Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 13, Issue 3, Pages 300-316Publisher
WILEY
DOI: 10.1111/1541-4337.12060
Keywords
-
Categories
Funding
- UEPG
- UFPR
- CNPq
- CAPES (CAPES/PNPD)
- CAPES (CAPES/CNPq) [8771-13-8]
Ask authors/readers for more resources
The use of univariate, bivariate, and multivariate statistical techniques, such as analysis of variance, multiple comparisons of means, and linear correlations, has spread widely in the area of Food Science and Technology. However, the use of supervised and unsupervised statistical techniques (chemometrics) in order to analyze and model experimental data from physicochemical, sensory, metabolomics, quality control, nutritional, microbiological, and chemical assays in food research has gained more space. Therefore, we present here a manuscript with theoretical details, a critical analysis of published work, and a guideline for the reader to check and propose mathematical models of experimental results using the most promising supervised and unsupervised multivariate statistical techniques, namely: principal component analysis, hierarchical cluster analysis, linear discriminant analysis, partial least square regression, k-nearest neighbors, and soft independent modeling of class analogy. In addition, the overall features, advantages, and limitations of such statistical methods are presented and discussed. Published examples are focused on sensory, chemical, and antioxidant activity of a wide range of fruit juices consumed worldwide.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available