Front cover; Contents; Preface; Acknowledgments; Author; chapter 1: Introduction; Body; chapter 2: Principles of sensory evaluation; chapter 3: Design of sensory shelf-life experiments; chapter 4: Survival analysis applied to sensory shelf life; chapter 5: Survival analysis continued; chapter 6: Cut-off point (COP) methodology; chapter 7: Accelerated storage; chapter 8: Other applications of survival analysis in food quality; Index; Back cover
Summary
Evaluating food consumers' sensory perception is a key factor in determining the shelf-life of many food products. This book addresses sensory shelf life of food and explains how to design a shelf life estimation experiment. It also includes the code and instructions to perform calculations using the freely distributed R statistical package
