Systematic experimental designs for product formula optimization

Trends in Food Science and Technology

Volumn 5, Issue 8, 1994, Pages 243-254

  Arteaga, G E ^a   Li Chan, E ^b   Vazquez Arteaga, M C ^b   Nakai, S ^b  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000273119     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/0924-2244(94)90017-5     Document Type: Review

References (68)

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2. Optimal salting of macadamia (Macadamia integrifolia) nuts
3. Dairy Ingredients effects on sausage sensory properties studied by principal component analysis
4. Taguchi's system of experimental design and data analysis: a quality engineering technology for the food industry
5. Texturization of Sweetened Mango Pulp: Optimization using Response Surface Methodology
6. Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
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9. Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture
10. Optimization of edible coating formulations on zucchini to reduce water loss
11. Extreme Vertices Design of Mixture Experiments
12. FORMULATION AND SENSORY EVALUATION OF A FRUIT PUNCH CONTAINING WATERMELON JUICE
13. Effect of Soy Flour, Soy Protein Concentrate and Sodium Alginate on the Textural Attributes of Minced Fish Patties
14. Response Surface Methodology for Analysis of Protein Interactions in Angel Food Cakes
15. Formulation, Evaluation and Optimization of Tortillas Containing Wheat, Cowpea and Peanut Flours Using Mixture Response Surface Methodology
16. DEVELOPMENT OF AN ACCEEPTABILITY CONSTRAINT FOR A LINEAR PROGRAMMING MODEL IN FOOD FORMULATION
17. Application of Plackett-Burman design and linear programming to light-duty liquid detergent formulation
18. A New Method of Constrained Optimization and a Comparison With Other Methods
19. Computer-aided Optimization of Wine Blending
20. Computer-aided Optimization of Wine Blending
21. PLS response surface optimization: The CARSO procedure
22. Prediction of flavour intensity of blackcurrant (Ribes nigrum L.) drinks from compositional data on fruit concentrates by partial least squares regression
23. SENSORY ANALYSIS PROCEDURES AND VIEWPOINTS: INTELLECTUAL HISTORY, CURRENT DEBATES, FUTURE OUTLOOKS