Manuel pratique pour l'analyse statistique des biographies PDF Download

Author: Eva Lelièvre
Publisher: INED
ISBN:
Category : Biography
Languages : en
Pages : 432

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Author:
Publisher:
ISBN:
Category : Statistics
Languages : en
Pages :

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Author: Francis Gendre
Publisher:
ISBN:
Category : Administrative procedure
Languages : fr
Pages : 264

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Author:
Publisher: Food & Agriculture Org.
ISBN: 9251389535
Category :
Languages : en
Pages : 136

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Author: M Lees
Publisher: Elsevier
ISBN: 1855737183
Category : Technology & Engineering
Languages : en
Pages : 631

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Book Description
The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques.Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing.Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality. - Outlines methods and issues in food authentication and traceability - Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling - Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products

Author: Estelle Maryline Delpech
Publisher: John Wiley & Sons
ISBN: 1119002702
Category : Computers
Languages : en
Pages : 221

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Computer-assisted translation (CAT) has always used translation memories, which require the translator to have a corpus of previous translations that the CAT software can use to generate bilingual lexicons. This can be problematic when the translator does not have such a corpus, for instance, when the text belongs to an emerging field. To solve this issue, CAT research has looked into the leveraging of comparable corpora, i.e. a set of texts, in two or more languages, which deal with the same topic but are not translations of one another. This work had two primary objectives. The first is to assess the input of lexicons extracted from comparable corpora in the context of a specialized human translation task. The second objective is to identify bilingual-lexicon-extraction methods which best match the translators' needs, determining the current limits of these techniques and suggesting improvements. The author focuses, in particular, on the identification of fertile translations, the management of multiple morphological structures, and the ranking of candidate translations. The experiments are carried out on two language pairs (English–French and English–German) and on specialized texts dealing with breast cancer. This research puts significant emphasis on applicability – methodological choices are guided by the needs of the final users. This book is organized in two parts: the first part presents the applicative and scientific context of the research, and the second part is given over to efforts to improve compositional translation. The research work presented in this book received the PhD Thesis award 2014 from the French association for natural language processing (ATALA).

Author: Bruno Lecoutre
Publisher: Springer
ISBN: 3662440466
Category : Mathematics
Languages : en
Pages : 140

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The purpose of this book is not only to revisit the “significance test controversy,”but also to provide a conceptually sounder alternative. As such, it presents a Bayesian framework for a new approach to analyzing and interpreting experimental data. It also prepares students and researchers for reporting on experimental results. Normative aspects: The main views of statistical tests are revisited and the philosophies of Fisher, Neyman-Pearson and Jeffrey are discussed in detail. Descriptive aspects: The misuses of Null Hypothesis Significance Tests are reconsidered in light of Jeffreys’ Bayesian conceptions concerning the role of statistical inference in experimental investigations. Prescriptive aspects: The current effect size and confidence interval reporting practices are presented and seriously questioned. Methodological aspects are carefully discussed and fiducial Bayesian methods are proposed as a more suitable alternative for reporting on experimental results. In closing, basic routine procedures regarding the means and their generalization to the most common ANOVA applications are presented and illustrated. All the calculations discussed can be easily carried out using the freeware LePAC package.

Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 0429537506
Category : Business & Economics
Languages : en
Pages : 202

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Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products. During the last decade, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication. Features: Provides a comprehensive and critical overview of the application of proteomics in food Helps food scientists determine the authenticity of several food products Provides applied techniques for both laboratory and industrial environments Describes workflows, technologies, and tools that are being assessed in proteomics-related studies Workflows, technologies, and tools that are being assessed in proteomics-related studies are described, followed by a review of the specific applications regarding food authenticity and, now and then, food quality. The book will provide a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments. As such it is well suited to food scientist, chemical engineers, food engineers, research labs, universities, governments, related food industries. Also available in the Food Analysis and Properties Series: Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241) Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Author: International Statistical Institute
Publisher:
ISBN:
Category : Statistics
Languages : en
Pages : 556

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Author: Fidel Toldrá
Publisher: CRC Press
ISBN: 1000342034
Category : Technology & Engineering
Languages : en
Pages : 1041

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Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, th e book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.