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
Descriptive sensory analysis in practice / / edited by M.C. Gacula, Jr
Pubbl/distr/stampa Trumbull, CT, : Food & Nutrition Press, c1997
Descrizione fisica 1 online resource (712 pages) : illustrations
Disciplina 664/.07
Altri autori (Persone) GaculaMaximo C
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, CT, : Food & Nutrition Press, c1997
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 / / Maximo C. Gacula, Jr
Design and analysis of sensory optimization / / 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 9786611450229
9781281450227
1281450227
9780470385012
0470385014
9780470384794
0470384794
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 9786611450533
9781281450531
1281450537
9780470390412
0470390417
9780470390351
0470390352
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
Altri titoli varianti 3rd International Conference on Food Science and Technology
Third International Conference on Food Science and Technology
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