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Statistical Methods in Food and Consumer Research
Maximo C. Gacula Jr. (Author), Jagbir Singh (Author), Jian Bi (Author), Stan Altan (Author)
9780123737168, Elsevier Science
Hardback, published 1 December 2008
888 pages, Approx. 130 illustrations
24.6 x 18.7 x 4.3 cm, 1.75 kg
Statistical Methods in Food and Consumer Research, Second Edition, 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 recent 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.
1-Introduction
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
Subject Areas: Pharmaceutical technology [TDCW], Food & beverage technology [TDCT], Cosmetics technology [TDCJ1], Probability & statistics [PBT], Sales & marketing [KJS]
