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Abstract

This chapter reviews the strategies of interest for the food industry in order to establish a statistical model for food-quality optimization. Two available statistical procedures for response surface optimization based on multiple regression analysis and partial least squares modellings are discussed. Three examples of recent applications of response surface optimization are illustrated: (i) the concentration of sulphur dioxide (SO2) in white wine production; (ii) wine quality obtained by immobilized yeasts, and (iii) cheese preference as a function of sensory attributes.

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© 1994 Springer Science+Business Media Dordrecht

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Bertuccioli, M., Rosi, I. (1994). Product optimization. In: Piggott, J.R., Paterson, A. (eds) Understanding Natural Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2143-3_6

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  • DOI: https://doi.org/10.1007/978-1-4615-2143-3_6

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5895-4

  • Online ISBN: 978-1-4615-2143-3

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