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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 |
Bower John A., MSc.
|
||
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Statistical methods for food science : introductory procedures for the food practitioner / / by John A. Bower
| Statistical methods for food science : 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 | 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. | UNINA-9910139961903321 |
|
Bower John A., MSc.
|
||
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
