Mathematical And Statistical Methods In Food Science And Technology
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Mathematical And Statistical Methods In Food Science And Technology
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Author : Daniel Granato
language : en
Publisher: John Wiley & Sons
Release Date : 2014-03-03
Mathematical And Statistical Methods In Food Science And Technology written by Daniel Granato 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 2014-03-03 with Technology & Engineering categories.
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 Science
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Author : John A. Bower
language : en
Publisher: John Wiley & Sons
Release Date : 2013-09-23
Statistical Methods For Food Science written by John A. Bower 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 2013-09-23 with Technology & Engineering categories.
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.
Mathematical And Statistical Applications In Food Engineering
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Author : Surajbhan Sevda
language : en
Publisher: CRC Press
Release Date : 2020-01-30
Mathematical And Statistical Applications In Food Engineering written by Surajbhan Sevda and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-30 with Mathematics categories.
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.
Mathematical And Statistical Methods In Food Science And Technology
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Author : Daniel Ed Granato
language : en
Publisher:
Release Date : 2017
Mathematical And Statistical Methods In Food Science And Technology written by Daniel Ed Granato and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with categories.
Mathematical And Statistical Applications In Food Engineering
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Author : Surajbhan Sevda
language : en
Publisher: CRC Press
Release Date : 2020-01-30
Mathematical And Statistical Applications In Food Engineering written by Surajbhan Sevda and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-30 with Mathematics categories.
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.
Flavour
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Author : Elisabeth Guichard
language : en
Publisher: John Wiley & Sons
Release Date : 2016-10-26
Flavour written by Elisabeth Guichard 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 2016-10-26 with Technology & Engineering categories.
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
Handbook Of Mineral Elements In Food
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Author : Miguel de la Guardia
language : en
Publisher: John Wiley & Sons
Release Date : 2015-04-20
Handbook Of Mineral Elements In Food written by Miguel de la Guardia 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 2015-04-20 with Technology & Engineering categories.
Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource. Showcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the Handbook of Mineral Elements in Food is an essential reference and should be found wherever food science and technology are researched and taught.
Nanotechnology And Functional Foods
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Author : Cristina Sabliov
language : en
Publisher: John Wiley & Sons
Release Date : 2015-04-21
Nanotechnology And Functional Foods written by Cristina Sabliov 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 2015-04-21 with Technology & Engineering categories.
The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.
Handbook Of Fermented Meat And Poultry
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Author : Fidel Toldrá
language : en
Publisher: John Wiley & Sons
Release Date : 2014-12-31
Handbook Of Fermented Meat And Poultry written by Fidel Toldrá 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 2014-12-31 with Technology & Engineering categories.
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
The Food Industry Innovation School
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Author : Helmut Traitler
language : en
Publisher: John Wiley & Sons
Release Date : 2015-04-13
The Food Industry Innovation School written by Helmut Traitler 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 2015-04-13 with Technology & Engineering categories.
Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of this new strategy. Food Industry Innovation School focuses on key skills needed to drive new ideas from initial concepts through to successful products on the shelf. The author argues that any individual can learn how to lead innovation within complex organizations utilizing companies? commercial and financial resources. The book focuses on the impact of single individuals on company successes. Case studies from the marketplace provide valuable examples of accomplishments and failures. Product development involves a plethora of activities such as R&D,innovation, engineering, packaging and design, manufacturing,logistics and supply chain management, as well as marketing, sales and finance, and the book addresses all these crucial functions undertaken by food companies and manufacturers of other packaged consumer goods. The learning principles and examples (based on the author's personal experience) are valid in many fast-moving consumer goods organizations and so the principles, best practices and solutions offered in the 12 chapters are relevant to a wide audience in the food industry and beyond, including those working in household products, retail, the automotive industry, computers and IT, furniture, and even media and publishing. Read more: http://www.innovationschool.co/