Statistics in Food Science and Nutrition

Are Hugo Pripp (Autor)

Buch | Softcover

66 Seiten

2012
Springer-Verlag New York Inc.
978-1-4614-5009-2 (ISBN)

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Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical sciences, and are rarely thought to be driven by food science. Consequently, there is a dearth of statistical methods aimed specifically at food science, forcing researchers to utilize methods intended for other disciplines. The objective of this Brief will be to highlight the most needed and relevant statistical methods in food science and thus eliminate the need to learn about these methods from other fields. All methods and their applications will be illustrated with examples from research literature.

1. Statistics in Food Science and Nutrition.- 2. Methods and Principles of Statistical Analysis.- 3. Applying Statistics to Food Quality.- 4. Nutritional Epidemiology and Health Effects of Foods.- 5. Applications of Mutlivariate Analysis.

Reihe/Serie	SpringerBriefs in Food, Health, and Nutrition
Zusatzinfo	3 Illustrations, color; 12 Illustrations, black and white; VIII, 66 p. 15 illus., 3 illus. in color.
Verlagsort	New York, NY
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Mathematik / Informatik ► Mathematik ► Statistik
	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Naturwissenschaften ► Biologie ► Biochemie
	Technik ► Lebensmitteltechnologie
Schlagworte	Applied Statistics • epidemiology • food science • Health • Nutrition
ISBN-10	1-4614-5009-8 / 1461450098
ISBN-13	978-1-4614-5009-2 / 9781461450092
Zustand	Neuware