Statistical Methods for Food Science - neues Buch

EAN (ISBN-13): 9781118541623
ISBN (ISBN-10): 1118541626
Erscheinungsjahr: 2013
Herausgeber: John Wiley & Sons
336 Seiten
Sprache: eng/Englisch

Buch in der Datenbank seit 2012-07-27T10:26:09+02:00 (Vienna)
Detailseite zuletzt geändert am 2022-01-18T13:59:28+01:00 (Vienna)
ISBN/EAN: 9781118541623

ISBN - alternative Schreibweisen:
1-118-54162-6, 978-1-118-54162-3
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: bower, böwe
Titel des Buches: statistical methods, science food

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Daten vom Verlag:

Autor/in: John A. Bower
Titel: Statistical Methods for Food Science - Introductory Procedures for the Food Practitioner
Verlag: Wiley-Blackwell; John Wiley & Sons
336 Seiten
Erscheinungsjahr: 2013-06-21
Sprache: Englisch
48,99 € (DE)
Not available (reason unspecified)

EA; E101; E-Book; Nonbooks, PBS / Biologie/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung; Lebensmittel- und Getränketechnologie; Angewandte Wahrscheinlichkeitsrechnung u. Statistik; Applied Probability & Statistics; Food Science & Technology; Food Science & Technology Special Topics; Lebensmittelforschung u. -technologie; Lebensmitteltechnik; Spezialthemen Lebensmittelforschung u. -technologie; Statistics; Statistik; Allg. Lebensmittelforschung u. -technologie; Spezialthemen Lebensmittelforschung u. -technologie; Angewandte Wahrscheinlichkeitsrechnung u. Statistik; BC

Preface ix About the companion website xi Acknowledgements xiii Part I Introduction and basics Chapter 1 Basics and terminology 3 1.1 Introduction 3 1.2 What the book will cover 4 1.3 The importance of statistics 6 1.4 Applications of statistical procedures in food science 6 1.5 Focus and terminology 9 References 12 Software sources and links 13 Chapter 2 The nature of data and their collection 15 2.1 Introduction 15 2.2 The nature of data 15 2.3 Collection of data and sampling 26 2.4 Populations 36 References 42 Chapter 3 Descriptive statistics 44 3.1 Introduction 44 3.2 Tabular and graphical displays 45 3.3 Descriptive statistic measures 59 3.4 Measurement uncertainty 69 3.5 Determination of population nature and variance homogeneity86 References 89 Chapter 4 Analysis of differences - significancetesting 91 4.1 Introduction 91 4.2 Significance (hypothesis) testing 92 4.3 Assumptions of significance tests 102 4.4 Stages in a significance test 103 4.5 Selection of significance tests 108 4.6 Parametric or non-parametric tests 112 References 113 Chapter 5 Types of significance test 114 5.1 Introduction 114 5.2 General points 114 5.3 Significance tests for nominal data (non-parametric) 115 5.4 Significance tests for ordinal data (non-parametric) 122 5.5 Significance tests for interval and ratio data (parametric)129 References 139 Chapter 6 Association, correlation and regression 141 6.1 Introduction 141 6.2 Association 142 6.3 Correlation 144 6.4 Regression 149 References 153 Chapter 7 Experimental design 155 7.1 Introduction 155 7.2 Terminology and general procedure 155 7.3 Sources of experimental error and its reduction 159 7.4 Types of design 164 7.5 Analysis methods and issues 174 7.6 Applicability of designs 176 References 176 Part II Applications Chapter 8 Sensory and consumer data 181 8.1 Introduction 181 8.2 The quality and nature of sensory and consumer data 181 8.3 Experimental design issues 183 8.4 Consumer data (sensory and survey) 183 8.5 Trained panel sensory data 199 8.6 Analysis of relationships 216 References 216 Chapter 9 Instrumental data 219 9.1 Introduction 219 9.2 Quality and nature of instrumental data 219 9.3 Sampling and replication 222 9.4 Experimental design issues 224 9.5 Statistical analysis of instrumental data 226 9.6 Chemical analysis applications 228 9.7 Analysis of relationships 244 References 244 Chapter 10 Food product formulation 246 10.1 Introduction 246 10.2 Design application in food product development 246 10.3 Single ingredient effects 248 10.4 Two or more ingredients 252 10.5 Screening of many ingredients 257 10.6 Formulation by constraints 263 References 269 Chapter 11 Statistical quality control 271 11.1 Introduction 271 11.2 Types of statistical quality control 272 11.3 Sampling procedures 273 11.4 Control charts 274 11.5 Acceptance sampling 288 References 292 Chapter 12 Multivariate applications 293 12.1 Introduction 293 12.2 Multivariate methods and their characteristics 293 12.3 Multivariate modes 294 12.4 Relationship of consumer preference with sensory measures310 References 311 Index 313