03909nam a22005655i 4500 978-3-031-51568-2 DE-He213 20251030113242.0 cr nn 008mamaa 241024s2024 sz | s |||| 0|eng d 9783031515682 978-3-031-51568-2 10.1007/978-3-031-51568-2 doi TX341-641 TDCT bicssc TEC012000 bisacsh TDCT thema Statistics in Food and Biotechnology [electronic resource] : From Theory to Practical Applications / edited by Gerhard Schleining, Saverio Mannino, Prisana Suwannaporn. 1st ed. 2024. Cham : Springer International Publishing : Imprint: Springer, 2024. XII, 469 p. 168 illus., 62 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Integrating Food Science and Engineering Knowledge Into the Food Chain, 2512-2258 ; 16 Basic Statistics for data collection and treatment -- Sampling -- statistic for food product and process development -- statistical process control -- Statistic for sensory science -- Statistic for analytical methods. The proper use of statistical methods is essential in food processing and biotechnology, and very few publications have focused on the practical application of these methods. This book utilizes case studies to explain the corresponding basics with a focus on understanding how and when to use the appropriate statistical methods. The text is structured according to practical applications, starting from data collection and data treatment, moving to product development, process control and analytical methods. Practical Examples of Using Statistics in Food and Biotechnology begins with a detailed introduction to statistics and their use in food processing. The first main section focuses on statistics for data collection and treatment featuring scales of measurement, sampling and summarizing and presenting data. Another section looks at statistics for food product and process development, examining mixture experiments for different food groups from meat and fish to vegetables, juices, rice and olive oils. Further sections focus on statistical process control, statistics for sensory science and a wide range of analytical methods including LC-MS/MS and other cutting edge methods. In providing practical, hands-on information on the use of statistics in food processing, this work will be of major importance for food professionals, industry staff and researchers in food and biotechnology. . Food science. 65012 Food Analysis. 70753 Chemistry. Food Science. 65012 Food Chemistry. 70754 Schleining, Gerhard. editor. edt http://id.loc.gov/vocabulary/relators/edt 86497 Mannino, Saverio. editor. edt http://id.loc.gov/vocabulary/relators/edt 86498 Suwannaporn, Prisana. editor. edt http://id.loc.gov/vocabulary/relators/edt 86499 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031515675 Printed edition: 9783031515699 Printed edition: 9783031515705 Integrating Food Science and Engineering Knowledge Into the Food Chain, 2512-2258 ; 16 86500 https://doi.org/10.1007/978-3-031-51568-2 ZDB-2-CMS ZDB-2-SXC 64434 64434