Fr. 89.00

Statistics in Food Science and Nutrition

English · Paperback / Softback

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Description

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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.

List of contents

1. Statistics in Food Science and Nutrition.- 2. Methods and Principles of Statistical Analysis.- 3. Applying Statistics to Food Quality.- 4. Nutritional Epidemiology and Health Effects of Foods.- 5. Applications of Mutlivariate Analysis.

Summary

  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.  ​  

Product details

Authors Are Hugo Pripp
Publisher Springer, Berlin
 
Languages English
Product format Paperback / Softback
Released 25.06.2012
 
EAN 9781461450092
ISBN 978-1-4614-5009-2
No. of pages 66
Dimensions 118 mm x 238 mm x 5 mm
Weight 138 g
Illustrations VIII, 66 p. 15 illus., 3 illus. in color.
Series SpringerBriefs in Food, Health, and Nutrition
SpringerBriefs in Food, Health, and Nutrition
Subjects Natural sciences, medicine, IT, technology > Technology > Chemical engineering

C, Epidemiology & medical statistics, Statistics, Nutrition, biochemistry, Chemistry and Materials Science, Life sciences: general issues, Food Science, Statistics for Life Sciences, Medicine, Health Sciences, Probability & statistics, Biostatistics, Food—Biotechnology

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