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Statistics In Food Science And Nutrition

Author: Are Hugo Pripp
Publisher: Springer Science & Business Media
ISBN: 1461450101
Size: 56.36 MB
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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. ​

Food In The Internet Age

Author: William Aspray
Publisher: Springer Science & Business Media
ISBN: 3319015982
Size: 53.81 MB
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This book examines food in the United States in the age of the Internet. One major theme running through the book is business opportunities and failures, as well as the harms to consumers and traditional brick-and-mortar companies that occurred as entrepreneurs tried to take advantage of the Internet to create online companies related to food. The other major theme is the concept of trust online and different models used by different companies to make their web presence seem trustworthy. The book describes a number of major food companies, including AllRecipes, Betty Crocker, Cook's Illustrated, Epicurious, Groupon, OpenTable, and Yelp. The book draws on business history, food studies, and information studies for its approach.​

Nutritional And Analytical Approaches Of Gluten Free Diet In Celiac Disease

Author: Edurne Simón
Publisher: Springer
ISBN: 3319533428
Size: 76.17 MB
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This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on gluten, celiac disease, and other pathologies related to gluten intake. Later chapters cover topics such as techniques for gluten detection in foodstuffs and additives, as well as techniques used in complex matrices. Given that the only effective treatment for celiac disease is a strict, lifelong, gluten-free diet, and that the ingestion of small amounts of gluten can cause major symptoms in gluten intolerants, in recent years there has been an increasing interest in gluten free foodstuffs. In fact, the gluten-free product market has become one of the most prosperous in the field of food and beverages. The book provides a detailed analysis of the nutritional composition of gluten-free foodstuffs and a comparison with their gluten containing analogues. While targeted towards clinicians and science professionals, such as those working to develop gluten-free foods, it also discusses the energy and nutrient content of a gluten-free diet and offers different nutritional education strategies to improve the eating habits and nutritional status of those living with celiac disease.

Microarray Detection And Characterization Of Bacterial Foodborne Pathogens

Author: Guillermo López-Campos
Publisher: Springer Science & Business Media
ISBN: 1461432499
Size: 13.28 MB
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This is a review of recent advances on the use of DNA microarray for diagnosing foodborne pathogens. Rapid detection and characterization of foodborne pathogens is critical for food safety. Many relevant technologies have been intensively developed to date. DNA microarray technology offers a new way to food safety involving pathogen detection and characterization. DNA microarray can be used for detection and characterization of pathogens by analyzing hybridization patterns between capture probes and nucleic acids isolated from food samples or bacteria. It allows more rapid, accurate, and cost-effective detection of pathogens compared with traditional approaches of cultivation or immuno-assays. The application of DNA microarrays to different foodborne bacteria, such as Campylobacter, Salmonella, Listeria monocytogenes, or Shiga toxin producing Escherichia coli, will improve their rapid identification and characterization of their genetic traits (e.g., antimicrobial resistance, virulence). As bacterial foodborne diseases are posing more serious threats to public healthcare, development of rapid and accurate methods for pathogen detection and characterization is critical to their proper control at the earliest time.

Predictive Microbiology In Foods

Author: Fernando Perez-Rodriguez
Publisher: Springer Science & Business Media
ISBN: 1461455200
Size: 52.93 MB
Format: PDF, Kindle
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Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym’Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered. ​

Food Structure And Moisture Transfer

Author: Valérie Guillard
Publisher: Springer Science & Business Media
ISBN: 1461463424
Size: 52.11 MB
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It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected by the volume fraction and distribution of both solid and gas phases, while in dense food materials, such as fat-based or other edible coatings, it depends on factors that affect the "tightness" of the molecular structure (e.g., free volume, cohesive energy density, crystallinity). This Brief will review the impact of food structure on moisture transfer. A multi-scale analysis of food structure will include a look at molecular structure (e.g., free volume, crystallinity), nanostructure, microstructure (e.g., porous food), and macrostructure (e.g., bilayer structure). For each structural analysis, a focus on the mathematical modelling of the relationship between structural properties and moisture transfer properties will be performed. ​

Porosity

Author: Mohammad U.H. Joardder
Publisher: Springer
ISBN: 331923045X
Size: 54.25 MB
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This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.

Introduction To Image Processing Using R

Author: Alejandro C. Frery
Publisher: Springer Science & Business Media
ISBN: 1447149505
Size: 40.96 MB
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This book introduces the statistical software R to the image processing community in an intuitive and practical manner. R brings interesting statistical and graphical tools which are important and necessary for image processing techniques. Furthermore, it has been proved in the literature that R is among the most reliable, accurate and portable statistical software available. Both the theory and practice of R code concepts and techniques are presented and explained, and the reader is encouraged to try their own implementation to develop faster, optimized programs. Those who are new to the field of image processing and to R software will find this work a useful introduction. By reading the book alongside an active R session, the reader will experience an exciting journey of learning and programming.

Movie Analytics

Author: Dominique Haughton
Publisher: Springer
ISBN: 3319094262
Size: 63.61 MB
Format: PDF, Kindle
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Movies will never be the same after you learn how to analyze movie data, including key data mining, text mining and social network analytics concepts. These techniques may then be used in endless other contexts. In the movie application, this topic opens a lively discussion on the current developments in big data from a data science perspective. This book is geared to applied researchers and practitioners and is meant to be practical. The reader will take a hands-on approach, running text mining and social network analyses with software packages covered in the book. These include R, SAS, Knime, Pajek and Gephi. The nitty-gritty of how to build datasets needed for the various analyses will be discussed as well. This includes how to extract suitable Twitter data and create a co-starring network from the IMDB database given memory constraints. The authors also guide the reader through an analysis of movie attendance data via a realistic dataset from France.

A Tiny Handbook Of R

Author: Mike Allerhand
Publisher: Springer Science & Business Media
ISBN: 9783642179808
Size: 64.74 MB
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This Brief provides a roadmap for the R language and programming environment with signposts to further resources and documentation.