图书简介
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.
ROLE OF MATHEMATICAL AND STATISTICAL MODELLING IN FOOD ENGINEERING Surajbhan Sevda, Vijay Kumar Garlapati, and Anoop Singh EVOLUTIONARY OPTIMIZATION TECHNIQUES AS EFFECTIVE TOOLS FOR PROCESS MODELLING IN FOOD PROCESSING Lakshmishri Roy, Debabrata Bera, and Vijay Kumar Garlapati OPTIMIZATION OF FOOD PROCESSES USING MIXTURE EXPERIMENTS SOME APPLICATIONS Daniel Granato, Veronica Calado, and Edmilson Rodrigues Pinto MICROORGANISMS AND FOOD PRODUCTS IN FOOD PROCESSING USING FULL FACTORIAL DESIGN Davor Valinger, Jasna Gajdos Kljusuric, Danijela Bursac Kovacevic, Predrag Putnik, and Anet Rezek Jambrak THE USE OF CORRELATION, ASSOCIATION AND REGRESSION TO ANALYZE FOOD PROCESSES AND PRODUCTS Jimy Oblitas, Miguel De-la-Torre, Himer Avila- George, and Wilson Castro APPLICATION OF CLUSTER ANALYSIS IN FOOD SCIENCE AND TECHNOLOGY Chapman J, Power A, Chandra S, Robert J and Cozzolino, D. MULTIWAY STATISTICAL METHODS FOR FOOD ENGINEERING AND TECHNOLOGY Smita S. Lele, and Snehasis Chakraborty APPLICATION OF MULTIVARIATE STATISTICAL ANALYSIS FOR QUALITY CONTROL OF FOOD PRODUCTS Soumen Ghosh, and Jayeeta Mitra IMPORTANCE OF NORMALITY TESTING, PARAMETRIC AND NON-PARAMETRIC APPROACH, ASSOCIATION, CORRELATION AND LINEAR REGRESSION (MULTIPLE
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