Infodoc : Sciences, Techniques et Culture

Part 1 Introduction and basics
Chapter 1 Basics and terminology
1.1 Introduction
1.2 What the book will cover
1.3 The importance of statistics
1.4 Applications of statistical procedures in food science
1.5 Focus and terminology
References
Software sources and links
Chapter 2 The nature of data and their collection
2.1 Introduction
2.2 The nature of data and their collection
2.3 Collection of data and samplin[...]

Part 1 Introduction and basics
Chapter 1 Basics and terminology
1.1 Introduction
1.2 What the book will cover
1.3 The importance of statistics
1.4 Applications of statistical procedures in food science
1.5 Focus and terminology
References
Software sources and links
Chapter 2 The nature of data and their collection
2.1 Introduction
2.2 The nature of data and their collection
2.3 Collection of data and sampling
2.4 Populations
References
Chapter 3 Descriptive statistics
3.1 Introduction
3.2 Tabular and graphical displays
3.3 Descriptive statistic measures
3.4 Measurement uncertainty
3.5 Determination of population nature and variance homogeneity
References
Chapter 4 Analysis of differences - significance testing
4.1 Introduction
4.2 Significance (hypothesis) testing
4.3 Assumptions of significance tests
4.4 Stages in a significance test
4.5 Selection of significance tests
4.6 Parametric or non-parametric tests
References
Chapter 5 Types of significance test
5.1 Introduction
5.2 General points
5.3 Significance tests for nominal data (non-parametric)
5.4 Significance tests for ordinal data (non-parametric)
5.5 Significance tests for interval and ratio data (parametric)
References
Chapter 6 Association, correlation and regression
6.1 Introduction
6.2 Association
6.3 Correlation
6.4 Regression
References
Chapter 7 Experimental design
7.1 Introduction
7.2 Terminology and general procedure
7.3 Sources of experimental error and its reduction
7.4 Types of design
7.5 Analysis methods and issues
7.6 Applicability of designs
References
Part II Applications
Chapter 8 Sensory and consumer data
8.1 Introduction
8.2 The quality and nature of sensory and consumer data
8.3 Experimental design issues
8.4 Consumer data (sensory and survey)
8.5 Trained panel sensory data
8.6 Analysis of relationships
References
Chapter 9 Instrumental data
9.1 Introduction
9.2 Quality and nature of instrumental data
9.3 Sampling and replication
9.4 Experimental design issues
9.5 Statistical analysis of instrumental data
9.6 Chemical analysis applications
9.7 Analysis of relationships
References
Chapter 10 Food product formulation
10.1 Introduction
10.2 Design application in food product development
10.3 Single ingredient effects
10.4 Two or more ingredients
10.5 Screening of many ingredients
10.6 Formulation by constraints
References
Chapter 11 Statistical quality control
11.1 Introduction
11.2 Types of statistical quality control
11.3 Sampling procedures
11.4 Control charts
11.5 Acceptance sampling
References
Chapter 12 Multivariate applications
12.1 Introduction
12.2 Multivariate methods and their characteristics
12.3 Multivariate modes
12.4 Relationship of consumer preference with sensory measures
References