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Multivariate Analysis Of Data In Sensory Science
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Book Synopsis Multivariate Analysis of Data in Sensory Science by : T. Naes
Download or read book Multivariate Analysis of Data in Sensory Science written by T. Naes and published by Elsevier. This book was released on 1996-02-01 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: The state-of-the-art of multivariate analysis in sensory science is described in this volume. Both methods for aggregated and individual sensory profiles are discussed. Processes and results are presented in such a way that they can be understood not only by statisticians but also by experienced sensory panel leaders and users of sensory analysis. The techniques presented are focused on examples and interpretation rather than on the technical aspects, with an emphasis on new and important methods which are possibly not so well known to scientists in the field. Important features of the book are discussions on the relationship among the methods with a strong accent on the connection between problems and methods. All procedures presented are described in relation to sensory data and not as completely general statistical techniques. Sensory scientists, applied statisticians, chemometricians, those working in consumer science, food scientists and agronomers will find this book of value.
Book Synopsis Multivariate and Probabilistic Analyses of Sensory Science Problems by : Jean-François Meullenet
Download or read book Multivariate and Probabilistic Analyses of Sensory Science Problems written by Jean-François Meullenet and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory scientists are often faced with making business decisions based on the results of complex sensory tests involving a multitude of variables. Multivariate and Probabilistic Analyses of Sensory Science Problems explains the multivariate and probabilistic methods available to sensory scientists involved in product development or maintenance. The techniques discussed address sensory problems such as panel performance, product profiling, and exploration of consumer data, including segmentation and identifying drivers of liking. Applied in approach and written for non-statisticians, the text is aimed at sensory scientists who deal mostly with descriptive analysis and consumer studies. Multivariate and Probabilistic Analyses of Sensory Science Problems offers simple, easy-to-understand explanations of difficult statistical concepts and provides an extensive list of case studies with step-by-step instructions for performing analyses and interpreting the results. Coverage includes a refresher on basic multivariate statistical concepts; use of common data sets throughout the text; summary tables presenting the pros and cons of specific methods and the conclusions that may be drawn from using various methods; and sample program codes to perform the analyses and sample outputs. As the latest member of the IFT Press series, Multivariate and Probabilistic Analyses of Sensory Science Problems will be welcomed by sensory scientists in the food industry and other industries using similar testing methodologies, as well as by faculty teaching advanced sensory courses, and professionals conducting and participating in workshops addressing multivariate analysis of sensory and consumer data.
Book Synopsis Multivariate Data Analysis in Sensory and Consumer Science by : Garmt B. Dijksterhuis
Download or read book Multivariate Data Analysis in Sensory and Consumer Science written by Garmt B. Dijksterhuis and published by John Wiley & Sons. This book was released on 2008-06-02 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an outgrowth of research done by Dr. Gamt Dijsterhuis for his doctoral thesis at the University of Leiden. However, there are also contributions by several other authors, as well, including Eeke van der Burg, John Gower, Pieter Punter, Els van den Broek, and Margo Flipsen. This book discusses the use of Multivariate Data Analysis to solve problems in sensory and consumer research. More specifically the focus is on the analysis of the reactions to certain characteristics of food products, which are in the form of scores given to attributes perceived in the food stimuli; the analyses are multivariate; and the senses are mainly the senses of smell and taste. The four main themes covered in the book are: (1) Individual Differences, (2) Measurement Levels; (3) Sensory-Instrumental Relations, and (4) Time-Intensity Data Analysis. The statistical methods discussed include Principle Components Analysis, Generalized Procrustes Analysis, Multidimensional Scaling, Redundancy Analysis, and Canonical Analysis. This book will be a value to all professionals and students working in the sensory studies
Book Synopsis Multivariate Data Analysis in Sensory and Consumer Science by :
Download or read book Multivariate Data Analysis in Sensory and Consumer Science written by and published by . This book was released on 1995 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Statistics for Sensory and Consumer Science by : Tormod Næs
Download or read book Statistics for Sensory and Consumer Science written by Tormod Næs and published by John Wiley & Sons. This book was released on 2011-06-20 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully: Makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.
Book Synopsis Classification and Multivariate Analysis for Complex Data Structures by : Bernard Fichet
Download or read book Classification and Multivariate Analysis for Complex Data Structures written by Bernard Fichet and published by Springer Science & Business Media. This book was released on 2011-03-04 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: The growing capabilities in generating and collecting data has risen an urgent need of new techniques and tools in order to analyze, classify and summarize statistical information, as well as to discover and characterize trends, and to automatically bag anomalies. This volume provides the latest advances in data analysis methods for multidimensional data which can present a complex structure: The book offers a selection of papers presented at the first Joint Meeting of the Société Francophone de Classification and the Classification and Data Analysis Group of the Italian Statistical Society. Special attention is paid to new methodological contributions from both the theoretical and the applicative point of views, in the fields of Clustering, Classification, Time Series Analysis, Multidimensional Data Analysis, Knowledge Discovery from Large Datasets, Spatial Statistics.
Book Synopsis Multivariate Analysis of Quality by : Harald Martens
Download or read book Multivariate Analysis of Quality written by Harald Martens and published by John Wiley & Sons. This book was released on 2001-02-08 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: Die Datenanalyse mit mehreren Variablen gehört zum Alltag der Chemometrie. Die Autoren sind ausgezeichnete Spezialisten auf dem Gebiet der multivariaten Analyse. Sie geben hier in saloppem Stil und aufgelockert durch zahlreiche witzige Cartoons eine verständliche Einführung in dieses Thema. Erläutert werden eine Reihe von Anwendungen bei der Qualitätskontrolle, insbesondere in der Nahrungsmittelindustrie. Mit zahlreichen Kontrollfragen und Übungsaufgaben!
Book Synopsis Digital Sensory Science by : J. Ben Lawlor
Download or read book Digital Sensory Science written by J. Ben Lawlor and published by Elsevier. This book was released on 2023-07-26 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Digital Sensory Science: Applications in New Product Development provides a comprehensive overview of digital sensory science, an area that has broadly been defined as the use of technology to capture or model human sensory perception. This book provides methods on how to best recruit and train sensory panels, suggestions for data capture and data analysis, an overview of sensory science instruments, and information on the use and relevance of virtual and augmented reality to capture sensory perception. This book offers practical guidance to researchers in and practitioners of sensory and consumer science alike. Explores how technologies create further opportunities around the use of sensory panels, instrumentation and flavor, biometrics and implicit measures, immersion and context, and communication of sensory findings Presents these opportunities with case studies Provides guidance for both researchers and practitioners of sensory science in a digital age
Book Synopsis Food Science and Technology by : Geoffrey Campbell-Platt
Download or read book Food Science and Technology written by Geoffrey Campbell-Platt and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 799 pages. Available in PDF, EPUB and Kindle. Book excerpt: This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
Book Synopsis Statistical Methods for Food Science by : John A. Bower
Download or read book Statistical Methods for Food Science written by John A. Bower and published by John Wiley & Sons. This book was released on 2009-11-09 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 book 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.
Book Synopsis Individual Differences in Sensory and Consumer Science by : Tormod Næs
Download or read book Individual Differences in Sensory and Consumer Science written by Tormod Næs and published by Woodhead Publishing. This book was released on 2018-02-21 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results. The book highlights the different methodologies that can be applied and how to select the correct methodology based on the type of study you are performing, be it product research and development, quality control or consumer acceptance studies. Written by an experienced team of statisticians and sensory and consumer scientists, the book provides both academics and industry professionals with the first complete overview of a topic of ever-increasing importance. Identifies how to plan and execute experiments in sensory and consumer science Analyzes and interprets individual variances in sensory and consumer research Differentiates best practices for examining product development, quality control and consumer acceptance
Book Synopsis Analyzing Sensory Data with R by : Sebastien Le
Download or read book Analyzing Sensory Data with R written by Sebastien Le and published by CRC Press. This book was released on 2018-12-14 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Choose the Proper Statistical Method for Your Sensory Data Issue Analyzing Sensory Data with R gives you the foundation to analyze and interpret sensory data. The book helps you find the most appropriate statistical method to tackle your sensory data issue. Covering quantitative, qualitative, and affective approaches, the book presents the big picture of sensory evaluation. Through an integrated approach that connects the different dimensions of sensory evaluation, you’ll understand: The reasons why sensory data are collected The ways in which the data are collected and analyzed The intrinsic meaning of the data The interpretation of the data analysis results Each chapter corresponds to one main sensory topic. The chapters start with presenting the nature of the sensory evaluation and its objectives, the sensory particularities related to the sensory evaluation, details about the data set obtained, and the statistical analyses required. Using real examples, the authors then illustrate step by step how the analyses are performed in R. The chapters conclude with variants and extensions of the methods that are related to the sensory task itself, the statistical methodology, or both.
Book Synopsis Viewpoints and Controversies in Sensory Science and Consumer Product Testing by : Howard R. Moskowitz
Download or read book Viewpoints and Controversies in Sensory Science and Consumer Product Testing written by Howard R. Moskowitz and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors skillfully present different approaches to the same problem and even different ways to look at the same type of data. If you have ever been stumped by a controversy in product assessment, the design of studies, or the analysis of data, you will find the answer in this book.
Book Synopsis Comprehensive Chemometrics by : Steven Brown
Download or read book Comprehensive Chemometrics written by Steven Brown and published by Elsevier. This book was released on 2020-05-26 with total page 2948 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive Chemometrics, Second Edition, Four Volume Set features expanded and updated coverage, along with new content that covers advances in the field since the previous edition published in 2009. Subject of note include updates in the fields of multidimensional and megavariate data analysis, omics data analysis, big chemical and biochemical data analysis, data fusion and sparse methods. The book follows a similar structure to the previous edition, using the same section titles to frame articles. Many chapters from the previous edition are updated, but there are also many new chapters on the latest developments. Presents integrated reviews of each chemical and biological method, examining their merits and limitations through practical examples and extensive visuals Bridges a gap in knowledge, covering developments in the field since the first edition published in 2009 Meticulously organized, with articles split into 4 sections and 12 sub-sections on key topics to allow students, researchers and professionals to find relevant information quickly and easily Written by academics and practitioners from various fields and regions to ensure that the knowledge within is easily understood and applicable to a large audience Presents integrated reviews of each chemical and biological method, examining their merits and limitations through practical examples and extensive visuals Bridges a gap in knowledge, covering developments in the field since the first edition published in 2009 Meticulously organized, with articles split into 4 sections and 12 sub-sections on key topics to allow students, researchers and professionals to find relevant information quickly and easily Written by academics and practitioners from various fields and regions to ensure that the knowledge within is easily understood and applicable to a large audience
Book Synopsis A Handbook for Sensory and Consumer-Driven New Product Development by : Maurice O'Sullivan
Download or read book A Handbook for Sensory and Consumer-Driven New Product Development written by Maurice O'Sullivan and published by Woodhead Publishing. This book was released on 2016-09-16 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization
Download or read book Flavour in Food written by Andree Voilley and published by Woodhead Publishing. This book was released on 2006-03-08 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods. Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy. Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science. Understand how flavour is detected and measured Analyses key research in the retention and release of flavour compounds Examines how humans experience flavour release
Book Synopsis Handbook of Food Science, Technology, and Engineering by : Yiu H. Hui
Download or read book Handbook of Food Science, Technology, and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 900 pages. Available in PDF, EPUB and Kindle. Book excerpt:
