Mathematical and Statistical Methods in Food Science and Technology

An innovative treatment of mathematical methods for a multidisciplinary audience Clearly and elegantly presented, Mathematical Methods in Science and Engineering provides a coherent treatment of mathematical methods, bringing advanced mathematical tools to a multidisciplinary audience. The growing interest in interdisciplinary studies has brought scientists from many disciplines such as physics, mathematics, chemistry, biology, economics, and finance together, which has increased the demand for courses in upper-level mathematical techniques. This book succeeds in not only being tuned in to the existing practical needs of this multidisciplinary audience, but also plays a role in the development of new interdisciplinary science by introducing new techniques to students and researchers. Mathematical Methods in Science and Engineering's modular structure affords instructors enough flexibility to use this book for several different advanced undergraduate and graduate level courses. Each chapter serves as a review of its subject and can be read independently, thus it also serves as a valuable reference and refresher for scientists and beginning researchers. There are a growing number of research areas in applied sciences, such as earthquakes, rupture, financial markets, and crashes, that employ the techniques of fractional calculus and path integrals. The book's two unique chapters on these subjects, written in a style that makes these advanced techniques accessible to a multidisciplinary audience, are an indispensable tool for researchers and instructors who want to add something new to their compulsory courses. Mathematical Methods in Science and Engineering includes: * Comprehensive chapters on coordinates and tensors and on continuous groups and their representations * An emphasis on physical motivation and the multidisciplinary nature of the methods discussed * A coherent treatment of carefully selected topics in a style that makes advanced mathematical tools accessible to a multidisciplinary audience * Exercises at the end of every chapter and plentiful examples throughout the book Mathematical Methods in Science and Engineering is not only appropriate as a text for advanced undergraduate and graduate physics programs, but is also appropriate for engineering science and mechanical engineering departments due to its unique chapter coverage and easily accessible style. Readers are expected to be familiar with topics typically covered in the first three years of science and engineering undergraduate programs. Thoroughly class-tested, this book has been used in classes by more than 1,000 students over the past eighteen years.

A Practical, Interdisciplinary Guide to Advanced Mathematical Methods for Scientists and Engineers Mathematical Methods in Science and Engineering, Second Edition, provides students and scientists with a detailed mathematical reference for advanced analysis and computational methodologies. Making complex tools accessible, this invaluable resource is designed for both the classroom and the practitioners; the modular format allows flexibility of coverage, while the text itself is formatted to provide essential information without detailed study. Highly practical discussion focuses on the “how-to” aspect of each topic presented, yet provides enough theory to reinforce central processes and mechanisms. Recent growing interest in interdisciplinary studies has brought scientists together from physics, chemistry, biology, economy, and finance to expand advanced mathematical methods beyond theoretical physics. This book is written with this multi-disciplinary group in mind, emphasizing practical solutions for diverse applications and the development of a new interdisciplinary science. Revised and expanded for increased utility, this new Second Edition: Includes over 60 new sections and subsections more useful to a multidisciplinary audience Contains new examples, new figures, new problems, and more fluid arguments Presents a detailed discussion on the most frequently encountered special functions in science and engineering Provides a systematic treatment of special functions in terms of the Sturm-Liouville theory Approaches second-order differential equations of physics and engineering from the factorization perspective Includes extensive discussion of coordinate transformations and tensors, complex analysis, fractional calculus, integral transforms, Green's functions, path integrals, and more Extensively reworked to provide increased utility to a broader audience, this book provides a self-contained three-semester course for curriculum, self-study, or reference. As more scientific disciplines begin to lean more heavily on advanced mathematical analysis, this resource will prove to be an invaluable addition to any bookshelf.

A complete introduction to the multidisciplinary applications of mathematical methods In order to work with varying levels of engineering and physics research, it is important to have a firm understanding of key mathematical concepts such as advanced calculus, differential equations, complex analysis, and introductory mathematical physics. Essentials of Mathematical Methods in Science and Engineering provides a comprehensive introduction to these methods under one cover, outlining basic mathematical skills while also encouraging students and practitioners to develop new, interdisciplinary approaches to their research. The book begins with core topics from various branches of mathematics such as limits, integrals, and inverse functions. Subsequent chapters delve into the analytical tools that are commonly used in scientific and engineering studies, including vector analysis, generalized coordinates, determinants and matrices, linear algebra, complex numbers, complex analysis, and Fourier series. The author provides an extensive chapter on probability theory with applications to statistical mechanics and thermodynamics that complements the following chapter on information theory, which contains coverage of Shannon's theory, decision theory, game theory, and quantum information theory. A comprehensive list of references facilitates further exploration of these topics. Throughout the book, numerous examples and exercises reinforce the presented concepts and techniques. In addition, the book is in a modular format, so each chapter covers its subject thoroughly and can be read independently. This structure affords flexibility for individualizing courses and teaching. Providing a solid foundation and overview of the various mathematical methods and applications in multidisciplinary research, Essentials of Mathematical Methods in Science and Engineering is an excellent text for courses in physics, science, mathematics, and engineering at the upper-undergraduate and graduate levels. It also serves as a useful reference for scientists and engineers who would like a practical review of mathematical methods.

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org

A comprehensive introduction to the multidisciplinary applications of mathematical methods, revised and updated The second edition of Essentials of Mathematical Methods in Science and Engineering offers an introduction to the key mathematical concepts of advanced calculus, differential equations, complex analysis, and introductory mathematical physics for students in engineering and physics research. The book’s approachable style is designed in a modular format with each chapter covering a subject thoroughly and thus can be read independently. This updated second edition includes two new and extensive chapters that cover practical linear algebra and applications of linear algebra as well as a computer file that includes Matlab codes. To enhance understanding of the material presented, the text contains a collection of exercises at the end of each chapter. The author offers a coherent treatment of the topics with a style that makes the essential mathematical skills easily accessible to a multidisciplinary audience. This important text: • Includes derivations with sufficient detail so that the reader can follow them without searching for results in other parts of the book • Puts the emphasis on the analytic techniques • Contains two new chapters that explore linear algebra and its applications • Includes Matlab codes that the readers can use to practice with the methods introduced in the book Written for students in science and engineering, this new edition of Essentials of Mathematical Methods in Science and Engineering maintains all the successful features of the first edition and includes new information.

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 book 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 book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc – The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality – Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775