Food quality and preference, 1990, Vol.2 (1), p.1-12
1990
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Details
- Autor(en) / Beteiligte
- Titel
- Food quality optimization
- Ist Teil von
- Food quality and preference, 1990, Vol.2 (1), p.1-12
- Ort / Verlag
- Oxford: Elsevier Ltd
- Erscheinungsjahr
- 1990
- Quelle
- Elsevier Journal Backfiles on ScienceDirect (DFG Nationallizenzen)
- Beschreibungen/Notizen
- The available chemometric tools for response surface optimization in food chemistry and biotechnology are discussed, with particular reference to the treatment of sensory profile data and food and beverage quality. The review is illustrated with two examples; one concerned with the quality of Chianti, and the second with wine produced by immobilized yeast.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0950-3293eISSN: 1873-6343DOI: 10.1016/0950-3293(90)90025-PTitel-ID: cdi_crossref_primary_10_1016_0950_3293_90_90025_P
- Format
- –
- Schlagworte
- Biological and medical sciences, Chemometrics, food biotechnology, food chemistry, Food industries, food optimization, food quality, Fundamental and applied biological sciences. Psychology, General aspects, Methods of analysis, processing and quality control, regulation, standards, optimization, partial least squares regression, regression analysis, response surface, response surfaces, sensory evaluation, wines