Sensory Shelf Life Estimation of Food Products
The book delineates the basics of sensory analysis and how it applies to shelf-life studies and includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press Taylor & Francis
2010
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000nam a2200000#i 4501 | ||
|---|---|---|---|
| 001 | wils-426074 | ||
| 005 | 202262092856 | ||
| 008 | 220720t2010 FLU ag# ##001 #deng#D | ||
| 020 | # | # | |a 9781420092912 |q hardback |
| 020 | # | # | |a 142009291X |q hardback |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX546 |b .H68 2010 |
| 100 | 1 | # | |a Hough, Guillermo |e author |
| 245 | 1 | 0 | |a Sensory Shelf Life Estimation of Food Products |c Guillermo Hough |
| 264 | # | 1 | |a Boca Raton, FL |b CRC Press Taylor & Francis |c 2010 |
| 264 | # | 4 | |c ©2010 |
| 300 | # | # | |a xvii, 246 pages |b illustrations |c 25 cm |
| 336 | # | # | |a text |2 rdacotent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a The book delineates the basics of sensory analysis and how it applies to shelf-life studies and includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls. He also examines extensions of survival analysis statistics to other areas of food quality such as optimum concentration of ingredients and optimum cooking temperatures. |
| 650 | # | 0 | |a Food |x Testing |
| 650 | # | 0 | |a Food industry and trade |x Quality control |
| 650 | # | 0 | |a Detectors |x Sensory evaluation |
| 650 | # | 0 | |a Food |x Sensory evaluation |
| 650 | # | 0 | |a Food |x Shelf-life dating |
| 650 | # | 0 | |a Food spoilage |x Risk assessment |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=426074 |
Sensory analysis of foods