Analysis Of Variance For Sensory Data
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Analysis Of Variance For Sensory Data
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Author : Per Lea
language : en
Publisher:
Release Date : 1997
Analysis Of Variance For Sensory Data written by Per Lea and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Analysis of variance categories.
Multivariate Analysis Of Data In Sensory Science
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Author : T. Naes
language : en
Publisher: Elsevier
Release Date : 1996-02-01
Multivariate Analysis Of Data In Sensory Science written by T. Naes and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-02-01 with Education categories.
The state-of-the-art of multivariate analysis in sensory science is described in this volume. Both methods for aggregated and individual sensory profiles are discussed. Processes and results are presented in such a way that they can be understood not only by statisticians but also by experienced sensory panel leaders and users of sensory analysis. The techniques presented are focused on examples and interpretation rather than on the technical aspects, with an emphasis on new and important methods which are possibly not so well known to scientists in the field. Important features of the book are discussions on the relationship among the methods with a strong accent on the connection between problems and methods. All procedures presented are described in relation to sensory data and not as completely general statistical techniques. Sensory scientists, applied statisticians, chemometricians, those working in consumer science, food scientists and agronomers will find this book of value.
Analyzing Sensory Data With R
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Author : Sebastien Le
language : en
Publisher: CRC Press
Release Date : 2018-12-14
Analyzing Sensory Data With R written by Sebastien Le and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-14 with Mathematics categories.
Choose the Proper Statistical Method for Your Sensory Data Issue Analyzing Sensory Data with R gives you the foundation to analyze and interpret sensory data. The book helps you find the most appropriate statistical method to tackle your sensory data issue. Covering quantitative, qualitative, and affective approaches, the book presents the big picture of sensory evaluation. Through an integrated approach that connects the different dimensions of sensory evaluation, you’ll understand: The reasons why sensory data are collected The ways in which the data are collected and analyzed The intrinsic meaning of the data The interpretation of the data analysis results Each chapter corresponds to one main sensory topic. The chapters start with presenting the nature of the sensory evaluation and its objectives, the sensory particularities related to the sensory evaluation, details about the data set obtained, and the statistical analyses required. Using real examples, the authors then illustrate step by step how the analyses are performed in R. The chapters conclude with variants and extensions of the methods that are related to the sensory task itself, the statistical methodology, or both.
Multivariate Data Analysis In Sensory And Consumer Science
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Author : Garmt B. Dijksterhuis
language : en
Publisher: John Wiley & Sons
Release Date : 2008-06-02
Multivariate Data Analysis In Sensory And Consumer Science written by Garmt B. Dijksterhuis and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-06-02 with Technology & Engineering categories.
This book is an outgrowth of research done by Dr. Gamt Dijsterhuis for his doctoral thesis at the University of Leiden. However, there are also contributions by several other authors, as well, including Eeke van der Burg, John Gower, Pieter Punter, Els van den Broek, and Margo Flipsen. This book discusses the use of Multivariate Data Analysis to solve problems in sensory and consumer research. More specifically the focus is on the analysis of the reactions to certain characteristics of food products, which are in the form of scores given to attributes perceived in the food stimuli; the analyses are multivariate; and the senses are mainly the senses of smell and taste. The four main themes covered in the book are: (1) Individual Differences, (2) Measurement Levels; (3) Sensory-Instrumental Relations, and (4) Time-Intensity Data Analysis. The statistical methods discussed include Principle Components Analysis, Generalized Procrustes Analysis, Multidimensional Scaling, Redundancy Analysis, and Canonical Analysis. This book will be a value to all professionals and students working in the sensory studies
Analysis Of Variance For Sensory Data
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Author : Per Lea
language : en
Publisher: Wiley
Release Date : 1997-03-06
Analysis Of Variance For Sensory Data written by Per Lea and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-03-06 with Technology & Engineering categories.
Analysis of Variance (ANOVA) is a statistical technique used in a number of chemical areas including the food industry. This handbook is a highly readable guide to the uses of the very important technique of ANOVA applied to sensory analysis. It is unique in stressing the practical implications of the topic rather than the theoretical background. This is important since ANOVA is a complex statistical technique which can be misunderstood and misused by sensory analysts. Typical problems from sensory analysis are used as examples.
Statistics For Sensory And Consumer Science
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Author : Tormod Næs
language : en
Publisher: John Wiley & Sons
Release Date : 2011-06-20
Statistics For Sensory And Consumer Science written by Tormod Næs and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-06-20 with Technology & Engineering categories.
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.
Sensory Evaluation Of Food
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Author : Harry T. Lawless
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-12-11
Sensory Evaluation Of Food written by Harry T. Lawless and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-11 with Technology & Engineering categories.
The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced weil beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to partleipale in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They arealso expected tobe weil versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV :xvi PREFACE measurement problems that are not present in instrumental methods.
Guidelines For Sensory Analysis In Food Product Development And Quality Control
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Author : Roland P. Carpenter
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Guidelines For Sensory Analysis In Food Product Development And Quality Control written by Roland P. Carpenter and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.
Guidelines For Sensory Analysis In Food Product Development And Quality Control
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Author : David H. Lyon
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Guidelines For Sensory Analysis In Food Product Development And Quality Control written by David H. Lyon and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.
Design And Analysis Of Sensory Optimization
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Author : Maximo C. Gacula, Jr.
language : en
Publisher: John Wiley & Sons
Release Date : 2008-06-02
Design And Analysis Of Sensory Optimization written by Maximo C. Gacula, Jr. and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-06-02 with Technology & Engineering categories.
This book discusses experimental designs which are very useful in sensory and consumer testing. As an added feature this coverage is fully illustrated with real-life examples. In addition, the importance of fractional factorial designs are explained more fully than in books now available. The heart of this book is product optimization which covers in great detail designs and analysis of optimization studies with consumers. A rundown of this chapter includes: preliminaries, test for adequacy of statistical model and least squares estimation of regression parameters; why use optimization technique; types of optimization experiments; Plackett and Burman design; Box and Behnken design, mixture designs; search for optimum areas in response surfaces; use of contour maps in product reformulation augmentation of fractional factorial design; optimization with discrete variables, dangers of fractional factorial designs, and optimization for robustness. This book will be valuable for a wide audience of professionals in the areas of sensory, marketing, advertising, statistics, quality assurance, food, beverage, personal care, pharmaceutical, household products, and cosmetic industries. The book could also serve as a text in applied statistics