A comparison of design and analysis techniques for mixtures

Food Quality and Preference

Volumn 10, Issue 3, 1999, Pages 209-217

  Næs, Tormod ^a   Bjerke, Frøydis ^a   Færgestad, Ellen Mosleth ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040442122     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(99)00018-x     Document Type: Article

References (11)

1. Box, G. E. P., Hunter, W. G., & Hunter, J. S. (1978). Statistics for experimenters. New York: John Wiley and Sons.
2. Cornell J.A. Analyzing data from mixture experiment containing process variables: a split-plot approach. J. Qual. Technology. 20(1):1988;2-23.
3. Cornell, J. A. (1990). Experiments with mixtures. New York: John Wiley and Sons.
4. Ellekjær M.R., Næs T., Baardseth P. Milk proteins affect yield and sensory quality of cooked sausages. J. Food Science. 61(3):1996;660-666.
5. Finney K.F., Barmore M.A. Loaf volume and protein content of hard winter and spring wheat. Cereal Chemistry. 25:1948;291-311.
6. Finney K.F., Jones B.L., Shogren M.D. Functional (bread-making) properties of wheat protein fractions obtained by ultracentrifugation. Cereal Chemistry. 59:1982;449-453.
7. Færgestad, E. M., Sahlsfróm, S., Magnus, E. M., & Næs, T. (1998). Effects of flour quality, mixing time and proofing time on hearth bread quality. Cereal Science (in press).
8. MacRitchie F. Identifying the baking quality related components of wheat flours. Cereal Foods World. 34:1989;548-552.
9. Mardia, K. V., Kent, J. T., & Bibby, J. M. (1980). Multivariate analysis. London: Academic Press.
10. Næs T., Færgestad E.M., Cornell J. A comparison of methods for analyzing data from a three component mixture experiment in the presence of variation created by two process variables. Chemometrics and Intelligent Laboratory Systems. 41:1998;221-235.
11. Roels S.P., Cleemput G., Vandewalle X., Nys M., Delcour J. A. Bread volume potential of variable-quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels. Cereal Chemistry. 70:1993;318-323.