Statistical Methods In Food And Consumer Research

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Statistical Methods in Food and Consumer Research

Maximo C. Gacula Jr.,Jagbir Singh,Jian Bi,Stan Altan
Statistical Methods in Food and Consumer Research Book PDF

Author : Maximo C. Gacula Jr.,Jagbir Singh,Jian Bi,Stan Altan
Publisher : Academic Press
Page : 868 pages
File Size : 46,9 Mb
Release : 2008-12-01
Category : Technology & Engineering
ISBN : 9780080920337

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Statistical Methods in Food and Consumer Research by Maximo C. Gacula Jr.,Jagbir Singh,Jian Bi,Stan Altan Pdf

Statistical Methods in Food and Consumer Research, Second Edition, continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most recent applications of statistical methods, and features significant updates as well as two new chapters. Covering the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping in addition to several other methodologies, this is the comprehensive reference needed by those studying sensory evaluation and applied statistics in agriculture and biological sciences. Research professionals working with food, beverages, healthcare, cosmetics, and other related areas will find the book a valuable guide to the variety of statistical methods available. Provides comprehensive coverage of statistical techniques in sensory testing Includes data compiled from real-world experiments Covers the latest in data interpretation and analysis Addresses key methods such as R-index, Thursonian Discriminal Distances, group sequential tests, beta-binomial tests, sensory difference and similarity tests, just-about-right data, signal-to-noise ratio, analysis of cosmetic data, Descriptive Analysis, claims substantiation and preference mapping

Statistical Methods in Food and Consumer Research

Maximo C. Gacula, Jr.
Statistical Methods in Food and Consumer Research Book PDF

Author : Maximo C. Gacula, Jr.
Publisher : Elsevier
Page : 505 pages
File Size : 53,6 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9780080918310

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Statistical Methods in Food and Consumer Research by Maximo C. Gacula, Jr. Pdf

Food Science and Technology: A Series of Monographs: Statistical Methods in Food and Consumer Research focuses on the applications of statistical methods and specialized techniques in food and consumer research. The publication begins with a review of tools for statistical inference, statistical sensory testing, and analysis of variance and multiple comparison tests. Discussions focus on principles of experimental design, psychophysical aspects of sensory data, scales of measurement, distribution of sensory data, sample size estimation, and analysis of variance. The text then ponders on experimental design and incomplete block experimental designs. The book touches on factorial experiments and response surface designs and analysis. Topics include fitting of response surface design considerations, simple confounding and fractional factorial experiments, composite and rotatable designs, and response surface analysis approach for sensory data. The manuscript then examines shelf life testing experiments, nonparametric statistical methods, and sensory difference tests and selection of panel members. The publication is a dependable source material for researchers, instructors, and applied statisticians.

Statistical Methods for Food Science

John A. Bower
Statistical Methods for Food Science Book PDF

Author : John A. Bower
Publisher : John Wiley & Sons
Page : 341 pages
File Size : 55,8 Mb
Release : 2013-06-21
Category : Technology & Engineering
ISBN : 9781118541623

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Statistical Methods for Food Science by John A. Bower Pdf

The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This second edition of Statistical Methods for Food Science provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands-on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below.

Statistics in Food Science and Nutrition

Are Hugo Pripp
Statistics in Food Science and Nutrition Book PDF

Author : Are Hugo Pripp
Publisher : Springer Science & Business Media
Page : 71 pages
File Size : 42,9 Mb
Release : 2012-09-10
Category : Technology & Engineering
ISBN : 9781461450092

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Statistics in Food Science and Nutrition by Are Hugo Pripp Pdf

Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical sciences, and are rarely thought to be driven by food science. Consequently, there is a dearth of statistical methods aimed specifically at food science, forcing researchers to utilize methods intended for other disciplines. The objective of this Brief will be to highlight the most needed and relevant statistical methods in food science and thus eliminate the need to learn about these methods from other fields. All methods and their applications will be illustrated with examples from research literature. ​

Consumer Research Methods in Food Science

Carlos Gómez-Corona,Heber Rodrigues
Consumer Research Methods in Food Science Book PDF

Author : Carlos Gómez-Corona,Heber Rodrigues
Publisher : Springer Nature
Page : 470 pages
File Size : 52,6 Mb
Release : 2023-04-07
Category : Technology & Engineering
ISBN : 9781071630006

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Consumer Research Methods in Food Science by Carlos Gómez-Corona,Heber Rodrigues Pdf

This volume details a wide range of consumer research methods from different disciplines with an application to food and beverages. Each chapter is written by well-known researchers in the field that guides the reader on a specific method in applied consumer research. Chapters are separated by disciplines, detail brief theoretical background, provide a clear examples of the methodology, anthropology, history, linguistics, and visual arts, culinary arts, design, and user experience are also approached. The separation of methods through disciplines gives a better structure to the reader when trying to apply each method. Authoritative and cutting-edge, Consumer Research Methods in Food Science detail clear steps and a framework to reproduce consumer research methods in different applications.

Sensory Evaluation of Food

Harry T. Lawless,Hildegarde Heymann
Sensory Evaluation of Food Book PDF

Author : Harry T. Lawless,Hildegarde Heymann
Publisher : Springer Science & Business Media
Page : 596 pages
File Size : 50,5 Mb
Release : 2010-09-27
Category : Technology & Engineering
ISBN : 1441964886

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Sensory Evaluation of Food by Harry T. Lawless,Hildegarde Heymann Pdf

The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Statistical Methods for Food Science

John A. Bower
Statistical Methods for Food Science Book PDF

Author : John A. Bower
Publisher : John Wiley & Sons
Page : 341 pages
File Size : 42,7 Mb
Release : 2013-09-23
Category : Technology & Engineering
ISBN : 9781118541647

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Statistical Methods for Food Science by John A. Bower Pdf

The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This second edition of Statistical Methods for Food Science provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands-on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below.

Statistical Methods for Food Science

John A. Bower
Statistical Methods for Food Science Book PDF

Author : John A. Bower
Publisher : John Wiley & Sons
Page : 320 pages
File Size : 50,9 Mb
Release : 2009-11-09
Category : Technology & Engineering
ISBN : 1444320955

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Statistical Methods for Food Science by John A. Bower Pdf

The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This book provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level.

Statistics for Sensory and Consumer Science

Tormod Næs,Per Bruun Brockhoff,Oliver Tomic
Statistics for Sensory and Consumer Science Book PDF

Author : Tormod Næs,Per Bruun Brockhoff,Oliver Tomic
Publisher : John Wiley & Sons
Page : 268 pages
File Size : 45,7 Mb
Release : 2011-06-20
Category : Technology & Engineering
ISBN : 9781119957249

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Statistics for Sensory and Consumer Science by Tormod Næs,Per Bruun Brockhoff,Oliver Tomic Pdf

As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully: Makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.

Statistics for Marketing and Consumer Research

Mario Mazzocchi
Statistics for Marketing and Consumer Research Book PDF

Author : Mario Mazzocchi
Publisher : SAGE
Page : 433 pages
File Size : 43,6 Mb
Release : 2008-05-22
Category : Business & Economics
ISBN : 9781446204016

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Statistics for Marketing and Consumer Research by Mario Mazzocchi Pdf

Balancing simplicity with technical rigour, this practical guide to the statistical techniques essential to research in marketing and related fields, describes each method as well as showing how they are applied. The book is accompanied by two real data sets to replicate examples and with exercises to solve, as well as detailed guidance on the use of appropriate software including: - 750 powerpoint slides with lecture notes and step-by-step guides to run analyses in SPSS (also includes screenshots) - 136 multiple choice questions for tests This is augmented by in-depth discussion of topics including: - Sampling - Data management and statistical packages - Hypothesis testing - Cluster analysis - Structural equation modelling

Sensory and Consumer Research in Food Product Design and Development

Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
Sensory and Consumer Research in Food Product Design and Development Book PDF

Author : Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
Publisher : John Wiley & Sons
Page : 370 pages
File Size : 53,8 Mb
Release : 2009-03-03
Category : Technology & Engineering
ISBN : 9781405182157

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Sensory and Consumer Research in Food Product Design and Development by Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion Pdf

The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer – as well as general business manager – can more fully understand the consumer and target development and marketing efforts, their business will be more successful. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by sensory analysts, product developers, and market researchers in the food and beverage arena. The book’s unique perspective stems from the author team of Moskowitz, Beckley, and Resurreccion, three leading practitioners in the field, who each combines an academic and business acumen. The beginning reader will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide yet another perspective on commonly encountered problems and their practical solutions. Aimed toward all aspects of the food and beverage industry, Sensory and Consumer Research in Food Product Design and Development is especially important for those professionals involved in the early stages of product development, where business opportunity is often the greatest.

Mathematical and Statistical Methods in Food Science and Technology

Daniel Granato,Gastón Ares
Mathematical and Statistical Methods in Food Science and Technology Book PDF

Author : Daniel Granato,Gastón Ares
Publisher : John Wiley & Sons
Page : 540 pages
File Size : 47,6 Mb
Release : 2014-03-03
Category : Technology & Engineering
ISBN : 9781118433683

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Mathematical and Statistical Methods in Food Science and Technology by Daniel Granato,Gastón Ares Pdf

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.

Statistical Methods for Food and Agriculture

Filmore E Bender
Statistical Methods for Food and Agriculture Book PDF

Author : Filmore E Bender
Publisher : CRC Press
Page : 356 pages
File Size : 52,6 Mb
Release : 2020-08-19
Category : Science
ISBN : 9781000111576

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Statistical Methods for Food and Agriculture by Filmore E Bender Pdf

This classic book will meet the needs of food and agricultural industries in both their research and business needs. Learn the fundamentals of applying statistics to the business and research needs in the food and agricultural industries. Statistical Methods for Food and Agriculture is a practical, hands-on resource that explores how statistics, a relatively recent development for science and business, facilitates the decision-making process. The range of techniques and applications explained and demonstrated in each of the four major sections of this volume provides a substantial course of study for those in business, government, and universities dealing with food, agriculture, and economics. Part I provides an introduction to the uses of statistics today, including basic concepts and definitions. Part II examines the statistical needs of the food researcher. The emphasis is on design of planned experiments, the analysis of data generated by planned experiments, and decision making in a research environment. Part III deals with statistical procedures that have a wide range of uses for the researcher and business analyst in both business and research situations. Part IV focuses on those statistical methods that have primarily a business application. This important volume is sufficiently detailed to enable the reader to learn and develop without outside assistance. References lead to more detailed presentations for those desiring additional specialized information, and helpful exercises at the end of each chapter permit the book?s use as a textbook as well.

Food Packaging and Shelf Life

Gordon L. Robertson
Food Packaging and Shelf Life Book PDF

Author : Gordon L. Robertson
Publisher : CRC Press
Page : 404 pages
File Size : 51,5 Mb
Release : 2009-12-21
Category : Technology & Engineering
ISBN : 9781420078459

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Food Packaging and Shelf Life by Gordon L. Robertson Pdf

The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and

Skin Moisturization

James J. Leyden,Anthony V. Rawlings
Skin Moisturization Book PDF

Author : James J. Leyden,Anthony V. Rawlings
Publisher : CRC Press
Page : 696 pages
File Size : 49,8 Mb
Release : 2002-02-26
Category : Medical
ISBN : 9780824744137

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Skin Moisturization by James J. Leyden,Anthony V. Rawlings Pdf

Highlighting functional changes in the structure of the epidermis and the stratum corneum, this book presents overviews of clinical and consumer testing approaches together with ex vivo evaluation procedures. It covers key aspects of personal moisturizing and washing products, such as efficacy and formulation of moisturizing ingredients, safety and regulatory guidelines involved in the formation of skin-improving technologies, development of new products, and effects of consumer testing approaches. The book explores the science behind formulating a moisturizer and uses it to the criteria for evaluating and recommending moisturizers.