This text introduces and provides instruction on the design and analysis of experiments for a broad audience. Formed by decades of teaching, consulting, and industrial experience in the Design of Experiments field, this new edition contains updated examples, exercises, and situations covering the science and engineering practice. This text minimizes the amount of mathematical detail, while still doing full justice to the mathematical rigor of the presentation and the precision of statements, making the text accessible for those who have little experience with design of experiments and who need some practical advice on using such designs to solve day-to-day problems. Additionally, an intuitive understanding of the principles is always emphasized, with helpful hints throughout.

Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously they were known as an important class of natural colorant, orange-red to blue-violet, found in fruits such as berries and in vegetables. This book discusses ways of targeting the delivery of these compounds, through manipulation of exploitation mechanisms. It addresses all aspects from extraction of anthocyanins from natural sources, their health benefits and metabolism to specialized controlled release applications. It will serve as a unique reference for those specializing in the fate of anthocyanins in the body (pharmacokinetics) and the research related to controlled release systems. It will provide an insight for pharmaceutical scientists, food engineers, food scientists and those interested in human health and nutrition.