES
22. FERMENTATION TECHNOLOGY FOR THE PRODUCTION OF HIGH-VALUE FOOD ADDITIVES; 23. STUDIES ON BIOACTIVE COMPOUNDS PRODUCTION BY SUBMERGED FERMENTATION OF GENODERMA LUCIDUM; 24. PIGMENTAL IMPROVEMENT OF GREEN VEGETABLES BY CONTROLLING FREE RADICALS DURING HEAT DEHYDRATION; 25. APPLICATION OF ULTRASONICATION TO SPEED UP PROCESS OF SALTED DUCK EGG PRODUCTION; 26. AN IMPROVED METHOD OF CHOLESTEROL DETERMINATION IN EGG YOLK BY HPLC; 27. PURIFICATION OF PEROXIDASE FROM FROZEN VEGETABLE PLANT WASTES AND REGIONAL VEGETABLES USING REVERSE MICELLES,; 28. PREPARATION OF BREADCRUMB BY EXTRUSION
29. ANTIOXIDANT ACTIVITY OF NORTH AMERICAN GINSENG; 30. ANTIOXIDATIVE ACTIVITY AND MECHANISM OF ISOLATED COMPONENTS FROM FLOWERS OF DELONIX REGIA; 31. ABSORPTION, METABOLISM AND ANTIOXIDANT EFFECTS OF TEA CATECHIN IN HUMANS; 32. STUDIES ON THE ANTIOXIDATIVE ACTIVITY OF TEA SEED OIL; 33. THE BIO-ANTIOXIDATIVE ACTIVITY OF FUNCTIONAL FACTORS IN BAMBOO LEAVES; 34. MULTIPLE ANTIOXIDANTS PROTECT AGAINST LIPID PEROXIDATION AND DISEASES,; 35. NUTRITIONAL CHALLENGES AND OPPORTUNITIES FOR IMPROVED HEALTH IN THE PACIFIC RIM; 36. NUTRITIONAL ENHANCEMENT OF ASIAN WHEAT PRODUCTS BY STARCH AND PROTEIN SUPPLEMENTATION
Record Nr. UNINA-9910144382803321
Trumbull, Conn., : Food & Nutrition Press, c1999
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food for health in the Pacific Rim : 3rd International Conference of [i.e. on] Food Science and Technology / / edited by John R. Whitaker [et al.]
Food for health in the Pacific Rim : 3rd International Conference of [i.e. on] Food Science and Technology / / edited by John R. Whitaker [et al.]
Edizione [1st ed.]
Pubbl/distr/stampa Trumbull, Conn., : Food & Nutrition Press, c1999
Descrizione fisica 1 online resource (637 pages)
Disciplina 664/.07
Altri autori (Persone) WhitakerJohn R
Collana Publications in food science and nutrition
Soggetto topico Food - Analysis
Nutrition
ISBN 1-281-45053-7
9786611450533
0-470-39041-7
0-470-39035-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto FOOD FOR HEALTH IN THE PACIFIC RIM; CONTENTS; 1. APPLICATION OF A GRAPHIC GLOBAL OPTIMIZATION FOR PROTEIN MODIFICATION; 2. CARCASS AND MEAT QUALITY CHARACTERISTICS OF FORAGE-BASED BEEF; 3. QUANTITATIVE ASPECT FOR EFFECT OF LIPID HYDROPEROXIDES ON FISH MYOFIBRILLAR PROTEIN; 4. HIGH FISCHER RATIO PEPTlDE MIXTURE; 5. SDS-PAGE IN TRIS-GLYCINE BUFFER FOR SEPARATION OF PROTEINS OF LOW MOLECULAR WEIGHT; 6. ISOLATION AND CHARACTERIZATION OF PEPTIDES WITH ANGIOTENSIN CONVERTING ENZYME INHIBITORY ACTIVITY FROM VINEGAR EGG TONIC; 7. DISCUSSION ON THE MULTIFUNCTIONAL CONVERSION OF DIETARY FIBER
8. THE CARBOHYDRATE COMPOSITION OF COTYLEDONS AND HULLS OF THREE CHINESE INDIGENOUS LEGUME SEEDS; 9. CULTURE OF DZOSCOREA ALATA L. VAR. PURPUREA M. POUCH; 10. "EFFICIENT, ECONOMIC AND CLEAN" ETHANOL PRODUCTION; 11. EFFECT OF α-TOCOPHEROL ON LIPOXYGENASE-CATALYZED OXIDATION OF HIGHLY UNSATURATED FATTY ACIDS; 12. APPLICATION OF DIPHASIC DIALYSIS EXTRACTION IN ETHYL CARBAMATE ANALYSIS; 13. MOLECULAR BASIS OF ALCOHOLIC AROMA FORMATION DURING TEA PROCESSING,; 14. INHIBITORY MECHANISMS OF HUMAN PLATELET AGGREGATION BY ONION AND GARLIC
15. PLATELET AGGREGATION INHIBITORY ACTIVITY OF VINYLDITHIINS AND THEIR DERIVATIVES FROM JAPANESE DOMESTIC ALLJUM (A. VZCTOWIS); 16. CANCER PREVENTIVE PHYTOCHEMICALS FROM TROPICAL ZINGIBERACEAE; 17. HIGH PRESSURE PRESERVED FOODS: COMMCIAL DEVELOPEMENT CHALLENGES; 18. HIGH PRESSURE-TEXTURIZED PROUCTS FROM FROZEN SURIMI AND SARDINE LIPID; 19. RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE OF MONODISPERSED O/W EMULSION GEL; 20. STUDY OF PRESERVING SELENIUM IN SEVERAL VEGETABLES UNDER VARIOUS DEHYDRATING METHODS\; 21. RHEOLOGY OF CLARIFIED KIWIFRUIT JUICES
22. FERMENTATION TECHNOLOGY FOR THE PRODUCTION OF HIGH-VALUE FOOD ADDITIVES; 23. STUDIES ON BIOACTIVE COMPOUNDS PRODUCTION BY SUBMERGED FERMENTATION OF GENODERMA LUCIDUM; 24. PIGMENTAL IMPROVEMENT OF GREEN VEGETABLES BY CONTROLLING FREE RADICALS DURING HEAT DEHYDRATION; 25. APPLICATION OF ULTRASONICATION TO SPEED UP PROCESS OF SALTED DUCK EGG PRODUCTION; 26. AN IMPROVED METHOD OF CHOLESTEROL DETERMINATION IN EGG YOLK BY HPLC; 27. PURIFICATION OF PEROXIDASE FROM FROZEN VEGETABLE PLANT WASTES AND REGIONAL VEGETABLES USING REVERSE MICELLES,; 28. PREPARATION OF BREADCRUMB BY EXTRUSION
29. ANTIOXIDANT ACTIVITY OF NORTH AMERICAN GINSENG; 30. ANTIOXIDATIVE ACTIVITY AND MECHANISM OF ISOLATED COMPONENTS FROM FLOWERS OF DELONIX REGIA; 31. ABSORPTION, METABOLISM AND ANTIOXIDANT EFFECTS OF TEA CATECHIN IN HUMANS; 32. STUDIES ON THE ANTIOXIDATIVE ACTIVITY OF TEA SEED OIL; 33. THE BIO-ANTIOXIDATIVE ACTIVITY OF FUNCTIONAL FACTORS IN BAMBOO LEAVES; 34. MULTIPLE ANTIOXIDANTS PROTECT AGAINST LIPID PEROXIDATION AND DISEASES,; 35. NUTRITIONAL CHALLENGES AND OPPORTUNITIES FOR IMPROVED HEALTH IN THE PACIFIC RIM; 36. NUTRITIONAL ENHANCEMENT OF ASIAN WHEAT PRODUCTS BY STARCH AND PROTEIN SUPPLEMENTATION
Record Nr. UNISA-996197271603316
Trumbull, Conn., : Food & Nutrition Press, c1999
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Food for health in the Pacific Rim : 3rd International Conference of [i.e. on] Food Science and Technology / / edited by John R. Whitaker [et al.]
Food for health in the Pacific Rim : 3rd International Conference of [i.e. on] Food Science and Technology / / edited by John R. Whitaker [et al.]
Edizione [1st ed.]
Pubbl/distr/stampa Trumbull, Conn., : Food & Nutrition Press, c1999
Descrizione fisica 1 online resource (637 pages)
Disciplina 664/.07
Altri autori (Persone) WhitakerJohn R
Collana Publications in food science and nutrition
Soggetto topico Food - Analysis
Nutrition
ISBN 1-281-45053-7
9786611450533
0-470-39041-7
0-470-39035-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto FOOD FOR HEALTH IN THE PACIFIC RIM; CONTENTS; 1. APPLICATION OF A GRAPHIC GLOBAL OPTIMIZATION FOR PROTEIN MODIFICATION; 2. CARCASS AND MEAT QUALITY CHARACTERISTICS OF FORAGE-BASED BEEF; 3. QUANTITATIVE ASPECT FOR EFFECT OF LIPID HYDROPEROXIDES ON FISH MYOFIBRILLAR PROTEIN; 4. HIGH FISCHER RATIO PEPTlDE MIXTURE; 5. SDS-PAGE IN TRIS-GLYCINE BUFFER FOR SEPARATION OF PROTEINS OF LOW MOLECULAR WEIGHT; 6. ISOLATION AND CHARACTERIZATION OF PEPTIDES WITH ANGIOTENSIN CONVERTING ENZYME INHIBITORY ACTIVITY FROM VINEGAR EGG TONIC; 7. DISCUSSION ON THE MULTIFUNCTIONAL CONVERSION OF DIETARY FIBER
8. THE CARBOHYDRATE COMPOSITION OF COTYLEDONS AND HULLS OF THREE CHINESE INDIGENOUS LEGUME SEEDS; 9. CULTURE OF DZOSCOREA ALATA L. VAR. PURPUREA M. POUCH; 10. "EFFICIENT, ECONOMIC AND CLEAN" ETHANOL PRODUCTION; 11. EFFECT OF α-TOCOPHEROL ON LIPOXYGENASE-CATALYZED OXIDATION OF HIGHLY UNSATURATED FATTY ACIDS; 12. APPLICATION OF DIPHASIC DIALYSIS EXTRACTION IN ETHYL CARBAMATE ANALYSIS; 13. MOLECULAR BASIS OF ALCOHOLIC AROMA FORMATION DURING TEA PROCESSING,; 14. INHIBITORY MECHANISMS OF HUMAN PLATELET AGGREGATION BY ONION AND GARLIC
15. PLATELET AGGREGATION INHIBITORY ACTIVITY OF VINYLDITHIINS AND THEIR DERIVATIVES FROM JAPANESE DOMESTIC ALLJUM (A. VZCTOWIS); 16. CANCER PREVENTIVE PHYTOCHEMICALS FROM TROPICAL ZINGIBERACEAE; 17. HIGH PRESSURE PRESERVED FOODS: COMMCIAL DEVELOPEMENT CHALLENGES; 18. HIGH PRESSURE-TEXTURIZED PROUCTS FROM FROZEN SURIMI AND SARDINE LIPID; 19. RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE OF MONODISPERSED O/W EMULSION GEL; 20. STUDY OF PRESERVING SELENIUM IN SEVERAL VEGETABLES UNDER VARIOUS DEHYDRATING METHODS\; 21. RHEOLOGY OF CLARIFIED KIWIFRUIT JUICES
22. FERMENTATION TECHNOLOGY FOR THE PRODUCTION OF HIGH-VALUE FOOD ADDITIVES; 23. STUDIES ON BIOACTIVE COMPOUNDS PRODUCTION BY SUBMERGED FERMENTATION OF GENODERMA LUCIDUM; 24. PIGMENTAL IMPROVEMENT OF GREEN VEGETABLES BY CONTROLLING FREE RADICALS DURING HEAT DEHYDRATION; 25. APPLICATION OF ULTRASONICATION TO SPEED UP PROCESS OF SALTED DUCK EGG PRODUCTION; 26. AN IMPROVED METHOD OF CHOLESTEROL DETERMINATION IN EGG YOLK BY HPLC; 27. PURIFICATION OF PEROXIDASE FROM FROZEN VEGETABLE PLANT WASTES AND REGIONAL VEGETABLES USING REVERSE MICELLES,; 28. PREPARATION OF BREADCRUMB BY EXTRUSION
29. ANTIOXIDANT ACTIVITY OF NORTH AMERICAN GINSENG; 30. ANTIOXIDATIVE ACTIVITY AND MECHANISM OF ISOLATED COMPONENTS FROM FLOWERS OF DELONIX REGIA; 31. ABSORPTION, METABOLISM AND ANTIOXIDANT EFFECTS OF TEA CATECHIN IN HUMANS; 32. STUDIES ON THE ANTIOXIDATIVE ACTIVITY OF TEA SEED OIL; 33. THE BIO-ANTIOXIDATIVE ACTIVITY OF FUNCTIONAL FACTORS IN BAMBOO LEAVES; 34. MULTIPLE ANTIOXIDANTS PROTECT AGAINST LIPID PEROXIDATION AND DISEASES,; 35. NUTRITIONAL CHALLENGES AND OPPORTUNITIES FOR IMPROVED HEALTH IN THE PACIFIC RIM; 36. NUTRITIONAL ENHANCEMENT OF ASIAN WHEAT PRODUCTS BY STARCH AND PROTEIN SUPPLEMENTATION
Record Nr. UNINA-9910812678503321
Trumbull, Conn., : Food & Nutrition Press, c1999
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food safety [[electronic resource] ] : the implications of change from producerism to consumerism / / edited by James J. Sheridan, Michael O'Keeffe, Mark Rogers
Food safety [[electronic resource] ] : the implications of change from producerism to consumerism / / edited by James J. Sheridan, Michael O'Keeffe, Mark Rogers
Pubbl/distr/stampa Trumbull, Conn., : Food & Nutrition Press, c1998
Descrizione fisica 1 online resource (244 p.)
Disciplina 664.07
664/.07
Altri autori (Persone) SheridanJames J., Ph.D.
O'KeeffeMichael, Ph. D.
RogersMark, Ph.D.
Collana Publications in food science and nutrition
Soggetto topico Food - Safety measures
Food industry and trade - Quality control
Public health
Soggetto genere / forma Electronic books.
ISBN 1-281-45028-6
9786611450281
0-470-38507-3
0-470-38485-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto FOOD SAFETY THE IMPLICATIONS OF CHANGE FROM PRODUCERISM TO CONSUMERISM; CONTENTS; 1. FOOD SAFETY ISSUES OF CONSUMER CONCERN\; 2. IRISH AND EUROPEAN CONSUMER VIEWS ON FOOD; 3. EUROPEAN STRATEGIES FOR FOOD SAFETY CONTROL; 4. FOOD SAFETY - THE RETAILERS' PERSPECTIVE; 5. FOOD SAFETY RESEARCH: DISSEMINATING THE RESULTS IN EUROPE AND IRELAND; 6. RESIDUES - A FOOD SAFETY PROBLEM?; 7. FACTORS AFFECTING THE EMERGENCE OF NEW PATHOGENS AND RESEARCH STRATEGIES LEADING TO THEIR CONTROL; 8. TWENTY FIVE YEARS OF GENETIC ENGINEERING: A RECORD OF SAFETY AND ACHIEVEMENT
9. THE DEVELOPMENT OF A RISK ASSESSMENT MODEL FOR USE IN THE POULTRY INDUSTRY10. FACTORS INVOLVED IN RECENT OUTBREAKS OF E. COLZ 0157:H7 IN SCOTLAND AND RECOMMENDATIONS FOR ITS CONTROL; 11. SOURCES OF CONTAMINATION DURING SLAUGHTER AND MEASURES FOR CONTROL; 12. RESIDUE TESTING AND CONTROL STRATEGIES; 13. STRATEGIES FOR THE CONTROL OF BSE AND SCRAPIE; 14. INACTIVATION OF THE BSE AGENT; 15. HACCP - PRESENT STATUS IN FOOD SAFETY CONTROL; 16. FOOD SAFETY AND QUALITY ASSURANCE SYSTEMS AT FARM LEVEL; 17. ANIMAL TRACEABILITY IN NORTHERN IRELAND AND ITS RELEVANCE TO PRODUCING SAFER FOOD
18. THE DEVELOPMENT OF AN ANIMAL TRACEABILITY SYSTEM FOR USE IN FOOD SAFETY ASSURANCE SCHEMES19. CONTROLLED QUALITY MEAT: THE DUTCH EXPERIENCE; INDEX
Record Nr. UNINA-9910144383803321
Trumbull, Conn., : Food & Nutrition Press, c1998
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui