ROLE OF MATHEMATICAL AND STATISTICAL MODELLING IN FOOD ENGINEERINGSurajbhan Sevda, Vijay Kumar Garlapati, and Anoop SinghEVOLUTIONARY OPTIMIZATION TECHNIQUES AS EFFECTIVE TOOLS FOR PROCESS MODELLING IN FOOD PROCESSINGLakshmishri Roy, Debabrata Bera, and Vijay Kumar GarlapatiOPTIMIZATION OF FOOD PROCESSES USING MIXTURE EXPERIMENTS SOME APPLICATIONS Daniel Granato, Veronica Calado, and Edmilson Rodrigues PintoMICROORGANISMS AND FOOD PRODUCTS IN FOOD PROCESSING USING FULL FACTORIAL DESIGN Davor Valinger, Jasna Gajdoš Kljusuric, Danijela Bursac Kovacevic, Predrag Putnik, and Anet Režek JambrakTHE USE OF CORRELATION, ASSOCIATION AND REGRESSION TO ANALYZE FOOD PROCESSES AND PRODUCTSJimy Oblitas, Miguel De-la-Torre, Himer Avila- George, and Wilson CastroAPPLICATION OF CLUSTER ANALYSIS IN FOOD SCIENCE AND TECHNOLOGY Chapman J, Power A, Chandra S, Robert J and Cozzolino, D.MULTIWAY STATISTICAL METHODS FOR FOOD ENGINEERING AND TECHNOLOGY Smita S. Lele, and Snehasis ChakrabortyAPPLICATION OF MULTIVARIATE STATISTICAL ANALYSIS FOR QUALITY CONTROL OF FOOD PRODUCTSSoumen Ghosh, and Jayeeta MitraIMPORTANCE OF NORMALITY TESTING, PARAMETRIC AND NON-PARAMETRIC APPROACH, ASSOCIATION, CORRELATION AND LINEAR REGRESSION (MULTIPLE & MULTIVARIATE) OF DATA IN FOOD & BIO-PROCESS ENGINEERINGSoumen Ghosh and Jayeeta MitraREGRESSION ANALYSIS METHODS FOR AGRI-FOOD QUALITY AND SAFETY EVALUATIONS USING NEAR-INFRARED (NIR) HYPERSPECTRAL IMAGING Chandra B. Singh and Digvir S. JayasPARTIAL LEAST SQUARE REGRESSION FOR FOOD ANALYSIS: BASIS AND EXAMPLE Wilson Manuel Castro, Jimy Oblitas, Edward E Rojas, and Himer Avila- GeorgeMATHEMATICAL MODELLING OF HIGH PRESSURE PROCESS IN FOOD ENGINEERING Deepak Kadam, Surajbhan Sevda, Namrata Tyagi, and Chetan JoshiFOOD PROCESS MODELING AND OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY (RSM) Narjes Malekjani, and Seid Mahdi JafariA MATHEMATICAL APPROACH TO THE MODELING OF THE RHEOLOGICAL PROPERTIES OF SOLID FOODSRyszard Myhan, and Marek MarkowskiMATHEMATICAL MODELS FOR ANALYZING THE MICROBIAL GROWTH IN FOODJyoti Singh, and Vishal MishraCOMPUTATIONAL FLUID DYNAMICS (CFD) SIMULATIONS IN FOOD PROCESSINGAbhishek Dutta, Ferruh Erdogdu, and Fabrizio SarghiniAPPLICATION OF MULTIVARIATE STATISTICAL ANALYSIS FOR FOOD SAFETY AND QUALITY ASSURANCES.Jancy, and R. PreethaMATHEMATICAL MODELLING IN FOOD SCIENCE THROUGH THE PARADIGM OF EGGPLANT DRYINGAlessandra Adrover, and Antonio BrasielloUSE OF MATHEMATICAL MODELLING OF DOUGH BISCUITS BAKING BEHAVIOURBaldino Noemi, Francesca R. Lupi, Domenico Gabriele and Bruno de CindioAPPLICATIONS OF PRINCIPAL COMPONENT ANALYSIS (PCA) FOR FRUIT JUICE RECOVERY AND QUALITY ANALYSISDebabrata Bera, Lakshmishri Roy, and Tanmoy BhattacharyaUSE OF ARTIFICIAL NEURAL NETWORKS IN OPTIMIZING FOOD PROCESSESR. A. Conde-Gutiérrez, U. Cruz-Jacobo and J. A. HernándezAPPLICATION OF NEURAL NETWORKS IN OPTIMIZING DIFFERENT FOOD PROCESSES: CASE STUDY Kshirod K Dash, G.V.S. Bhagya Raj, and Mainao A GayaryMATHEMATICAL MODELLING FOR PREDICTING THE TEMPERATURES DURING MICROWAVE HEATING OF SOLID FOODS - A CASE STUDYCoskan Ilicali, Filiz Icier, and Ömer Faruk CokgezmeMICROWAVE DRYING OF FOOD MATERIALS MODELLED BY THE REACTION ENGINEERING APPROACH (REA) - FRAMEWORKAditya Putranto, and Xiao Dong ChenMODELLING OF HEAT TRANSFER DURING DEEP FAT FRYING OF FOODKshirod K Dash, Maanas Sharma, and M A Bareen
