Statistical Methods in Food and Consumer Research (2nd Ed.)
Food Science and Technology Series


Language: Anglais

Subject for Statistical Methods in Food and Consumer Research

Publication date:
912 p. · 18.9x24.6 cm · Hardback
Statistical Methods in Food and Consumer Research 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 receent 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.

Key Features:
* 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
2-Statistical Sensory Testing
3-The Analysis of Variance and Multiple Comparison Tests
4-Experimental Design
5-Incomplete Block Experimental Designs
6-Factorial Experiments
7-Response Surface Designs and Analysis
8-Shelf Life Testing Experiments
9-Nonparametric Statistical Methods
10-Sensory Difference and Similarity Tests
11-The Method of Paired Comparisons in Sensory Tests and Thurstonian Scaling
12-Descriptive Analysis and Perceptual Mapping
13-Sensory Evaluation in Cosmetic Studies
Students in sensory evaluation courses in both biological and agricultural departments can use this book as a text for their applied statistics requirements. Expanding industrial application of statistics to sensory science, foods, beverages and other related areas make this update ideal for professional reference use as well.