Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations

Journal of Food Quality

Volumn 25, Issue 1, 2002, Pages 83-90

  Castro, L A ^a   Tirapegui, J ^a   Silva, R S S F ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CORRELATION METHODS; MIXTURES; NUTRITION; PRINCIPAL COMPONENT ANALYSIS; PROTEINS; QUALITY CONTROL; SENSORY PERCEPTION;

CORRELATION COEFFICIENTS;

FOOD PROCESSING;

EID: 0036004473     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2002.tb01010.x     Document Type: Article

References (12)

1. Statistics for food science V: ANOVA and multiple comparisons (Part B)
2. Development of protein mixtures and evaluation of their sensory properties using the statistical response surface methodology
3. Protein mixtures and their nutritional properties optimized by response surface methodology
4. Apresentação da análise em componentes principais
5. Protein quality evaluation
6. Protein quality evaluation by protein digestibility-corrected amino acid scoring
7. Protein quality of enteral nutrition products is consistent with label claims during shelf life and beyond expiration date
8. Application of multivariate statistical methods to differentiation of rum aged in two types of oak barrels
9. The protein quality of some enteral products is inferior to that of casein as assessed by rat growth methods and digestibility corrected aminoacid scores
10. Protein evaluation, amino acid scoring and the Food and Drug Administration's proposed food labeling regulations
11. Plant proteins in relation to human protein and amino acid nutrition