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Some Statistical Considerations Regarding the Occurrence and Analysis of Bioactive Materials in Foods

  • Basil Jarvis
Living reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)

Abstract

Bioactive materials (BMs) include a diversity of reactive chemicals that occur in foods and feeds. Some are natural constituents of specific foods, while others may be developed as a consequence of processing or microbial growth, as environmental contaminants, or as additives and adulterants. Many BMs have potential health-giving benefits, but those that are potentially harmful to the consumer are of equal, or possibly, greater importance. Examples of BMs that occur in foods are discussed briefly and some examples of the statistical methods used in planning and/or analysis of experimental work are described. Of critical importance is the manner in which the distribution of specific compounds within a food material may impact the outputs of statistical procedures.

Keywords

Adulterants Analytical methods ANOVA Bioactive materials Chemometrics Clinical trials Cluster analysis Latin Square designs Microbial toxins Principle components analysis Measurement uncertainty Residues Sampling uncertainty Statistical distributions Statistical methods Statistical planning Validation Verification 

List of Abbreviations

ANOVA

Analysis of variance

BMs

Bioactive materials

KW

Kruskal-Wallis

NBD

Negative binomial distribution

ND

Normal distribution

PCA

Principle components analysis

SAP

Sampling and analytical plan

Notes

Acknowledgments

I am grateful to Dr Alan Hedges of the University of Bristol for his inciteful and helpful comments on the draft of this chapter.

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Copyright information

© Springer International Publishing AG 2018

Authors and Affiliations

  1. 1.Daubies FarmRoss-on-WyeUK
  2. 2.Department of Food & Nutritional SciencesSchool of Chemistry, Food and Pharmacy, The UniversityReadingUK

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