Statistical methods for food science : introductory procedures for the food practitioner

 Content: Preface ix About the companion website xi  Acknowledgements xiii   Part I Introduction and basics    Chapter 1 Basics and terminology 3   1.1 Introduction 3  1.2 What the book will cover 4  1.3 The importance of statistics 6  1.4 Applications of statistical procedures in food science 6  1.5 Focus and terminology 9  References 12  Software sources and links 13   Chapter 2 The nature of data and their collection 15   2.1 Introduction 15  2.2 The nature of data 15  2.3 Collection of data and sampling 26  2.4 Populations 36  References 42   Chapter 3 Descriptive statistics 44   3.1 Introduction 44  3.2 Tabular and graphical displays 45  3.3 Descriptive statistic measures 59  3.4 Measurement uncertainty 69  3.5 Determination of population nature and variance homogeneity 86  References 89   Chapter 4 Analysis of differences -- significance testing 91   4.1 Introduction 91  4.2 Significance (hypothesis) testing 92  4.3 Assumptions of significance tests 102  4.4 Stages in a significance test 103  4.5 Selection of significance tests 108  4.6 Parametric or non-parametric tests 112  References 113   Chapter 5 Types of significance test 114   5.1 Introduction 114  5.2 General points 114  5.3 Significance tests for nominal data (non-parametric) 115  5.4 Significance tests for ordinal data (non-parametric) 122  5.5 Significance tests for interval and ratio data (parametric) 129  References 139   Chapter 6 Association, correlation and regression 141   6.1 Introduction 141  6.2 Association 142  6.3 Correlation 144  6.4 Regression 149  References 153   Chapter 7 Experimental design 155   7.1 Introduction 155  7.2 Terminology and general procedure 155  7.3 Sources of experimental error and its reduction 159  7.4 Types of design 164  7.5 Analysis methods and issues 174  7.6 Applicability of designs 176  References 176   Part II Applications    Chapter 8 Sensory and consumer data 181   8.1 Introduction 181  8.2 The quality and nature of sensory and consumer data 181  8.3 Experimental design issues 183  8.4 Consumer data (sensory and survey) 183  8.5 Trained panel sensory data 199  8.6 Analysis of relationships 216  References 216   Chapter 9 Instrumental data 219   9.1 Introduction 219  9.2 Quality and nature of instrumental data 219  9.3 Sampling and replication 222  9.4 Experimental design issues 224  9.5 Statistical analysis of instrumental data 226  9.6 Chemical analysis applications 228  9.7 Analysis of relationships 244  References 244   Chapter 10 Food product formulation 246   10.1 Introduction 246  10.2 Design application in food product development 246  10.3 Single ingredient effects 248  10.4 Two or more ingredients 252  10.5 Screening of many ingredients 257  10.6 Formulation by constraints 263  References 269   Chapter 11 Statistical quality control 271   11.1 Introduction 271  11.2 Types of statistical quality control 272  11.3 Sampling procedures 273  11.4 Control charts 274  11.5 Acceptance sampling 288  References 292   Chapter 12 Multivariate applications 293   12.1 Introduction 293  12.2 Multivariate methods and their characteristics 293  12.3 Multivariate modes 294  12.4 Relationship of consumer preference with sensory measures 310  References 311  Index 313