Statistical Methods in Food and Consumer Research

Statistical Methods in Food and Consumer Research

Statistical Methods in Food and Consumer Research is a subject-oriented book written for researchers, instructors, and applied statisticians; it is also suitable for use in a first course in applications of statistical methods.

Author: Maximo C. Gacula, Jr.

Publisher: Elsevier

ISBN: 9780080918310

Category: Technology & Engineering

Page: 505

View: 738

Food Science and Technology: A Series of Monographs: Statistical Methods in Food and Consumer Research focuses on the applications of statistical methods and specialized techniques in food and consumer research. The publication begins with a review of tools for statistical inference, statistical sensory testing, and analysis of variance and multiple comparison tests. Discussions focus on principles of experimental design, psychophysical aspects of sensory data, scales of measurement, distribution of sensory data, sample size estimation, and analysis of variance. The text then ponders on experimental design and incomplete block experimental designs. The book touches on factorial experiments and response surface designs and analysis. Topics include fitting of response surface design considerations, simple confounding and fractional factorial experiments, composite and rotatable designs, and response surface analysis approach for sensory data. The manuscript then examines shelf life testing experiments, nonparametric statistical methods, and sensory difference tests and selection of panel members. The publication is a dependable source material for researchers, instructors, and applied statisticians.
Categories: Technology & Engineering

Statistical Methods in Food and Consumer Research

Statistical Methods in Food and Consumer Research

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.

Author: Maximo C. Gacula

Publisher: Academic Press

ISBN: 0123737168

Category: Business & Economics

Page: 853

View: 832

Focuses solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This book includes applications of statistical methods. It covers the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping.
Categories: Business & Economics

Sensory Evaluation of Food

Sensory Evaluation of Food

Statistical Methods in Food and Consumer Research. Elsevier/Academic, Amsterdam. Gacula, M. C. Rutenbeck, S. K. Campbell, J. F. Giovanni, M. E., Gardze, C. A. and Washam, R. W. 1986. Some sources of bias in consumer testing.

Author: Harry T. Lawless

Publisher: Springer Science & Business Media

ISBN: 1441964886

Category: Technology & Engineering

Page: 596

View: 776

The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
Categories: Technology & Engineering

Statistical Methods for Food Science

Statistical Methods for Food Science

Danzart, M. (1986) Univariate procedures. In Statistical Procedures in Food Research by J. R. Piggot (ed.). Elsevier Applied Science, London, pp. 19–60. Gacula, M. C. and Singh, J. (1984) Statistical Methods in Food and Consumer ...

Author: John A. Bower

Publisher: John Wiley & Sons

ISBN: 9781118541647

Category: Technology & Engineering

Page: 341

View: 359

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 second edition of Statistical Methods for Food Science 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. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below.
Categories: Technology & Engineering

Sensory and Consumer Research in Food Product Design and Development

Sensory and Consumer Research in Food Product Design and Development

Statistical designs and panel training/experience for sensory analysis. ... Age appropriate hedonic scales to measure food preferences of young children. ... Statistical Methods in Food and Consumer Research. Orlando, FL: Academic Press ...

Author: Howard R. Moskowitz

Publisher: John Wiley & Sons

ISBN: 9781405182157

Category: Technology & Engineering

Page: 370

View: 316

The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer – as well as general business manager – can more fully understand the consumer and target development and marketing efforts, their business will be more successful. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by sensory analysts, product developers, and market researchers in the food and beverage arena. The book’s unique perspective stems from the author team of Moskowitz, Beckley, and Resurreccion, three leading practitioners in the field, who each combines an academic and business acumen. The beginning reader will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide yet another perspective on commonly encountered problems and their practical solutions. Aimed toward all aspects of the food and beverage industry, Sensory and Consumer Research in Food Product Design and Development is especially important for those professionals involved in the early stages of product development, where business opportunity is often the greatest.
Categories: Technology & Engineering

Food Packaging and Shelf Life

Food Packaging and Shelf Life

Statistical models for shelf life failures. Journal of Food Science 40: 404–409. Gacula M.C., Singh J. 1984. Statistical Methods in Food and Consumer Research. New York: Academic Press. Greene W.H. 2008. Econometric Analysis, 6th edn.

Author: Gordon L. Robertson

Publisher: CRC Press

ISBN: 9781420078459

Category: Technology & Engineering

Page: 404

View: 672

The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and
Categories: Technology & Engineering

Statistics for Sensory and Consumer Science

Statistics for Sensory and Consumer Science

Journal of Marketing Research 29, 368-77. Gacula, M.C. Jr., Singh, J., Bi, J., Altan, S (2009). Statistical Methods in Food and Consumer Science. Elsevier, Amsterdam, NL. Green, PE. (1973). On the analysis of interactions in marketing ...

Author: Tormod Næs

Publisher: John Wiley & Sons

ISBN: 9781119957249

Category: Technology & Engineering

Page: 294

View: 371

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.
Categories: Technology & Engineering

Product Testing with Consumers for Research Guidance

Product Testing with Consumers for Research Guidance

Multisample research guidance tests at least provide directionality towards improved acceptance. ... [2] Gacula, M. C. and Singh, J., Statistical Methods in Food and Consumer Research, Academic Press, Inc., Orlando, FL, Chap. 2, 1984.

Author: Louise S. Wu

Publisher: ASTM International

ISBN: 9780803112568

Category: Business & Economics

Page: 91

View: 679

Papers presented at a symposium held in Baltimore, MD, May 1988. No index. Annotation copyrighted by Book News, Inc., Portland, OR.
Categories: Business & Economics

Skin Moisturization

Skin Moisturization

Stone H. Quantitative descriptive analysis (QDA). ... The flexible focus group: designing and implementing effective and creative research. In: Wu LS, ed. ... Gacula MC, Singh J. Statistical Methods in Food and Consumer Research.

Author: James J. Leyden

Publisher: CRC Press

ISBN: 9780824744137

Category: Medical

Page: 696

View: 389

Highlighting functional changes in the structure of the epidermis and the stratum corneum, this book presents overviews of clinical and consumer testing approaches together with ex vivo evaluation procedures. It covers key aspects of personal moisturizing and washing products, such as efficacy and formulation of moisturizing ingredients, safety and regulatory guidelines involved in the formation of skin-improving technologies, development of new products, and effects of consumer testing approaches. The book explores the science behind formulating a moisturizer and uses it to the criteria for evaluating and recommending moisturizers.
Categories: Medical

Sensory Evaluation Techniques Fourth Edition

Sensory Evaluation Techniques  Fourth Edition

“Univariate procedures,” in Statistical Procedures in Food Research, J.R. Piggott, ed., Essex, UK: Elsevier Applied Science, pp. 19–60. ... Statistical Methods in Food and Consumer Research, Orlando, FL: Academic Press.

Author: Morten C. Meilgaard

Publisher: CRC Press

ISBN: 9781420005561

Category: Technology & Engineering

Page: 464

View: 109

From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the SpectrumTM method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples. With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing.
Categories: Technology & Engineering