03661nam a22005055i 4500001001800000003000900018005001700027007001500044008004100059020003700100024003500137050001400172072001700186072002300203072001600226245017600242250001800418264007500436300006600511336002600577337002600603338003600629347002400665490009300689505022300782520140701005650002502412650002702437650001502464650002502479650002702504700008902531700008602620700009002706710003402796773002602830776003602856776003602892776003602928830010002964856004603064912001403110912001403124999001703138978-3-031-51568-2DE-He21320251030113242.0cr nn 008mamaa241024s2024    sz |    s    |||| 0|eng d  a97830315156829978-3-031-51568-27 a10.1007/978-3-031-51568-22doi 4aTX341-641 7aTDCT2bicssc 7aTEC0120002bisacsh 7aTDCT2thema10aStatistics in Food and Biotechnologyh[electronic resource] :bFrom Theory to Practical Applications /cedited by Gerhard Schleining, Saverio Mannino, Prisana Suwannaporn.  a1st ed. 2024. 1aCham :bSpringer International Publishing :bImprint: Springer,c2024.  aXII, 469 p. 168 illus., 62 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda1 aIntegrating Food Science and Engineering Knowledge Into the Food Chain,x2512-2258 ;v160 aBasic 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.  aThe 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. . 0aFood science.965012 0aFoodxAnalysis.970753 0aChemistry.14aFood Science.96501224aFood Chemistry.9707541 aSchleining, Gerhard.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9864971 aMannino, Saverio.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9864981 aSuwannaporn, Prisana.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9864992 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303151567508iPrinted edition:z978303151569908iPrinted edition:z9783031515705 0aIntegrating Food Science and Engineering Knowledge Into the Food Chain,x2512-2258 ;v1698650040uhttps://doi.org/10.1007/978-3-031-51568-2  aZDB-2-CMS  aZDB-2-SXC  c64434d64434