عنوان

Statistical methods for food science

شابک

978-1-4051-6764-2

شابک

978-1-4051-6764-2

کد کشور

IR

شماره

89-309

زبان متن نوشتاري يا گفتاري و مانند آن

انگلیسی

کشور محل نشر

IR

عنوان اصلي

Statistical methods for food science

نام عام مواد

[Book]

ساير اطلاعات عنواني

:introductory procedures for the food practitioner

نام نخستين پديدآور

/ by John A. Bower

محل نشرو پخش و غیره

Chichester, U.K. ;Ames, Iowa

نام ناشر، پخش کننده و غيره

: Wiley-Blackwell

تاریخ نشرو بخش و غیره

, c2009.

نام خاص و کميت اثر

vii, 307 p.

ساير جزييات

: ill.

ابعاد

; 26 cm.

متن يادداشت

Language: انگلیسی

متن يادداشت

Print

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

Preface -- Acknowledgements -- Part One: Introduction and basics -- Basics and terminology -- Introduction -- 1.1 What the book will cover -- 1.2 The importance of statistics -- 1.3 Applications of statistical procedures in food science -- 1.3.1 The approach to experimentation -- 1.4 Focus and terminology -- 1.4.1 Audience -- 1.4.2 Conventions and terminology -- Advice on bibliography -- References -- Software sources and links -- The nature of data and its collection -- Introduction -- 2.1 The nature of data -- 2.1.1 Measurement scales -- 2.1.2 Numeric and non-numeric data -- 2.1.3 Levels of measurement -- 2.2 Collection of data and sampling -- 2.2.1 Sample, sample units and sub-samples -- 2.2.2 Sample size -- 2.2.3 Sample selection methods -- Application examples -- 2.3 Populations -- 2.3.1 Population distribution -- 2.3.2 Identification of population distributional form -- References -- Descriptive Statistics -- Introduction. 3.1 Tabular and graphical displays -- 3.1.1 Summarising nominal data (discrete) -- Example 3.1- 1 Summary of nominal data by frequency table -- 3.1.2 Summarising ordinal data (discrete) -- Example 3.1- 2 Summary of ordinal data by a compound graph -- 3.1.3 Summarising metric (interval and ratio) data (continuous or discrete) -- Example 3.1- 3 Summary of metric data by graph of mean and standard deviation -- 3.1.4 Summarising two variables together -- Example 3.1- 4 Summary of bivariate ordinal data by a scatter graph (superimposed points) -- 3.2 Descriptive statistic measures -- 3.2.1 Measures of central tendency -- 3.2.2 Measures of dispersion or variation -- 3.2.3 Summary measures for proportions -- Example 3.3-1 Illustration of descriptive statistics -- 3.2.4 Application of descriptive measures -- 3.3 Measurement uncertainty -- 3.3.1 Error types -- 3.3.2 Aspects of data and results uncertainty -- 3.3.3 Determination of measures of uncertainty -- 3.4 Determination of population nature and variance homogeneity -- 3.4.1 Adherence to normality -- 3.4.2 Homogeneity of variance -- References -- Analysis of differences: significance testing -- Introduction. 4.1 Significance (hypothesis) testing -- 4.1.1 The method of significance testing -- 4.1.2 The procedure of significance testing -- 4.2 Assumptions of significance tests -- 4.3 Stages in a significance test -- Example 4.3-1 Worked example of a significance test (t-test) -- 4.4 Selection of significance tests -- 4.4.1 Nature of the data -- 4.4.2 Circumstances of the experiment -- 4.5 Parametric or non-parametric tests -- References -- Types of significance test -- Introduction -- General points. 5.1 Significance tests for nominal data (non-parametric) -- 5.1.1 Chi-square tests -- Example 5.1-1 Significance test on nominal data (chi-square on proportions) -- 5.1.2 The binomial test -- 5.2 Significance tests for ordinal data (non-parametric) -- 5.2.1 Related pairs and groups -- Example 5.2-1 Significance test on paired ordinal data (sign test and Wilcoxon) -- 5.2.2 Ordinal scales -- 5.2.3 Independent groups -- 5.2.4 Other non-parametric tests -- 5.3 Significance tests for interval and ratio data (parametric) -- 5.3.1 t Tests -- Example 5.3-1 Significance test for "1 sample" metric data (1-sample t-test) -- 5.3.2 Analysis of variance (ANOVA) -- Example 5.3-2 Significance test on metric data with many groups (1-way ANOVA) -- References -- Association, correlation and regression -- Introduction. 6.1 Association -- Example 6.1-1 Crosstabulation analysis and significance test -- 6.2 Correlation -- 6.2.1 Main features of correlation -- 6.2.2 Correlation analysis -- Example 6.2-1 Correlation analysis (sensory and instrumental data) -- 6.2.3 Correlation application -- 6.3 Regression -- 6.3.1 Main features of regression -- 6.3.2 Regression analysis -- 6.3.3 Regression assumptions -- 6.3.4 Regression application -- References -- Experimental Design -- Introduction -- 7.1 Terminology and general procedure -- 7.2 Sources of experimental error and its reduction -- 7.2.1 Ways of reducing error -- 7.3 Types of design -- 7.3.1 One variable designs -- 7.3.2 Factorial designs -- 7.3.3 Optimization Designs -- 7.3.4 Designs to reduce the number of treatments and experimentation -- 7.4 Analysis methods and issues -- 7.4.1 Identification of design effects -- 7.5 Applicability of designs -- References -- Part 2 -- Applications -- Sensory and consumer data -- Introduction. 8.1 The quality and nature of sensory and consumer data -- 8.2 Experimental design issues -- 8.3 Consumer data (sensory and survey) -- 8.3.1 Sampling issues -- 8.3.2 Analysis of consumer sensory tests -- Example 8.3-1 Analysis of paired preference test by binomial method -- Example 8.3-2 Analysis of hedonic data by Friedman's test -- Example 8.3-3 Analysis of just-about-right (JAR) data -- 8.3.3 Analysis of consumer survey data -- 8.4 Trained panel sensory data -- 8.4.1 Samples for sensory assessment by trained panels -- 8.4.2 Quality of trained panel sensory data -- 8.4.3 Sources and test types -- 8.4.4 Experimental design issues -- 8.4.5 Analysis of trained panel sensory tests -- Example 8.4-1 Analysis of a triangle test by binomial method -- Example 8.4-2 Analysis of descriptive analysis data for the sample effect -- 8.5 Analysis of relationships -- References -- Instrumental data -- Introduction. 9.1 Quality and nature of instrumental data -- 9.1.1 Quality of instrumental data -- 9.2 Sampling and replication -- 9.3 Experimental design issues -- 9.4 Statistical analysis of instrumental data -- 9.4.1 Summary methods -- Example 9.4-1 Analysis of instrumental data in a processing experiment -- 9.5 Chemical analysis applications -- 9.5.1 Accuracy and bias in chemical analysis -- Example 9.5-1 Bias calculation and display for chemical analysis data -- 9.5.2 Calibration studies -- 9.5.3 Precision studies -- Example 9.5- 2 Precision calculations for chemical analysis data -- 9.5.4 Uncertainty -- 9.6 Analysis of relationships -- References -- Food Product Formulation -- Introduction -- 10.1 Design application in food product development -- 10.2 Single ingredient effects -- Example 10.2-1 Display of single ingredient effect in formulation -- 10.3 Two or more ingredients -- Example 10.3-1 two ingredient effect in formulation -- 10.4 Screening of many ingredients -- Example 10.4-1 Screening experiment in formulation -- 10.5 Formulation by constraints -- Example 10.5-1 Linear programming in formulation -- References -- Statistical Quality Control -- Introduction. 11.1 Types of statistical quality control -- 11.1.1 Types of end determination measure in SQC -- 11.2 Sampling procedures -- 11.3 Control charts -- 11.3.1 The-bar control chart -- Example 11.3-1 "x-bar" control chart construction and monitoring -- 11.3.2 Sampling for control charts -- 11.3.3 Compliance issues -- 11.3.4 Other variable control charts -- 11.3.5 Attribute charts -- 11.4 Acceptance sampling -- Example 11.4-1 Construction of an operating characteristic curve for acceptance sampling -- References -- Multivariate Applications -- Introduction -- 12.1 Multivariate methods and their characteristics -- 12.2 Multivariate modes -- 12.2.1 Multiple regression -- 12.2.2 MANOVA -- 12.2.3 Principle Component Analysis -- Example 12.2-1 Principal component analysis on descriptive analysis data -- 12.2.4 Cluster analysis -- 12.2.5 Correspondence analysis -- 12.2.6 Conjoint analysis -- 12.2.7 Discriminant analysis -- 12.2.8 Partial least squares regression -- 12.2.9 Preference mapping -- Example 12.2-2 Internal preference mapping on hedonic data -- 12.2.10 Procrustes analysis -- 12.3 Relationship of consumer preference with sensory measures.

موضوع مستند نشده

Food, Research, Statistical methods

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Bower, John A.,MSc.

کشور

ایران

وضعیت فهرست نویسی

old catalog

فرمت انتشار

p

نوع ماده

BL

پیشوند ISBD اعمال شده است

1

سطح دسترسي

a

تكميل شده

Y